Easy Eggnog Recipe With Milk

EGGNOG I

Steps:

• Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
• Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.

EFFORTLESS EGGNOG

Steps:

• In a large bowl, whisk 3/4 cup milk and pudding mix until smooth. Whisk in the sugar, vanilla, cinnamon and nutmeg. Stir in the remaining milk. Refrigerate until serving.

HOMEMADE EGGNOG

Steps:

• In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

CLASSIC EGGNOG

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

HOMEMADE EGGNOG RECIPE BY TASTY

Steps:

• Heat 3 cups (720 ml) of milk in a medium saucepan over medium-low heat until it is steaming, 5-6 minutes (do not allow it to come to a boil.)
• While the milk is warming, whisk together the eggs, egg yolks, sugar, and a pinch of salt in a medium bowl until pale yellow in color, 1-2 minutes.
• Once the milk has begun to steam, slowly pour half into the egg mixture while continuously whisking so the eggs don't scramble. Once combined, slowly pour the egg and milk mixture back into the saucepan. 4. Keep warm over medium-low heat, stirring continuously for 15-20 minutes, until the mixture has thickened enough to coat the back of a spoon.
• Prepare an ice bath in a large bowl. Place a medium bowl in the ice bath and set a fine-mesh sieve on top. Pour the egg mixture through the sieve to remove any unwanted egg bits.
• Remove the sieve and add the remaining cup of milk and heavy cream, and stir to combine. Let cool for 20 minutes, stirring every 5. Add the rum, if desired, then cover and refrigerate for at least 2 hours. The eggnog will keep in the fridge for up to 3 days.
• Serve with freshly grated nutmeg on top.
• Enjoy!

EASIEST EGGNOG

Steps:

• Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.

EASY EGGNOG

Steps:

• Put all the ingredients in the blender.
• Leave sit for a few hours before drinking.
• Enjoy.