Egg Nog Rum And Brandy Recipes
EGG NOG (RUM AND BRANDY)
A rum and brandy version of egg nog
Provided by DevinRamdutt
Categories Drinks
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Beat eggs in a bowl until frothy. Gradually beat in sugar, nutmeg and vanilla. Stir in milk, cream, brandy and rum. Can be served immediately or keep cold in the fridge. Beat again before serving if sitting for more than fifteen minutes.
Nutrition Facts : Calories 270 calories, Fat 10.0874941742545 g, Carbohydrate 10.2592075036367 g, Cholesterol 38.7000000285729 mg, Fiber 0.0190666659673055 g, Protein 7.11031333591165 g, SaturatedFat 6.30711333807744 g, ServingSize 1 1 Serving (295g), Sodium 9471.47152677003 mg, Sugar 10.2401408376694 g, TransFat 0.507084333710021 g
TRADITIONAL EGGNOG
A great traditional eggnog with brandy and dark rum. I found this recipe a few years back and have been making it around the holidays and giving it as gifts every year since. It usually goes pretty quick and a lot of my family and friends who say they don't like eggnog like this stuff!
Provided by phalanx0
Categories Drinks Recipes Eggnog Recipes
Time 2h10m
Yield 18
Number Of Ingredients 8
Steps:
- Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 13.3 g, Cholesterol 100.4 mg, Fat 12 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 44.7 mg, Sugar 12.6 g
EGGNOG
Store-bought eggnog just can't compete with my homemade version. Apricot brandy is my "secret" ingredient!-Shelia Weimer, Bluefield, West Virginia
Provided by Taste of Home
Time 35m
Yield 20 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon., Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg.
Nutrition Facts : Calories 252 calories, Fat 8g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 153mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.
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