Eggnog Coupe De Milieu Recipes

EGGNOG EXTREME

Eggnog Extreme image

An extremely rich eggnog. Not for anyone watching cholesterol!

Provided by HENRYVG

Categories Drinks Recipes Eggnog Recipes

Time 45m

Yield 20

Number Of Ingredients 8

Ingredients

12 egg yolks
2 cups white sugar
1 (750 milliliter) bottle white rum
1 quart half-and-half cream
1 quart heavy cream
12 egg whites
1 cup white sugar
¼ teaspoon ground nutmeg

Steps:

In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerate for 24 hours.
Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.
In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg.

Nutrition Facts : Calories 424.5 calories, Carbohydrate 33.4 g, Cholesterol 83 mg, Fat 23.2 g, Fiber 0 g, Protein 2.4 g, SaturatedFat 14.4 g, Sodium 38.2 mg, Sugar 30.1 g

ULTIMATE ONE-CUP-ONLY EGGNOG

Ultimate One-Cup-Only Eggnog image

This is a holiday favorite. It's strong and creamy!

Provided by ODONTECH

Categories Eggnog

Time 1h15m

Yield 16

Number Of Ingredients 8

Ingredients

12 egg yolks
1 ¾ cups white sugar
2 quarts heavy whipping cream
½ cup dark rum (such as Bacardi®)
½ cup cognac
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves

Steps:

Beat egg yolks and sugar together in a large bowl until pale yellow; stir in cream, rum, cognac, cinnamon, nutmeg, and cloves. Refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 575.4 calories, Carbohydrate 26.1 g, Cholesterol 316.7 mg, Fat 47.5 g, Fiber 0.3 g, Protein 4.5 g, SaturatedFat 28.7 g, Sodium 51.7 mg, Sugar 22.2 g

OVERNIGHT EGGNOG

Overnight Eggnog image

For best flavor, make the night before and let the eggnog set overnight to let it cool down and thicken.

Provided by Anna Stadlman

Categories Eggnog

Time 8h25m

Yield 8

Number Of Ingredients 8

Ingredients

4 cups whole milk
1 tablespoon ground cinnamon
2 teaspoons vanilla extract
1 teaspoon ground cloves
12 large egg yolks
1 cup cane sugar
1 pint whipping cream
1 ½ teaspoons ground nutmeg

Steps:

Combine milk, cinnamon, vanilla, and cloves in a medium pot over medium-high heat. Cook, stirring every so often, until spices become one with the milk, 3 to 5 minutes. Be sure to stir from the bottom of the pot so the milk doesn't burn.
Meanwhile, whisk egg yolks and cane sugar together in a large mixing bowl until pale yellow, thick, and smooth.
Remove milk mixture from the stove. Pour some of the hot milk into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue, pouring a little bit at a time and whisking, until all has been added.
Pour the mixture back into the pot and place over medium heat. Stir constantly with a spatula until eggnog thickens and becomes light beige in color, about 5 minutes; it should leave a slight film on the spatula. Remove from the heat.
Pour whipping cream and nutmeg into a pitcher. Pour eggnog mixture into the whipping cream and mix with the spatula to combine. Place in the refrigerator, 8 hours to overnight for best enjoyment. Stir before serving.

Nutrition Facts : Calories 400.3 calories, Carbohydrate 17.7 g, Cholesterol 401 mg, Fat 32.9 g, Fiber 0.7 g, Protein 9.2 g, SaturatedFat 18.5 g, Sodium 84.4 mg, Sugar 14.4 g

EGGNOG COUPE DE MILIEU

Eggnog Coupe De Milieu image

This recipe is from New Orleans restaurateurs Ti Adelaide Martin and Lally Brennan's "In the Land of Cocktails" as published in our local paper. Cooking time is chilling time.

Provided by Molly53

Categories Beverages

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 medium eggs
1 cup heavy cream
1/8 cup sugar
1 pinch ground cinnamon
1/2 cup Southern Comfort (whiskey liqueur)
1/8 teaspoon vanilla extract
grated nutmeg, for garnish

Steps:

Preheat water in the bottom of a double boiler.
Whisk the eggs, cream, sugar and cinnnamon together in the top of the double boiler; place over the water and cook for about 6-8 minutes, stirring constantly until thick.
Pour custard through a mesh strainer into a bowl and refrigerate for about 2 hours.
When cold, whisk in the Southern Comfort and vanilla.
Divide among chilled shot glasses and garnish with freshly grated nutmeg.

Nutrition Facts : Calories 229.5, Fat 16.1, SaturatedFat 9.6, Cholesterol 116.4, Sodium 35.8, Carbohydrate 5.4, Sugar 4.3, Protein 2.7

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