Eggnog Not Just For Holidays Recipes

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HOLIDAY EGGNOG



Holiday Eggnog image

This classic Christmas beverage is so smooth and creamy that you can count on friends and family coming back for seconds! Our gang loves it sprinkled with nutmeg.

Provided by Taste of Home

Time 40m

Yield 18 servings (about 3/4 cup each).

Number Of Ingredients 8

12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional whipped cream and nutmeg, optional

Steps:

  • In a Dutch oven, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour into a chilled 5-qt. punch bowl. If desired, garnish with whipped cream and sprinkle with nutmeg.

Nutrition Facts :

EGGNOG .... NOT JUST FOR HOLIDAYS!



Eggnog .... Not Just for Holidays! image

This is a light, fluffy Egg Nog drink that we serve for any occasion, not just Holidays. It's easy to make, and my friends all request it, your friends will think you are wonderful for making home-made! I recommend using Kittencal's recipe #93063 for home made vanilla, quite yummy! Can be made with or without the liquor. This is from the Company's Coming cookbook.

Provided by Leslie

Categories     Beverages

Time 10m

Yield 25 serving(s)

Number Of Ingredients 8

12 eggs
3 1/4 cups icing sugar (confectioner's)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup vanilla
10 cups milk
rye meal (optional) or scotch, to taste (optional)
nutmeg (to garnish)

Steps:

  • Using a large mixing bowl beat eggs until very light and lemon coloured.
  • Gradually beat in sugar, salt, cinnamon and vanilla.
  • Stir in milk, using larger container if neccessary.
  • Add liquor to taste.
  • Refrigerate 24 hours before serving.
  • To serve, run through a blender to foam up.
  • To store keep covered in refrigerator up to 4 days.
  • Strength may be adjusted by adding more or less liquor, or more or less milk.
  • Garnish with nutmeg and serve in a pretty glass.

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