EGGNOG (SPIKED WITH RUM)
I was really never a fan of eggnog... until a friend gave me this proven recipe. It's simply the best! It's rich and creamy, just like melted vanilla ice cream. This makes almost a gallon and packs a punch... so drink responsibly.
Provided by Donna Fair
Categories Drinks Recipes Eggnog Recipes
Time 8h15m
Yield 16
Number Of Ingredients 6
Steps:
- Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
- Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.
Nutrition Facts : Calories 444.7 calories, Carbohydrate 41.3 g, Cholesterol 202.5 mg, Fat 21.7 g, Protein 7.1 g, SaturatedFat 12.4 g, Sodium 88.8 mg, Sugar 37.9 g
EGGNOG GELATIN MOLD
What's more classic than a jello mold recipe? Nothing! This particular recipe is my family's all-time favorite Christmas salad. One taste of the creamy eggnog-flavored gelatin with its tart and crunchy cran-apple sauce will have you convinced, too! -Irene Johnson, Alexandria, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings (2 cups sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir 1 cup eggnog, sugar and nutmeg into gelatin mixture. Cook over medium-low heat until gelatin and sugar are dissolved, stirring occasionally. Add remaining eggnog. , Refrigerate until slightly thickened, about 1 hour. Fold in cream. Transfer to a 7-cup mold coated with cooking spray. Refrigerate for at least 4 hours or until firm., Meanwhile, for compote, in a saucepan, combine the sugar and water. Bring to a boil and stir until sugar is dissolved. Add the cranberries and boil for 5 minutes, stirring occasionally. Sprinkle gelatin over cold water; let stand for 1 minute. Stir into cranberry mixture until gelatin is dissolved. , Remove from the heat; stir in apple and walnuts. Transfer to a bowl and refrigerate for at least 2 hours. Serve with the eggnog gelatin.
Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 64mg sodium, Carbohydrate 37g carbohydrate (36g sugars, Fiber 1g fiber), Protein 7g protein.
TRADITIONAL RUM EGGNOG RECIPE
Steps:
- Gather the ingredients.
- Separate the egg into two bowls.
- With a hand mixer , beat the yolk until creamy.
- Beat the egg white with 1 teaspoon sugar until soft peaks form.
- Slowly fold the egg white and yolk together using a spoon.
- In a separate bowl, beat the cream with the vanilla and almond extracts and the remaining 1 teaspoon of sugar until stiff peaks form. Add the rum and stir gently.
- Slowly fold the cream into the egg mixture.
- Serve immediately over ice, if you like, in a punch or martini glass .
- Garnish with grated nutmeg and cinnamon .
Nutrition Facts : Calories 315 kcal, Carbohydrate 11 g, Cholesterol 220 mg, Fiber 0 g, Protein 7 g, SaturatedFat 9 g, Sodium 80 mg, Sugar 10 g, Fat 16 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
EGGNOG BAVARIAN
This gelatin tastes scrumptious with the classic flavor of eggnog. The ruby-red color of the raspberry sauce makes this dessert a festive addition to any special meal. -Shirley Goering, New Ulm, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings (1 cup sauce).
Number Of Ingredients 12
Steps:
- In a small saucepan, sprinkle gelatin over 1 cup eggnog and milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; stir in the extract, salt and remaining eggnog. Let stand for 10 minutes., In a small bowl, beat cream until stiff peaks form. Fold cream and walnuts into gelatin mixture. Transfer to an 8-cup ring mold coated with cooking spray; refrigerate for 2 hours or until firm., Mash and strain raspberries, reserving juice. Discard seeds. Transfer to a small saucepan; stir in jelly. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Cool to room temperature. Serve with gelatin.
Nutrition Facts : Calories 377 calories, Fat 27g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 94mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 2g fiber), Protein 9g protein.
RUM-KISSED EGGNOG
While it wouldn't be the holidays without eggnog for us, we really wanted to come up with a cooked eggnog that wasn't too heavy to enjoy. Cooking both the yolks and the whites removes any raw egg danger, leaving you with a perfect-for-parties drink that can be scaled up or down as you need.
Provided by Food Network Kitchen
Categories beverage
Time 40m
Number Of Ingredients 11
Steps:
- Put 2 cups milk, both citrus zests, vanilla bean, and beans in a saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and 1/2 cup sugar in a bowl until lightened in color.
- Gradually whisk the hot milk into the eggs. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Remove the vanilla bean pod and zest strips; discard. Transfer custard to a large bowl; cool to room temperature. To speed this up, set the bowl in a larger bowl of ice.
- Put about 1 inch water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold soft peaks, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, if using, cover, and refrigerate until ready to serve.
- Transfer the eggnog to a punch bowl or pitcher. Pour into small cups and top with freshly grated nutmeg and citrus zest.
EGGNOG LAYER CAKE
This is a wonderful refrigerator cake for any time you can find eggnog at the grocery store. It is a beautiful and decadent cake for any holiday or New Year's party, but my family will eat it any time.
Provided by BARBCORNIA
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch round cake pans.
- For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract. Divide the batter evenly between the two prepared cake pans.
- Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven to cool on wire racks.
- For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
- For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved. Whip the heavy cream in a large mixing bowl to soft peaks. Add the sugar, gelatin, and 1/2 teaspoon rum flavored extract, and continue whipping to stiff peaks. Refrigerate until ready to use.
- To Build the Cake: Remove the cakes from the cake pans. Place one round onto a serving plate. Spoon the filling onto the cake round, and spread over the cake evenly. Place the second cake round on top of the filling. Cover the top and sides of the layered cake with the whipped topping. Refrigerate until ready to serve.
Nutrition Facts : Calories 601.6 calories, Carbohydrate 75 g, Cholesterol 146.3 mg, Fat 30.8 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 16.4 g, Sodium 516.4 mg, Sugar 52.9 g
RUM EGGNOG SAUCE
Make and share this Rum Eggnog Sauce recipe from Food.com.
Provided by Dannygirl
Categories Christmas
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.
- Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice.
- Cover and let cool slightly; refrigerate until cold.
- In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy.
- Fold into eggnog mixture until smooth.
- Refrigerate sauce until ready to serve.
Nutrition Facts : Calories 127.4, Fat 9.1, SaturatedFat 5.5, Cholesterol 48.5, Sodium 31.5, Carbohydrate 7.8, Sugar 4, Protein 2.1
FANTASTIC CREAMY EGGNOG PIE
We make this wonderful eggnog pie every Christmas and we always make two or three pies at a time, it's a never-fail recipe that produces a light creamy pie, it's a perfect ending to a holiday dinner --- plan ahead the pie needs to chill a couple of hours before serving, prep time includes cooling time, see my recipe#66929
Provided by Kittencalrecipezazz
Categories Pie
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
- In a saucepan, combine sugar, cornstarch and salt.
- Stir in eggnog until smooth, bring to a boil; cook and stir for 2 minutes, or until thickened.
- Stir in gelatin until dissolved.
- Remove from heat; cool to room temperature.
- Stir in extracts.
- Fold in whipped cream.
- Pour into pastry shell.
- Refrigerate until firm (about 3 or more hours).
Nutrition Facts : Calories 430.5, Fat 28.6, SaturatedFat 13.9, Cholesterol 104.3, Sodium 323.4, Carbohydrate 35.9, Fiber 0.5, Sugar 18.5, Protein 7.6
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