Gourmets Eggnog Recipes

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MARTHA'S CLASSIC EGGNOG



Martha's Classic Eggnog image

A giant hotel-silver punch bowl holds Martha's signature eggnog, rich with cream and laced with rum, bourbon, and Cognac.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 8

6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup bourbon, preferably Maker's Mark
1/4 cup dark rum, preferably Mount Gay
1/4 cup Cognac, preferably Remy Martin Grand Cru
Freshly grated nutmeg, for sprinkling

Steps:

  • Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
  • Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

CHEF JOHN'S HOMEMADE EGGNOG



Chef John's Homemade Eggnog image

Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product.

Provided by Chef John

Categories     Drinks Recipes     Eggnog Recipes

Time 1h45m

Yield 4

Number Of Ingredients 9

4 egg yolks
⅓ cup white sugar
2 cups whole milk
1 cup heavy cream
¾ teaspoon freshly grated nutmeg
2 fluid ounces bourbon whiskey, or more to taste
4 egg whites
1 tablespoon white sugar
1 pinch freshly grated nutmeg

Steps:

  • Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
  • Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
  • Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
  • Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

Nutrition Facts : Calories 462.7 calories, Carbohydrate 28.2 g, Cholesterol 298.6 mg, Fat 30.7 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 17.8 g, Sodium 135.1 mg, Sugar 25.9 g

EGGNOG



Eggnog image

Classic Gourmet Magazine Eggnog

Categories     Alcoholic     Gourmet     Drink

Yield Makes about 6 cups

Number Of Ingredients 10

3 cups whole milk
7 large eggs
1 cup sugar
2 cups heavy cream
1/3 cup bourbon
1/3 cup Cognac or other brandy
1 teaspoon vanilla
Garnish: freshly grated nutmeg
Special Equipment
an instant-read thermometer

Steps:

  • Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
  • Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

SPECIAL GOURMET CHRISTMAS EGGNOG



Special Gourmet Christmas Eggnog image

Make and share this Special Gourmet Christmas Eggnog recipe from Food.com.

Provided by Bergy

Categories     Fruit

Time 15m

Yield 50 4oz servings, 50 serving(s)

Number Of Ingredients 9

12 eggs, separated
1 1/2 cups sugar
1 quart milk
1 quart whipping cream, lightly whipped
1 1/2 quarts Bourbon
1 pint cognac
2 tablespoons dark rum
fresh ground nutmeg
maraschino cherry, with stems (optional)

Steps:

  • Beat the egg yolks until they are light.
  • Gradually beat in the sugar until the mixture is thick& light colored.
  • Beat the egg whites until stiff.
  • Pour the egg mizture into a punchbowl that is sitting in crushed ice.
  • Blend in the milk and the beaten cream (the cream should not be solid just half beaten so it is thick but not stiff) Slowly pour in the bourbon& Cognac.
  • Fold in the egg whites.
  • Sprinkle the punch with the 2 tbsp of dark rum.

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