Makeover Eggnog Recipes

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MAKEOVER CREAMY EGGNOG



Makeover Creamy Eggnog image

During the holidays, my family always reminds me to make the eggnog. I've been making it for nearly 40 years, and my daughter, daughter-in-law and I would like to see a makeover version. -Barbara Smith, Chipley, Florida

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 9

2 large eggs, separated
1 can (14 ounces) fat-free sweetened condensed milk
1/4 teaspoon salt
4 cups 2% milk, divided
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
2 tablespoons sugar
1/8 teaspoon cream of tartar
Additional ground nutmeg, optional

Steps:

  • In a small heavy saucepan, whisk the egg yolks, sweetened condensed milk and salt until blended. Stir in 2 cups milk. Cook over medium-low heat for 20-30 minutes or until bubbles form around sides of pan and a thermometer reads at least 160°, stirring constantly. (Do not boil.) Immediately remove from heat., Pour into a large bowl. Place bowl in an ice-water bath, stirring frequently until cooled. Stir in the vanilla, nutmeg and remaining milk. Refrigerate until cold., In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 4 minutes., Transfer to a bowl. Beat until stiff glossy peaks form and sugar is dissolved. Gently stir into milk mixture until blended. Sprinkle servings with nutmeg if desired.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 203mg sodium, Carbohydrate 40g carbohydrate (40g sugars, Fiber 0 fiber), Protein 9g protein.

MAKEOVER EGGNOG



Makeover Eggnog image

If traditional eggnog is too rich for your tastes, give our lighter version a try. It boasts one-third fewer calories, only a quarter of the fat and less than half the cholesterol, but is still a satisfying frothy blend that's sure to please.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 35m

Yield 18 servings (about 3 quarts).

Number Of Ingredients 9

1-3/4 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 quarts 2% milk
6 eggs, lightly beaten
3 teaspoons vanilla extract
2 teaspoons rum extract
4 cups fat-free half-and-half
1/2 teaspoon ground nutmeg

Steps:

  • In a large heavy saucepan, combine the sugar, flour and salt. Gradually whisk in milk and eggs until smooth. Cook and stir over low heat until a thermometer reads 160°, about 20 minutes. Remove from the heat; stir in extracts. Cover and refrigerate until well chilled, about 2 hours., Just before serving, strain eggnog mixture; stir in the cream and nutmeg. Pour into glasses.

Nutrition Facts : Calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 194mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.

EGGNOG



Eggnog image

A delectable drink, Eggnog is a holiday favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time 1h

Number Of Ingredients 6

4 cups milk
1 cup sugar
12 large egg yolks
1/2 cup bourbon, (optional)
1 cup chilled heavy cream
Grated nutmeg, (optional)

Steps:

  • In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
  • Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.

CLASSIC EGGNOG



Classic Eggnog image

A rich and creamy drink, this classic eggnog gets a boozy kick from bourbon and rum.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 8

2 quarts whole milk
2 2/3 cups sugar
1 vanilla bean, split, seeds scraped
16 large egg yolks
2 cups cold heavy cream
1/2 cup bourbon
1/2 cup dark rum
Freshly grated nutmeg, for sprinkling

Steps:

  • Heat milk, sugar, and vanilla bean and seeds in a medium saucepan over medium-high heat, whisking until sugar has dissolved. Whisk yolks in a large bowl. Pour hot milk mixture into yolks in a slow, steady stream, whisking.
  • Return milk-yolk mixture to pan, and cook over medium-low heat, whisking often, until thick enough to coat the back of a spoon, about 20 minutes (do not let simmer). Pour through a fine sieve into a bowl; discard bean. Whisk in cream, bourbon, and rum. Let cool completely. Cover with plastic wrap, and refrigerate until cold, about 1 hour (up to 1 day). Serve sprinkled with nutmeg.

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