Melanies Magnificent Homemade Eggnog Recipes

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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

Provided by Geoffrey Zakarian

Categories     beverage

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

2/3 cup sugar
5 large eggs, separated
2 cups 2 percent milk
Pinch ground cinnamon
2 pods star anise
2 whole cloves
1 cinnamon stick
1 vanilla bean, split and scraped
1 cup heavy cream
2/3 cup bourbon
Whipped cream, for serving
Whole nutmeg, for grating

Steps:

  • In a stand mixer fitted with the whisk attachment, combine the sugar and egg yolks. Whip on high speed until they are pale in color, about 6 minutes.
  • Heat the milk along with the ground cinnamon, anise, cloves, cinnamon stick and vanilla seeds in a small saucepan over medium heat, stirring, until it comes to a simmer, then turn off the heat.
  • Pour half the mixture (avoid adding spices) into the egg yolks and whisk by hand to combine. Combine the egg yolk mixture with the remaining milk and return to the stove.
  • Cook the mixture over medium heat, stirring, until it almost reaches a simmer. Stir in the heavy cream and bourbon. Turn off the heat and let cool completely.
  • When ready to serve, whip the egg whites to medium stiff peaks. Stir into the cooled mixture. Divide among glasses and garnish with the whipped cream and grated nutmeg.

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.

HOMEMADE EGGNOG RECIPE BY TASTY



Homemade Eggnog Recipe by Tasty image

Here's what you need: milk, large eggs, large eggs, sugar, kosher salt, heavy cream, dark rum, nutmeg

Provided by Betsy Carter

Categories     Drinks

Yield 8 servings

Number Of Ingredients 8

4 cups milk, divided
2 large eggs
3 large eggs, only use the yolk, reserve whites for eggnog cookie dippers
1 cup sugar
1 pinch kosher salt
1 cup heavy cream
1 cup dark rum, or spiced rum (optional)
nutmeg, freshly grated for garnish

Steps:

  • Heat 3 cups (720 ml) of milk in a medium saucepan over medium-low heat until it is steaming, 5-6 minutes (do not allow it to come to a boil.)
  • While the milk is warming, whisk together the eggs, egg yolks, sugar, and a pinch of salt in a medium bowl until pale yellow in color, 1-2 minutes.
  • Once the milk has begun to steam, slowly pour half into the egg mixture while continuously whisking so the eggs don't scramble. Once combined, slowly pour the egg and milk mixture back into the saucepan. 4. Keep warm over medium-low heat, stirring continuously for 15-20 minutes, until the mixture has thickened enough to coat the back of a spoon.
  • Prepare an ice bath in a large bowl. Place a medium bowl in the ice bath and set a fine-mesh sieve on top. Pour the egg mixture through the sieve to remove any unwanted egg bits.
  • Remove the sieve and add the remaining cup of milk and heavy cream, and stir to combine. Let cool for 20 minutes, stirring every 5. Add the rum, if desired, then cover and refrigerate for at least 2 hours. The eggnog will keep in the fridge for up to 3 days.
  • Serve with freshly grated nutmeg on top.
  • Enjoy!

Nutrition Facts : Calories 358 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 0 grams, Protein 9 grams, Sugar 24 grams

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