MOCK EGGNOG
I found a mock eggnog recipe in a newspaper, made a few changes and this is the result. Our family loves it during the holidays.
Provided by Taste of Home
Time 15m
Yield about 2-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in the sugar, nutmeg, vanilla and salt if desired. In another bowl, beat cream until thickened, about 3 minutes. Stir into pudding mixture. Refrigerate until serving. Sprinkle with additional nutmeg if desired.
Nutrition Facts : Calories 258 calories, Fat 15g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 240mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 7g protein.
CLASSIC EGGNOG
Once you taste homemade eggnog, you'll never go back to the stuff in the carton. This is our go-to version for the holiday season. It's festive and decadent, laced with nutmeg and vanilla. We lightened it up by folding in whipped cream and made the booze optional so that it's good for young and old alike.
Provided by Food Network Kitchen
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
- Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
- Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.
EGGNOG
A delectable drink, Eggnog is a holiday favorite.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 1h
Number Of Ingredients 6
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.
MOCK EGGNOG
You will enjoy this Christmas beverage because you can change the flavor of ice cream to what ever you like or leave out the peppermint candies without any adverse results. Peppermint ice cream can be substituted for vanilla.
Provided by MARBALET
Categories Drinks Recipes Eggnog Recipes
Yield 48
Number Of Ingredients 6
Steps:
- In a large punch bowl, combine the ice cream, eggnog, carbonated beverage, and finely crushed candy; mix well.
- Place dollops of whipped cream on top of eggnog, and sprinkle with coarsely chopped peppermint candies for garnish.
Nutrition Facts : Calories 137.6 calories, Carbohydrate 17.6 g, Cholesterol 38.1 mg, Fat 6.7 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 4.1 g, Sodium 46.3 mg, Sugar 10.2 g
MOCK EGGNOG
Make and share this Mock Eggnog recipe from Food.com.
Provided by baezus
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, mix the pudding with 1 cup of soy milk. When pudding is formed add remaining ingredients and mix very well.
- Chill until ready to serve.
- Garnish with a sprinkle of extra nutmeg and/or cinnamon.
Nutrition Facts : Calories 122.9, Fat 0.2, SaturatedFat 0.1, Sodium 204.2, Carbohydrate 30.1, Sugar 30
CLASSIC EGGNOG
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
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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