Nellies Favorite Eggnog Recipes

EGGNOG OVERNIGHT FRENCH TOAST

Steps:

• Whisk the eggs in a large bowl. Whisk in the half-and-half, eggnog, granulated sugar, brown sugar, vanilla, 1 teaspoon nutmeg, the cinnamon and salt. Arrange the challah slices in 2 lengthwise rows in a 9-by-13-inch baking dish, shingling the slices. Pour the egg mixture all over the challah and gently press down. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F. Combine the turbinado sugar and remaining 1/2 teaspoon nutmeg in a small bowl. Uncover the challah and sprinkle with the sugar mixture. Bake until browned and puffed, 35 to 40 minutes. Let sit 10 minutes. Dust with confectioners' sugar. Serve with whipped cream and/or syrup.

NELLIE'S FAVORITE EGGNOG

Steps:

• Beat egg yolks in a bowl until thickened and light in color. Gradually beat in confectioners' sugar until smooth. Drizzle dark rum and brandy into egg yolk mixture, stirring constantly, until fully incorporated. Cover and let mixture stand for 1 hour to reduce the 'eggy' flavor.
• Whisk bourbon and cream into the egg yolk mixture, stirring constantly, until fully incorporated. Cover and refrigerate for flavors to blend, 3 to 5 hours.
• Beat egg whites in a bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into egg yolk mixture. Pour eggnog into a punch bowl and sprinkle with nutmeg.

NELLIE'S FAVORITE EGGNOG

Steps:

• Beat egg yolks in a bowl until thickened and light in color. Gradually beat in confectioners' sugar until smooth. Drizzle dark rum and brandy into egg yolk mixture, stirring constantly, until fully incorporated. Cover and let mixture stand for 1 hour to reduce the 'eggy' flavor.
• Whisk bourbon and cream into the egg yolk mixture, stirring constantly, until fully incorporated. Cover and refrigerate for flavors to blend, 3 to 5 hours.
• Beat egg whites in a bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into egg yolk mixture. Pour eggnog into a punch bowl and sprinkle with nutmeg.

BLANCHE KNOPF'S EGGNOG-WORLD'S BEST

Steps:

• Combine the egg yolks and sugar and beat to the ribbon stage, which is to say until lemon colored and quite thick.
• Stir in the milk and spirits.
• Beat the egg whites until stiff and fold inches.
• Chill in the re frigerator four hours.
• Whip the cream and fold it into the eggnog.
• Meanwhile, carefully peel the orange, discarding the white pulp but reserving the extreme outer rind.
• Cut this rind into tiny, needle like strips.
• Grate the lemon rind.
• Stir both the orange and lemon rind into the eggnog .
• Grate fresh nutmeg on each serving! Enjoy!