OLD-FASHIONED EGGNOG
Celebrating the holidays with eggnog is an American tradition that dates back to Colonial days. I toast the season with this smooth and creamy concoction that keeps family and friends coming back from more. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Time 40m
Yield 16 servings (about 3 quarts).
Number Of Ingredients 8
Steps:
- In a heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 1 qt. milk. Cook and stir over low heat until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until cool. If mixture separates, process in a blender until smooth. Cover and refrigerate at least 3 hours., When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour eggnog into a chilled 5-qt. punch bowl. If desired, top with dollops of whipped cream, sprinkle with additional nutmeg and serve with cinnamon sticks.
Nutrition Facts : Calories 308 calories, Fat 18g fat (10g saturated fat), Cholesterol 186mg cholesterol, Sodium 188mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 9g protein.
OLD-FASHIONED HOMEMADE EGGNOG RECIPE
Number Of Ingredients 6
Steps:
- Separate egg yolks and egg whites. Set egg whites aside.
- Beat the egg yolks and the sugar until smooth. Add the milk, cream and nutmeg and beat together until smooth and well combined.
- You can either serve your eggnog just like this and use your egg whites for something else (omelette perhaps?), OR you can beat your egg whites until they solidify and form stiff peaks, then fold them back into your eggnog mixture to make it extra light and fluffy.
- To serve, pour alcohol of choice over ice (if using), pour eggnog overtop and grate a little fresh nutmeg on top. Garnish with a cinnamon stick to make it look extra pretty.
- Enjoy responsibly! (Eggnog hangovers are not fun).
OLD-FASHIONED EGGNOG
Looking for the best Old-Fashioned Eggnog recipe-one that'll take you back to the Christmases of your youth? Try our classic holiday staple, and the result will be just as delicious as you remember!
Time 1h15m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Combine heavy cream, vanilla, cinnamon, nutmeg, and 2 cups milk in a medium saucepan. Bring to a simmer over medium heat until tiny bubbles begin to appear around the edge of the pot (do not let it boil), 2 to 3 minutes. Remove from heat and let steep 30 minutes.
- Meanwhile, beat egg yolks with an electric mixer on medium speed until combined. Gradually beat in sugar and salt. Increase speed to high and beat until thick and very pale in color, 2 to 3 minutes.
- Strain spiced cream mixture, discarding solids; return liquid to pot. Slowly beat 1 cup warm cream mixture into yolk mixture on low speed. Return to pot with cream mixture. Cook over medium heat, stirring constantly with a rubber spatula, until mixture coats the back of the spatula, 9 to 10 minutes.
- Place the pot over a large bowl filled with ice water and let cool, stirring occasionally, until chilled, 20 to 30 minutes. Stir in rum, bourbon, or cognac and remaining 2 cups milk.
- Just before serving, beat egg whites with an electric mixer until soft peaks form, 1 to 2 minutes; fold into eggnog. Serve topped with grated nutmeg.
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 FROM SCRATCH
It is relatively easy to toss a few quarts of eggnog and a bottle of rum into a punch bowl, but take the time to make some eggnog from scratch and you will be amazed how great real eggnog can be.
Provided by MGM Grand
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 4h20m
Yield 12
Number Of Ingredients 6
Steps:
- Beat yolks in a large mixing bowl. Gradually add sugar. Beat until mixture thickens. Stir in milk and rum. Pour into a large punch bowl and chill for 3-4 hours.
- Fold in whip cream before serving. Garnish with freshly ground nutmeg.
Nutrition Facts : Calories 733.8 calories, Carbohydrate 44.6 g, Cholesterol 394.5 mg, Fat 38 g, Fiber 0 g, Protein 7.8 g, SaturatedFat 21.9 g, Sodium 74.3 mg, Sugar 41.7 g
CLASSIC EGGNOG
Aaron Goldfarb, a liquor writer who was raised Jewish, was not introduced to the joys of eggnog until he married a woman who loved Christmas. Making a batch of homemade eggnog became his self-designated duty at their annual Christmas party in Park Slope, Brooklyn. For the spirits, Mr. Goldfarb prefers Maker's Mark or another bourbon with a heavy wheat content, which lends sweetness. He also cautions against using spiced rum, as he feels the spirits involved already possess enough intrinsic baking-spice qualities. Mr. Goldfarb loves a slightly aged nog; see Tip for his advice.
Provided by Robert Simonson
Categories cocktails
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Separate the egg yolks from the whites. In a stand mixer, beat the whites on high speed until transformed into a meringue-like consistency with soft peaks.
- In a large bowl, whisk the egg yolks with the milk, cream, sugar, bourbon, rum and Cognac or brandy until a smooth texture is achieved. Gently fold in the beaten egg whites until combined.
- Transfer eggnog into a large serving bowl. Chill overnight in the refrigerator before serving.
- To serve, ladle a few ounces into a mug or glass and grate fresh nutmeg over the surface. For ideal flavor, mix will keep in the refrigerator up to two weeks, but can last longer.
HOMEMADE EGGNOG
This creamy variation of homemade eggnog will have even your self-professed 'non-noggers' asking for seconds. The eggs in this recipe are cooked. Alcohol is not included but can be added to your preference!
Provided by Jennifer Nolan
Categories Drinks Recipes Eggnog Recipes
Time 6h25m
Yield 7
Number Of Ingredients 8
Steps:
- Cream egg yolks and sugar in a large bowl with an electric mixer until light and fluffy. Set aside.
- Combine milk, whipping cream, and nutmeg in a large saucepan. Cook over medium heat until mixture just begins to simmer with 1 to 2 bubbles every 2 to 3 seconds, about 3 minutes. Remove from the heat.
- Add a very small amount of the hot milk mixture into the egg yolk mixture while constantly whisking the eggs. Continue adding small amounts of the milk mixture, whisking until all has been added; transfer eggnog back into the saucepan. Continue to cook over medium heat, whisking constantly, until liquid reaches 160 degrees F (70 degrees C). Pour eggnog into a large pitcher, cover, and refrigerate 6 hours to overnight.
- Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into 7 cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.
Nutrition Facts : Calories 532.4 calories, Carbohydrate 39.2 g, Cholesterol 460.5 mg, Fat 38.1 g, Fiber 0.6 g, Protein 10.6 g, SaturatedFat 21.5 g, Sodium 99.4 mg, Sugar 35.5 g
HOMEMADE EGGNOG
Once, I asked my mother how to make eggnog, and she showed me this recipe. After just one taste, folks will know this homemade holiday treat came from the kitchen, not from the store. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 8
Steps:
- In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.
Nutrition Facts : Calories 411 calories, Fat 25g fat (14g saturated fat), Cholesterol 247mg cholesterol, Sodium 251mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 13g protein.
OLD-FASHIONED HOMEMADE EGGNOG
" As with any recipe involving raw eggs, please use caution and refrain from serving this to the very young, the very old, and pregnant or nursing women. Pasteurized eggs are also an option.One solution would be to use egg substitutes, which are frozen commercial products that have been pasteurized and are therefore free of salmonella.
Provided by Rita1652
Categories Punch Beverage
Time 20m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Beat the egg yolks with the sugar until pale yellow.
- Add the bourbon (or whiskey) and the brandy and blend well.
- Chill in the fridge for several hours.
- Beat the egg whites until soft peaks form and set aside.
- In a separate bowl, whip the heavy cream until slightly thickened.
- Fold the cream into the chilled yolk mixture.
- Fold in the egg whites and chill again.
- Serve with a sprinkling of grated nutmeg.
- Makes 20 servings.
Nutrition Facts : Calories 334.9, Fat 20.6, SaturatedFat 11.9, Cholesterol 192.1, Sodium 60.2, Carbohydrate 21.6, Sugar 20.3, Protein 4.8
OLD FASHIONED HOMEMADE EGGNOG
Steps:
- Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
- In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
- Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks.
- Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
- Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour. Add cinnamon sticks back in (optional).
- After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.
Nutrition Facts : ServingSize 0.5 cup, Calories 253 kcal, Carbohydrate 17 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 173 mg, Sodium 42 mg, Fiber 1 g, Sugar 15 g
OLD FASHIONED EGGNOG
My kids love eggnog. This makes a utelot!! great for a party. This is a non-alcoholic version I can serve my kids. If you want the alcohol substitute 3/4 - 1 C. brandy or Rum for the extracts and reduce the milk by 2/3 cup. Needs to chill for 2 hours before serving then you need to sit for 15 minutes before assembling in a punch bowl. Prep time includes this 2 hour chill time.
Provided by kzbhansen
Categories Punch Beverage
Time 3h
Yield 20 1/2 Cup servings, 20 serving(s)
Number Of Ingredients 8
Steps:
- Combine milk and 1/4 cup sugar in medium saucepan. Heat over medium heat stirring to dissolve sugar until a rim of fine bubbles appears around the edge of pan.
- Beat egg yolks until thick and lemon colored.
- Add a small amount of hot milk and egg yolks; return all to saucepan.
- Cook over medium heat for 5 minutes stirring constantly.
- Pour into a bowl.
- Add ice cream by spoonfuls, stirring until melted.
- Add extracts.
- Cover and chill about 2 hours.
- Refrigerate the unbeaten egg whites in a separate covered container.
- Just before serving or filling punch bowl, let egg whites sit at room temperature for about 15 minutes in a large bowl.
- Beat the egg whites until foamy, add salt and continue beating until soft peaks form.
- Add 1/4 cup sugar, 1 Tablespoon at a time, beating constantly until sugar dissolves and the whites form peaks again.
- Pour the refrigerated (custard type mixture) into the egg whites using a large wire whisk.
- Pour eggnog into a chilled punch bowl.
- Ladle into mugs and sprinkle with nutmeg.
- **If desired you may substitute 1 cup of brandy or rum for the extracts but reduce the milk by 2/3 cups.
- Enjoy!
Nutrition Facts : Calories 106.8, Fat 5.1, SaturatedFat 2.7, Cholesterol 77.4, Sodium 88.5, Carbohydrate 11.1, Fiber 0.1, Sugar 8.2, Protein 4.2
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