SPARKLING ORANGE EGGNOG
Make and share this Sparkling Orange EggNog recipe from Food.com.
Provided by michEgan
Categories Punch Beverage
Time 10m
Yield 4 1/2 Quarts
Number Of Ingredients 9
Steps:
- In a bowl mix 3 cups of the Orange juice, lemon juice, eggs, sugar, cinnamon, ginger, and cloves.
- Blend well.
- Heat on stove until hot, stirring constantly so the eggs will not curdle.
- (If the eggs do curdle, just strain liquid) Cool.
- Add rest of the orange juice, Blend with a beater.
- Put into the fridge covered until cold.
- Just before serving:.
- Put Orange Juice mix into a punch bowl.
- Spoon in soften vanilla Ice cream.
- Add Ginger Ale and mix.
- Sprinkle with nutmeg.
- Garnish with orange slices.
Nutrition Facts : Calories 678.3, Fat 21.6, SaturatedFat 10.9, Cholesterol 338.3, Sodium 216, Carbohydrate 109.3, Fiber 2, Sugar 95.3, Protein 16.1
ORANGE EGGNOG
This is from my 1955 old faithful Good Housekeeping cookbook... I have made it for Christmas and for New years.. It was always a winner
Provided by CoolMonday
Categories Punch Beverage
Time 20m
Yield 20-25 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs until light colored.
- stir in sugar, cinnamon, ginger, cloves.
- Stir in orange and lemon juices.
- Cut ice cream into small cubes into punch bowl.
- Pour in juice mixture and ginger ale.
- Sprinkle with nutmeg.
ORANGE SPICE EGGNOG
For an extra dimension of spice (and a charming presentation), finish off each glass of this Orange Spice Eggnog with a cinnamon stick.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 45m
Number Of Ingredients 15
Steps:
- In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.
- Pour yolk mixture back into saucepan. Add peppercorns, cardamom, allspice, clove, ginger, and orange zest. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.
- Pour mixture through a fine-mesh sieve into a large bowl; discard solids. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight.
- Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, about 5 minutes. Fold into eggnog.
- Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with orange zest.
1958: EGGNOG
This recipe appeared in The Times in an article by Craig Claiborne. As Freeman pointed out, ''It's important to get good farm-fresh eggs, with really orange yolks and really thick cream; these are the main constituents of the drink.'' Halve the recipe for a smaller gathering.
Provided by Amanda Hesser
Categories non-alcoholic drinks
Time 1h
Yield Makes about 40 punch-cup servings
Number Of Ingredients 8
Steps:
- In an electric mixer, beat the egg yolks with the sugar until thick.
- Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.
- Add the salt to the egg whites. Beat until almost stiff.
- Whip the cream until stiff.
- Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
- When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.
- If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog.
SHERBET EGGNOG
Make it, taste it, love it!
Provided by girl's best friend
Categories Drinks Recipes Eggnog Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Beat eggs in a large bowl with an electric mixer on high speed until thick and foamy, about 5 minutes. Stir in sweetened condensed milk, rum, vanilla extract, aromatic bitters, and salt. Freeze for 1 hour.
- Pour egg mixture into a punch bowl. Add small scoops of orange sherbet; sprinkle nutmeg on top.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 51.5 g, Cholesterol 211.2 mg, Fat 11.7 g, Protein 12 g, SaturatedFat 5.7 g, Sodium 202 mg, Sugar 48.1 g
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