Orange Eggnog Recipes

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SPARKLING ORANGE EGGNOG



Sparkling Orange EggNog image

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

2 quarts orange juice
1/4 teaspoon ginger
1/2 cup lemon juice
1/4 teaspoon clove
6 eggs
1/4 cup sugar
1/4 teaspoon cinnamon
1 quart vanilla ice cream
1 quart ginger ale

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



Orange Eggnog image

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

6 eggs
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
2 quarts chilled orange juice
1/2 cup lemon juice (frozen, fresh, or canned)
1 quart vanilla ice cream
1 quart chilled ginger ale
nutmeg

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



Orange Spice Eggnog image

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

6 large egg yolks, plus 2 large whites
3/4 cup sugar
3 cups whole milk
Large pinch of coarse salt
10 black peppercorns
2 crushed cardamom pods
2 allspice berries
1 clove
2 one-inch-long, 1/4-inch-thick slices fresh ginger
2 tablespoons freshly grated orange zest, plus more for topping
1 cup heavy cream
2 ounces bourbon, such as Michter's or Maker's Mark
2 ounces dark rum, such as Appleton Estate
1 ounce cognac
Unsweetened freshly whipped cream, for serving

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



1958: Eggnog image

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

12 eggs, separated
1 cup granulated sugar
1 cup bourbon
1 cup Cognac
1/2 teaspoon salt
3 pints heavy cream
Grated nutmeg
1 to 2 cups milk (optional)

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



Sherbet Eggnog image

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

6 eggs
1 (14 ounce) can sweetened condensed milk
1 cup rum, or more to taste
1 ½ teaspoons vanilla extract
⅛ teaspoon aromatic bitters
1 pinch salt
1 pint orange sherbet
1 pinch ground nutmeg

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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