Rich Creamy Eggnog Recipes

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RICH AND CREAMY EGGNOG



Rich and Creamy Eggnog image

This thick, creamy eggnog can also serve as dessert. For a slightly slimmer version, use nonfat or low-fat milk.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 1h10m

Yield 10

Number Of Ingredients 9

4 cups milk
1 (3.4-oz.) pkg. vanilla instant pudding and pie filling mix
1 (8-oz.) carton (1 cup) refrigerated or frozen fat-free egg product, thawed
1 teaspoon vanilla
1 teaspoon rum extract or 1/4 cup light rum
1/4 teaspoon salt
1/4 teaspoon nutmeg
Whipped cream, if desired
Nutmeg, if desired

Steps:

  • In large bowl, combine 2 cups of the milk and pudding mix; beat 1 minute or until smooth. Add remaining 2 cups milk, egg product, vanilla, rum extract, salt and 1/4 teaspoon nutmeg; beat well. Cover; refrigerate until serving time. Serve topped with whipped cream and a sprinkle of nutmeg.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 18 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 280 mg

RICH & CREAMY EGGNOG



Rich & Creamy Eggnog image

My mom is a huge eggnog fan around the holidays, but I've never been crazy about the storebought kind. When I whip up this homemade festive treat nobody can resist! -Jenna Fleming, Lowville, New York

Provided by Taste of Home

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 9

8 eggs
1/3 cup sugar
2 tablespoons confectioners' sugar
2 cups whole milk
4 cups heavy whipping cream
1 cup amaretto
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Additional ground nutmeg

Steps:

  • In a large heavy saucepan, whisk eggs, sugar and confectioners' sugar until blended. Stir in milk., Cook over low heat about 20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Stir in cream, amaretto, cinnamon and nutmeg. Refrigerate, covered, several hours or until cold. Sprinkle servings with additional nutmeg.

Nutrition Facts :

RICH AND CREAMY EGGNOG



Rich and Creamy Eggnog image

Make and share this Rich and Creamy Eggnog recipe from Food.com.

Provided by Alan in SW Florida

Categories     Punch Beverage

Time 1h

Yield 30 serving(s)

Number Of Ingredients 10

12 eggs, separated
1 1/2 cups sugar
1 teaspoon nutmeg
1 quart whole milk (4 cups)
1 1/2 quarts heavy cream, divided (6 cups)
2 teaspoons vanilla extract
3 cups Bourbon
1/2 cup dark rum
2 cups cognac
1 quart vanilla ice cream, softened (or more, if desired)

Steps:

  • In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of heavy cream, vanilla extract, bourbon, rum, and cognac.
  • Before serving, beat the egg whites with a 1/4 cup of sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream; gently stir to combine all ingredients.
  • Sprinkle individual servings with additional nutmeg.
  • NOTE: Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.

Nutrition Facts : Calories 365.8, Fat 22.8, SaturatedFat 13.5, Cholesterol 161.5, Sodium 74.8, Carbohydrate 17.6, Fiber 0.1, Sugar 16, Protein 5.2

CREAMY HOLIDAY EGGNOG



Creamy Holiday Eggnog image

For a nice, rich and creamy treat, try this eggnog recipe. You can serve it plain or add rum for adult holiday guests.

Provided by Taste of Home

Time 40m

Yield 6 servings (about 4 cups).

Number Of Ingredients 8

6 eggs
3/4 cup sugar
1/4 teaspoon salt
4 cups milk, divided
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 cup heavy whipping cream
Additional whipped cream and ground nutmeg, optional

Steps:

  • In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.

Nutrition Facts : Calories 413 calories, Fat 25g fat (14g saturated fat), Cholesterol 289mg cholesterol, Sodium 256mg sodium, Carbohydrate 34g carbohydrate (34g sugars, Fiber 0 fiber), Protein 12g protein.

RICH HOMEMADE EGGNOG



Rich Homemade Eggnog image

Friends and relatives say this is the best eggnog they have ever tasted. It takes a bit of preparation, but the results are definitely worth the prep time.

Provided by Ken_H

Categories     Drinks Recipes     Eggnog Recipes

Time 5h19m

Yield 14

Number Of Ingredients 16

4 cups low-fat half-and-half
4 cups 2% milk
1 cup white sugar
1 cup stevia sweetener (such as Stevia Sugar in the Raw®)
⅔ cup all-purpose flour
2 vanilla beans, split lengthwise
12 large egg yolks
8 fluid ounces dark rum
4 fluid ounces brandy
2 fluid ounces bourbon
1 pint vanilla ice cream
1 cup heavy cream
½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground mace
½ teaspoon ground cloves

Steps:

  • Pour half-and-half and milk into a large saucepan over medium heat. Cook, stirring intermittently, until heated through, 8 to 10 minutes.
  • Whisk sugar, stevia, and flour together in a bowl. Add slowly to the hot milk, stirring constantly. Add vanilla beans and continue so stir until mixture comes to a boil. Cook and stir for 2 minutes more. Remove from heat.
  • Whisk egg yolks in a bowl until smooth. Add about 1 cup of the hot milk mixture to the egg yolks gradually, whisking constantly.
  • Pour egg-milk mixture back into the main milk mixture in the saucepan. Cook and stir over medium heat until thickened to the consistency of heavy cream, about 4 minutes; do not allow the mixture to boil. An instant-read thermometer inserted into custard should read at least 180 degrees F (82 degrees C). Remove from heat, discard vanilla beans, and let cool completely, at least 30 minutes.
  • Mix rum, brandy, and bourbon into the custard. Pour into a container and cover with a lid or plastic wrap. Refrigerate custard until well chilled, at least 4 hours.
  • Pour 2 cups of the chilled custard into a blender; add ice cream and blend until smooth. Pour ice cream mixture back into the chilled custard and mix together thoroughly.
  • Beat heavy cream in a chilled bowl with an electric mixer just until stiff. Fold whipped cream into the chilled custard mixture, completing the eggnog. Keep refrigerated until ready to serve.
  • Mix cinnamon, nutmeg, mace, and cloves together and pour into a shaker. Serve individual portions of the eggnog with a dusting of topping.

Nutrition Facts : Calories 384.8 calories, Carbohydrate 45.9 g, Cholesterol 216.2 mg, Fat 14.7 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 8.1 g, Sodium 158.3 mg, Sugar 27.2 g

EGGNOG EXTREME



Eggnog Extreme image

An extremely rich eggnog. Not for anyone watching cholesterol!

Provided by HENRYVG

Categories     Drinks Recipes     Eggnog Recipes

Time 45m

Yield 20

Number Of Ingredients 8

12 egg yolks
2 cups white sugar
1 (750 milliliter) bottle white rum
1 quart half-and-half cream
1 quart heavy cream
12 egg whites
1 cup white sugar
¼ teaspoon ground nutmeg

Steps:

  • In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerate for 24 hours.
  • Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.
  • In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg.

Nutrition Facts : Calories 424.5 calories, Carbohydrate 33.4 g, Cholesterol 83 mg, Fat 23.2 g, Fiber 0 g, Protein 2.4 g, SaturatedFat 14.4 g, Sodium 38.2 mg, Sugar 30.1 g

RICH HOMEMADE EGGNOG



Rich Homemade Eggnog image

Treat your family with this chilled and creamy eggnog - a perfect beverage to serve at any occasion.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 2h50m

Yield 6

Number Of Ingredients 8

8 egg yolks
1/2 cup sugar
2 cups milk
2 cups whipping cream
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg
1/2 cup bourbon
Additional freshly grated nutmeg

Steps:

  • In medium bowl, beat egg yolks and sugar with wire whisk until thick and lemon colored. In 2-quart saucepan, stir milk and 1 cup of the whipping cream. Add yolk mixture, stirring with whisk. Cook over medium heat 10 minutes, stirring constantly, until mixture just coats a metal spoon.
  • Remove from heat; stir in vanilla and 1/4 teaspoon nutmeg. Place saucepan in cold water until custard is cool, stirring occasionally. Cover; refrigerate at least 2 hours but no longer than 24 hours.
  • Just before serving, stir bourbon into chilled custard. In chilled small bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Gently stir whipped cream into custard. Sprinkle with additional nutmeg. Serve, or refrigerate until serving time. Eggnog can be stored covered in refrigerator up to 2 days.

Nutrition Facts : Calories 497, Carbohydrate 27 g, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 50 mg

RICH EGGNOG



Rich Eggnog image

Provided by Florence Fabricant

Time 2h10m

Yield 8 servings

Number Of Ingredients 8

3 eggs
1/2 cup sugar
1 1/2 cups whole or lowfat milk
1/2 teaspoon ground nutmeg, plus additional for garnish
1 teaspoon vanilla extract
1/2 cup dark rum or bourbon
1/4 cup brandy
1 cup heavy cream, softly whipped

Steps:

  • Whisk the eggs and sugar together in a heavy saucepan until well blended. Whisk in the milk. Place over medium heat and cook, stirring constantly with a wooden spoon until the mixture thickens and steam starts rising. The mixture should register 140 degrees on an instant-read or candy thermometer.
  • Strain into a bowl. Stir in the nutmeg, vanilla, rum or bourbon and brandy. Cover and refrigerate until chilled, about two hours.
  • Fold in the whipped cream and serve, sprinkled with a little nutmeg, or refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 14 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 54 milligrams, Sugar 16 grams, TransFat 0 grams

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