EGGNOG (SPIKED WITH RUM)
I was really never a fan of eggnog... until a friend gave me this proven recipe. It's simply the best! It's rich and creamy, just like melted vanilla ice cream. This makes almost a gallon and packs a punch... so drink responsibly.
Provided by Donna Fair
Categories Drinks Recipes Eggnog Recipes
Time 8h15m
Yield 16
Number Of Ingredients 6
Steps:
- Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
- Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.
Nutrition Facts : Calories 444.7 calories, Carbohydrate 41.3 g, Cholesterol 202.5 mg, Fat 21.7 g, Protein 7.1 g, SaturatedFat 12.4 g, Sodium 88.8 mg, Sugar 37.9 g
TRADITIONAL RUM EGGNOG RECIPE
Steps:
- Gather the ingredients.
- Separate the egg into two bowls.
- With a hand mixer , beat the yolk until creamy.
- Beat the egg white with 1 teaspoon sugar until soft peaks form.
- Slowly fold the egg white and yolk together using a spoon.
- In a separate bowl, beat the cream with the vanilla and almond extracts and the remaining 1 teaspoon of sugar until stiff peaks form. Add the rum and stir gently.
- Slowly fold the cream into the egg mixture.
- Serve immediately over ice, if you like, in a punch or martini glass .
- Garnish with grated nutmeg and cinnamon .
Nutrition Facts : Calories 315 kcal, Carbohydrate 11 g, Cholesterol 220 mg, Fiber 0 g, Protein 7 g, SaturatedFat 9 g, Sodium 80 mg, Sugar 10 g, Fat 16 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
RUM AND EGGNOG KUGELHOPF
I always look forward to making this special treat at Christmas. It's become a family tradition.
Provided by apurpleocean
Categories Bread Quick Bread Recipes
Time 13h
Yield 12
Number Of Ingredients 12
Steps:
- Soak currants in rum overnight.
- In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
- In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
- Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
- Preheat an oven to 375 degrees F (190 degrees C).
- Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 22.2 g, Cholesterol 94.1 mg, Fat 19.1 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 11.1 g, Sodium 234.1 mg, Sugar 19.5 g
EGGNOG WITH RUM AND BOURBON
In our vanilla-scented version of eggnog, two liquors are whisked into a custard base-rum and bourbon-a combination that makes this drink the perfect headliner for your next holiday party.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 9
Steps:
- Put egg yolks, 3/4 cup sugar, vanilla seeds, and salt in a large heatproof bowl. Set bowl over a pan of simmering water, and whisk constantly until mixture is pale and thick, about 5 minutes. Whisk in milk, bourbon, and rum until combined; remove from heat.
- Beat egg whites and remaining 1/2 cup sugar in the bowl of an electric mixer until soft peaks form; whisk into milk mixture. In a clean bowl, beat cream until soft peaks form; whisk into milk mixture. Refrigerate eggnog until ready to serve, up to 1 day; whisk before serving. Sprinkle nutmeg over each serving.
SUPER FAST RUM RAISIN EGG NOG
Steps:
- Combine the ice cream, milk, rum and bourbon in a blender and blend until smooth. Divide among 4 glasses and top with freshly grated nutmeg.
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