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.
SAFE EGGNOG
Make and share this Safe Eggnog recipe from Food.com.
Provided by Mirj2338
Categories Beverages
Time 12h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In large saucepan, beat together eggs, sugar and salt, if used.
- Stir in 2 cups milk.
- Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160¡F.
- Remove from heat.
- Stir in remaining 2 cups milk and vanilla.
- Cover and refrigerate until thoroughly chilled, several hours or overnight.
- Just before serving, pour into bowl or pitcher.
- Garnish or add stir-ins, if desired.
- Serve immediately.
- For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.
- MICROWAVE: In 2-liter liquid micro-safe measure or bowl, beat together eggs, sugar and salt, if used, until thoroughly blended.
- Set aside.
- In l-liter liquid measure or bowl, cook 2 cups milk on full power until bubbles form at edges, about 5-6 minutes.
- Stir into egg mixture.
- Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F, about 5-6 minutes.
- Stir in remaining 2 cups milk and vanilla.
- Continue as above.
HOMEMADE EGGNOG RECIPE BY TASTY
Here's what you need: milk, large eggs, large eggs, sugar, kosher salt, heavy cream, dark rum, nutmeg
Provided by Betsy Carter
Categories Drinks
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat 3 cups (720 ml) of milk in a medium saucepan over medium-low heat until it is steaming, 5-6 minutes (do not allow it to come to a boil.)
- While the milk is warming, whisk together the eggs, egg yolks, sugar, and a pinch of salt in a medium bowl until pale yellow in color, 1-2 minutes.
- Once the milk has begun to steam, slowly pour half into the egg mixture while continuously whisking so the eggs don't scramble. Once combined, slowly pour the egg and milk mixture back into the saucepan. 4. Keep warm over medium-low heat, stirring continuously for 15-20 minutes, until the mixture has thickened enough to coat the back of a spoon.
- Prepare an ice bath in a large bowl. Place a medium bowl in the ice bath and set a fine-mesh sieve on top. Pour the egg mixture through the sieve to remove any unwanted egg bits.
- Remove the sieve and add the remaining cup of milk and heavy cream, and stir to combine. Let cool for 20 minutes, stirring every 5. Add the rum, if desired, then cover and refrigerate for at least 2 hours. The eggnog will keep in the fridge for up to 3 days.
- Serve with freshly grated nutmeg on top.
- Enjoy!
Nutrition Facts : Calories 358 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 0 grams, Protein 9 grams, Sugar 24 grams
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