Saras Eggnog Recipes

SANDRA'S EGGNOG

Sandra's Eggnog image

Provided by Sandra Lee

Time 3m

Yield 12 cups

Number Of Ingredients 4

Ingredients

2 (1-quart) containers store bought eggnog
2 cups dark rum
2 cups white chocolate liqueur
Pumpkin pie spice, garnish

Steps:

In a punch bowl, combine eggnog, dark rum and white chocolate liqueur. Stir and dust with pumpkin pie spice.

IRISH EGGNOG

Irish Eggnog image

Provided by Sandra Lee

Time 5m

Yield 2 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 1 egg, 1 ounce Irish cream liqueur and 1/4 ounce Irish whiskey in a bowl until smooth. Bring 2 cups whole milk to a boil in a saucepan (do not use a slow cooker-it will overcook the eggs). Pour over the egg mixture, stirring to mix well. Pour into mugs. Sprinkle with nutmeg and garnish with cinnamon sticks.
If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

SARA'S EGGNOG

Sara's Eggnog image

I started making this a couple of years ago, after never trying eggnog in my life! I read several recipes, and modified them all to come up with this. I have nothing to compare it t, but it seemd to disappear REALLY quickly, and we go through several batches throughout December! lol I like to have one batch for serving, and another batch already made and hiding in the other fridge, as this gets better the longer it sits.

Provided by Sara 76

Categories Beverages

Time 20m

Yield 30 cups

Number Of Ingredients 11

Ingredients

12 large eggs, seperated
3/4 cup caster sugar
1/2 teaspoon salt
600 ml whipping cream
300 ml light cream
1 tablespoon vanilla extract
1 tablespoon sugar
8 cups skim milk
2 cups Bacardi light rum
1 1/2 cups canadian club whiskey
nutmeg, for serving

Steps:

Beat egg whites until they thicken, add caster sugar, and beat until thick.
in a second bowl, beat egg yolks and salt until thick.
Combine both egg mixtures, and beat until thick.
In a seperate bowl, beat whipping cream until it thickens. Add sugar and vanilla.
Add light cream, milk, bacardi, and whiskey, beating continually.
Combine all the ingredients, chill, and leave for at least 12 hours to really get the full flavour!
Sprinkle each glas with a dash of nutmeg to serve.

Nutrition Facts : Calories 225, Fat 11, SaturatedFat 6.3, Cholesterol 108.4, Sodium 117.3, Carbohydrate 10.2, Sugar 5.6, Protein 5.8

EASIEST EGGNOG

Easiest Eggnog image

Would the night be complete without egg nog?

Provided by sal

Categories Drinks Recipes Eggnog Recipes

Time 5m

Yield 3

Number Of Ingredients 5

Ingredients

2 eggs, beaten
3 tablespoons sugar
2 ⅓ cups low-fat milk
1 teaspoon vanilla extract
1 dash ground nutmeg

Steps:

Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 22.1 g, Cholesterol 156.5 mg, Fat 7.4 g, Fiber 0.1 g, Protein 10.5 g, SaturatedFat 3.6 g, Sodium 119.3 mg, Sugar 22 g

EGGNOG ALA SANDRA LEE

Eggnog Ala Sandra Lee image

I'm not usually a fan of Sandra Lee's recipes, but this egg nog is so easy and soooo good! We really enjoy egg nog on Christmas Eve, but honestly, who has the time and energy to do one more thing? My daughter-in-law passed this on to me and I'd like to pass it on to you! It's very good!

Provided by Yia Yia

Categories Beverages

Time 5m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

1 quart eggnog
brandy or rum
Godiva white chocolate liqueur
nutmeg, freshly grated

Steps:

Add brandy or rum (I used brandy) and liqueur to ready-made egg nog to taste. I used about 1 cup of brandy and about 1 1/2 cups liqueur to 1 quart of egg nog. Grate nutmeg over each cup or glass.

Nutrition Facts : Calories 137.2, Fat 7.6, SaturatedFat 4.5, Cholesterol 59.9, Sodium 54.9, Carbohydrate 13.8, Sugar 8.5, Protein 3.9

MARTHA'S CLASSIC EGGNOG

Martha's Classic Eggnog image

A giant hotel-silver punch bowl holds Martha's signature eggnog, rich with cream and laced with rum, bourbon, and Cognac.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Number Of Ingredients 8

Ingredients

6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup bourbon, preferably Maker's Mark
1/4 cup dark rum, preferably Mount Gay
1/4 cup Cognac, preferably Remy Martin Grand Cru
Freshly grated nutmeg, for sprinkling

Steps:

Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

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