Southerners Specialty Eggnog Recipes

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TRADITIONAL EGGNOG



Traditional Eggnog image

A great traditional eggnog with brandy and dark rum. I found this recipe a few years back and have been making it around the holidays and giving it as gifts every year since. It usually goes pretty quick and a lot of my family and friends who say they don't like eggnog like this stuff!

Provided by phalanx0

Categories     Drinks Recipes     Eggnog Recipes

Time 2h10m

Yield 18

Number Of Ingredients 8

6 eggs
1 cup white sugar
½ teaspoon vanilla extract
½ teaspoon ground nutmeg, divided
2 cups whipping cream
2 cups milk
¾ cup brandy, chilled
⅓ cup spiced rum (such as Captain Morgan's®)

Steps:

  • Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 13.3 g, Cholesterol 100.4 mg, Fat 12 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 44.7 mg, Sugar 12.6 g

SOUTHERN EGGNOG



Southern Eggnog image

Suggested in a 1959 book as a terrific beverage to serve at a New Years Day Open House party. I don't know why it was given the "Southern" designation.

Provided by Lennie

Categories     Punch Beverage

Time P1DT15m

Yield 12 serving(s)

Number Of Ingredients 9

1 package vanilla pudding mix, the kind you cook
1/2 cup sugar
1 quart milk
3 egg yolks, slightly beaten
3 egg whites
1 teaspoon vanilla
1/4 cup peach brandy or 1/4 cup Grand Marnier
1 cup whipping cream
nutmeg

Steps:

  • Combine pudding mix, sugar, and 1/4 cup of the milk in a 2-quart saucepan.
  • Add slighly beaten egg yolks and blend well.
  • Then add remaining milk; mix well.
  • Cook over medium heat, stirring constantly, until mixture comes to a full boil, about 10 minutes.
  • Cool.
  • Beat egg whites until stiff peaks form; fold into cooled pudding mixture.
  • Add vanilla and brandy; then chill several hours.
  • Just before serving, whip the cream.
  • Spoon onto eggnog and sprinkle with nutmeg.

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

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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