Sparkling Orange Eggnog Recipes

SPARKLING ORANGE EGGNOG

Steps:

• In a bowl mix 3 cups of the Orange juice, lemon juice, eggs, sugar, cinnamon, ginger, and cloves.
• Blend well.
• Heat on stove until hot, stirring constantly so the eggs will not curdle.
• (If the eggs do curdle, just strain liquid) Cool.
• Add rest of the orange juice, Blend with a beater.
• Put into the fridge covered until cold.
• Just before serving:.
• Put Orange Juice mix into a punch bowl.
• Spoon in soften vanilla Ice cream.
• Add Ginger Ale and mix.
• Sprinkle with nutmeg.
• Garnish with orange slices.

SNOWMAN EGGNOG

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Place the chocolate chips in a microwave-safe bowl; microwave, stirring every 20 seconds, until just melted. Arrange four 8- to 10-ounce glasses (or lowball glasses) on a workspace. Using the tip of your pinky or a small paintbrush dipped in chocolate, paint 3 buttons and two arms on the inside of each glass.
• If desired, stir rum into the chilled eggnog mixture. Divide the eggnog evenly among the glasses. Whisk the remaining 1 1/2 cups heavy cream in a large bowl until stiff peaks form. Fit a pastry bag with a large star tip, and fill the bag with whipped cream. Pipe a generous swirl of whipped cream on each glass of eggnog to make the snowmen's heads. Directly above each row of snowman buttons, place an apricot wedge into each whipped cream head to form a nose. Place two mini chips above each nose to form eyes. Serve immediately.

SPARKLING ORANGE MARGARITA

Steps:

• Combine 1 1/2 ounces silver tequila and 1/2 ounce each fresh lime juice and orange-flavored liqueur (such as Cointreau) in a shaker with ice; shake to chill. Strain into a short glass filled with ice. Top with 3 ounces chilled orange soda. Garnish with an orange slice.

EGGLESS EGGNOG

Steps:

• In large bowl, mix pudding with 1 cup milk.
• When pudding is thick, add remaining ingredients, mix very well.
• Chill.
• For Vegetarian use a Vegetarian Instant Vanilla Pudding Mix.

ORANGE SPICE EGGNOG

Steps:

• In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.
• Pour yolk mixture back into saucepan. Add peppercorns, cardamom, allspice, clove, ginger, and orange zest. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.
• Pour mixture through a fine-mesh sieve into a large bowl; discard solids. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight.
• Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, about 5 minutes. Fold into eggnog.
• Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with orange zest.

ORANGE EGGNOG

Steps:

• Beat eggs until light colored.
• stir in sugar, cinnamon, ginger, cloves.
• Stir in orange and lemon juices.
• Cut ice cream into small cubes into punch bowl.
• Pour in juice mixture and ginger ale.
• Sprinkle with nutmeg.

HOLIDAY ORANGE EGGNOG WOW!

Steps:

• In large punch bowl, stir together the eggnog, milk, orange juice concentrate and sugar.
• Float scoops of ice cream in the eggnog mixture.
• Sprinkle with nutmeg.

OLD-FASHIONED EGGNOG

Steps:

• In a heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 1 qt. milk. Cook and stir over low heat until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until cool. If mixture separates, process in a blender until smooth. Cover and refrigerate at least 3 hours., When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour eggnog into a chilled 5-qt. punch bowl. If desired, top with dollops of whipped cream, sprinkle with additional nutmeg and serve with cinnamon sticks.

SPARKLING ORANGES

Steps:

• In a small saucepan over medium heat, combine sugar and marmalade; cook and stir until sugar is dissolved. Remove from heat. Stir in grape juice and soda. Pour over orange sections; toss to coat. Refrigerate, covered, overnight., Using a slotted spoon, remove oranges to a serving dish. Sprinkle with almonds and coconut.