CHEF JOHN'S HOMEMADE EGGNOG
Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product.
Provided by Chef John
Categories Drinks Recipes Eggnog Recipes
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
- Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
- Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
- Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.
Nutrition Facts : Calories 462.7 calories, Carbohydrate 28.2 g, Cholesterol 298.6 mg, Fat 30.7 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 17.8 g, Sodium 135.1 mg, Sugar 25.9 g
EGGNOG
Provided by Ree Drummond : Food Network
Categories beverage
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the eggnog: Heat the milk and cream in a heavy-bottomed saucepan over medium heat until warm.
- Meanwhile, in a bowl, beat the egg yolks and sugar until light, fluffy and pale in color.
- Temper the egg yolks by adding a couple ladles of the warm milk/cream mixture into the egg mixture while whisking constantly. Add the mixture back to the pot over medium heat. Continue to cook, gently stirring, until thick, about 5 minutes. Transfer to a separate container and chill for at least 1 hour, then stir in the nutmeg.
- For the cocktail: When ready to serve, add the maple syrup and crushed gingersnaps to separate small plates. Run the rim of each martini glass in the maple syrup, then dip the rim in the crushed gingersnaps.
- For each drink, pour 3/4 cup of the eggnog into a cocktail shaker with ice and add 2 ounces of the bourbon. Shake vigorously, then pour into the prepared glass. Sprinkle over a little nutmeg and serve.
DAD'S EGGNOG
Provided by Dave Lieberman
Categories beverage
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the half-and-half, whole milk, allspice and sugar in a large saucepan and heat until steaming.
- Whisk the egg yolks in a small bowl and ladle some of the hot mixture into the bowl while whisking constantly. Then whisk the tempered egg mixture back into the remaining hot liquid. Stir until mixture coats the back of a wooden spoon, then place immediately into an ice water bath. Once it has cooled down to room temperature, add liquors and chill. Serve very cold.
MARTHA'S CLASSIC EGGNOG
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
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.
PRESIDENT ROOSEVELT'S BIRTHDAY CAKE
Make and share this President Roosevelt's Birthday Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 45m
Yield 1 9, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease and dust an 8 x 8 cakepan with cocoa.
- Cream butter and add sugar a little at a time.
- Cream well; add eggs.
- Sift flour, salt, soda and cocoa together 3 times.
- Add coffee to batter alternatively with flour mixture.
- Then add vinegar and vanilla.
- Bake at 350 degrees about 30 to 40 minutes.
Nutrition Facts : Calories 680.7, Fat 34.1, SaturatedFat 20.3, Cholesterol 174.3, Sodium 711.4, Carbohydrate 86, Fiber 2.5, Sugar 50.2, Protein 9.2
TEDDY ROOSEVELT'S EGGNOG
Make and share this Teddy Roosevelt's Eggnog recipe from Food.com.
Provided by carrie sheridan
Categories Beverages
Time 40m
Yield 1 gallon plus, 30 serving(s)
Number Of Ingredients 9
Steps:
- Beat the 12 egg whites until stiff. Be sure to have removed the little white hard parts.
- Beat in 1/2 cup sugar into the egg whites and set aside.
- In a separate bowl, beat until very light the 12 egg yolks (also free of any of the white hard part) with 1 cup sugar and 1/4 tsp of salt.
- Combine the egg mixtures and stir until thoroughly blended.
- To this, add 1 quart of the heavy cream which has been beaten, the 1 quart of milk and the 1 quart of the bourbon.
- After beating this well, add 1 cup rum and the 1 TBS of vanilla.
- Pour the eggnog into a gallon jug (putting the extra into a quart jar).
- Store in the refrigerator for at least a week before serving so that the flavor will mellow.
- Shake or stir thoroughly before serving.
- Ladle from a chilled punch bowl into small cups and sprinkle with nutmeg.
Nutrition Facts :
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