The Brewder Family Eggnog Recipes

BETTY'S FAMOUS EGGNOG

Steps:

• Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
• Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
• Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
• Serve in small cups or glasses dusted with a pinch of nutmeg.

CHEF JOHN'S HOMEMADE EGGNOG

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.

FAMILY STYLE EGGNOG

Steps:

• separate eggs.
• whisk yolks with 1/2 C sugar in a 3qt bowl.
• whip whites with 1/4 C sugar, until fairly stiff/soft peaks.
• whip cream.
• fold cream into yolks.
• fold beaten whites into yolk/cream mixture.
• combine prepared eggnog, vanilla and milk.
• pour milk mixture into yolk/cream/whites mixture.
• grate nutmeg on top and chill in freezer for about 30 minutes.
• serve.

ROOT BEER EGGNOG

Steps:

• Beat eggs in a pitcher until light and fluffy. Add milk, sugar, coffee creamer, vanilla extract, and nutmeg to eggs; beat until smooth. Refrigerate until slightly chilled, at least 15 minutes.
• Stir root beer extract into egg mixture.

EGGNOG FRUIT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
• Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

BRAD'S KILLER EGGNOG

Steps:

• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1 cup sugar gradually, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Beat egg yolks and remaining 1 cup sugar in a separate bowl until frothy and lightened in color.
• Fold egg whites into egg yolk mixture gently; pour into a large punch bowl or pitcher. Stir in rum, half-and-half, and milk.
• Top eggnog with nutmeg; serve with ice.

THE BREWDER FAMILY EGGNOG

Steps:

• Measure out all your ingredients ahead of time so they are ready to add in quick succession.
• Crack eggs into a large mixing bowl.
• Add sugar and begin beating the mixture.
• Beat continuously while adding the remaining ingredients.
• Add your desired quantity of Rum to the final mixture or to individual cups.
• Happy Holidays!