Cocktail Recipes

5 Comments to “anybody have a easy quick egg nog recipe?”

1. Tenn Gal Says:
   October 22nd, 2009 at 1:48 pm

   Egg Nog
   6 large eggs, lightly beaten
   3/4 cup sugar
   2 cups milk
   1 cup brandy
   1/4 cup rum
   1 tablespoon vanilla extract
   2 cups whipping cream
   Garnishes: whipped cream, grated fresh nutmeg

   Stir together egg and sugar in a large saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 18 to 20 minutes or until mixture thickens and coats a metal spoon. Remove from heat; stir in brandy, rum, and vanilla. Cover and chill 8 hours.
   Beat whipping cream at high speed with an electric mixer until soft peaks form; fold into chilled egg mixture. Garnish, if desired.
   Makes 8 cups

2. msnorthernont Says:
   October 25th, 2009 at 4:43 am

   I now buy it at the grocers simply because it’s pasteurized. Making it at home means you are eating raw eggs. Not a good idea.

3. bestaznklan Says:
   October 27th, 2009 at 7:16 pm

   4 egg whites
   4 egg yolks
   1 teaspoon of nutmeg, cinnamon, and all spice.
   1 pint half and half
   1 cup heavy cream
   2 ounce bourbon if alcoholic
   2 tablespoon vanilla extract to replace alcohol
   1/2 sugar

   Beat the egg yolks on high, for 10 seconds, then add the sugar till it turns very light yellow. Add the dairy, bourbon(or any dark flavor liquor if alcoholic eggnog) vanilla extract and the dry spices. Pour it in a big pitcher, use soap and water to rinse the mixer bowl. You have to do this because the egg whites won’t beat with egg yolks, even with a spick of it and so, you have to use soap/water to cleanse it.

   With that said and done, use the cleaned stand bowl in the mixer and mix the egg whites in medium first then high, to incorperate or it will splatter on the room. Beat it till your mixer, has a light tail to it when you hit the mixer, then add a tablespoon of sugar and then beat once again till its hard and stiff. Fold the whites in the dairy, and you got eggnog.

   **If your freaky about raw eggs**
   Go to the supermarket and buy egg whites from the carton, they are ultra pasterized and safe to eat. The yolks can be microwaved for a little while first before beating it for the eggnog.

4. wigandw Says:
   October 28th, 2009 at 8:11 am

   Eggnog
   This eggnog’s rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.
   Ingredients
   Serves 26

   * 12 eggs, separated
   * 1 1/2 cups superfine sugar
   * 1 quart whole milk
   * 1 1/2 quarts heavy cream
   * 3 cups bourbon
   * 1/2 cup dark rum
   * 2 cups cognac
   * Freshly grated nutmeg

   Directions
   1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
   2. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.

5. Mercedes Says:
   October 30th, 2009 at 4:58 pm

   6 eggs
   1/3 cup sugar
   1/8 teaspoon salt (optional)
   4 cups milk
   1 teaspoon vanilla
   1/2 teaspoon cinnamon
   1/2 teaspoon nutmeg

   Beat eggs, sugar, & salt in saucepan. Stir in 2 cups milk and cook on low heat, stirring constantly, until mixture is about 160 degrees F—hot, but not simmering. Be careful not to overcook. Remove from heat promptly and stir in remaining milk, vanilla, and spices. Cover and chill overnight.

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