woman’s stride asked:
I really like Egg Nog, and usually I buy it from the store. But I would like to know if anyone has a recipe to make it from home?
I really like Egg Nog, and usually I buy it from the store. But I would like to know if anyone has a recipe to make it from home?
December 1st, 2009 at 5:46 pm
EGGNOG
6 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 quart milk
1/3 pint heavy whipping cream
1 pinch ground nutmeg
1 pinch salt
DIRECTIONS
Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.
OR…
OLD FASHIONED EGGNOG
INGREDIENTS
8 eggs
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon rum flavored extract
1 teaspoon vanilla extract
2 quarts milk
1 1/2 cups heavy cream
1 teaspoon ground nutmeg
DIRECTIONS
In a large mixing bowl, beat eggs at high speed of mixer until thick and foamy. Gradually beat in sugar and salt, then rum and vanilla extracts. Slowly mix in the milk. Cover and chill in refrigerator until ready to serve.
Just before serving, whip whipping cream until soft peaks form. Fold into eggnog. Pour into punch bowl and garnish with nutmeg.
December 2nd, 2009 at 4:57 pm
“Holiday Eggnog” - 16 servings
6 eggs; separated, at room temperature
1/2 cup sugar
1 cup bourbon
1 cup light rum
3 cups milk
1/2 tsp. ground nutmeg
1 cup heavy cream
1) In large bowl with mixer at high speed, beat egg yolks with sugar until thick and lemon-colored, frequently scraping bowl.
2) At medium speed, carefully beat in bourbon and rum, 1 tbsp. at a time, to prevent curdling mixture. Pour into punch bowl. Cover and chill.
3) About 20 minutes before serving: Stir milk and ground nutmeg into punch bowl.
4) In large bowl with mixer at high speed, using clean beaters, beat egg whites until soft peaks form.
5) In small bowl with mixer at medium speed, beat cream until stiff peaks form. With wire whisk, gently fold egg whites and cream into yolk mixture until just blended.
6) To serve: Sprinkle additional ground nutmeg over eggnog; ladle into 6-oz. punch cups. Yields 10 cups.
December 4th, 2009 at 8:01 pm
Egg Nog Coffee:http://www.coffeefunds.com/fundraiser-images/eggnog.jpg
Recipe:http://www.idrink.com/v.html?id=12638
December 8th, 2009 at 4:41 am
This recipe has served me well over many years…I hope you like it! It will serve 8-10 people depending on the size of your glass
6 eggs, seperated
12 Tbsp sugar
dash of salt
4 tsp high quality vanilla (it amkes a difference)
3 c. milk
3 c. half and half
1 c. bourbon or brandy (Frangelico is good, too)
freshly grated nutmeg for garnish
Beat egg whites until stiff adding sugar gradually so that the whites don’t fall. Slowly add the yolks, one at a time, until incorporated. By hand, stir in the vanilla, milk, half and half and the bourbon. (Pour it down the side of the bowl, that way it won’t deflate the whites.) Ladle into glasses ensuring everyone has some fluff and top with freshly grated nutmeg. Enjoy!
If you don’t want to use a liquor then swap out that ingredient for 1c heavy cream beaten to soft peaks and fold it in
December 11th, 2009 at 2:19 am
EGGNOG
1 whole egg
1 tablespoon superfine sugar
Pinch salt
1/4 teaspoon vanilla
1 cup milk
Nutmeg
Beat the egg with the sugar and salt and pour into a 10-ounce highball glass. Add vanilla and milk and stir to mix. Grate a little nutmeg on top.
Note: If there is a problem with eggs in your region, do not prepare this recipe.
Serves 1.