mister answer asked:
I’ve never actually tried egg nog, but it sure does sound good around this time of year. The thing is, I am low on ingredients. Most egg nog recipes I found on the internet require either nutmeg or vanilla extract, some things I don’t have around the house. However, I do have eggs, milk, sugar, vanilla ice cream and such. I am not looking for an alcoholic beverage, something for the family. Anyone have a recipe with the current ingredients I have?
I’ve never actually tried egg nog, but it sure does sound good around this time of year. The thing is, I am low on ingredients. Most egg nog recipes I found on the internet require either nutmeg or vanilla extract, some things I don’t have around the house. However, I do have eggs, milk, sugar, vanilla ice cream and such. I am not looking for an alcoholic beverage, something for the family. Anyone have a recipe with the current ingredients I have?
Tags: Time Of Year | Vanilla Ice | Vanilla Ice Cream
November 10th, 2009 at 11:51 am
PUT EGGS IN IT -.- JUST KIDDING.
November 11th, 2009 at 3:45 am
why dont you just go buy some it would probly taste better and it easier the nutmeg and vanilla extract is what gives it its taste …sorry but good luck
November 11th, 2009 at 3:59 pm
The ingredients you describe could make… vanilla milkshakes.
vanilla extract, nutmeg are what give it its flavor and texture.
November 13th, 2009 at 10:45 am
go to they always have good recipes!!
November 14th, 2009 at 11:14 am
yeah it’s called “SaveMart” brand egg nog. Why make it from scratch? If it’s loaded with Brandy no one’s going to care after three or four glasses…..
November 16th, 2009 at 5:29 pm
1 egg 1 nog
bam
November 17th, 2009 at 9:23 am
From Food Network TV, Alton Brown has a show called “Good Eats”. He recently aired an episode dedicated completely to properly making homemade eggnog. I think there was an alcoholic, and non-alcoholic version and they were quite authentic. They DO require nutmeg and vanilla, though…otherwise, like someone else suggested, you have a milk shake with what you have on hand. Lots of the Good Eats episodes can be pulled up on YouTube.
November 17th, 2009 at 2:44 pm
The nutmeg is a key ingredient. It just won’t be eggnog without it. The current issue of Better Homes and Gardens has a lower fat version with cornstarch to thicken it. I haven’t tried it, but I can’t imagine that cornstarchy flavor in it, either. Without that stuff, it is best to just make a sort of vanilla custard by beating 2-3 egg yolks with a half cup of sugar, then adding hot milk (probably about 3 cups) slowly while whisking constantly. When all the milk is added, then slowly heat the whole thing to almost simmering, then remove from heat and (here is where you normally add vanilla extract and nutmeg) adding your vanilla ice cream (about 3 good sized scoops), and stirring til it melts. Some recipes call for whipped cream instead of ice cream, but if that is what you have….
November 20th, 2009 at 4:52 pm
12 eggs
3 1/4 cups icing sugar (confectioner’s)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup vanilla
10 cups milk
brandy (optional) or rum (optional) or rye meal (optional) or scotch, to taste (optional)
nutmeg (to garnish)
Using a large mixing bowl beat eggs until very light and lemon coloured.
Gradually beat in sugar, salt, cinnamon and vanilla.
Stir in milk, using larger container if neccessary.
Add liquor to taste.
Refrigerate 24 hours before serving.
To serve, run through a blender to foam up.
To store keep covered in refrigerator up to 4 days.
Strength may be adjusted by adding more or less liquor, or more or less milk.
Garnish with nutmeg and serve in a pretty glass.
November 22nd, 2009 at 12:48 pm
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.
perfect eggnog.
November 24th, 2009 at 7:18 pm
Eggnog Recipe courtesy Alton Brown, 2005
See this recipe on air Friday Dec. 21 at 2:00 AM ET/PT.
Show: Good Eats
Episode: School of Hard Nogs
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook’s Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Other Recipes from this Episode
Eggnog Ice Cream
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November 27th, 2009 at 8:19 am
How to Make Eggnog
With eggnog, you can combine seven simple ingredients into a delightful holiday treat that the whole family can enjoy. You’ll need to purchase the items listed below to make a 24 serving batch, which can be consumed by ten people in about two hours. It’s surprising how fast it can go with so few people.
Ingredients
* Dozen eggs
* Fifth bourbon (optional) - Use 2 to 4 1/2 cups (400ml to 1 liter)
* Pint white rum (optional) - Use 1/2 to 1 1/2 cups (100ml to 350ml)
* Half gallon milk - Use 4 to 7 cups (950ml to 1650ml)
* Pint and a half heavy whipping cream (750ml)
* Cup and a half sugar (300g)
* Ground nutmeg, to taste
Steps
1.
Separating whites from yolks.
Separating whites from yolks.
Separate the egg whites from the yolks. It’s a good idea to separate the whites from one egg into a small bowl and if the separation is a success (no yolk gets in), pour the whites from that egg into the large bowl.
2.
Beating the egg whites.
Beating the egg whites.
Beat the egg whites.
3.
Sugar is mixed into the egg whites
Sugar is mixed into the egg whites
Mix half the sugar into the egg whites.
4.
Mixing yolks and sugar
Mixing yolks and sugar
Mix half the sugar into the egg yolks.
5.
Pouring yolks into whites
Pouring yolks into whites
Slowly pour the egg yolks into the beaten egg whites and gently mix while pouring slowly (the goal is to keep the fluffiness of the whites).
6.
Pouring rum in
Pouring rum in
Slowly pour the rum into the egg mixture and gently stir it in. (Optional, see Tips.)
7.
Pouring milk in
Pouring milk in
Slowly pour the milk into the mixture and gently stir it in.
8.
Pouring bourbon in
Pouring bourbon in
Slowly pour the bourbon into the mixture and gently stir it in. (Optional, see Tips.)
9.
Putting some cream in a separate bowl
Putting some cream in a separate bowl
Separate half the cream into a mixing bowl and set it aside
10.
Stirring in cream
Stirring in cream
Pour half of the cream into the mixture and gently stir it in.
11.
Whipping the cream
Whipping the cream
Whip half the cream (separate bowl) until nearly stiff.
12. Gently fold the whipped cream into the mixture.
13.
Grating nutmeg
Grating nutmeg
Grate the nutmeg (or just use pre-grated).
14. Ladle the eggnog into a punch glass and sprinkle a bit of nutmeg on top of the frothy, tasty eggnog.
15. Serve to your impressed guests.
Tips
* Use the finest ingredients for the finest eggnog (i.e. cage free eggs, organic milk and cream, turbanido sugar, whole nutmegs, good liquor)
* If you want to make non-alcoholic eggnog, simply skip the rum and the bourbon. Then folks who want to spike their nog can add liquor to their cup as they like.
* If you don’t use the full 6 cups of liquor, you can replace the difference of liquor with some milk (if desired).
* After a while, the mixture starts to separate to make a heavy fluid with a fluffy head, so when serving it make sure you get a representative sample of each.
* To make a smaller batch, consult the recipe listed as a source below.
Warnings
* Make sure there is zero yolk in the egg whites before beating them or the whites won’t be fluffy.
* Be gentle during the entire process.
* Don’t whip the cream too stiffly otherwise it’ll chunk up and not mix in very well.
* If you use the alcohol, this drink is quite strong, so designate drivers for those who will be drinking (and make sure those drivers don’t drink!).
* While eggnog is a holiday tradition, increased awareness that consuming raw eggs has the potential to cause illness has led to some advocating ‘cooking’ your nog. If you make a raw, non-alcoholic nog and allow children to consume it, or if anyone with fragile health is going to drink your raw nog, it is a good idea to make it in advance, and have a couple of hardy souls try some 24 hours or so before the main festivities. The traditional explanation concerning the safety of eggnog is that the liquor is strong enough to kill whatever problems the eggs introduce. See the source below for further discussion on the topic.
It is pretty fun, but easier if you buy it at the store :P. But either way you will have a great time!