Best Best Cooked Eggnog Recipes

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COOKED EGGNOG



Cooked Eggnog image

This is a rich and creamy eggnog that is an alternative to traditional eggnog, because the eggs are cooked. When served chilled and topped with a dollop of whipped cream and a sprinkling of nutmeg and cinnamon, it is a sure bet that it will be a hit at your next Christmas party.

Provided by Kathryn Howl

Categories     Drinks Recipes

Time 2h30m

Yield 12

Number Of Ingredients 5

12 eggs
½ cup white sugar
2 quarts milk
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg

Steps:

  • Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.
  • Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.

Nutrition Facts : Calories 187.5 calories, Carbohydrate 16.5 g, Cholesterol 199 mg, Fat 8.2 g, Protein 11.7 g, SaturatedFat 3.6 g, Sodium 136.8 mg, Sugar 16.4 g

AMAZINGLY GOOD EGGNOG



Amazingly Good Eggnog image

It's taken me several years to perfect this homemade eggnog recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!

Provided by NATALIESMOM

Categories     Drinks Recipes     Eggnog Recipes

Time 1h28m

Yield 12

Number Of Ingredients 10

4 cups milk
5 whole cloves
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 ½ cups sugar
2 ½ cups light rum
4 cups light cream
2 teaspoons vanilla extract
½ teaspoon ground nutmeg

Steps:

  • Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
  • In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
  • Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 32.1 g, Cholesterol 59.3 mg, Fat 17.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 65.9 mg, Sugar 29 g

CREAMY COOKED EGGNOG



Creamy Cooked Eggnog image

If you worry about uncooked eggs in Egg Nog, as I do, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked Egg Nog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes "chilling" time. Edited to add: Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.

Provided by Susie in Texas

Categories     Beverages

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 7

6 eggs
1/2-1 cup sugar (depending on your tastes, start out with 1/2 cup because you can add more later if you want to)
2 cups milk
2 cups whipping cream or 2 cups half-and-half
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/4-1/2 teaspoon ground nutmeg (also depending on your tastes and more can be added later if you want to)

Steps:

  • Use a saucepan or stock pot large enough to hold 2 quarts.
  • In saucepan, beat together the eggs and sugar until smooth.
  • Stir in 2 cups milk.
  • Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
  • Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
  • Remove from heat.
  • Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
  • Add vanilla, cinnamon and nutmeg and combine until incorporated.
  • At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
  • I use a total of 3/4 cup sugar because we like it sweet.
  • You may also add more nutmeg at this point if you like a strong nutmeg flavor.
  • Pour into a pitcher or container.
  • Cover and refrigerate until thoroughly chilled- several hours or overnight.
  • Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
  • Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
  • This recipe makes 6 cups Egg Nog.

Nutrition Facts : Calories 465.5, Fat 37.1, SaturatedFat 21.7, Cholesterol 306.1, Sodium 141.3, Carbohydrate 23.3, Fiber 0.1, Sugar 17.1, Protein 10.6

COOKED EGGNOG



Cooked Eggnog image

I got this recipe from my favorite literature teacher many, many moons ago, even before the concerns about raw egg yolks. There were so few people in the class, just enough to keep from being cancelled, that we'd usually meet at her home and drink tea and someone would bring cookies. During the holidays she made this for us. I've made eggnog from this recipe for years, especially since we shouldn't use raw eggs.

Provided by Countrywife

Categories     Beverages

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

6 eggs
1/2 cup sugar
1/4 teaspoon salt (optional)
1 quart milk, divided
1 teaspoon almonds or 1 teaspoon rum extract
ground nutmeg
whipped cream

Steps:

  • In a large saucepan, mix the eggs, sugar, and salt, if used.
  • Stir in 2 cups milk.
  • Cook, stirring constantly, until thickened and mixture coats a metal spoon (will read 160°F on a candy thermometer).
  • Remove from heat and add 2 cups milk and extract.
  • Chill several hours or overnight.
  • Whirl in blender before serving.
  • Add rum or brandy as desired, top with whipped cream and ground nutmeg.

Nutrition Facts : Calories 122.1, Fat 5.5, SaturatedFat 2.6, Cholesterol 117.1, Sodium 74.9, Carbohydrate 12.3, Sugar 8.6, Protein 5.8

BEST COOKED EGGNOG



Best Cooked EggNog image

This recipe was adapted from The Cooking Geek.com. We love eggnog so I just make this large batch. I found these spice amounts to be the closest to store bought flavor, but better. I really like vanilla, but it does not work in this. The amount of cloves is more like 1/10t, but it would not accept that entry. I use fat free milk and it even works with 7c milk & 1c cream. I use stevia substitute to lower calories and it actually did not go bad as fast last year. You must cook this "low & slow" to prevent a grainy texture. Do not add the salt before cooking, or it can curdle the milk once cooked (think cheese making). It is very thick, so omit a whole egg for thinner consistency. Also omit a whole egg if using extra large eggs. Enjoy!

Provided by FunCook

Categories     Christmas

Time 15m

Yield 10 cups

Number Of Ingredients 9

6 egg yolks
6 whole eggs, room temperature
2 cups heavy cream
6 cups milk
1 1/2 cups sugar (or stevia)
1/2 teaspoon nutmeg
1/8 teaspoon clove (about 1/10t)
1/16 teaspoon cinnamon
3/4 teaspoon salt

Steps:

  • Whisk the eggs and yolks, then add the cream, sugar, and spices. Add the milk, whisk until thoroughly combined (immersion blender is best).
  • In a heavy-bottom pan, cook the mixture over low heat, whisking constantly, for a few minutes. Then increase the heat to medium-low (no higher), and cook, whisking constantly, until the temperature of the mixture is 180°F, about 5-10 minutes. Remove from heat, add the salt, and cool to room temperature, whisking occasionally. Then refrigerate until cold.

Nutrition Facts : Calories 447.2, Fat 28.3, SaturatedFat 16.1, Cholesterol 296.9, Sodium 311.6, Carbohydrate 38.8, Sugar 30.2, Protein 11

MARTHA'S CLASSIC EGGNOG



Martha's Classic Eggnog image

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

6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup bourbon, preferably Maker's Mark
1/4 cup dark rum, preferably Mount Gay
1/4 cup Cognac, preferably Remy Martin Grand Cru
Freshly grated nutmeg, for sprinkling

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.

EGGNOG



Eggnog image

For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 15m

Yield 6 to 7 cups

Number Of Ingredients 7

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*

Steps:

  • 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.

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