CREAMY EGGNOG RECIPE
Extremely smooth, rich and creamy Eggnog you will make every Christmas. Like nothing out of a carton, never buy store-bought eggnog again! A sinful seasonal treat well worth the work. The best part? It just gets richer and creamier as it sits in the refrigerator.Use rum, bourbon, cognac or your choice of liquor. Just add more or less to suit YOU!
Provided by Karina
Categories Beverage
Time 25m
Number Of Ingredients 8
Steps:
- Combine milk, cream, vanilla, cinnamon and nutmeg in a saucepan over low-medium heat. Gently bring to a boil. Once boiling, remove from the heat and allow to steep.
- In a large bowl, beat egg yolks and sugar until combined and thick ribbons form when whisk is lifted. Gradually whisk in hot milk mixture into the eggs (in 1/2 cup increments to prevent eggs from scrambling), until liquid is combined and smooth. Mix through rum.
- Pour mixture back into saucepan and cook over medium heat, while stirring, for 2-3 minutes until thick. Do not boil.
- Let cool, then refrigerate overnight or for up to 3 days.
- Before serving, beat egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. (If you don't want to consume the raw egg whites, simply whip some cream to top your eggnog OR enjoy without!)Serve and garnish with ground cinnamon, cinnamon sugar or fresh grated nutmeg.
Nutrition Facts : Calories 294 kcal, Carbohydrate 25 g, Protein 7 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 145 mg, Sodium 89 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
CREAMY HOLIDAY EGGNOG
For a nice, rich and creamy treat, try this eggnog recipe. You can serve it plain or add rum for adult holiday guests.
Provided by Taste of Home
Time 40m
Yield 6 servings (about 4 cups).
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.
Nutrition Facts : Calories 413 calories, Fat 25g fat (14g saturated fat), Cholesterol 289mg cholesterol, Sodium 256mg sodium, Carbohydrate 34g carbohydrate (34g sugars, Fiber 0 fiber), Protein 12g protein.
CHRISTMAS CREAMY EGGNOG
This rich and creamy drink was especially designed for cold Christmas nights.
Provided by sal
Categories Drinks Recipes Eggnog Recipes
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 28.2 g, Cholesterol 27.1 mg, Fat 6.8 g, Fiber 0 g, Protein 9.5 g, SaturatedFat 4.3 g, Sodium 125.8 mg, Sugar 28.2 g
CHRISTMAS EGGNOG
Steps:
- Beat the egg whites until stiff, gradually adding in 3/4 cup sugar. Set aside. Beat the egg yolks until they are thick and pale and add the other 3/4 cup sugar and stir in rye whiskey. Blend well. Fold the egg white mixture into the yolk mixture and add the brandy and the rum. Beat the mixture well. To serve, fold the lightly whipped heavy cream into the eggnog. (If a thinner mixture is desired, add the heavy cream unwhipped.) Sprinkle the top of the eggnog with the nutmeg to taste.
CREAMY EGGNOG
Make and share this Creamy Eggnog recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 50m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Heat the milk in a saucepan over medium heat (Do not boil).
- In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
- Gradually stir about 1/4 of hot milk into egg mixture.
- Add egg mixture to remaining hot milk; stirring constantly.
- Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
- Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
- Remove pan from heat; let cool.
- Cover and chill (up to two days).
- When ready to serve, beat whipping cream at medium speed until soft peaks form.
- Fold the whipped cream into the egg mixture.
- Sprinkle with additional nutmeg before serving.
Nutrition Facts : Calories 2161.5, Fat 149.3, SaturatedFat 86.8, Cholesterol 1326.3, Sodium 754.8, Carbohydrate 126.1, Sugar 102.4, Protein 42.4
CHRISTMAS EGGNOG SAUCE
Make and share this Christmas Eggnog Sauce recipe from Food.com.
Provided by CountryLady
Categories Sauces
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Pour milk into small mixing bowl.
- Add pudding mix& beat at low speed until blended.
- Gradually beat in eggnog.
- Stir in nutmeg& chill until serving time.
- Beat whipping cream until stiff peaks form.
- Fold into eggnog mixture along with brandy.
Nutrition Facts : Calories 138.7, Fat 7.4, SaturatedFat 4.5, Cholesterol 40.7, Sodium 88, Carbohydrate 13.4, Fiber 0.1, Sugar 9.2, Protein 2.3
EGGNOG CREAMS
I adapted a creamy, dreamy truffle recipe from a chocolate cookbook and came up with my variation to give as gifts. Rum and nutmeg add a bit of classic eggnog flavor. -Carla Manning, Grantsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a microwave, melt 1-1/2 cups baking chips; stir until smooth. In a small bowl, cream butter and cream cheese until smooth. Add rum and vanilla. Beat in melted chips. Refrigerate, covered, 1 hour or until set., Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate 2 hours or until firm and slightly dry to the touch., In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip balls in mixture; allow excess to drip off. Return to baking sheet; if desired, sprinkle with nutmeg., Refrigerate 2 hours or until set. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 154 calories, Fat 11g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 51mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
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