MY GRANDPA'S OLD FASHIONED EGG NOG
My grandpa made this, then my mom took over when he passed, and now I carry the torch. I have had many people tell me they don't like egg nog....until they taste grandpa's. I have had to double and triple the recipe each year so that I could have left overs lol; enjoy!
Provided by Genevieve Caruso
Categories Cocktails
Time 35m
Number Of Ingredients 7
Steps:
- 1. Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses
EGG NOG MILKSHAKE
Steps:
- Combine the vanilla ice cream, egg nog and 3 crumbled cookies in a blender. Blend until thick and smooth. Pour into 2 chilled glasses. Top with the fresh whipped cream and the remaining crumbled cookies.
EASY EGG NOG POUND CAKE
So moist and delicious. This recipe is by Borden's.
Provided by Pat Duran
Categories Other Desserts
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350^, In a large bowl, combine cake mix and the next 4 ingredients; beat at low speed of electric mixer until moistened. Add eggs and nutmeg; beat at medium-high speed for 4 minutes. Pour into greased and floured 10-inch fluted bundt pan. Bake 40-45 minutes or until toothpick test clean. Cool 10 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar , if desired.
UNCLE ANGELO'S EGG NOG
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.
Provided by Dale DeGroff
Categories Bourbon Rum Egg Nog Egg Christmas Cocktail Party Winter Christmas Eve Nutmeg Drink
Number Of Ingredients 7
Steps:
- Beat the egg yolks well until they turn light in color, adding 1/2 cup of the sugar as you beat. Add the milk, cream, and liquor. Then beat the egg whites with the remaining sugar until they peak. Fold the whites into the mixture. Grate the fresh nutmeg over the drink.
CARL BAUCHLE'S INFAMOUS EGG NOG
Steps:
- Separate eggs. Beat egg whites until stiff and then beat in 1 Cup sugar (1 T at a time) until very stiff. Keep in separate bowl until end of recipe. Beat egg yolks in a separate (large) bowl until a very light yellow (just keep beating - they'll get there) and beat in 1 Cup sugar until light and "fluffy". Into yolks, beat in brandy, bourbon and 3 Qts. of heavy cream. That's why you need a big bowl. Fold in egg whites. With the nearly 1¼ gallons of liquid and the volume of the egg whites, the key tool is a mixing bowl big enough for the job. Since I made multiple batches, I then needed containers into which I would ladle the egg nog in order to use the mixing bowl again. I used a large-mouth, one gallon vertical jar with a screw-top. This also made it easier to store in the refrigerator, since the mixing bowl was so huge it would take up all the space. Besides, the egg nog is decidedly better if it sits in the refrigerator for 24 hours before serving. In truth, I usually made it the night before I brought it in, but the leftovers at home were always better the next night. Serving I used a punch bowl to serve the egg nog. It's always better with a little nutmeg. Best of all is to have freshly grated nutmeg. You can buy the nuts at most grocery stores, but the grater is a little tougher to come by. I think I got mine at Williams-Sonoma, but they don't have the same kind any more. It's something like http://ww2.williams-sonoma.com/cat/pip.cfm but had a compartment to store the nut in. Whatever. The thing you don't want to do is add rum to it before serving. Don Kennedy did that at the corporate staff party last year (he didn't know it was already doctored) and about sent a couple to the hospital!!). Think kindly of me while you're imbibing on this holiday spirit, because you'll hate me the next day when you meet the ghost of Christmas hangovers past. MERRY CHRISTMAS!
EASY EGG NOG POUND CAKE
Make and share this Easy Egg Nog Pound Cake recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 45m
Yield 1 10-inch cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F In large mixing bowl, combine cake mix, pudding mix, Borden egg nog, and oil; beat at low speed of electric mixer until moistened. Add eggs and nutmeg; beat at medium-high speed 4 minutes.
- Pour into greased and floured 10-inch fluted or tube pan.
- Bake 40-45 minutes or until a wooden pick inserted near the center comes out clean.
- Cool 10 minutes; remove form pan. Cool completely. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 4694, Fat 259.6, SaturatedFat 45.7, Cholesterol 968.9, Sodium 5457.2, Carbohydrate 542.5, Fiber 6, Sugar 350.1, Protein 55.6
5-MINUTE HOLIDAY NOG: EGG-FREE, DAIRY-FREE, SUGAR-FREE
This recipe was created because we are a lactose-sensitive family and we really like eggnog. I'm excited to share with you this recipe that has absolutely no dairy, lactose, sugar, eggs, gluten, casein, carrageenan, artificial flavors/colors, or preservatives. Enjoy!
Provided by Alisabeth Joy
Categories Drinks Recipes Eggnog Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Blend 4 cups cashew milk, 1/2 cup agave nectar, and 1/4 teaspoon nutmeg in a blender until smooth; pour into a pitcher. Blend remaining cashew milk, agave nectar, and nutmeg together in the blender until smooth; pour into the same pitcher and stir to combine. Adjust agave nectar and nutmeg to taste.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 32.4 g, Fat 1.1 g, Fiber 2 g, Sodium 24 mg, Sugar 30.1 g
VANILLA SPICED EGG NOG FRENCH TOAST
These babys have sugar and spice and everything nice!!! I love the holidays..all the good spices and especially eggnog.This Recipe includes my favorite eggnog. Its thick , creamy,sweet and full of spices.
Provided by Debbie W
Categories Other Breakfast
Time 15m
Number Of Ingredients 6
Steps:
- 1. Whisk togather eggs, eggnog , vanilla , and spices
- 2. Dip bread in mixture making sure to coat well. Let all excess drip off and place on a preheated skillet or griddle. Brown both sides.
- 3. Dust with powdered sugar and serve. You can use syrup or perserves but i like it plain.
EGG NOG THUMBPRINT COOKIES
I found this recipe in a holiday issue of Taste of Home and wanted to post it here for safe-keeping.
Provided by Mary Scheffert
Categories Dessert
Time 22m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter & sugar until light & fluffy. Add egg yolks and vanilla. Stir in flour, salt & nutmeg until combined. Cover & chill dough for approximately 1 hour or until firm & easy to handle.
- Preheat oven to 350F; lightly grease a cookie sheet.
- Whisk egg whites until foamy. Shape dough intol 1" balls; dip in egg white then roll in walnuts. Place 1" apart on greased cookie sheet.
- With the handle of a wooden spoon, make a 1/2" indent in the center of each cookie. Bake 10-12 minutes or until center of cookies are set. Remove cookies from sheet & cool thoroughly on wire racks.
- For the filling, combine butter, confectioner's sugar, rum extract & enough milk to make a smooth frosting. Add food coloring if desired. Place frosting into a piping bag fitted with a star tip & pipe into indents of each cookie.
Nutrition Facts : Calories 164.9, Fat 10.7, SaturatedFat 4.9, Cholesterol 34.2, Sodium 92.6, Carbohydrate 15.9, Fiber 0.5, Sugar 9.2, Protein 2.1
EGG NOG
This is a classic nog made with a cooked custard base, perfect for those turned off by raw eggs. Rum adds a deeply sugary, spicy note, although feel free to riff with a favorite bourbon or brandy. This recipe serves 8. (The New York Times)
Provided by Rosie Schaap
Categories cocktails, sauces and gravies
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a saucepan, heat 2 cups milk but don't boil. Turn off the heat.
- In a mixing bowl, gradually add the sugar into the egg yolks and whisk until thick and pale.
- Whisk 1 cup of the warm milk into the yolk-sugar mixture. Add this back to the milk in the pan, stirring over low heat until thickened and blended. Turn off the heat and quickly stir in the cream.
- Place pan in a large bowl half-filled with ice water. Stir occasionally, until chilled. When chilled, stir into punch bowl and add rum and remaining milk.
- In a mixing bowl, beat the egg whites until they form soft peaks. Then fold them into the nog. Top each serving with grated nutmeg. Serves 8.
BANANA EGG NOG, MOM'S
Mom served these when children visited or if someone didn't drink the alcoholic version.
Provided by Megan Stewart
Categories Non-Alcoholic Drinks
Number Of Ingredients 5
Steps:
- 1. Beat banana until smooth in a small mixing bowl. Add egg and sugar and mix well. Gradually add milk, beating until frothy. Serve sprinkled with nutmeg. Makes 1 1/2 cups.
EGG NOG CUSTARD PIE
This is a simple pie that is easy to make and people love it.
Provided by caroline marange
Categories Puddings
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. In a bowl, add 1 stick of melted butter, 1 cup of egg nog and the 4 eggs. Mix well untill blended.
- 2. Add the sugar and vanilla.
- 3. Pour into a prepared deep dish crust. Sprinkle the nutmeg on top.
- 4. Bake in a 350 degree oven for 50-55 minutes.
- 5. Take out and let cool
SUPER FAST RUM RAISIN EGG NOG
Steps:
- Combine the ice cream, milk, rum and bourbon in a blender and blend until smooth. Divide among 4 glasses and top with freshly grated nutmeg.
VEGAN TOFU "EGG" NOG
A sweet, mild, rich tasting drink developed at Vegetarian Times magazine. Make sure you use silken tofu, it's different from regular tofu, much creamier and smoother. FYI: In December 1981, Redwood Valley Soyfoods Unlimited (California) introduced Soynog, the earliest known soy-based non-dairy and vegan eggnog based on soy milk and tofu (added for thickness). It was renamed Lite Nog in 1982 and Tofu Nog in 1985. I haven't tried this yet, putting here for safekeeping.
Provided by Sharon123
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In blender or food processor, combine all ingredients except nutmeg.
- Blend thoroughly, stopping occasionally to scrape down sides of bowl.
- Serve well-chilled and dusted with nutmeg.
Nutrition Facts : Calories 115.5, Fat 3.1, SaturatedFat 0.4, Sodium 35.5, Carbohydrate 15.8, Fiber 0.5, Sugar 13.2, Protein 5.5
KIDDIE EGG NOG
Make and share this Kiddie Egg Nog recipe from Food.com.
Provided by Secret Agent
Categories Toddler Friendly
Time 5m
Yield 1 nog, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Whiz everything in a blender and pour into a large glass.
- To make it a big milkshake add a scoop of vanilla ice cream. Mmmm,.
Nutrition Facts : Calories 355.9, Fat 16.6, SaturatedFat 8.4, Cholesterol 222.6, Sodium 228.9, Carbohydrate 31.2, Fiber 0.1, Sugar 31.8, Protein 17.8
EGG NOG CAKE USING A YELLOW CAKE MIX
My husband wanted a really eggnog tasting cake so I experimented until I came up with this one. It is really good after being refridgerated a few hours. My kids love it with caramel sauce and fresh whipped cream with powdered sugar, cinnamon and nutmeg sprinkled on top.
Provided by dawn Tesam
Categories Cakes
Time 40m
Number Of Ingredients 7
Steps:
- 1. First preheat the oven to 350 degrees F.
- 2. Then Grease and flour a 9"x13" cake pan. (I use Baker's Joy spray)
- 3. Next mix the egg, oil, eggnog, cake mix, sour cream, rum extract, and apple pie spice in a mixing bowl for 2 minutes, scraping bowl as necessary.
- 4. Do not be tempted to add more rum flavoring. The extract is very strong.
- 5. Next pour the cake mix into prepared pan and bake in your oven at 350 for 29 - 32 minutes. I check around 29 minutes and the top of my oven is the hottest so I place the cake on the top rack.
- 6. Take out when cooled. prepare whipped topping with apple pie spice, cinnamon or nutmeg and place on top. I also make a butter rum sauce but it is very strong. A caramel sauce would also go well with this cake.
ANDRE'S EGG NOG
Make and share this Andre's Egg Nog recipe from Food.com.
Provided by escripps
Categories Beverages
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Empty out one gallon of vanilla ice cream in a large punchbowl and let it melt down. Add the Whiskey, Rum and Brandy. Mix everything together and serve. Sprinkle Nutmeg & Cinnamon to taste.
NO-EGG NOG
This is the NOG without the EGG. Great for egg allergy sufferers who still like the egg-nog taste, just milder.
Provided by crazy crafter
Categories Egg Free
Time 8m
Yield 1 8 oz. cup, 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat 8 oz. of milk in microwave safe mug until hot (not boiling).
- remove from microwave and stir in sugar, vanilla, & ginger ( to taste - use more if too mild for you ).
- sprinkle with all of the cinnamon & nutmeg ( use more if you'd like ) and enjoy.
- To make it special you can add your favorite Brandy or,1 1/2 Tbs.Cocoa Powder, or both ( to taste ).
- This recipe can be easily doubled or tripled to make for more than one person, and can be heated on the stove top in a saucepan too.
- *And if you prefer it cold like most egg-nog you buy, just refrigerate until chilled, stir/shake and serve.
Nutrition Facts : Calories 254.6, Fat 9.4, SaturatedFat 5.9, Cholesterol 34.2, Sodium 121.5, Carbohydrate 27.7, Fiber 1, Sugar 14.6, Protein 8.2
CHOCOLATE CHIP EGG NOG BALLS
i usually make this around christmas time and its been a big hit with family and friends...
Provided by Heather Baker
Categories Other Desserts
Number Of Ingredients 9
Steps:
- 1. In large bowl, combine cream cheese, powdered sugar, heavy cream, brandy extract, salt, cinnamon and nutmeg. Beat until creamy. Stir in chocolate chips. Drop by rounded teaspoonfuls onto cookie sheets. Chill 5 minutes. Roll into balls. Coat completely with nuts.
THE BEST HOMEMADE EGG NOG RECIPE
Steps:
- THE BEST HOMEMADE EGG NOG RECIPE! {USING COOKED EGGS!} December 23, 2011 by Sofia @ Something on Everything Leave a Comment Egg nog 7-1 A few years ago I tried egg nog for the first time at my sister's house and I loved it. This year I knew that would be something I really had to do. So, I browsed for recipes (5 years ago my sister tried to make egg nog at home but I don't remember why, that didn't work out) and found a few I combined and tried today. Here's the finished product and I have to say YUMMY! 4227003_orig 1599098_orig So, for the recipe (I doubled the recipe so I'd have enough) you'll need: 4 egg yolks 1 (5 ounce) can sweetened condensed milk 1 tablespoon white sugar 1 teaspoon vanilla extract 4 1/2 cups milk 4 egg whites 1 fluid ounce rum 1/4 teaspoon ground nutmeg 6877312_orig The covered rum bottle is actually the rum my parents had at home, a good aged rum =) The cover is a bottle apron that my grandma made a few years ago. Ain't it cute? To make the egg nog you're supposed to use raw eggs, so I browsed and found a way to make it a safer recipe. I don't want to get sick or make anyone sick, so this is a good way to do it. It takes a little longer but is just as good. 4388976_orig Whisk the yolks and the condensed milk over a very low heat stirring constantly till it reaches 140-160 degrees (I took mine to 150 as you can see in the picture below). You must have the liquid of the milk in with the yolks or it will coagulate and produce scrabmled eggs. Keep stirring occasionally till cooled.the mix to a large mixing bowl (photo 1 in the gallery below), gradually stir in sugar, vanilla (photo 2) and milk (photo 3). Beat the egg whites until stiff (photo 4), then add them to the milk mixture (photo 5). Stir rum into the mixture, to taste (photo 6). Garnish with nutmeg
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