Best Egg Nog Recipes

MY GRANDPA'S OLD FASHIONED EGG NOG

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.

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

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

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.

EASY EGG NOG POUND CAKE

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.

5-MINUTE HOLIDAY NOG: EGG-FREE, DAIRY-FREE, SUGAR-FREE

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.

EGG NOG THUMBPRINT COOKIES

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.

EGG NOG

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.

VANILLA SPICED EGG NOG FRENCH TOAST

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.

VEGAN TOFU "EGG" NOG

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.

EGG NOG CUSTARD PIE

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

BANANA EGG NOG, MOM'S

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.

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.

NO-EGG NOG

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.

KIDDIE EGG NOG

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,.

EGG NOG CAKE USING A YELLOW CAKE MIX

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.

CHOCOLATE CHIP EGG NOG BALLS

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.

ANDRE'S EGG NOG

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.

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