Best Old Fashioned Eggnog Recipes

OLD-FASHIONED EGGNOG

Old-Fashioned Eggnog image

Celebrating the holidays with eggnog is an American tradition that dates back to Colonial days. I toast the season with this smooth and creamy concoction that keeps family and friends coming back from more. -Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Time 40m

Yield 16 servings (about 3 quarts).

Number Of Ingredients 8

Ingredients

12 large eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts whole milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Optional: Whipped cream, additional nutmeg and cinnamon sticks

Steps:

In a heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 1 qt. milk. Cook and stir over low heat until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until cool. If mixture separates, process in a blender until smooth. Cover and refrigerate at least 3 hours., When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour eggnog into a chilled 5-qt. punch bowl. If desired, top with dollops of whipped cream, sprinkle with additional nutmeg and serve with cinnamon sticks.

Nutrition Facts : Calories 308 calories, Fat 18g fat (10g saturated fat), Cholesterol 186mg cholesterol, Sodium 188mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 9g protein.

REAL OLD FASHIONED EGGNOG

Real Old Fashioned EggNog image

My family has always made their own Eggnog for the Christmas Holiday for as long as I can remember. Its creamy, delicious and tastes better than the store bought kind in my opinion! The original recipe actually came out of the Betty Crocker Cookbook from 1956.

Provided by Linda Kauppinen

Categories Other Drinks

Time 5m

Number Of Ingredients 7

Ingredients

1 large egg, well beaten
2 Tbsp sugar
1 c chilled rich milk (if you do not have raw milk, i suggest 3/4 cup milk 1/4 cup cream)
1/4 tsp vanilla extract
nutmeg
whipped cream, sweetened
options: instead of using vanilla, you can substitute 1 1/2 tbsp sherry flavoring and 1 tbsp either brandy or rum flavoring or you can make fruit eggnog by substituting vanilla and nutmeg for 1 tbsp fruit juice (grape, orange, cherry, etc)

Steps:

1. This drink mixes extremely well in a blender! Beat together 1 egg, well beaten 2 Tbsp sugar
2. Beat in 1 cup chilled rich milk (or if you dont have raw milk substitute with 3/4 cup milk and 1/4 cup cream) 1/4 tsp vanilla extract
3. Top with whipped cream sprinkle nutmeg on top.

OLD-FASHIONED HOMEMADE EGGNOG

Old-Fashioned Homemade Eggnog image

" As with any recipe involving raw eggs, please use caution and refrain from serving this to the very young, the very old, and pregnant or nursing women. Pasteurized eggs are also an option.One solution would be to use egg substitutes, which are frozen commercial products that have been pasteurized and are therefore free of salmonella.

Provided by Rita1652

Categories Punch Beverage

Time 20m

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

12 large eggs, separated or 12 large egg substitute
2 cups sugar
1 cup Bourbon or 1 cup blended whiskey
1/2 cup brandy
2 pints heavy cream
freshly grated nutmeg

Steps:

Beat the egg yolks with the sugar until pale yellow.
Add the bourbon (or whiskey) and the brandy and blend well.
Chill in the fridge for several hours.
Beat the egg whites until soft peaks form and set aside.
In a separate bowl, whip the heavy cream until slightly thickened.
Fold the cream into the chilled yolk mixture.
Fold in the egg whites and chill again.
Serve with a sprinkling of grated nutmeg.
Makes 20 servings.

Nutrition Facts : Calories 334.9, Fat 20.6, SaturatedFat 11.9, Cholesterol 192.1, Sodium 60.2, Carbohydrate 21.6, Sugar 20.3, Protein 4.8

OLD FASHIONED EGGNOG

Old Fashioned Eggnog image

My kids love eggnog. This makes a utelot!! great for a party. This is a non-alcoholic version I can serve my kids. If you want the alcohol substitute 3/4 - 1 C. brandy or Rum for the extracts and reduce the milk by 2/3 cup. Needs to chill for 2 hours before serving then you need to sit for 15 minutes before assembling in a punch bowl. Prep time includes this 2 hour chill time.

Provided by kzbhansen

Categories Punch Beverage

Time 3h

Yield 20 1/2 Cup servings, 20 serving(s)

Number Of Ingredients 8

Ingredients

4 1/2 cups milk
1/2 cup sugar
6 eggs, separated
1 pint vanilla ice cream
2 teaspoons brandy extract or 2 teaspoons rum extract
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
nutmeg, grated, to taste

Steps:

Combine milk and 1/4 cup sugar in medium saucepan. Heat over medium heat stirring to dissolve sugar until a rim of fine bubbles appears around the edge of pan.
Beat egg yolks until thick and lemon colored.
Add a small amount of hot milk and egg yolks; return all to saucepan.
Cook over medium heat for 5 minutes stirring constantly.
Pour into a bowl.
Add ice cream by spoonfuls, stirring until melted.
Add extracts.
Cover and chill about 2 hours.
Refrigerate the unbeaten egg whites in a separate covered container.
Just before serving or filling punch bowl, let egg whites sit at room temperature for about 15 minutes in a large bowl.
Beat the egg whites until foamy, add salt and continue beating until soft peaks form.
Add 1/4 cup sugar, 1 Tablespoon at a time, beating constantly until sugar dissolves and the whites form peaks again.
Pour the refrigerated (custard type mixture) into the egg whites using a large wire whisk.
Pour eggnog into a chilled punch bowl.
Ladle into mugs and sprinkle with nutmeg.
**If desired you may substitute 1 cup of brandy or rum for the extracts but reduce the milk by 2/3 cups.
Enjoy!