Best Southerners Specialty Eggnog Recipes
MARTHA'S CLASSIC EGGNOG
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
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.
HOLIDAY ESSENTIALS: SOUTHERN EGGNOG
I love a glass or two of eggnog during the holiday season. But the stuff you can buy at the grocer leaves me feeling flat, and the pre-mix you can pick up at the liquor store, uses cheap booze, and the ratio of booze-to-cream is never right. This recipe got its start many years go from an old Southern holiday cookbook, and over the years I have changed the recipe to fit what my idea is of a good eggnog. It is a bit more labor intensive than other recipes, but when you taste it, I believe you will think it worth the effort. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Drinks
Number Of Ingredients 13
Steps:
- PREP/PREPARE
- I usually populate my recipes with a lot of photos; however, the only image I have for this is the final product. But, since we are (at this writing) in the throes of the holiday season, I wanted to post it as soon as possible.
- This recipe utilizes raw eggs, so make sure you have good pasteurized ones available.
- You will need a good manual, or handheld electric beater, for this recipe. Let me explain why I think a handheld electric beater is the better choice for this recipe. You will need to whisk three separate elements together. If you were to use a food processor, fitted with a whisk attachment, you would have to transfer the ingredients to a bowl, thoroughly clean and dry the food processor before whisking the next ingredient, and then clean and dry it out for the final whisking. With a handheld electric beater, all you need are three clean bowls, and then you can remove the beaters, clean them off under running water, dry them on a tea towel, and you are ready to rock.
- Gather your ingredients (mise en place).
- Add the egg yolks to a clean bowl, and beat away, until the yolks are fully blended, and begin to lighten in color, about 2 - 3 minutes.
- Take half the sugar (4 tablespoons), and add 1 tablespoon, then blend until smooth. Repeat for the other 3 tablespoons of sugar... Add/Blend.
- Slowly add the rum and bourbon, and blend until smooth.
- If you are using the optional spices, add them now.
- Clean and dry the beaters, and in a second clean bowl, add the egg whites, and cream of tartar, then beat until soft peaks begin to form, about 2 - 3 minutes.
- Clean and dry the beaters, and in a second clean bowl, add the egg whites, and cream of tartar, and beat until soft peaks begin to form, about 2 - 3 minutes.
- Add the remaining sugar, a tablespoon at a time, and beat until stiff peaks form, about an additional 2 - 3 minutes.
- Clean and dry the beaters, add the cream to a third clean bowl, and beat until you get whipped cream, about 2 - 3 minutes.
- Chef's Note: We are going to use the third bowl (with the cream) to mix all the ingredients together. So, make sure it is large enough to hold everything.
- Gently fold the egg whites into the whipped cream, and then gently fold in the egg yolk mixture.
- At this point the mixture is almost thick enough to eat it with a spoon, and a lot of folks like it that way. I prefer mine a bit more pourable, so I add the milk, a tablespoon at a time until I get a thick, but pourable consistency.
- PLATE/PRESENT
- Serve chilled, with some freshly grated nutmeg over the top. Enjoy.
- Keep the faith, and keep cooking.
SOUTHERN EGGNOG
Suggested in a 1959 book as a terrific beverage to serve at a New Years Day Open House party. I don't know why it was given the "Southern" designation.
Provided by Lennie
Categories Punch Beverage
Time P1DT15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine pudding mix, sugar, and 1/4 cup of the milk in a 2-quart saucepan.
- Add slighly beaten egg yolks and blend well.
- Then add remaining milk; mix well.
- Cook over medium heat, stirring constantly, until mixture comes to a full boil, about 10 minutes.
- Cool.
- Beat egg whites until stiff peaks form; fold into cooled pudding mixture.
- Add vanilla and brandy; then chill several hours.
- Just before serving, whip the cream.
- Spoon onto eggnog and sprinkle with nutmeg.
SOUTHERNER'S SPECIALTY EGGNOG
IMHO this is the single best eggnog recipe I've ever had. I've had it with both cognac and rum, never with brandy or whisky, though I suspect Jack Daniels would be wonderful for this.
Provided by Douglas J. Renze
Categories Beverages
Time 8m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Whip yolks until yellow and thick.
- Add sugar gradually, blending as you go, until thick and well-blended (on high in the mixer).
- Add half-and-half little-by-little. Add vanilla, nutmeg and alcohol. Blend well.
- Beat whites of eggs until stiff peaks form.
- Add to yolk mixture. Strain into pitcher and serve.
- NOTES : You may increase the vanilla up to 1 tablespoon and the alcohol up to 1 cup, as desired.
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