Best Sparkling Orange Eggnog Recipes

Orange Eggnog image

Provided by CoolMonday

Time 20m

Yield 20-25 serving(s)

Number Of Ingredients 10

6 eggs
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
2 quarts chilled orange juice
1/2 cup lemon juice (frozen, fresh, or canned)
1 quart vanilla ice cream
1 quart chilled ginger ale
nutmeg

Steps:

Sparkling Orange EggNog image

Provided by michEgan

Time 10m

Yield 4 1/2 Quarts

Number Of Ingredients 9

Steps:

In a bowl mix 3 cups of the Orange juice, lemon juice, eggs, sugar, cinnamon, ginger, and cloves.
Blend well.
Heat on stove until hot, stirring constantly so the eggs will not curdle.
(If the eggs do curdle, just strain liquid) Cool.
Add rest of the orange juice, Blend with a beater.
Put into the fridge covered until cold.
Just before serving:.
Put Orange Juice mix into a punch bowl.
Spoon in soften vanilla Ice cream.
Add Ginger Ale and mix.
Sprinkle with nutmeg.
Garnish with orange slices.

Nutrition Facts : Calories 678.3, Fat 21.6, SaturatedFat 10.9, Cholesterol 338.3, Sodium 216, Carbohydrate 109.3, Fiber 2, Sugar 95.3, Protein 16.1

Orange Spice Eggnog image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 15

6 large egg yolks, plus 2 large whites
3/4 cup sugar
3 cups whole milk
Large pinch of coarse salt
10 black peppercorns
2 crushed cardamom pods
2 allspice berries
1 clove
2 one-inch-long, 1/4-inch-thick slices fresh ginger
2 tablespoons freshly grated orange zest, plus more for topping
1 cup heavy cream
2 ounces bourbon, such as Michter's or Maker's Mark
2 ounces dark rum, such as Appleton Estate
1 ounce cognac
Unsweetened freshly whipped cream, for serving

Steps:

In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.
Pour yolk mixture back into saucepan. Add peppercorns, cardamom, allspice, clove, ginger, and orange zest. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.
Pour mixture through a fine-mesh sieve into a large bowl; discard solids. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight.
Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, about 5 minutes. Fold into eggnog.
Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with orange zest.