Best Super Fast Rum Raisin Egg Nog Recipes

AMAZINGLY GOOD EGGNOG

Steps:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

COCO-NOG

Steps:

• Put the almond milk, coconut whip, rum, maple syrup, cinnamon, vanilla and salt in a large bowl and whisk to combine. Sprinkle with nutmeg and serve in your favorite punch bowl or pitcher.

EGGNOG

Steps:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• Cook's Note: For cooked eggnog, follow procedure below.
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

EGG NOG

Steps:

• Blend all ingredients (except milk) until smooth and pour into a heat-proof mug.
• Add boiling milk, sprinkle with nutmeg and serve.

COOKED NOG

Steps:

• Whisk the egg yolks in a medium bowl until smooth, about 1 minute. Gradually whisk in the sugar, and continue whisking until the mixture is thick and considerably lighter in color, about 2 minutes. Park by your cooktop.
• Heat the half-and-half, nutmeg, and grains of paradise in a medium saucepan over medium-high heat and whisk occasionally until the mixture reaches 165 degrees F, about 7 minutes. Remove from the heat and whisk the egg mixture constantly while slowly ladling about a quarter of the hot dairy into it. Then, reverse the process and whisk the dairy while adding all of the egg mixture back into the saucepan. Congratulations, you've made a custard.
• Return the custard mixture to medium heat and stir frequently until it reaches 175 to 180 degrees F, about 3 minutes. Meanwhile, place a second medium bowl inside a large bowl filled with ice and set a fine-mesh sieve over the bowl.
• Remove the saucepan from the heat, pour the custard through the sieve into the bowl, then stir in the bourbon, rum, sherry, and vanilla. Continue stirring until the mixture is cool. Chill thoroughly. Consume immediately or move to a sealable container and refrigerate for up to two weeks.
• To serve, grate on a little nutmeg if you like, and enjoy...responsibly, of course.

EASIEST EGGNOG

Steps:

• Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.