How do u make egg nog?!
Answers: how do u make egg nog?
Go to store.
buy eggnog
open eggnog
pour in glass.
Egg nog is a pretty simple drink to make. This is the perfect recipe for egg nog novices. It's non-alcoholic, so make enough to share with the kids.
INGREDIENTS:
* 2 eggs, beaten well
* 3 tbs sugar
* 1 tsp vanilla
* 1/8 tsp nutmeg, ground
* 2 1/3 cups milk
PREPARATION:
Blend all ingredients together and serve chilled.
Egg Nog
Ingredients
- 10 medium eggs
- 3/4 cup superfine sugar
- 1 cup bourbon
- 1 quart heavy cream
Grated nutmeg or ground cinnamon
Directions
Separate eggs. In a large bowl, beat egg yolks while slowly adding sugar and bourbon.
In a separate bowl, beat egg whites until they become stiff. Fold the yolk mixture into the egg whites.
In a third bowl, whip the heavy cream until it forms stiff peaks. Fold the whipped cream into the egg mixture. Sprinkle with grated cinnamon or nutmeg.
*NOTE: When a recipe requires “raw” eggs as an ingredient, there is always a concern for the potential of harmful bacteria which may cause illness. Although the probability is low (1 in 20,000), the concern does exist. Therefore, if raw eggs are not desired, consider an egg substitute such as pasteurized whole eggs, egg white substitutes, or meringue powder to further reduce the potential of bacterial contamination.
Servings: 6
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want alcohol or not?? just add burbon for alcoholic
Non Alchoholic--yummy!
4 eggs
1/2 cup sugar
1/8 teaspoon salt
4 cups milk
2 teaspoons rum extract
1/2 teaspoon nutmeg
1 cup whipping cream -- beaten until stiff
Directions: Beat eggs, sugar, and salt in top of double boiler or heavy pan. Add milk; mix and cook, stirring frequently, until mixture barely coats a metal spoon. Chill.
Stir in extract and nutmeg. Fold in stiffly beaten whipping cream. Pour immediately into glasses and serve. Sprinkle lightly with nutmeg, if desired.
EGGNOG
1 dozen eggs, separated*
1 1/2 cups sugar
1/5 whiskey or brandy
Nutmeg to taste
3 or 4 oz. of rum
1 quart milk
1 quart coffee cream (light cream)
1 quart half & half
Beat egg yolks until light yellow.
Add sugar gradually and beat until the sugar is about dissolved.
Add whiskey very, very slowly. After about 1/2 is added it may be poured in more freely.
Next add little nutmeg, the rum, then the milk, coffee cream and half & half.
Beat egg whites until stiff and beat into mixture.
Eggnog is better as it ages and may be made several days before Christmas. When serving sprinkle with nutmeg.
Christmas Eggnog
12 egg yolks
5 cloves, whole
4 cups milk
4 cups cream
3 cups light rum
1+ ? cups sugar
2+ ? teaspoons vanilla essence
1 teaspoon cinnamon, ground
? teaspoon nutmeg, ground
In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
Keep stirring while mixture heats, and remove from heat just before about to boil. Then, in a bowl, mix together the sugar with all those egg yolks. Make sure you whisk them well so that they're light and fluffy. Then, Gently and a little at a time, pour in the milk mixture while continuing to whisk. Transfer mixture back into your saucepan over a medium heat while continuing to stir. Keep stirring until your eggnog mixture starts to resemble custard. But, Never let the mixture to reach boiling point!! Pour and strain the mixture into a jug, Let it in the fridge for an hour or two. Gently stir in the cream, light rum, remaining vanilla and ground nutmeg. Put back into the fridge overnight. Best serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.
Diamond Eggnog Recipe
4 + ? cups milk
4 eggs, separated
1 (125g/ 5 ounce) can sweetened condensed milk
1 tablespoon sugar
1 teaspoon vanilla essence
30ml (or approx 1 oz) rum
? teaspoon nutmeg or cinnamon, ground
Using a mixer, beat the egg yolks in a large bowl for 5 - 10 minutes; they need to be thick and resemble the colour of butter. A little bit at a time, add in the milk, condensed milk, sugar and vanilla essence. In a separate bowl, beat the egg whites to stiff peaks. Slowly fold the egg whites into the rest of the mixture. Add the rum. Stir gently.
Serve in cups and garnish with ground nutmeg or cinnamon powder.
Coconut Eggnog Recipe
8 egg yolks
4 cups coconut milk or cream
8 tablespoons dark rum
6 tablespoons white sugar
2 teaspoons vanilla essence
1/2 teaspoon nutmeg, ground
? teaspoon cinnamon, ground
Into a large saucepan, pour the coconut milk/ cream and add the white sugar. Heat (BUT DO NOT BOIL ) over a medium heat. In a large bowl, beat the egg yolks with the vanilla essence. Into the bowl, pour approximately half the coconut milk & sugar mixture. Whisk briskly. Add the remainder of the coconut milk & sugar mixture. Pour the combined mixture back into your large saucepan. Wash out the large bowl because you'll need it again in a few minutes. Cook over a low heat BUT DO NOT BOIL, ensuring that you continuously stir. Continue stirring until the eggnog thickens slightly - enough to be able to coat the back of a spoon. Pour & strain the eggnog back into the (washed, rinsed & dried) large bowl. Allow the eggnog to sit and cool until it becomes room temperature.
Stir in the dark rum. Cover with plastic wrap and refrigerate for at least 3 hours, but preferably overnight.
Just prior to serving, combine the ground nutmeg & ground cinnamon on a small dish, and sprinkle a little of the mixture on top of each served glassful of your delicious coconut eggnog!
Enjoy!!
check out this website http://www.cvc.org/christmas/acc/robert/... :-)
THANX
very simple first take 2 eggs............................
egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
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.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Get some eggs,and some nog.