Whats your favorite eggnog recipe?!
I have my own version i make but wanted to do maybe 2 or 3 differnt kinds.
thanks!
Answers: non alcoholic please, some of my guests are pregnant including me and can't have alcohol.
I have my own version i make but wanted to do maybe 2 or 3 differnt kinds.
thanks!
HOMEMADE EGGNOG:
12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Pour into a large heat proof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts.
Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.
2 cups egg
2 cups nog
Mix together in a bowl. Put in fridge.
Hope this helps!
people actually drink that? O_o i mean no offence
The only eggnog I like is chock full of alcohol. But I'm an alcoholic and can't stand my family, especially at Christmas.
Chocolate Egg Nog
Ingredients:
6 eggs
1/4 cup sugar
Pinch of salt
3 cups milk
6 ounces of quality dark chocolate, chopped
2/3 cup cold heavy cream
2 teaspoons vanilla extract
1 tablespoon freshly-ground nutmeg
Whipped cream and fresh-grated nutmeg for garnish (optional)
Preparation:
Place the chopped chocolate in a medium mixing bowl and set aside. Also have at the ready the heavy cream in a measuring cup or pitcher. In a second medium-size bowl, whisk together the eggs, sugar and salt. Whisk in the milk, then pour the mixture into a saucepan. Heat the egg mixture over medium-low heat, stirring constantly until it reaches 160°F. Be careful to heat gently and remove from the heat as soon as the mixture reaches 160°, or you will curdle the eggs.
Pour about ? cup of the hot egg/milk mixture over the chocolate and pour the rest back into the bowl in which you whisked it in. Immediately, stir the cold cream into the egg/milk mixture in the bowl (not the chocolate bowl).
With a small whisk, start whisking in the center of the chocolate mixture, working in small, circular motions to emulsify the chocolate. When you have a smooth, homogenous mixture, gradually add the rest of the egg/milk mixture. Whisk in the vanilla and nutmeg.. Chill for several hours, preferably overnight, to mellow the flavors. Serve cold, with a dollop of whipped cream and a sprinkling of grated nutmeg.
Peppermint Eggnog Punch
INGREDIENTS:
1 quart peppermint ice cream
1 quart eggnog
4 (12 fluid ounce) cans or bottles ginger ale, chilled
1 cup rum (optional)
24 small peppermint candy canes for garnish
DIRECTIONS:
Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.
***Both of the recipes are very good. Enjoy!!!
Isn't it just whipped eggs and creamy milk with sugar? just add a little cinimon? thats what it tastes like