Eggnog? 10 points!?!
THANKS.
OH AND SIMPLE EASY TO FOLLOW INSTRUCTIONS PLEASE. I'M A MAN I CAN'T READ DIRECTIONS THAT WELL.
Answers: 10 POINTS TO FIRST PERSON TO GIVE ME EASY EGGNOG RECIPES BOTH ALCOHOLIC AND NON.
THANKS.
OH AND SIMPLE EASY TO FOLLOW INSTRUCTIONS PLEASE. I'M A MAN I CAN'T READ DIRECTIONS THAT WELL.
4 egg yolks
1 (5 ounce) can sweetened condensed milk
1 tablespoon white sugar
1 teaspoon vanilla extract
4 1/2 cups milk
4 egg whites
1 fluid ounce rum
1/4 teaspoon ground nutmeg
In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.
2 eggs, beaten
3 tablespoons sugar
2 1/3 cups low-fat milk
1 teaspoon vanilla extract
1 dash ground nutmeg
Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled
Just buy storebought.. It has alcohol in it but yeah. Its very delicious, and how could it be more simpler?
FAVORITE EGG NOG
MAKES 36 SERVINGS
I love egg nog. I always make a large batch several days before Christmas and keep it throughout the holidays, making additional as needed. As always, there is the question of the raw eggs. I have tried recipes that cook the eggs in a custard before adding the other ingredients. I just prefer this because it is so thick and creamy. Now that pasteurized eggs are readily available, I use those for all recipes calling for raw eggs. They are safe. However, whatever kind of eggs you use, make certain they are very fresh and there should be no problems. This recipe can be cut in half.
INGREDIENTS
12 medium or large eggs
1-1/2 cups sugar
1 quart milk or half-and-half
1 quart liquor (see notes below)
1 quart whipping cream
1/2 teaspoon nutmeg (more or less to taste)
Separate egg yolks from whites. In large bowl, mix yolks with sugar until pale and thick ribbons form when dropped from beaters. Add milk, liquor and nutmeg and combine well. Chill overnight.
Place beaters and large mixing bowl in refrigerator or freezer. When chilled, add whipping cream and whip until soft peaks form. Set aside. Using a clean bowl and beater, whip the egg whites until soft peaks form. Add whipped cream and egg whites to egg mixture and fold until well incorporated. Sprinkle individual servings with additional nutmeg.
Notes: Egg nog can be stored in pitchers or bowl and refrigerated until use. Since the cream will rise to the top, be sure to stir gently but thoroughly to recombine before serving. The amount of liquor used can be adjusted to taste. Rum, cognac, brandy or bourbon can be used. I use a combination of about 2-1/2 cups dark rum, 1 cup brandy and 1/2 cup bourbon.
http://coffeetea.about.com/od/eggnog/Egg...
There's a bunch of different recipes on how to make it. Enjoy~!
Spiked Eggnog
Prep: 15 minutes
Chill: 4 hours
Cook: 15 minutes
Ingredients
3 cups milk
1 cup half-and-half or light cream
1/2 cup sugar
5 egg yolks, slightly beaten
1/3 cup bourbon
2 tablespoons clear creme de menthe
1/2 cup whipping cream
Candy canes (optional)
Directions
1. In large saucepan, combine milk, half-and-half, and sugar. Cook over medium heat until small bubbles appear around edge, stirring occasionally.
2. Slowly stir about 1 cup of the hot milk mixture into egg yolks. Add to remaining hot milk mixture in saucepan. Cook and stir for 6 to 8 minutes or until mixture coats a metal spoon.
3. Place saucepan in sink or bowl of ice water; cool for 1 to 2 minutes, stirring often. Stir in bourbon and creme de menthe. Cover surface with plastic wrap and chill for 4 to 24 hours.
4. In chilled small bowl, beat whipping cream with chilled beaters of electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg yolk mixture to punch bowl. Fold in whipped cream. Ladle into mugs or cups. If desired, top with additional whipped cream and garnish with candy canes. Makes 12 (1/2-cup) servings.
5. Nonalcoholic Eggnog: Prepare as directed, except omit bourbon and creme de menthe; stir 1/2 cup milk and 2 teaspoons vanilla into yolk mixture after cooking.