Egg nog recipe ?!
not regualr kind but a spicey kind
i had it a long time ago at my aunts
it was really good
thanks
Answers: does anyone have a recipe for egg nog
not regualr kind but a spicey kind
i had it a long time ago at my aunts
it was really good
thanks
A very strong and spicy blend of spirits that you can add to plain egg nog to jazz it up with tons of flavour. You'll need to let it steep for a few days to let the taste develop.
INGREDIENTS:
2 cups bourbon
1 cup dark rum
1 cup brandy
1 vanilla bean, halved
1 whole nutmeg
2 large cinnamon sticks
7 whole cloves
PREPARATION:
Pour liqueurs into a quart jar or bottle. Scrape seeds from the vanilla and add, along with pod. Crack the nutmeg into 5 or 6 pieces and add to the liquid. Put in cinnamon sticks and cloves. Cover tightly and let stand for 1 week in a cool, dark spot.
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Christmas Spicy Apple Eggnog
2 beaten eggs
3 cups milk
2 cups light cream
1/3 c. sugar
1/2 tsp. ground cinnamon
Dash salt
3/4 cup apple brandy
In saucepan, combine eggs, milk, cream, sugar, cinnamon and salt. Cook and stir over medium heat until slightly thickened and heated through. Remove from heat; stir in brandy. Sprinkle with nutmeg. Serve hot.
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COCOA EGG NOG
Serving Size : 1
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1 egg white
1 teaspoon sugar or honey
1 teaspoon cocoa
/4 cup top milk, -- chilled
1/2 teaspoon vanilla
Beat egg white stiffly, slowly add sugar, cocoa, and salt. Beat thoroughly. Add milk, flavoring and beat well with rotary beater.
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NOTES : Note: The directions has to add salt but ingredients does not mention salt. Probably just a pinch of salt would be ok.
look it up on google and you should find a recipe for it.
Note: making homemade egg nog takes anywhere from 2-4 hours to make, so be patient
4 cups half-and-half
2 cups whole milk
Dash allspice
1/2 cup sugar
5 egg yolks
1 cup brandy
1/2 cup spiced rum
Combine the half-and-half, whole milk, allspice and sugar in a large saucepan and heat until steaming.
Whisk the egg yolks in a small bowl and ladle some of the hot mixture into the bowl while whisking constantly. Then whisk the tempered egg mixture back into the remaining hot liquid. Stir until mixture coats the back of a wooden spoon, then place immediately into an ice water bath. Once it has cooled down to room temperature, add liquors and chill. Serve very cold.
1 c bar sugar
1 dozen eggs
1 1/2 qt. milk
1 pt. whipped heavy cream
1/2 tsp allspice
1/2 tsp nutmeg
1 bottle brandy
Separate eggs and beat the yolks with sugar in a large punch bowl. stir in milk and spices and whipped cream. Add brandy and refrigerate for an hour. Before serving, whip egg whites and fold into eggnog .
6 large eggs, plus 2 yolks
1/2 cup, plus 2 tablespoons sugar
1/4 teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1/4 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish
PREPARATION:
Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated.
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Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 25 to 30 minutes.
Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add vanilla extract and nutmeg, stirring to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.
When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg.