EGGNOG
For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 15m
Yield 6 to 7 cups
Number Of Ingredients 7
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.
MARTHA'S CLASSIC EGGNOG
A giant hotel-silver punch bowl holds Martha's signature eggnog, rich with cream and laced with rum, bourbon, and Cognac.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 8
Steps:
- Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
- Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.
SPECIAL GOURMET CHRISTMAS EGGNOG
Make and share this Special Gourmet Christmas Eggnog recipe from Food.com.
Provided by Bergy
Categories Fruit
Time 15m
Yield 50 4oz servings, 50 serving(s)
Number Of Ingredients 9
Steps:
- Beat the egg yolks until they are light.
- Gradually beat in the sugar until the mixture is thick& light colored.
- Beat the egg whites until stiff.
- Pour the egg mizture into a punchbowl that is sitting in crushed ice.
- Blend in the milk and the beaten cream (the cream should not be solid just half beaten so it is thick but not stiff) Slowly pour in the bourbon& Cognac.
- Fold in the egg whites.
- Sprinkle the punch with the 2 tbsp of dark rum.
EGGNOG
Store-bought eggnog just can't compete with my homemade version. Apricot brandy is my "secret" ingredient!-Shelia Weimer, Bluefield, West Virginia
Provided by Taste of Home
Time 35m
Yield 20 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon., Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg.
Nutrition Facts : Calories 252 calories, Fat 8g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 153mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.
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