Egg Nog Recipes

Egg nog is especially popular around Christmas and New Year and a few good egg nog recipes will certainly make your gathering warm and festive.

What is egg nog? It's a sweetened milk-based drink that may have originated in England or from a medieval hot milk beverage. Although most people associate egg nog with liquor and the holidays, the non-alcoholic variety is for sale in grocery stores in cartons throughout the year.

Egg nog's main ingredients are milk, cream, eggs, and sugar. It is often spiced with nutmeg and cinnamon. Egg nog recipes can also be flavored with a shot of rum, whiskey, bourbon, brandy, or cognac.

Some enjoy the beverage hot or at room temperature, while others prefer it chilled. It can be served in a glass mug or fluted drink glass.

• 4 egg yolks
• 1/3 cup of sugar, plus 1 tablespoon
• 1 pint of whole milk
• 1 cup of heavy cream
• 1 teaspoon of ground nutmeg
• 4 egg whites

1. Beat the egg yolks in a bowl until they are light in color.
2. Gradually add the 1/3 cup sugar.
3. Continue to beat until the sugar is completely dissolved.
4. Add the milk, cream, and nutmeg.
5. Combine well.
6. Place the egg whites in the bowl of a stand mixer and beat to soft peaks.
7. Slowly add the 1 tablespoon of sugar and beat until stiff peaks form.
8. Whisk the egg whites into the mixture.
9. Chill for 2 to 3 hours and serve.

The following are traditional egg nog recipes. Serve one of them as an after-dinner drink or after a holiday meal with gingerbread cookies.

• 12 eggs, separated
• 6 cups of milk
• 2 cups of heavy cream
• 2 cups bourbon
• 1 cup of sugar
• 1 cup of brandy
• 2 teaspoons of ground nutmeg

1. In a large bowl, use a mixer to mix the egg yolks together with the sugar. Beat until the mixture is the color of butter and firm.
2. Add the bourbon and brandy very slowly.
3. When the bourbon and brandy have been added, allow the mixture to cool in the refrigerator for up to six hours.
4. Thirty minutes before serving the egg nog, stir the milk into the chilled yolk mixture.
5. Stir in half of the ground nutmeg.
6. In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
7. In another bowl, beat the egg whites until stiff peaks form.
8. Gently fold the egg white mixture into the egg yolk mixture.
9. Slowly fold the cream into the egg mixture.
10. After spooning into cups or tall glasses, garnish with the remainder of the ground nutmeg.
11. Serves 8 to 10.

Eggs are key for a good egg nog beverage.

• 12 egg yolks
• 5 cloves, whole
• 4 cups of milk
• 4 cups of cream
• 3 cups of light rum
• 1 cup of sugar
• 3 teaspoons of vanilla extract
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground nutmeg

1. Using low heat in a saucepan, blend the milk, cinnamon, cloves, and half a teaspoon of the vanilla extract.
2. Keep stirring while the mixture heats.
3. Remove from heat before it starts to boil.
4. In a bowl, mix together the sugar with the egg yolks until they are light and fluffy.
5. Gently pour in the milk mixture while continuing to whisk.
6. Transfer mixture back into your saucepan over a medium heat.
7. Stir continuously.
8. Keep stirring until the eggnog mixture starts to resemble custard.
9. Pour and strain the mixture into a pitcher; remove the cloves.
10. Chill the pitcher in the refrigerator between one and two hours.
11. Gently stir in the cream, light rum, remaining vanilla, and ground nutmeg.
12. Chill in the pitcher overnight.
13. Serve in cups with ground nutmeg, cinnamon, or baking cocoa sprinkled lightly on top.
14. Serves 8 to 10.

• 4 eggs, separated
• 1 1/2 cups of milk
• 1 1/2 cups of whiskey
• 1 cup of heavy cream
• 1/2 of sugar
• 1/2 cup of white rum
• 1 teaspoon of ground nutmeg

1. Beat egg yolks in a bowl.
2. Slowly add in 1/4 cup of sugar.
3. Mix well.
4. Set the bowl with the egg yolks and sugar aside.
5. Beat egg whites with remaining sugar until stiff.
6. Combine the egg whites mixture and the yolks.
7. Mix on low speed.
8. Stir in the rum, milk, whiskey, and half of the cream.
9. In a separate bowl, whip the other half of the cream.
10. When whipped, gently fold the cream into the eggnog mixture.
11. Spoon room temperature eggnog into cups and sprinkle with nutmeg.
12. Serves 8 to 10.

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• Category:Holiday Recipes