by Howard | Oct 3, 2008 | Punches
Ingredients
1/4 tsp Salt
1/4 cup Sugar
16 (separated) Egg
1 tsp Vanilla
1 qt Milk
Egg-Nog – Classic Cooked Directions
In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and regfigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Choose 1 or several of: Chocolate curls, cinnamon sticks, extracts of flavorings, flavored brandy or liqueur, fruit juice or nectar, ground nutmeg, maraschino cherries, orange slices, peppermint sticks or candy canes, plain brandy, run or whiskey, sherbet or ice-cream, whipping cream, whipped. Serve immediately.
Serve Egg-Nog – Classic Cooked in a Beer Mug
by Howard | Oct 3, 2008 | Punches
Ingredients
1/2 cup Brandy
1/2 cup Rum
1/2 cup Whisky
1 cup Sugar
16 (separated) Egg
1 cup Milk
2 cups Heavy Cream
1 tbsp Nutmeg
Egg Nog – Williamsburg Directions
Separate the eggs (yolk and white) Set the white aside. Mix yolks well, gradually adding the cream, milk, and sugar. Get back to the egg white – WHIP IT (whip it good!) until “soft peaks” form. Fold the white into the rest. Gradually add the alcohol. Either add nutmeg right away, or sprinkle on top later. AGE for at least 2 hours in refridgerator, uncovered.
Serve Egg Nog – Williamsburg in a Beer Mug
by Howard | Oct 3, 2008 | Punches
Ingredients
1 pint Rye Whiskey
1/3 pint Rum
1/4 pint Peach Liqueur
12 (separated) Egg
2 qt Milk
1 1/2 cups Powdered Sugar
1 qt Half and Half
1 pint Heavy Cream
Egg Nog – Katie’s Directions
Beat egg yolks until thick and lemon yellow, then beat in 1 cup sugar. Add slowly the rye, rum and peach liquer. Beat until smooth. Add the milk and half-and-half. Beat the egg whites until stiff but not dry, gradually adding 1/2 cup of confectioners sugar. Fold the egg whites into the batter. Just before serving, whip the cream and fold it into the other ingredients. Garnish with ground nutmeg. Serve in a punch bowl or another big bowl.
Serve Egg Nog – Katie’s in a Beer Mug
by Howard | Oct 3, 2008 | Punches
Ingredients
1 oz Coffee Liqueur
4 oz Eggnog
3 tbsp Nutmeg
Egg Nog – Kahlua Directions
Mix kahlua with eggnog in a wine glass and then sprinkle nutmeg on top.
Serve Egg Nog – Kahlua in a White Wine Glass
by Howard | Oct 3, 2008 | Punches
Ingredients
3 oz Rum
3 tbsp Sugar
1/2 cup Egg
1 tsp Vanilla
3/4 cup Milk
1/2 cup Nutmeg
13 oz Condensed Milk
Egg Nog – Healthy Directions
Whip egg substitute and sugar together, combine with the two kinds of milk, vanilla, and rum. Mix well. Chill over night. Sprinkle with nutmeg. Makes 6 servings.
Serve Egg Nog – Healthy in a Beer Mug
by Howard | Oct 3, 2008 | Punches
Ingredients
2 tbsp Hazelnut Liqueur
1/2 tsp Lemon Juice
1/8 tsp Salt
1 cup Sugar
1/2 cup Water
6 gal Egg
1/2 tsp Vanilla
4 cups Milk
3/4 cup Heavy Cream
1/8 tsp Nutmeg
Egg Nog – Cooked Directions
Here’s an egg nog recipe using cooked eggs, so no one has to be paranoid about salmonella. Mix granulated sugar, 2 Tbl. of water, and lemon juice in a med. sized sauce pan. Let boil, cook 5 min, until it turns dark amber. Remove from heat, and slowly stir in remaining 1/4 c. of water. Beat eggs and milk together in a bowl. Stir into sugar mixture, cook over med.-low heat for about 10 to 12 minutes. (It should thicken enough to stick to spoon) Poor into a clean bowl (punch bowl or something), stir in vanilla, nutmeg and salt. Refigerate, covered, until cold. Before serving, beat together cream, liquer, adn 10x sugar, until soft peaks form. Pour chilled eggnog into a serving bowl, fold in whipped cream with a whisk.
Serve Egg Nog – Cooked in a Beer Mug
