How To make Cooked Eggnog
1 qt Non-fat milk
4 Eggs, lightly beaten
1/4 c Powdered sugar
1 ts Vanilla extract
Ground nutmeg for garnish In a heavy saucepan, combine milk, lightly beaten eggs and powdered sugar, and mix well using a wire whisk. Slowly bring to a simmer, over low heat, for 5 minutes, stirring frequently with the whisk. Remove from heat. Add vanilla extract and mix well. Refrigerate until cold. To serve, heat eggnog in the microwave, garnish with nutmeg, and serve warm as a morning drink. For a cold variation, pour mixture into blender container and add one cup of crushed ice. Blend until frothy. Makes 10 one cup servings.
How To make Cooked Eggnog's Videos
???? How To Make 'Cooked' Eggnog Recipe ????
This is a Christmas treat where we leave out the booze and the raw egg whites. Totally safe for those who prefer their eggs cooked, and tea totalers.
Yield: Makes 1 quart. Serves 4-6.
Ingredients:
4 egg yolks
½ cup (125 mL) sugar
2 cups (500 mL) milk
2 whole cloves
1 tsp (5 mL) cinnamon
1 cup (250 mL) 35% cream
1 tsp (5 mL) freshly grated nutmeg
1 tsp (5 mL) pure vanilla extract
Method:
Whisk egg yolks and sugar until they become light and fluffy.
In a saucepan; combine milk, cloves, and cinnamon.
Slowly heat on medium until steamy hot, but not boiling.
Temper the egg yolks by slowly whisking half of the hot milk mixture into the yolk & sugar mixture.
Pour back into the saucepan and cook on medium heat.
Stir constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon (about 165ºF - 175ºF).
Do not allow the mixture to boil. Remove from heat and stir in the cream.
Strain the mixture to remove the cloves.
Let cool to room temp.
Mix in vanilla extract, nutmeg.
Chill in the fridge before serving.
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TRY THIS: Famous Martha Stewart's Eggnog Recipe
Martha Stewart shares the recipe of her favorite eggnog, a richly indulgent cocktail that’s the perfect treat to serve your loved ones while entertaining this holiday season.
The recipe incorporates spirits offered with a Flaviar membership.
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Making homemade EGGNOG - Version 1: The Classic
A classic and easy-to-make homemade eggnog. Only takes a few minutes and will make your holiday season more delicious!
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AGE your raw egg eggnog
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Thanks to Dr. Vincent Fischetti at Rockefeller University:
More about Dr. Rebecca Lancefield at Rockefeller:
Ben Zimmer's article on eggnog etymology:
Virginian-Pilot article on George Washington's eggnog recipe (actually his lack thereof):
***EGGNOG RECIPE, MAKES ABOUT A QUART/LITER***
1 cup (237mL) cream
1 cup (237mL) additional cream or milk
1/2 cup (100g) sugar
2 eggs
1 cup (237mL) rum
1/2 cup (118mL) whiskey
nutmeg for garnish
Whip the first cup of cream in a small bowl. In a big bowl, beat the eggs and slowly drizzle in the alcohol until incorporated — don't stop mixing, or the eggs will curdle. It's important to mix the alcohol directly into the eggs to kill bacteria. Mix in the sugar, un-whipped cream or milk and the whipped cream until smooth.
Transfer the eggnog to a vessel that will allow gas to escape and chill in the refrigerator for about three weeks — aging will kill bacteria and enhance the flavor. The mixture will separate a bit as it sits, so stir it back up before pouring into glasses. Sprinkle nutmeg over top, if you're into that.
Amazing Eggnog Recipe
My traditional Eggnog recipe is rich and creamy with simply the best balance of sweetness and spice. Bourbon adds an extra kick, and the addition of heavy cream makes this cocktail reminiscent of melted ice cream. If your memories of eggnog always include a cardboard carton, you must try this recipe. This homemade version has so much more flavor than store-bought eggnog, and you can personalize the flavors too!
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Alton's Eggnog | Food Network
Alton's making eggnog, the drink that thinks it's a custard pie.
Get the recipe:
Eggnog
Recipe courtesy of Alton Brown
Total: 15 min
Active: 15 min
Yield: 6 cups
Level: Easy
Ingredients
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
1 1/4 ounces bourbon
1 1/4 ounces dark rum
1 teaspoon freshly grated nutmeg
4 egg whites
Directions
In the bowl of a stand mixer beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, 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. Gently fold the egg whites into the mixture. Chill and serve.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Alton Brown, 2004
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