Recipe ingredients and directions:
6 eggs
1/4 cup sugar
1/4 teaspoon salt, optional
1 quart milk, divided
1 teaspoon vanilla
Garnishes or stir-ins, optional
In a 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 refrigerate until
thoroughly chilled, several hours or overnight. Just before serving, pour
into a bowl or pitcher. Garnish or add stir-ins, if desired. Serve
immdiately.
Note: for faster preparation, heat milk until very warm before stirring milk
into eggs and sugar.
Garnishes and Stir-Ins (Choose 1 or several):
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, rum or whisky
Sherbet or ice cream
Whipping cream, whipped
EGG NOG
1 dozen Eggs, separated 1/4 Pint Peach Liquer
1-1/2 cups Confectioners Sugar 2 quarts Milk
1 pint Rye 1 quart Half-and-half
1/3 pint Rum 1 pint Heavy Cream
Beat egg yolks until thick and lemon yellow, then beat in 1 cup
confectioners 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 if desired.
Notes: Half-and-half is like a light cream; confectioner’s sugar is also
called powdered sugar or icing sugar.
Egg Nog
6 eggs
2 cups heavy cream
1 cup milk
3/4 – 1 cup sugar
1 tbl nutmeg
1/2 cup rum
1/2 cup brandy
1/2 cup whisky
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.
We found that the original recipe was a bit strong–we use 1 cup brandy
instead of the other alcohols. Best near a warm fire and a loved one
to snuggle, or great at parties!
Eggnog
6 eggs, separated
3/4 c sugar
2 c heavy cream
2 c milk
1 tsp vanilla
1/2 c cognac or whiskey
1/4 c rum
ground nutmeg
Beat egg yolks with 1/2 c sugar until thick; stir in milk, vanilla
and liquor. Beat egg whites with 1/4 c sugar until stiff peaks are
formed; fold into mixture. Beat cream until soft peaks are formed;
stir into mixture. store in refrigerator over night; sprinkle with
nutmeg when served.
(If you will not be using a copper bowl for beating the egg whites
then you will need to add 1/8 t cream of tartar to them first).
The liquor can be increased or deleted depending on personal taste.
Eggnog
12 eggs
1 cup sugar
1 cup milk
2 cups Bailey’s Irish Creme
6 cups heavy cream
freshly grated nutmeg
In a large bowl, beat eggs until very thick and creamy. Gradually bet in
sugar. Blend in milk and Baileys.
Whip cream in another bowl until it holds soft peaks. Stir whipped cream
into egg mixture. Chill untl ready to serve.
When ready to serve, stire again and ladle into punch cups. Top each
serving with a dusting of nutmeg.
Category: Beverages & Drinks Recipes
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