Classic Cooked Egg Nog – Beverages and Drinks Recipes

Classic Cooked Egg Nog – Beverages and Drinks Recipes

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    Directions

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    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

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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