Egg Nog Reipe?

Question

Does anyone have a very simple recipe for Egg Nog? I want it to be alcoholic (with quite a bit of 'kick') and would like to serve it chilled/icy for a yummy Summer Christmas drink.

Thanks!

Answer 1

First off, I would like to share with you...

The best way to serve egg nog is to buy it in carton. The store sold product is pasteurized and is safe. If you make your own egg nog, use only pasteurized eggs and not raw eggs.

------------THE RECIPES...

Classic Traditional Eggnog

6 eggs
1 cup plus 1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
3/4 cup brandy
1/3 cup dark rum (Captain Morgan for best flavor, but Myers is OK)
2 cups whipping cream
2 cups milk
All liquids should be very cold. Refrigerate in advance.
Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk Chill before serving. Sprinkle individual servings with more nutmeg. Makes about 2-1/2 quarts.

Rich and Creamy Eggnog
This recipe will make a punch bowl full of eggnog.

12 eggs, separated
1-1/2 cups sugar
1 teaspoon ground nutmeg
1 quart (4 cups) whole milk
1-1/2 quarts (6 cups heavy cream)
3 cups bourbon
1/2 cup dark rum
2 cups cognac
1 quart vanilla ice cream, softened
In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of the heavy cream, bourbon, rum and cognac. Chill for at least 4 hours or overnight.
Before serving, beat the egg whites with 1/4 cup sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream, gently stirring to combine all ingredients. Sprinkle individual servings with additional nutmeg.

Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.

Rompope
Rompope is strong, sweet and meant to be sipped, so small glasses are in order. Refrigerated, it will keep indefinitely. While not strictly traditional, many Mexican cooks believe ground almonds improve the texture and lend a delicate flavor to Rompope.

1 quart whole milk
1 cup sugar
2 teaspoons vanilla extract
1 cinnamon stick
1/4 cup finely ground almonds or almond meal (optional)
12 egg yolks
2 cups light rum, or brandy
Combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan. Over medium heat, bring the mixture to a boil. Reduce heat and simmer, stirring constantly, for 15 minutes. Remove from heat, and cool to room temperature.
Beat the egg yolks until thick and lemony. Remove the cinnamon stick from the milk mixture, and gradually whisk the egg yolks into the milk mixture. Return to low heat and, stirring constantly, cook until mixture coats a spoon. Remove from heat and allow to cool completely.

Add the rum or brandy to the mixture, stir well. Transfer to a container and and cover tightly. Refrigerate for 1 or 2 days before serving. Makes 1-1/2 quarts.

Whipped Eggnog

6 eggs, separated
3/4 cup sugar, divided
2 cups whole milk
1/2 cup light rum
1/2 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy cream
ground nutmeg
Using an electric mixer, beat the egg yolks . Gradually add 1/2 cup of the sugar, beating at high speed, until thick and light in color. Stir in the milk, rum, bourbon, vanilla extract and salt. Chill for at least four hours or overnight.
Whip the cream, cover and refrigerate. Wash the beaters well, then whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.

Gently fold the whipped cream and whipped egg whites into the egg yolk mixture. Serve immediately. Sprinkle individual servings with ground nutmeg.

To make this eggnog non-alcoholic, omit the liquors and increase the milk to 3 cups.

Cooked Eggnog

6 eggs, well beaten
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1 quart (4 cups) whole milk, divided
1 teaspoon vanilla extract
3/4 cup dark or light rum (or liquor of your choice)
ground nutmeg
In a large saucepan, whisk together the eggs, sugar and salt. Stir in 2 cups of the milk, and cook over low heat, stirring constantly, until mixture thinly coats the back of a metal spoon. An instant-read thermometer should read 160°F. Remove from heat, and stir in the remaining 2 cups milk, vanilla extract and rum. Cover and chill thoroughly, at least 4 hours or overnight. Sprinkle individual servings with nutmeg. Makes approximately 1-1/2 quarts or twelve 4-ounce servings.
Single-Serving Eggnog

3/4 cup cold whole milk
1 egg, well beaten
2 ounces chilled liquor (rum, bourbon, brandy)
1 rounded teaspoon confectioners sugar
1/4 teaspoon vanilla extract
ground nutmeg
In a small bowl, combine the milk, egg, liquor, sugar and vanilla. Whisk until well combined. Pour into chilled glass and sprinkle with nutmeg.
Milk Punch - Eggless Eggnog

1 cup sugar
1 cup dark rum
1/2 cup brandy
2 tablespoons vanilla extract
1/2 gallon (8 cups) whole milk
ground nutmeg
In a large bowl, combine the sugar, rum, brandy and vanilla. Stir until sugar is dissolved. Stir in the milk. Freeze the mixture until very cold or slushy, from 4 to 8 hours. Mixture will not freeze hard because of the alcohol content, and can be frozen for up to one month.
To serve, pour into glasses and sprinkle nutmeg over each. Makes 8 servings.

Hold glasses high and make a toast to the warmth of holiday traditions and a happy new year.

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Answer 2

First I found this for your holiday pleasure, then saw you wanted some kick to it...

http://coffeetea.about.com/od/eggnog/

Warning: this is a pain in the neck to make. It will take you a long time, about an hour and a half, but the results are well worth it. You will even make converts out of prople who are not egg nog fans.

Merry Christmas to all!!!

PS: Cheese goes very well with this. Also, put a small amount in a cup, and put it on your front porch. It may attract a Christmas moose or two.

Dr. Grafton Tyler's Egg Nog

First made in Washington, DC, circa 1903

Ingredients:

1 Qt Whipping Cream
1 Qt Bourbon Whiskey (bourbon, not sour mash)
1 Pt Whole Milk
1 Pt Brandy
1 Punch cup Rum
1 lb Pulverized sugar (Instant Dissolving)
12 Eggs

Makes about 1 1/2 gallons

Preparation:

1 Separate yolks & whites
2 Beat yolks until very light
3 Beat into the yolks, a little at a time, the sugar
4 Add slowly, the whiskey, brandy, & rum
5 Then add the milk
6 Then the whites of the eggs, beaten very stiff
7 Cream must be thick & beaten until as light as eggs, add last & mix thoroughly

Answer 3

Ingredients:

1 Qt Whipping Cream
1 Qt Bourbon Whiskey (bourbon, not sour mash)
1 Pt Whole Milk
1 Pt Brandy
1 Punch cup Rum
1 lb Pulverized sugar (Instant Dissolving)
12 Eggs

Makes about 1 1/2 gallons

Preparation:

1 Separate yolks & whites
2 Beat yolks until very light
3 Beat into the yolks, a little at a time, the sugar
4 Add slowly, the whiskey, brandy, & rum
5 Then add the milk
6 Then the whites of the eggs, beaten very stiff
7 Cream must be thick & beaten until as light as eggs, add last & mix thoroughly

Answer 4

Eggbert Aleggsandra Fregg Flintstone L'Eggolas Alegg Rodriquez

Answer 5

Basic Versatile Nog
6 seperated
1 cup sugar
1 1/2 quarts thick cream
1 1/4 tumblers whiskey, brandy or rum
Dashes of cinnamon or nutmeg

Beat egg yolks and sugar together until they are senseless (or lemon-colored). Set aside while you beat the egg-whites stiff followed by some harshly thrashed cream. Dump all this into the yokes along with your choice of liquor. Then chill.

Answer 6

Here is something better!!


Ingredients
2 (12 ounce ) cans of evaporated milk
4 (12 ounce) cans if sweetened condensed milk
1 (15 ounce can) cream of coconut
1 teaspoon vanilla extract
1 teaspoon almond extract
1 anise star
1 teaspoon cinnamon
1 teaspoon grated nutmeg
1 lime, zest and juice
1/5 80 proof rum

it is kicked up a notch though...but you will not be disappointed

Answer 7

HOLIDAY EGGNOG
2 large eggs
1 1/2 cups sugar
1/2 teaspoon salt
2 quarts milk
2 tablespoons vanilla extract
2 cups heavy whipping cream
ground nutmeg
In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 170 F to 175 F. but do not boil or it will curdle).Pour custard into large bowl; stir in vanilla extract, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, about 3 hours.
To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. with wire whisk, gently fold whipped cream into custard mixture.
Pour eggnog into chilled 5-quart punch bowl; sprinkle with ground nutmeg.
Serving Size: 16.

HOLIDAY EGGNOG WITH EQUAL
32% calorie reduction from traditional recipe.
1 cup egg substitute
1/2 cup Equal® Spoonful*
1 1/2 teaspoons rum extract
1 1/2 teaspoons vanilla
4 cups 2% milk
1 cup light whipped topping
Freshly grated nutmeg (optional)
Whisk together egg substitute, Equal and extracts. Stir in milk. Whisk in whipped topping until well blended.
Refrigerate, covered at least 2 hours to allow flavors to blend. Whisk just before serving. Garnish each serving with freshly grated nutmeg, if desired.
Makes 12 servings.
* May substitute 12 packets Equal® sweetener.

ELSA'S (EGGNOG TREAT)
1 qt. eggnog
3 sm. pkgs. instant vanilla pudding
2 c. vodka
Mix pudding into eggnog, and add vodka. Stir and mix well. Store in refrigerator and serve in small glass with demitasse spoon. Very good over ice cream.

EASY EGGNOG
4 qts. store bought eggnog
1/2 gallon eggnog ice cream
1-2 tsp. vanilla extract
Rum to taste or rum extract to taste
Nutmeg to taste
Soften ice cream in a bowl. Add eggnog and vanilla extract. Add rum to taste. Pour into punch bowl and sprinkle with nutmeg

Answer 8

"Holiday Eggnog" - 16 servings

6 eggs; separated, at room temperature
1/2 cup sugar
1 cup bourbon
1 cup light rum
3 cups milk
1/2 tsp. ground nutmeg
1 cup heavy cream

1) In large bowl with mixer at high speed, beat egg yolks with sugar until thick and lemon-colored, frequently scraping bowl.
2) At medium speed, carefully beat in bourbon and rum, 1 tbsp. at a time, to prevent curdling mixture. Pour into punch bowl. Cover; chill.
3) About 20 minutes before serving: Stir milk and ground nutmeg into punch bowl.
4) In large bowl with mixer at high speed, using clean beaters, beat egg whites until soft peaks form.
5) In small bowl with mixer at medium speed, beat cream until stiff peaks form. With wire whisk, gently fold egg whites and cream into yolk mixture until just blended.
6) To serve: Sprinkle additional ground nutmeg over eggnog; ladle into 6-oz. punch cups. Yields 10 cups.