i need a recipe for "HOMEMADE EGGNOG", please help,?

Question

i have a huge thanksgiving party coming up, anyone know how to make eggnog, and not the store bought kind?

Answer 1

Here you go...Have Fun & Enjoy!!!

Classic Traditional Eggnog

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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.

Answer 2

I have used this recipe before and it was a real hit during one of my Christmas parties. Make sure that your eggs are the freshest you can buy. It really makes a difference.

Eggnog
Serves 26
This eggnog's rich, cloud like texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.
12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quarts heavy cream
3 cups bourbon
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg

1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
2. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Answer 3

"Eggnog" - 7 (4 oz.) servings

4 beaten egg yolks
2 cups milk
1/3 cup sugar
1 cup whipping cream
2 tbsp. light rum
2 tbsp. bourbon
1 tsp. vanilla
Ground nutmeg

In a large heavy saucepan, mix egg yolks, milk and sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place pan in a sink or bowl of ice water; stir for 2 minutes. Stir in cream, rum, bourbon and vanilla. Cover; chill for 4-24 hours. To serve, sprinkle servings with nutmeg.

Answer 4

Eggnog-Coffee Punch:

1 quart coffee ice cream
1 quart vanilla ice cream
1 quart eggnog
2 cups hot brewed coffee
1/2 cup coffee liqueur or strong brewed coffee
1/2 cup bourbon (optional)
Frozen whipped topping, thawed
Nutmeg

Scoop ice cream into a punch bowl. Add eggnog, coffee, liqueur, and, if desired, bourbon, stirring until ice cream slightly melts. Serve in glass mugs. Dollop punch with whipped topping; sprinkle with nutmeg. Serve immediately.

Yield: 10 to 12 servings

Answer 5

Plain yogurt and then wipe off. Also, crushed papaya is great because of the enzymes. Egg whites, whisk and let them dry and you're face is so soft. Mashed banana. For hands, if you have leftover coffee grounds, mix a tsp w/a little liquid soap. Your hands will be super soft. Don't forget moisturizer when you're done w/any of these treatments

Answer 6

3 eggs, beaten
1/3 cup sugar
pinch salt
2-1/2 cups whole milk
2 tsp. vanilla
1 cup heavy whipping cream
3 Tbsp. powdered sugar
1/2 cup rum (optional)
1/8 tsp. ground nutmeg
PREPARATION:
In a heavy saucepan, combine eggs, 1/3 cup sugar, and salt and beat with wire whisk. Gradually stir in milk, beating until mixture is smooth. Cook 10 to 15 minutes over medium heat stirring constantly, until mixture coats a metal spoon. Remove custard from heat and stir in vanilla. Place saucepan in a large bowl of ice water until custard cools stirring frequently; then refrigerate custard until thoroughly chilled.
In a large chilled bowl, combine heavy cream and powdered sugar. Beat until stiff peaks form. Stir in rum (if using), then fold whipped cream mixture into the cooled custard. Pour eggnog into serving bowl, and sprinkle with nutmeg. Serve immediately. 10 servings


VANILLA EGGNOG

1 (3 5/8 oz.) pkg. vanilla pudding & pie filling mix
1 c. sugar
4 c. milk
3 eggs, separated
1 tsp. vanilla extract
Ground nutmeg
1 tbsp. rum or brandy

Combine pudding mix, sugar and 1/4 cup milk in a 2 quart saucepan. Beat egg yolks slightly, add to milk mixture. Stir in remaining milk. Cook over medium heat, stirring constantly until mixture comes to a full boil. Cool.

Answer 7

Easiest stuff there is to make:

ingredients:
1 cup milk
1 large egg
1 tablespoon sugar
1teaspoon vanilla

Mix all ingredients well. You can also add whatever kind of booze you like. I like it as is or with a little amaretto.

Answer 8

why don't you save the homemade egg nog until christmas time?