How do u make Eggnog?

Answer 1

C6 Large eggs
3/4 c Sugar
1 1/2 c Brandy
1/2 c Rum
4 c Milk
4 c Cream
1/2 c Icing sugar
Nutmeg to sprinkleream, nutmeg, eggs
Separate the yolks from the whites of the eggs. Beat the yolks slowly while simultaneously adding the sugar; do this until the mixture is pale and golden. Now slowly add in the brandy and rum, then beat in the milk and half the cream.

Set aside until just before serving, then whisk the egg whites until stiff and fold them into the eggnog mixture. Whip the remaining cream and icing sugar until thick. Top each glass of eggnog with whipped cream and a shake of nutmeg. This yields eight servings.

Bon Appetite

Answer 2

EGGNOG

3 cups whole milk
7 large eggs
1 cup sugar
2 cups heavy cream
1/3 cup bourbon
1/3 cup Cognac or other brandy
1 teaspoon vanilla
Special equipment: an instant-read thermometer
Garnish: freshly grated nutmeg
Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.

Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

Cooks' note:
Flavor of eggnog improves when it is made a day ahead to allow alcohol to mellow.

Makes about 6 cups.

Answer 3

quart milk
12 large eggs
1/4 teaspoon salt
1 1/2 cups sugar
3/4-1 1/2 cup bourbon (this you can omit if you like but, adjust your liquids as needed)
1 tablespoon vanilla extract
1/4 teaspoon ground nutmeg
1 quart whipping cream
Heat the milk in a saucepan over medium heat (Do not boil).
In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
Gradually stir about 1/4 of hot milk into egg mixture.
Add egg mixture to remaining hot milk; stirring constantly.
Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
Remove pan from heat; let cool.
Cover and chill (up to two days).
When ready to serve, beat whipping cream at medium speed until soft peaks form.
Fold the whipped cream into the egg mixture.
Sprinkle with additional nutmeg before serving.

Answer 4

This is my favorite recipe it's from Martha Stewart and it is great. I hope you like it as much as my family does. Please make sure that you use the freshest eggs it really makes a difference. this serves a lot of people and can be adjusted to make less.
Eggnog
This eggnog's rich, cloudlike 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 5

pour 2 cups of milk into a sauce pan, beat a couple of eggs and pour into the milk and stir until it gets close to hot but not boiling.. pour into cups.

YUM YUM EGGNOG

Answer 6

for a small batch just pour 2 cups of milk into a sauce pan, beat a couple of eggs and pour into the milk and stir until it gets close to hot but not boiling.. pour into mugs. Add a drop of rum extract. Top with nutmeg.

Answer 7

go to allrecipes.com!