If it's a light version, that'd be even better.
2006-11-18 17:23:12 · 9 answers · asked by Gabi 3 in Food & Drink ➔ Cooking & Recipes
http://allrecipes.com/Recipe/Holiday-Milk-Punch-the-New-Eggnog/Detail.aspx
2006-11-18 18:06:07 · answer #1 · answered by Janna 4 · 0⤊ 0⤋
Been using it for years - you cannot make "light" eggnog because all it is is whole eggs and cream.
You have to whip the egg whites separately and then also the cream has to be whipped serparately.
1 dozen eggs separated
1 guart heavy cream
2/3 cup sugar
1 quart whole milk
Whip the egg whites until stiff and set aside
Whip the heavy cream, when it makes peaks slowing whip in the sugar
Fold the egg whites into the whipped cream
Beat the egg yolks with 3 cups of rum, brandy or bourbon and add a teaspoon of fresh ground nutmeg and 2 teaspoons of grated orange zest
Fold the egg yolks mixture into the cream and whites mixter
Chill for at least 2 hours and serve
2006-11-19 02:44:53 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Maple Eggnog Recipe
Ingredients
4 cups of Eggnog (Dairy)
1/2 cup of Maple Syrup
Mixing Instruction
Stir in a pitcher and chill. Stir again before serving and garnish with nutmeg. This punch makes approximately 8 servings.
2006-11-19 01:35:19 · answer #3 · answered by Teddy Bear 4 · 0⤊ 0⤋
In the dairy case of your Supermarket.
Use Hood Light EggNog!
Why mix up raw eggs and chance someone getting sick from Salmonella...
2006-11-19 02:14:39 · answer #4 · answered by Swirly 7 · 1⤊ 0⤋
"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 tablespoon at a time, to prevent curdling mixture. Pour into punch bowl; cover and 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-ounce punch cups. Yields 10 cups.
2006-11-19 01:33:32 · answer #5 · answered by JubJub 6 · 0⤊ 1⤋
look under armed forces recipes they all are made for 100 personell.....
2006-11-19 01:44:44 · answer #6 · answered by d957jazz retired chef 5 · 0⤊ 0⤋
all you have to do is double,triple,quadruple....... any recipe you find and make any quantity you need
2006-11-19 03:04:27 · answer #7 · answered by donna l 3 · 1⤊ 0⤋
Recipies.com, or try google
2006-11-19 01:30:19 · answer #8 · answered by Anonymous · 0⤊ 0⤋
recipes.com
2006-11-19 01:24:27 · answer #9 · answered by Anonymous · 0⤊ 0⤋