Egg nog recipe?

Question

I am planning on buying the Hood Egg Nog & I wanted to know if there is a good recipe to spruce it up?

Answer 1

hi there; is this for adults and children?If this is just for adults omit the Hoods and try this>>>Eggnog>>6 beaten eggs>>2 cups milk>>1/3 cup sugar>>2-4 tablespoons light rum>>2-4 tablespoons bourbon>>1 teaspoon vanilla>>>>in a large heavy sauce pan mix eggs/milk/ and 1/3 cup sugar..Cook and stir over medium heat till mixture coats a metal spoon..Remove form heat ..Cool quickly by placing pan in a sink or bowl of ice water and stirring for 1-2 minutes..Stir in the rum/bourbon, and vanilla..chill for 4-24 hours..At serving time,in a bowl whip 1 cup of whipping cream with 2 tablespoons of sugar until soft peaks form..Transfer the egg mixture to a punch bowl and fold in the whipped cream..Serve at once..this should make 10(4oz) servings>>>>If this isn't the route that you want to take go ahead and add Captain's Morgans Spice Rum or any type of rum will work. with the Hoods Egg Nog .also if you want to make this for kids just use a rum extract...Good Luck and Enjoy!!!

Answer 2

INGREDIENTS FOR EGG NOG
12 eggs
3 pints heavy cream
1 cup granulated sugar
nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt




Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl

Answer 3

try this
Kentuckey egg nog

3 doz eggs
1 gal heavy cream
1 and 1/2 half pounds of sugar
1 pint whiskey
1 pint rum
1 pint gin
1 pint brandy

whip whites and yolks of eggs seperatly until very light. divide the sugar, putting some in the white and some in the yokes. beat until very light and then combine, beating thoroughly, then add the whiskey to cook the eggs. Whip the cream, add it gradually to the above mixture, adding at intervals the rum, gin, and brandy. Be untiring in the beating as that makes it smooth, velvety and prevents seperating.

Answer 4

go to allrecipes.com!