What is egg nog made out of? How do I make it?

Answer 1

Egg nog can be made 2 ways, cooked and uncooked. Here's 2 pecipes for it

(uncooked)

Egg Nog #2
Ingredients:

* 6 separated Egg
* 1 cup Sugar
* 1 pint Heavy cream
* 1 pint Milk
* 1 pint Bourbon
* 1 oz Rum

Mixing instructions:

Separate 6 eggs. Beat yolks well. Beat in 1/2 cup sugar. Clean/degrease beaters and bowl. Beat egg whites until stiff peaks form. Beat in 1/2 cup sugar. Fold in yolks to whites. Gently stir in 1 pt heavy cream, 1 pt milk, 1 pt bourbon, and 1 oz rum. Serve as is or well chilled. Double recipe to fill a punch bowl.

(cooked)

Egg Nog - Cooked
Ingredients:

* 1 cup granulated Sugar
* 1/2 cup Water
* 1/2 tsp Lemon juice
* 6 Egg
* 4 cups Milk
* 1/2 tsp Vanilla extract
* 1/8 tsp Nutmeg
* 1/8 tsp Salt
* 3/4 cup Heavy cream
* 2 tblsp Hazelnut liqueur
* 1 tblsp Sugar

Mixing instructions:

Here's an egg nog recipe using cooked eggs, so no one has to be paranoid about salmonella. Mix granulated sugar, 2 Tbl. of water, and lemon juice in a med. sized sauce pan. Let boil, cook 5 min, until it turns dark amber. Remove from heat, and slowly stir in remaining 1/4 c. of water. Beat eggs and milk together in a bowl. Stir into sugar mixture, cook over med.-low heat for about 10 to 12 minutes. (It should thicken enough to stick to spoon) Poor into a clean bowl (punch bowl or something), stir in vanilla, nutmeg and salt. Refigerate, covered, until cold. Before serving, beat together cream, liquer, adn 10x sugar, until soft peaks form. Pour chilled eggnog into a serving bowl, fold in whipped cream with a whisk

Personally, I go for the cooked version which seems a lot safer to me.

Answer 2

Egg Nog
6 egg, separated*
3/4 cup sugar
1 pint heavy cream
4 pints milk
1/2 pint Bourbon
1 tablespoon vanilla
Nutmeg

In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
Serve eggnog in a large punch bowl.

Answer 3

For Raw Egg Recipe:

2 eggs, beaten well
3 Tbs. sugar
1 Tsp. vanilla
1/8 Tsp. Ground Nutmeg
2 1/3 Cup Milk

Blend all together and serve chilled.

For cooked egg recipe:

6 eggs
1/4 cup sugar
1/4 Tsp. salt
1 quart milk
1 Tsp. vanilla
1/4 Tsp. nutmeg
1/4 Tsp. cinnamon

Beat eggs, sugar, and salt in a saucepan. Stir in half the milk(2 cups). On low heat, cook until thickens, stirring constantly. Remove from heat and mix in the rest of the milk and vanilla.
Cover and chill overnight, serve with a dusting of nutmeg and cinnamon.

Answer 4

Fresh Eggs
(separated into yolks/whites) 4 8 12
Sugar
(divided into 2 equal parts) 1/2 cup
(1/4c, 1/4c) 1 cup
(1/2c, 1/2c) 1 1/2 cups
(3/4c, 3/4c)
White Rum 1/2 cup 1 cup 1 1/2 cups
Milk (Whole or 2%) 1 1/2 cups 3 cups 4 1/2 cups
Whiskey 1 1/2 cups 3 cups 4 1/2 cups
Heavy/Whipping Cream
(divided into 2 equal parts) 1 cup
(1/2c, 1/2c) 2 cups
(1c, 1c) 3 cups
(1 1/2c, 1 1/2c)
Ground Nutmeg
(strongly recommended) Enough to sprinkle on servings.
Consider whole nutmeg nuts and grinder.
Eggnog Recipe Instructions

You are doing things gently and slowly to preserve the eggnog's fluffiness. A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely. Notes on taking this to a party below.

Separate eggs into yolks and whites in separate bowls (see below for a how-to). I put the whites into the mixer and the yolks into another bowl.
Beat egg-yolks with 1/2 of sugar, set aside.
Beat egg-whites until stiff, then mix in other 1/2 of sugar.
Poor the yolks into the whites and mix together slowly.
Stir in white rum slowly
Stir in milk slowly (see below for dairy intolerance)
Stir in whiskey slowly
Stir in 1/2 of cream slowly
Whip rest (1/2) of cream and fold in carefully. Notes on how to fold below.
Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top. Information on nutmeg grinders below. Try to get some of the foam and some of the liquid (if not fully mixed) in each cup.

Answer 5

THE RECIPES ABOVE ARE WAY TOO COMPLICATED FOR MY SENSIBILITIES.

1.Just take a glass of milk,

2.crack an egg and drop it in.

3. Mix it up a bit with a fork until it's creamy,
(at this point, you can add a bit of vanilla extract and some sugar if it's too gross for you.)

4.add two fingers of rum.

5. Sprinkle nutmeg on top.

6. Drink. BuRp!

Answer 6

For each 8 ounce glass of cold whole milk, add one raw egg, two teaspoons of sugar, one teaspoon of pure vanilla extract, and a couple ounces of heavy cream and blend then add a shot or two of light or dark rum or other liquor of choice, dust with nutmeg or cinnamon and top with whipped cream. Great!

Answer 7

"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 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.

Answer 8

Mostly egg, dairy products (milk, cream, half/half, etc.), and rum. See the link below for some great recipes.