how do you make eggnog from scratch ??

Question

recipe & how to do it please =]..


&& is their really RAW eggs in it !??! eek.

happy holidays xo

Answer 1

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

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.

Makes about 6 cups.

Answer 2

6 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 sprinkle

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

Answer 3

HOMEMADE EGGNOG:
12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Pour into a large heat proof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts. Editor's Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=3630&r_d=y

Answer 4

Prep Time: 5 minutes
Makes 8 (1/2-cup) servings.
Ingredients:
1 1/2 cups half-and-half
1 cup egg substitute
1 cup vanilla ice cream
2 tablespoons sugar
1 tablespoon McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Ground Nutmeg
1/4 teaspoon McCormick® Imitation Rum Extract

Directions:
1. Place all ingredients in blender container; cover.
2. Blend 1 minute or until well mixed.
3. Serve immediately or refrigerate until ready to serve.

Answer 5

There should be a rule against typing allrecipes.com for every question asked - what about Providing a recipe?

"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 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 6

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 7

Found one at "http://www.recipezaar.com/38958" when on the site also put in numbers 77793 and 104078. Also found a "cooked" eggnog recipe at "http://busycooks.about.com/od/beveragerecipe1/r/cookedeggnog.htm"

Answer 8

yep.. egg whites and yokes...
goto www.foodnetwork.com, there is a show called "Good Eats" Starring Alton Brown. He just did a show and his recipes are usually amazing. Is the best Bet !

Answer 9

It may not be traditional, but some wintery spices added to the milk to infuse add to the festive cheer! Try cinnamon sticks, cloves and nutmeg.

Answer 10

go to allrecipes.com- use the 4 or 5 star recipes!