How do you make eggnog?

Answer 1

NGREDIENTS:

* 2 eggs, beaten well
* 3 tbs sugar
* 1 tsp vanilla
* 1/8 tsp nutmeg, ground
* 2 1/3 cups milk

PREPARATION:
Blend all ingredients together and serve chilled.

Answer 2

Eggnog (or egg nog) is a type of milk-based beverage popular in North America (and to a lesser extent in the UK) during the winter holidays and possibly derived from posset (a medieval European beverage made with hot milk).

Non-dairy soymilk alternative.

Modern eggnog typically consists of milk, eggs, and sugar mixed together, and may be served with or without added spirits. Other ingredients include spices such as nutmeg, cinnamon, or allspice. Frequently cream is substituted for some portion of the milk, which makes a much richer drink. Toppings may include vanilla ice cream, eggnog flavored ice cream, or whipped cream.

Eggnog can be produced from homemade recipes; however, ready-made eggnog containing alcohol and "just-add-alcohol" versions are available for purchase. Whiskey, rum, brandy, or cognac are often added. Since the 1960s, eggnog has often been served cold and without alcohol, both of which are significant departures from its historical origins. In North America, a few soymilk manufacturers offer seasonally-available, soy-based alternatives for vegans and those with dairy or milk allergies. Eggnog may be added as a flavouring to food or other drinks.

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

Ingredients:
4 eggs
1/2 cup sugar
1/8 teaspoon salt
4 cups milk
2 teaspoons rum extract
1/2 teaspoon nutmeg
1 cup whipping cream -- beaten until stiff

Directions:

Beat eggs, sugar, and salt in top of double boiler or heavy pan. Add milk; mix and cook, stirring frequently, until mixture barely coats a metal spoon. Chill.

Stir in extract and nutmeg. Fold in stiffly beaten whipping cream. Pour immediately into glasses and serve. Sprinkle lightly with nutmeg, if desired.

This recipe for Non-Alcoholic Eggnog serves/makes 6

Answer 5

Eggnog is just eggs and milk run through the blender with nutmeg, sugar and vanilla.

Answer 6

EggNog
INGREDIENTS:
6 large eggs, plus 2 yolks
1/2 cup, plus 2 tablespoons sugar
1/4 teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1/4 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish
PREPARATION:
Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated.

Answer 7

Egg + Nog.

j/k

I think it's milk and eggs

Answer 8

Buy it pre-made in a carton.

Answer 9

look it up on the internet, sounds good right now =)

Answer 10

Low Carb Eggnog
Ingredients:
1/2 cup plus 2 Tablespoons Splenda
2 eggs, separated
1/4 teaspoon salt
2 cups heavy cream
2 cups water
1 teaspoon vanilla extract
Brandy or rum flavoring to taste
1/2 cup whipping cream, whipped with sweetener of choice
Ground nutmeg and/or mace
Directions:
Beat 1/2 cup Splenda and egg yolks together. Add salt, stir in 2 cups cream and 2 cups water. Cook over medium heat, stirring constantly, until mixture coats a spoon. Remove from heat and allow to cool. Beat egg whites until foamy then gradually add remaining Splenda, beating to soft peaks. Add to cooked (but not boiled!) mixture and blend thoroughly. Add vanilla and flavoring(s). Chill thoroughly until ready to serve.
Garnish with dallops of whipped cream and nutmeg.
Enjoy!


Eggnog Latte
Ingredients:
1/2 cup eggnog (make your own or get it from the grocery)
1/4 cup whole milk (or whatever you prefer)
1 shot of espresso
Pinch of ground nutmeg
Directions:
Combine cold eggnog with cold milk.
With espresso machine steam the eggnog/milk mixture until the temperature reaches 145 F.
Make shot of espresso and pour into mug.
Fill mug with steamed eggnog and milk. Top the drink with foamed eggnog/milk mixture.
Garnish with a sprinkle of ground nutmeg

Egg Nog Recipies

1 quart milk
1 cup superfine or confectioners' sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
12 large eggs*, separated
2 cups heavy cream
2 cups bourbon
1 cup brandy
Freshly grated nutmeg, for garnish
Chocolate shavings, for garnish

In a large saucepan, combine the milk, 1/2 cup of the sugar, and vanilla bean and seeds and bring to a gentle boil. Remove from the heat.
In a medium bowl, beat the yolks until pale yellow and thick, 2 to 3 minutes. Slowly pour in 1 cup of the hot milk, whisking constantly. Pour the egg yolk mixture into the saucepan with the hot milk, whisking. Cook over medium heat, stirring constantly with a heavy wooden spoon, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 4 hours or overnight.
In a large bowl, beat the egg whites with an electric mixer until soft peaks start to form. Slowly add 1/4 cup of the sugar and beat until stiff peaks form.

In a large bowl with clean beaters, beat the cream until thick and frothy. Add the remaining 1/4 cup sugar and beat to soft peaks.
In a large punch bowl, combine the chilled egg yolk mixture and the bourbon and brandy. Fold in the sweetened whipped cream, then the egg whites. Refrigerate until chilled, 30 minutes to 1 hour.

To serve, sprinkle nutmeg over the top and garnish with chocolate shavings. Serve chilled.
IF you dont have vanilla bean use ,Vanilla extract-2 teaspoons
I love it ,use the kind of liquor you like -lol-edi
*RAW EGG WARNING -Caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or white and the shell


SUGAR FREE EGGNOG

2 1/2 c. skim milk
2 eggs, separated
3 pkg. Sweet n Low
1 tsp. vanilla extract
1/4 tsp. nutmeg
1/8 tsp. salt

Combine milk, egg yolks, Sweet n Low, vanilla, nutmeg and salt in bowl. Beat well with rotary beater. Chill. Before serving, beat egg whites until soft peaks form; fold into eggnog. Sprinkle with additional nutmeg.


Fake Eggnog

You can even make eggnog without eggs! A bit of tofu and soymilk work just as well.

INGREDIENTS:
21 oz extra-firm silken tofu
2 cups soymilk
2/3 cup light brown sugar
1/4 tsp salt
1 cup cold water
1 cup rum or brandy
4 1/2 tsp vanilla extract
20 ice cubes
Nutmeg

PREPARATION:
Crumble the tofu and blend with soymilk, sugar and salt. Blend until smooth. Pour into mixing bowl, and whisk in water, rum and vanilla. Cover and refrigerate. To serve, blend half of mixture with 10 ice cubes until frothy.
Source(s):
DC


Old Fashion Eggnog

4 eggs, separated and at room temperature
1/3 cup sugar, plus 1 tbsp
pinch salt
1 tsp nutmeg
2 cups milk
1 cup heavy cream

Beat egg yolks with 1/3 cup sugar and salt in a large bowl until light colored and sugar is dissolved. Beat in nutmeg, brandy, milk and cream. In a separate bowl, beat egg whites to soft peaks, slowly adding the remaining tablespoon of sugar once the eggs are foamy. Fold the egg whites into the yolk mixture, transfer to a pitcher and refrigerate until cold.
Stir before serving and garnish with more nutmeg.
Makes 6-8 servings


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...

Cheers!