ok how do u make egg nog?

Question

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Answer 1

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 2

lets see you need some eggs and some nog .... lol

Alton Brown on his Food Network show Good Eats did a show on this and does both cooked and uncooked versions, and if you are worried about using raw eggs you can buy patuerized eggs in the shell at most supermarkets nowadays. I haven't actually made this one yet myself, but it looked like a better technique and recipe than even my own.

Eggnog
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: School of Hard Nogs
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

*RAW EGG WARNING
Food Network Kitchens suggest 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 whites and the shell.

Answer 3

TOTALLY EASY EGG NOG!!
Melt down a carton of vanilla bean ice cream and then add the nutmeg and cinnamon to taste. Incredibly simple but very good!!!

Answer 4

This recipe is excerpted from The Almost No-Fat Holiday Cookbook.

This "eggnog" will please even those who say they don't like soymilk. It's not too thick and cloying -- a very refreshing drink any time of the year. Make the eggnog mix ahead of time, then blend with the ice cubes just before serving.



2 (10.5 oz.) pkgs. reduced-fat, extra-firm, SILKEN tofu.
2 cup reduced-fat soymilk, or other plain, non-dairy "milk"
2/3 cup turbinado sugar, light brown sugar, or sucanat (or use 1/2 c. honey or 1 c. alternate liquid sweetener)
1/4 tsp salt
1 cup cold water
1 cup rum or brandy (or use apple juice with rum or brandy flavoring to taste)
4 1/2 tsp pure vanilla extract

20 ice cubes
freshly grated nutmeg



Place the crumbled tofu and the soymilk in a blender with the sugar and salt. Blend until very smooth. Scrape this into a large bowl or pitcher, and whisk in the water, rum or brandy, and vanilla. Mix well, cover, and refrigerate until serving time.

To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy. Repeat with the other half. Serve in glasses with nutmeg sprinkled on top.



Serves 10



Per serving: Calories: 130, Protein: 5 gm., Fat: 1 gm., Carbohydrates: 13 gm

Answer 5

Im all for quick and easy--buy it at the liquor store already made :D--no just kidding
here is my recipe-quick and easy

1/2 gallon milk
6 eggs
1 gallon plain vanilla ice cream (softened, but not totally melted)
1 cup sugar (more or less to suit taste)
rum 151
nutmeg

mix the 6 eggs in your punch bowl, add ice cream-mix again until there are no huge lumps.
add milk last-the mixing of the ice cream can get sloppy, dont add milk before ice cream.
mix all that up so it is blended well.
add sugar-mix thoroughly with mixer

pour in liquor-- mix together with ladel.
pour into cups sprinkle a little nutmeg on top of each cup

nutmeg is optional-plus it's so darn expensive, you can substitute apple pie spice or just plain cinnamon for it.
they both taste equally as good.

Answer 6

i only know how to make real natural egg nog, sorry. I don't know how to make the artificial kind. The natural one is: Have a container, break eggs into the container. Add milk. Mix it up and add a little sugar. add a little hint of water and then a little bit of milk. crack out one more egg and add another teaspoon of sugar. Then, add one teaspoon of cinimon. Then stir it up. Take out one measuring cup and add three-fourths cup of milk, then add 1-fourth cups of egg whites. Stir it up until it is thick. Then pour it into the container and add a little pinch of sugar. then use an egg beater and beat it until it gets to the thickness you want it to be. Add more sugar if you want it to be sweeter or leave it the way it is. Pour it into a cup or drink it from the container. Enjoy!

Answer 7

EGG NOG

1 qt. egg nog
1/2 gallon ice cream
4 eggs, beaten
1/2 tsp. fresh nutmeg
1 c. sugar (I use 1/2 c.)
1 qt. milk

Stir ice cream until soft, blend in beaten eggs, nutmeg, sugar, milk and egg nog.

Answer 8

3 eggs
1/4 cup sugar
3/4 cup milk
1/4 tsp vanilla
1/2 tsp nutmeg
dash salt

Beat the eggs until they are light and fluffy.
Beat in the sugar and salt slowly.
Beat in vanilla and stir in milk.

Answer 9

Egg Nog:

6 large eggs, lightly beaten
3/4 cup sugar
2 cups milk
1 cup brandy
1/4 cup rum
1 tablespoon vanilla extract
2 cups whipping cream
Garnishes: whipped cream, grated fresh nutmeg

Stir together egg and sugar in a large saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 18 to 20 minutes or until mixture thickens and coats a metal spoon. Remove from heat; stir in brandy, rum, and vanilla. Cover and chill 8 hours.

Beat whipping cream at high speed with an electric mixer until soft peaks form; fold into chilled egg mixture. Garnish, if desired.

Yield: Makes 8 cups

Answer 10

INGREDIENTS:

* 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.