Anyone have an eggnog recipe?

Question

I love the flavor of eggnog, but now the stores are all out of it. I've been mixing it with chai and it is delish. I'm wondering how I can concoct something with the same taste.

Answer 1

Here is a very basic recipe that I use for single servings when we get a taste for a glass. You can add extra spices or liquor to suit your own taste.

1 egg , well beaten
2 T. sugar
1 c. chilled milk
1/4 tsp vanilla

Beat together egg and sugar. Beat in milk and vanilla.

Answer 2

12 Egg Yolks
1/2 Lb. Sugar
1 Qt. Half & Half
4 Pts. Whipping Cream
1 C. Powdered Sugar
I/2 Qt. Myers Dark Rum

1. Blend yolks and sugar until pale and thick. Use a whisk.
2. Add the Half & Half and stir in well.
3. Add 2 Pints of the Whipping (Heavy) Cream right out of the containers.....don't whip.
4. Add the Myers Dark Rum.
5. Mix well by hand whisk.
6. Chill this mixture for a couple of hours or until just prior to serving.
7. Just before serving, whip the remaining 2 Pints of Whipping Cream blending in the powdered sugar as you beat. You may prefer additional powdered sugar if you have a sweet tooth.
8. When the cream is stiff and peaks, fold into the nog mix but don't stir or mix.
9. Serve from a bowl with a ladle and sprinkle nutmeg atop each cup if desired.

I sometimes use a whole bottle of Myers Rum if I'm feeling frisky.
But I won't use any other brand of Rum, Myers is the best.

I guarantee that this will disappear during a party in a real hurry.

Answer 3

Mocha Eggnog:

Original recipe yield:
10 servings
PREP TIME 5 Min
COOK TIME 5 Min
READY IN 10 Min

INGREDIENTS

* 5 cups chocolate milk
* 4 cups eggnog*
* 1 cup whipping cream, divided
* 2 tablespoons instant coffee granules
* 2 1/2 teaspoons vanilla extract
* 1 teaspoon rum extract

DIRECTIONS

1. In a large saucepan, combine the milk, eggnog, 1/2 cup cream and coffee granules; heat through. Remove from the heat; stir in extracts. In a small mixing bowl, beat remaining cream until stiff peaks form. Dollop over eggnog.

Answer 4

heres a recipe for brandy eggnog

Servings: 8
Level of difficulty: Easy
Preparation Time: 15 minutes, plus chilling
Ingredients
3 eggs, separated
50g caster sugar
grated nutmeg, to taste
pinch Salt
1 tsp vanilla essence, or the seeds from a vanilla pod
150ml Brandy
150ml Milk
300ml whipping cream, lightly whipped

Method
1. Whisk the egg yolks with 25g sugar, a grate of nutmeg, pinch of salt and the vanilla, until everything becomes pale in colour.

2. Gradually beat in the brandy and milk. Cover, and chill the mixture overnight.

3. Shortly before serving, whisk the egg whites until they resemble soft peaks.

4. Gradually whisk in the remaining sugar. Fold the cream into the meringue and slowly pour on the chilled brandy mixture, folding everything together as you do so. Serve straight away.

Answer 5

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon (optional)
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.

Thoroughly clean out the bowl of the mixer (or get a new bowl).

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.

If the raw eggs make you nervous, here's a cooked version:

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 different 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.