
Eggnog Recipes
Non-Alcoholic Cooked Eggnog Recipe
Ingredients:
6 large eggs plus 2 yolks
½ cup plus 2 tablespoons sugar
¼ teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
½ teaspoon nutmeg
¼ cup heavy cream, whipped to soft peaks
Additional nutmeg for garnish
Directions:
1. Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking well until combined.
2. Slowly add milk, whisking throughout until combined.
3. Turn burner to lowest possible heat setting. Stir continuously until an instant-read thermometer reaches 160°F and the mixture is thick enough to coat the back of a spoon. Approximately 45 to 60 minutes.
4. Strain mixture through a fine sieve into a large bowl to remove any small cooked pieces of egg.
5. Add vanilla extract and nutmeg, stirring to combine.
6. Pour into a glass pitcher and cover with a lid or plastic wrap. Refrigerate at least 4 hours and up to 3 days before finishing.
7. When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
8. Sprinkle with nutmeg and serve.
Serves 12
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Easy Alcoholic Eggnog Recipe
Ingredients:
12 eggs, separated
1½ cups superfine sugar
1 quart whole milk
1½ quarts heavy cream
3 cups bourbon
½ cup dark rum
2 cups cognac
Nutmeg, for garnish
Directions:
1. In a very large bowl, beat egg yolks until thick and pale yellow.
2. Gradually add sugar to yolks.
3. With a wire whisk, beat in milk and 1 quart cream.
4. Add bourbon, rum, and cognac, stirring constantly.
5. Just before serving, beat egg whites until stiff.
6. Fold egg whites into yolk mixture.
7. Whip remaining ½ quart heavy cream until stiff, and fold in.
8. Sprinkle with nutmeg and serve.
Serves 24
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Can't get enough eggnog this holiday season? Try our Crock Pot Eggnog Monkey Bread or Creamy Eggnog Cheesecake recipes.