DAIRY FREE EGGNOG RECIPE RECIPES

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CLASSIC EGGNOG RECIPE | BBC GOOD FOOD



Classic eggnog recipe | BBC Good Food image

Get into the festive spirit with eggnog, a classic Christmas drink made with brandy, cream, eggs and vanilla. Serve with plenty of ice in tumbler glasses

Provided by Miriam Nice

Categories     Drink

Total Time 10 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 7

1 vanilla pod, split and seeds scraped out
4 eggs, separated
100ml sugar syrup
100ml double cream
500ml whole milk
100-150ml brandy
ice

Steps:

  • Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream, milk and brandy, and beat again until just combined. Strain into a punch bowl.
  • Clean the beaters, then beat the egg whites in a clean bowl to soft peaks. Fold a third of the whipped egg whites into the milk and cream mixture in the punch bowl, then add the remaining whipped egg whites. Gently fold these in until the eggnog is fluffy and smooth. Chill until ready to serve. Will keep, covered in the fridge, for up to a day. Just before serving, add plenty of ice, then stir gently and ladle into tumblers.

Nutrition Facts : Calories 214 calories, FatContent 11 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 12 grams sugar, ProteinContent 6 grams protein, SodiumContent 0.18 milligram of sodium

BRANDY EGGNOG RECIPE: HOW TO MAKE IT



Brandy Eggnog Recipe: How to Make It image

Store-bought versions just can't compete with my homemade brandy eggnog. Apricot brandy is my "secret" ingredient!—Shelia Weimer, Bluefield, West Virginia

Provided by Taste of Home

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 20 servings (3/4 cup each).

Number Of Ingredients 12

1-3/4 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 quarts 2% milk
6 eggs, beaten
1 cup apricot brandy or brandy
1/2 cup rum
2 tablespoons bourbon
2 tablespoons vanilla extract
1 quart half-and-half cream
1/2 teaspoon ground nutmeg
Optional: turbinado (washed raw) sugar, ground cinnamon and pirouette cookies

Steps:

  • In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly, 15 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon, 5 minutes., Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg. If desired, mix turbinado sugar and ground cinnamon in a small bowl. Dip rim of glasses into a shallow dish of water then into the sugar mixture, pressing lightly to adhere. Fill glasses with eggnog and if desired, serve with pirouette cookies.

Nutrition Facts : Calories 252 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 153mg sodium, CarbohydrateContent 25g carbohydrate (24g sugars, FiberContent 0 fiber), ProteinContent 7g protein.

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