EGGNOG RECIPE HALF AND HALF RECIPES

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HOW TO MAKE EGGNOG - BEST HOMEMADE EGGNOG RECIPE



How to Make Eggnog - Best Homemade Eggnog Recipe image

It's so easy to make your own eggnog! Try this best homemade eggnog recipe for all of your winter holiday gatherings this year. You can make it in just 20 minutes.

Provided by Brenda Score

Categories     Christmas    beverages    comfort food    dessert    main dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 12

2 c.

whole milk

3

whole cloves

2 tbsp.

plus 1 teaspoon pure vanilla extract, divided

1 tsp.

ground cinnamon

3/4 tsp.

ground fresh nutmeg, plus more for garnishing individual glasses

1

pinch kosher salt

6

large egg yolks

3/4 c.

sugar

1 1/4 c.

light rum

1/4 c.

brandy (optional)

2 c.

half-and-half

1 c.

heavy cream

Steps:

  • In a large saucepan over medium-low heat, combine milk, cloves, 1 teaspoon of the vanilla, cinnamon, nutmeg, and kosher salt. After mixture has warmed for 5 minutes, turn up heat between medium and medium-high. Stir regularly to avoid scorching, just until it comes to a boil. Turn off heat. In a large bowl, combine egg yolks and sugar. Whisk briskly until mixture is lightened in color and a bit fluffy, with visible ridges and ripples appearing when you whisk. Very slowly pour the hot milk mixture into the eggs, whisking vigorously all the while. You want to incorporate hot with cold slowly, to not "cook" the eggs to a scrambled consistency. Then pour everything back into the saucepan over medium heat. Stir constantly for about 5 minutes, until mixture is thickened and foamy. Do not allow mixture to boil. Strain to remove cloves. Let cool for about 1 hour. Stir in rum, brandy if desired, half-and-half, and remaining 2 tablespoons of vanilla. Refrigerate overnight to thoroughly chill and let flavors meld. Leave out the alcohol, if you prefer. Nothing else needs to be altered, and it will still taste wonderful! Before serving, whip heavy cream until softly firm. Fold whipped cream into eggnog mixture. Pour into individual glasses and garnish with freshly grated nutmeg.

CREAMY COOKED EGGNOG RECIPE - FOOD.COM



Creamy Cooked Eggnog Recipe - Food.com image

If you worry about uncooked eggs in Egg Nog, as I do, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked Egg Nog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes "chilling" time. Edited to add: Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours

Yield 6 serving(s)

Number Of Ingredients 7

6 eggs
1/2-1 cup sugar (depending on your tastes, start out with 1/2 cup because you can add more later if you want to)
2 cups milk
2 cups whipping cream or 2 cups half-and-half
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/4-1/2 teaspoon ground nutmeg (also depending on your tastes and more can be added later if you want to)

Steps:

  • Use a saucepan or stock pot large enough to hold 2 quarts.
  • In saucepan, beat together the eggs and sugar until smooth.
  • Stir in 2 cups milk.
  • Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
  • Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
  • Remove from heat.
  • Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
  • Add vanilla, cinnamon and nutmeg and combine until incorporated.
  • At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
  • I use a total of 3/4 cup sugar because we like it sweet.
  • You may also add more nutmeg at this point if you like a strong nutmeg flavor.
  • Pour into a pitcher or container.
  • Cover and refrigerate until thoroughly chilled- several hours or overnight.
  • Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
  • Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
  • This recipe makes 6 cups Egg Nog.

Nutrition Facts : Calories 465.5, FatContent 37.1, SaturatedFatContent 21.7, CholesterolContent 306.1, SodiumContent 141.3, CarbohydrateContent 23.3, FiberContent 0.1, SugarContent 17.1, ProteinContent 10.6

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