HARD EGGNOG RECIPE RECIPES

Name: Eggnog
Prep time: 15 min
Total time: 15 min
Yield: 6 to 7 cups
Ingredients: 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*

EGGNOG RECIPE | ALTON BROWN | FOOD NETWORK

Eggnog Recipe | Alton Brown | Food Network image

For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.

Provided by Alton Brown

Categories dessert

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 to 7 cups

Number Of Ingredients 7

Ingredients

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*

Steps:

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.

SKINNY EGGNOG - SKINNYTASTE

Skinny Eggnog - Skinnytaste image

Provided by Gina

Categories Drinks

Yield 7

Number Of Ingredients 7

Ingredients

3 cups 1% milk
1 vanilla bean
2 large eggs
1/3 cup sugar
1 tsp cornstarch
freshly grated nutmeg (for garnish)
spiced rum or bourbon (optional, extra points)

Steps:

Heat 2-1/2 cups milk in a medium saucepan.
Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.
In a large bowl, whisk the eggs, sugar and cornstarch until it turns light yellow.
Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you'll make scrambled eggs).
Pour the mixture back into the pan.
Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes.
Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking.
Remove the vanilla pod, let it cool and transfer to a pitcher, chill until ready to serve.
Spike the eggnog with liquor, if desired (extra points), and garnish with nutmeg.

Nutrition Facts : ServingSize 1 /2 cup, Calories 106.7 kcal, CarbohydrateContent 15.3 g, ProteinContent 5.3 g, FatContent 2.5 g

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2. Cover the dried porcini with boiling water and leave to rehydrate.
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1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Cover the dried porcini with boiling water and leave to rehydrate.
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