HOW TO MAKE EGGNOG FROM SCRATCH RECIPES

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HOMEMADE EGGNOG RECIPE: HOW TO MAKE IT - TASTE OF HOME



Homemade Eggnog Recipe: How to Make It - Taste of Home image

Once, I asked my mother how to make eggnog, and she showed me this recipe. After just one taste, folks will know this homemade holiday treat came from the kitchen, not from the store. —Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 8

12 large eggs
1-1/2 cups sugar
1/2 teaspoon salt
8 cups whole milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional

Steps:

  • In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

Nutrition Facts : Calories 411 calories, FatContent 25g fat (14g saturated fat), CholesterolContent 247mg cholesterol, SodiumContent 251mg sodium, CarbohydrateContent 35g carbohydrate (35g sugars, FiberContent 0 fiber), ProteinContent 13g protein.

EGGNOG CAKE WITH EGGNOG BUTTERCREAM- A SCRATCH RECIP…



Eggnog Cake with Eggnog Buttercream- A Scratch Recip… image

This moist and delicious Eggnog Cake from scratch is so flavorful and perfect for the holidays!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 19

*Preheat oven to 350. Grease & flour three 8 inch pans.
3 cups (342g) cake flour **(if you do not have cake flour, see below)
2 cups (400g) granulated sugar
1 Tablespoon (15g) baking powder
1/2 teaspoon (2g) salt
2 teaspoons (6g) cinnamon
1 teaspoon (3g) nutmeg
2 sticks (226g) unsalted butter, softened. Do not soften in microwave. Cut the sticks of butter into 1/2 to 1 inch slices, it will be added a few pieces at a time to the dry mixture.
3 large eggs plus 1 egg yolk
2 teaspoons (8g) vanilla extract
1/4 cup (54g) vegetable oil
1 1/4 cups (313g) eggnog
2 sticks (226g) unsalted butter, softened
6-7 cups (690-805g) powdered sugar
1/2 teaspoon (1g) cinnamon
1/2 teaspoon (1g) nutmeg
1/2 teaspoon (2g) salt (optional) to reduce sweetness of the recipe, popcorn salt is a finer grain and will dissolve more quickly
1/3 cup (86g) eggnog - add more a teaspoon at a time if needed.
2 teaspoons (8g) vanilla extract

Steps:

  • {This recipe uses the Reverse Creaming Method of mixing.}
  • In a medium sized bowl, combine the eggs, vanilla, vegetable oil and eggnog. Blend with a fork to combine.
  • In the bowl of your mixer add the flour, baking powder, salt, sugar, cinnamon andnutmeg.
  • Mix on low speed as you gradually add the pieces of butter. Mix until the dry ingredientsare crumbly and moistened by the butter.
  • There should be no dry looking flour in the bowl. Scrape sides and bottom of bowl.
  • Add 1/2 of the egg mixture and beat on medium speed for 1 1/2 minutes, scrape thebottom and sides of the bowl.
  • Add the remaining egg mixture in 2 additions, mixing at medium speed for 20 secondsafter each addition. Scrape the bottom and sides of the bowl and pour intobaking pans.
  • Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean or withjust a few crumbs attached. Makes 7 1/2 cups batter. Works well for cupcakes
  • Cream the softened butter until smooth. Blend in vanilla, nutmeg, cinnamon and salt.
  • Add 1/2 of the powdered sugar and most of the eggnog. Beat at medium speeduntil the powered sugar is incorporated.
  • Add the remaining powered sugar and eggnog and mix at medium speed another 3 to 4 minutes scraping the bottom and sides of the bowl occasionally.
  • I slow down the mixer to very slow (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in thebuttercream.
  • The recipe and be doubled or halved.
  • Can be frozen in an airtight container for at least 3 months, thaw on the countertopand remix.

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