BRANDY EGGNOG RECIPE: HOW TO MAKE IT
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
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.
AMAZINGLY GOOD EGGNOG | ALLRECIPES
It's taken me several years to perfect this homemade eggnog recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!
Provided by NATALIESMOM
Categories Drink Recipes Eggnog Recipes
Total Time 1 hours 28 minutes
Prep Time 20 minutes
Cook Time 8 minutes
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
- Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.
Nutrition Facts : Calories 403.5 calories, CarbohydrateContent 32 g, CholesterolContent 59.3 mg, FatContent 17.1 g, FiberContent 0.1 g, ProteinContent 4.9 g, SaturatedFatContent 10.6 g, SodiumContent 65.9 mg, SugarContent 29 g
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