LOW SUGAR EGGNOG RECIPES

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EGGNOG RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Eggnog recipe - Recipes and cooking tips - BBC Good Food image

Make our easy eggnog recipe for the perfect festive party tipple. This traditional Christmas drink uses just five ingredients, including egg yolks and brandy

Provided by Annemie Buyck

Categories     Cocktails, Drink, Treat

Total Time 10 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 5

50g caster sugar
4 egg yolks
1 tsp vanilla essence
397g can of condensed milk
100ml brandy

Steps:

  • Put the sugar in a saucepan with 75ml water. Simmer until the sugar has dissolved, then cool and chill.
  • Beat the yolks with the vanilla until smooth. Add the condensed milk, brandy and cooled sugar syrup, mixing well.
  • Pour into a jug and chill for at least 2 hrs. Serve within 24 hrs, over ice.

Nutrition Facts : Calories 335 calories, FatContent 10 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 43 grams sugar, ProteinContent 7 grams protein, SodiumContent 0.3 milligram of sodium

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

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.

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