NONALCOHOLIC EGGNOG RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Make your next holiday celebration extra special with homemade eggnog. Your guests will absolutely notice the difference. This version is kid-friendly but can be spiked with a little rum or vodka for adults.
Provided by Food Network Kitchen
Total Time 3 hours 35 minutes
Cook Time 30 minutes
Yield about 6 cups
Number Of Ingredients 8
Steps:
- Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
- Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
- Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
- Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.
- When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.
NONALCOHOLIC EGGNOG RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Make your next holiday celebration extra special with homemade eggnog. Your guests will absolutely notice the difference. This version is kid-friendly but can be spiked with a little rum or vodka for adults.
Provided by Food Network Kitchen
Total Time 3 hours 35 minutes
Cook Time 30 minutes
Yield about 6 cups
Number Of Ingredients 8
Steps:
- Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
- Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
- Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
- Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.
- When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.
PANETTONE (THE BEST) - RICARDO
In another bowl, soak the dried fruit in the rum, stirring several times, while the dough is rising (at least 1 hour). Fold the fruit and rum mixture into the dough until it is completely incorporated. Pour the …
From ricardocuisine.com
From ricardocuisine.com
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NO BAKE RUM BALLS RECIPE | ALLRECIPES
This recipe is the closest thing to what I remember. It was super easy and so yummy. I ended up making 3 batches just so I would have 1 batch to take to a party! We couldn't stop eating them as we made them. If you want a non-alcoholic version, my mom used oragne juice in place of the rum…
From allrecipes.com
From allrecipes.com
See details
PANETTONE (THE BEST) - RICARDO
In another bowl, soak the dried fruit in the rum, stirring several times, while the dough is rising (at least 1 hour). Fold the fruit and rum mixture into the dough until it is completely incorporated. Pour the …
From ricardocuisine.com
From ricardocuisine.com
See details