POWDERED EGG NOG RECIPES

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HOLIDAY EGGNOG MIX RECIPE: HOW TO MAKE IT



Holiday Eggnog Mix Recipe: How to Make It image

Eggnog fans will be thrilled to receive this convenient mix. It lasts for up to 6 months, so creamy glassfuls can keep on coming throughout the winter season. —Melissa Hansen, Milwaukee, Wisconsin

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 18 servings (6 cups eggnog mix).

Number Of Ingredients 6

6-2/3 cups nonfat dry milk powder
2 packages (3.4 ounces each) instant vanilla pudding mix
1 cup buttermilk blend powder
1 tablespoon ground nutmeg
ADDITIONAL INGREDIENT (for each batch):
3/4 cup cold whole milk

Steps:

  • In a food processor, combine the first four ingredients; cover and pulse until blended. Store in airtight containers in a cool, dry place for up to 6 months., To prepare eggnog: Place 1/3 cup mix in a glass. Stir in 3/4 cup milk until blended.

Nutrition Facts : Calories 267 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 398mg sodium, CarbohydrateContent 35g carbohydrate (33g sugars, FiberContent 0 fiber), ProteinContent 17g protein.

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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