WHISKEY EGGNOG RECIPES
EGGNOG MINI LOAVES RECIPE: HOW TO MAKE IT
The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices go great with a cup of coffee. —Beverly Elmore, Spokane, Michigan
Provided by Taste of Home
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 3 loaves (6 pieces each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 158 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 189mg sodium, CarbohydrateContent 22g carbohydrate (10g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
EGGNOG RECIPE | BON APPéTIT
Fluffy beaten egg whites make this eggnog recipe lighter and easier to drink than a cup of cream and booze has any right to be.
Provided by Amiel Stanek
Yield 12 Servings
Number Of Ingredients 7
Steps:
- Whisk egg yolks, sugar, and salt in a large punch bowl just until sugar is dissolved, then whisk in milk, cream, and rum. Cover and chill egg nog base at least 2 hours.
- Just before serving, using an electric mixer, beat egg whites in a medium bowl until stiff peaks form. Gently fold into egg nog base. Finely grate nutmeg and cinnamon over as desired. Do Ahead: Eggnog base can be made 6 hours ahead. Keep chilled.
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