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HOW DO YOU MAKE HOME MADE EGG NOG

HELP ME WITH SOME RECIPIES FOR HOME MADE EGG NOG

 
Anonymous

Asked by Anonymous at 6:09 AM on Nov. 24, 2010 in Food & Drink

This question is closed.
Answers (5)
  • Ingredients
    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*
    Directions
    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.

    Moms_Angels1960

    Answer by Moms_Angels1960 at 7:23 AM on Nov. 24, 2010

  • cont...
    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.


    Moms_Angels1960

    Answer by Moms_Angels1960 at 7:25 AM on Nov. 24, 2010

  • Raw Eggs
    *RAW EGG WARNING
    Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

    Moms_Angels1960

    Answer by Moms_Angels1960 at 7:25 AM on Nov. 24, 2010

  • That was all taken from the food network site
    Moms_Angels1960

    Answer by Moms_Angels1960 at 7:25 AM on Nov. 24, 2010

  • Instant creamy cold egg nog

    Blend together by stirring. Use your blender if you want more of a frozen
    drink.

    1 part vanilla almond milk or Vanilla soy Milk
    1 part tapioca pudding
    1 part ice

    Top each glass or cup with a fresh grating of nutmeg.

    The tapioca provides the thickness and egginess, the vanilla almond milk
    adds nice flavor tones, and ice makes it cold and creamy, and the nutmeg
    gives it that eggnogy spice.
    rkoloms

    Answer by rkoloms at 9:55 AM on Nov. 25, 2010

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