HOLIDAYS
HOLIDAYS
This holiday season, try our delicious takes on the traditional eggnog
recipe. From Martha's Favorite Eggnog and a tasty Low-Fat recipe to aChocolate Kahlua Laced version, your family and friends will be beggingfor more.Martha Stewart’s Favorite Eggnog
Ingredients
- 12 Whole Eggs separated
- 1.5 Cup Superfine sugar
- 1 Quart Whole milk
- 1.5 Quart Heavy cream
- 3 Cup Bourbon
- 1/2 Cup Dark rum
- 2 Cup Cognac
- Sprinkle of freshly grated nutmeg
Steps
- In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
- Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.
- Note: The eggnog base can be made a day in advance. The day of, simply beat in the stiff egg whites and whipped cream before serving.
Recipe courtesy of
Traditional Eggnog
Recipe courtesy of All Recipes.com
Ingredients
- 6 Whole Eggs
- 14 Oz Can Sweetened Condensed Milk
- 1 Teaspoon Vanilla Extract
- 1 Quart Milk
- 1/3 Pint Heavy Whipping Cream
- 1 Pinch Ground Nutmeg
- 1 Small Pinch Salt
Steps
- Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
- Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.
Low Fat Eggnog
Recipe courtesy of EggNog Recipes
Ingredients
- 6 Cup(s) Skim Milk
- 1 Cup Egg Beaters (or similar)
- 2 Teaspoon Vanilla Essence
- 2 Teaspoon Rum Extract
- 0 To Taste Sweetner or Sugar
- 2 Pinch Ground Nutmeg
- 2 Pinch Ground Cinnamon
Chocolate Kahlua Laced Eggnog
Recipe courtesy of Eggnog Recipes
Ingredients
- 8 Whole Eggs
- 3 Cup(s) Chocolate Milk
- 2 Cup(s) Milk
- 1 Cup Cream
- 1 Cup Kahlua liqueur (or delicious, freshly brewed strong coffee)
- 1 Cup Dark Rum
- 1/2 Cup Brown Sugar
- 3/4 Teaspoon Ground Cinnamon
- 3/4 Teaspoon Ground Nutmeg
- 1 Pinch Ground Cinnamon as Garnish
- 1 Pinch Grated Chocolate as Garnish
Steps
- In a large saucepan over a medium heat, pour the milk and chocolate milk. Heat the milks, but DO NOT BOIL.
- In a large bowl, beat the eggs and brown sugar until they are well combined and of a reasonably thick consistency.
- When the milk mixture is hot (but not boiling), add approximately half of it to the bowl containing the beaten eggs and brown sugar. Whisk well.
- Pour all of the egg, sugar & milk mixture back into the large saucepan. Reduce heat to low.
- Slowly and gently, add in the Kahlua liqueur/ coffee, and then the cream. Stir continuously until the mixture has thickened enough to be able to coat the back of a spoon. Remember not to ever allow the mixture to boil.
- Remove the eggnog from the low heat. Stir in the dark rum, ground cinnamon and ground nutmeg.
- Cover with plastic wrap and refrigerate until chilled (at least 3 hours).To serve, ladle the eggnog into individual glasses, and garnish with a little grated chocolate or ground cinnamon.
Alton Brown's Eggnog
Recipe courtesy of The Food Network's Alton Brown
Ingredients
- 4 Yolks of Egg
- 1/3 Cup(s) Sugar, plus 1 tablespoon
- 1 Pint Whole Milk
- 1 Cup Heavy Cream
- 3 Oz Bourbon
- 1 Teaspoon Freshly Grated Nutmeg
- 4 Whole 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.
Important Egg Nog Tips
Always Use Fresh Eggs
Since most eggnog recipes require raw eggs as an ingredient, it isextremely important that you use the freshest eggs possible. When indoubt, throw them out. It is best to buy a large, fresh batch of eggsproduced locally when making eggnog.
One great way to test an egg’s freshness is with the old floating water trick.The Fresh Egg Test- First, place each egg in a deep bowl filled with water.
- The freshest eggs will sink to the bottom and lie on their sides.
- Fairly fresh eggs will lie on the bottom but will stand upright orbottom-side up. This means that some air has crept into the egg, makingit more buoyant than the freshest eggs. These eggs are still okay toconsume.
- Floating eggs should be discarded, as too much air has enteredbeneath the egg shell. If air has had enough time to enter, so hasbacteria - avoid a nasty case of salmonella by throwing out thefloaters.
Consistency is Key:The ‘ideal’ eggnog texture differs for everyone. However, it isimportant that your eggnog be thick enough to avoid seeming waterywithout being so thick that it is undrinkable. One way to strike a goodtexture balance is to always separate the eggs before beating. To getthat fluffy texture, beat the whites just before adding them to themilk.
Rating (0) |Comments (0)
Loading...
