Eggnog Recipes

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#6666CC" TEXT="#080000" background="68b01573.jpg"> <div> <FONT SIZE="5" COLOR="#FFFFFF" FACE="Arial" ><B>OkEatMe</B></FONT>     |     <A HREF="default.htm" TARGET="_top" TITLE="OkEatMe">home</A>               back to  <A HREF="party_drink_recipes.htm" TARGET="_top" TITLE="Party Drink Recipes">Party Drink Recipes</A></div> <DIV ALIGN="LEFT"></DIV> <div> <A HREF="cookbook_museum.htm" TARGET="_top" TITLE="Cookbook Museum">Cookbook Museum</A><FONT SIZE="2" COLOR="#FFFFFF" FACE="Symbol" >   ·   </FONT><A HREF="recipe_index.htm" TARGET="_top" TITLE="Recipe Index">Recipe Index</A><FONT SIZE="2" COLOR="#FFFFFF" FACE="Symbol" >   ·   </FONT><A HREF="recycling_directory.htm" TARGET="_top" TITLE="Recycling Directory">Recycling Directory</A><FONT SIZE="2" COLOR="#FFFFFF" FACE="Symbol" >   ·   </FONT><A HREF="health.htm" TARGET="_top" TITLE="Health">Health</A><FONT SIZE="2" COLOR="#FFFFFF" FACE="Symbol" >   ·   </FONT><A HREF="the_history_of_food.htm" TARGET="_top" TITLE="The History of Food">The History of Food</A><FONT SIZE="2" COLOR="#FFFFFF" FACE="Symbol" >   ·   </FONT><A HREF="gift_shop.htm" TARGET="_top" TITLE="Gift Shop">Gift Shop</A><FONT SIZE="2" COLOR="#FFFFFF" FACE="Symbol" >   ·   </FONT><A HREF="help_tips_fun.htm" TARGET="_top" TITLE="Help Tips Fun">Help Tips Fun</A></div> <div> </div> </td> </tr><tr> <td valign="top" width=210 BGCOLOR="#6666CC" TEXT="#080000" background="594d2013.jpg"> <div> <A HREF="hangover_cure_recipe.htm" TARGET="_top" TITLE="Hangover Cure Recipe">Hangover Cure Recipe</A></div> <div> <A HREF="party_smoothie_recipe.htm" TARGET="_top" TITLE="Party Smoothie Recipe">Party Smoothie Recipe</A></div> <div> <B>Eggnog Recipes</B></div> <div> <A HREF="coffee_smoothie_recipe.htm" TARGET="_top" TITLE="Coffee Smoothie Recipe">Coffee Smoothie Recipe</A></div> <div> <A HREF="cafe_recipes.htm" TARGET="_top" TITLE="Cafe Recipes">Cafe Recipes</A></div> <bR> </td> <td valign="top" height=390 width="100%" BGCOLOR="#FFFFFF" TEXT="#080000"> <bR> <div> <B>Index</B></div> <div> <A HREF="chocolate_eggnog_recipe.htm" TARGET="_top" TITLE="Chocolate Eggnog Recipe"><B><IMG BORDER="0" SRC="Symb075c00b700c800000000.png" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Chocolate Eggnog Recipe</B></A></div> <div> Serves 10 healthy chocolate eggnog</div> <div> <A HREF="nome_eggnog.htm" TARGET="_top" TITLE="Nome Eggnog"><B><IMG BORDER="0" SRC="Symb075c00b700c800000000.png" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Nome Eggnog</B></A></div> <div> Serves 12 to 14 the very good fast easy eggnog</div> <bR> <div> <B>Eggnog</B></div> <div> is a tradition that goes back at least to the 1700s and, is as popular as ever. </div> <bR> <div> Although the English indulged in eggnog spiked with ale, wine or brandy, American colonists chose rum, which came from the Caribbean, in order to avoid the hefty taxes levied on brandy or other European spirits.</div> <div> Even the spelling varies.</div> <div> We have seen three different versions of the spelling: <B>Eggnog</B>, <B>Egg Nogg</B>, and decided to settle for <B>Egg Nog</B>. </div> <bR> <div> Eggnog literally means eggs inside a small cup. It is used as a toast to ones health. Nog is an old English dialect word (from East Anglia) of obscure origins that was used to describe a kind of strong beer (hence noggin). It is first recorded in the seventeenth century.</div> <bR> <div> Eggnog, however, is first mentioned in the early nineteenth century but seems to have been popular on both sides of the Atlantic at that time. An alternative British name was egg flip.</div> <bR> <div> <FONT SIZE="3" COLOR="#000000" FACE="Arial" >More Egg Nog history at </FONT><A HREF="http://www.whatscookingamerica.net/Eggnog.htm" TARGET="_top" TITLE="http://www.whatscookingamerica.net/Eggno">whatscookingamerica.net/Eggnog.htm</A>. <FONT SIZE="3" COLOR="#000000" FACE="Arial" >By the way, if you would like to try a traditional Scandinavian christmas drink recipe. Check out </FONT><A HREF="http://www.drinkalizer.com/drinks/mumma.php" TARGET="_top" TITLE="http://www.drinkalizer.com/drinks/mumma.">Mumma</A>, by: www.drinkalizer.com/.</div> <bR> <div> Eggnog evolution continues to this day. The eggnog recipes that follow employ not only different spirits, but different methods of preparation. These recipes can be easily doubled or halved, depending upon your needs. </div> <bR> <div> If you are concerned about raw eggs to the point of not wanting to use them, there are three alternatives: cooked eggnog, milk punch and pasteurized eggs. One online source for pasteurized eggs is <A HREF="http://www.davidsoneggs.com" TARGET="_top" TITLE="http://www.davidsoneggs.com">www.davidsoneggs.com</A>.</div> <bR> <div>  <A NAME="classic_eggnog"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A><FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><B>Classic Eggnog</B></FONT></div> <div> Makes about 2-1/2 quarts</div> <div> <B>Ingredients</B></div> <div> 6 eggs </div> <div> 1 cup plus 1 tablespoon sugar </div> <div> 1/2 teaspoon vanilla extract </div> <div> 1/4 teaspoon ground nutmeg </div> <div> 3/4 cup brandy </div> <div> 1/3 cup dark rum (Captain Morgan for best flavor, but Myers is OK) </div> <div> 2 cups whipping cream </div> <div> 2 cups milk </div> <bR> <div> All liquids should be very cold. Refrigerate in advance</div> <div> Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy</div> <div> Gradually beat in the sugar, vanilla and nutmeg</div> <div> Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk Chill before serving</div> <div> Sprinkle individual servings with more nutmeg</div> <bR> <div>  <A NAME="creamy_eggnog"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A><FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><B>Creamy Eggnog</B></FONT></div> <div> <B>Ingredients:</B></div> <div> 12 eggs, separated </div> <div> 1-1/2 cups sugar </div> <div> 1 teaspoon ground nutmeg </div> <div> 1 quart (4 cups) whole milk </div> <div> 1-1/2 quarts (6 cups heavy cream) </div> <div> 3 cups bourbon </div> <div> 1/2 cup dark rum </div> <div> 2 cups cognac </div> <div> 1 quart vanilla ice cream, softened </div> <bR> <div> In a very large bowl, beat the egg yolks until thick and pale yellow</div> <div> Gradually add the sugar and nutmeg, and beat until well mixed</div> <div> Using a wire whisk, beat in the milk, 4 cups of the heavy cream, bourbon, rum and cognac</div> <div> Chill for at least 4 hours or overnight.</div> <bR> <div> <B>Before serving</B></div> <div> beat the egg whites with 1/4 cup sugar until stiff, and fold into the egg mixture</div> <div> Whip the remaining 2 cups of heavy cream, and fold into the egg mixture</div> <div> Fold in the ice cream, gently stirring to combine all ingredients</div> <div> Sprinkle individual servings with additional nutmeg. </div> <div> Eggnog can be refrigerated; however, the cream will rise to the top</div> <div> Stir the mixture gently to recombine before serving</div> <div> The amount of liquor can be adjusted to taste.</div> <bR> <div>  <A NAME="rompope"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A><FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><B>Rompope</B></FONT></div> <div> Rompope is strong, sweet and meant to be sipped, so small glasses are in order</div> <div> Refrigerated, it will keep indefinitely</div> <div> While not strictly traditional, many Mexican cooks believe ground almonds improve the texture and lend a delicate flavor to Rompope</div> <div> <B>Ingredients:</B></div> <div> 1 quart whole milk</div> <div> 1 cup sugar </div> <div> 2 teaspoons vanilla extract </div> <div> 1 cinnamon stick </div> <div> 1/4 cup finely ground almonds or almond meal (optional) </div> <div> 12 egg yolks </div> <div> 2 cups light rum, or brandy </div> <bR> <div> Combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan</div> <div> Over medium heat, bring the mixture to a boil</div> <div> Reduce heat and simmer, stirring constantly, for 15 minutes</div> <div> Remove from heat, and cool to room temperature</div> <div> Beat the egg yolks until thick and lemony</div> <div> Remove the cinnamon stick from the milk mixture, and gradually whisk the egg yolks into the milk mixture</div> <div> Return to low heat and, stirring constantly, cook until mixture coats a spoon</div> <div> Remove from heat and allow to cool completely</div> <div> Add the rum or brandy to the mixture, stir well</div> <div> Transfer to a container and and cover tightly</div> <div> Refrigerate for 1 or 2 days before serving. Makes 1-1/2 quarts. </div> <bR> <div>  <A NAME="okeatme_american_whipped_eggnog"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A><FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><B>okeatme American Whipped Eggnog</B></FONT></div> <div> <B>Ingredients:</B></div> <div> 6 eggs, separated</div> <div> 3/4 cup sugar, divided </div> <div> 2 cups whole milk </div> <div> 1 teaspoon Run extract</div> <div> 1/2 cup Cranberry Jellied Sauce</div> <div> 1 teaspoon vanilla extract </div> <div> 1/4 teaspoon salt </div> <div> 1 cup heavy cream </div> <div> ground nutmeg </div> <bR> <div> Using an electric mixer, beat the egg yolks</div> <div> Gradually add 1/2 cup of the sugar, beating at high speed, until thick and light in color</div> <div> Stir in the milk, rum, bourbon, vanilla extract and salt</div> <div> Chill for at least four hours or overnight. </div> <div> Whip the cream, cover and refrigerate</div> <div> Wash the beaters well, then whip the egg whites until soft peaks form</div> <div> Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. </div> <div> Gently fold the whipped cream and whipped egg whites into the egg yolk mixture</div> <div> Serve immediately</div> <div> Sprinkle individual servings with ground nutmeg. </div> <div> To make this eggnog non-alcoholic, omit the liquors and increase the milk to 3 cups. </div> <bR> <div>  <A NAME="cooked_eggnog"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A><FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><B>Cooked Eggnog</B></FONT></div> <div> Makes approximately 1-1/2 quarts or twelve 4-ounce servings</div> <div> <B>Ingredients:</B></div> <div> 6 eggs, well beaten</div> <div> 1/4 cup plus 2 tablespoons sugar </div> <div> 1/4 teaspoon salt </div> <div> 1 quart (4 cups) whole milk, divided </div> <div> 1 teaspoon vanilla extract </div> <div> 3/4 cup dark or light rum (or liquor of your choice) </div> <div> ground nutmeg </div> <bR> <div> In a large saucepan, whisk together the eggs, sugar and salt</div> <div> Stir in 2 cups of the milk, and cook over low heat, stirring constantly, until mixture thinly coats the back of a metal spoon</div> <div> An instant-read thermometer should read 160°F</div> <div> Remove from heat, and stir in the remaining 2 cups milk, vanilla extract and rum</div> <div> Cover and chill thoroughly, at least 4 hours or overnight</div> <div> Sprinkle individual servings with nutmeg</div> <bR> <div>  <A NAME="single_serving_eggnog"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A><FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><B>Single-Serving Eggnog</B></FONT></div> <div> <B>Ingredients:</B></div> <div> 3/4 cup cold whole milk</div> <div> 1 egg, well beaten </div> <div> 2 ounces chilled liquor (rum, bourbon, brandy) </div> <div> 1 rounded teaspoon confectioners sugar </div> <div> 1/4 teaspoon vanilla extract </div> <div> ground nutmeg </div> <bR> <div> In a small bowl, combine the milk, egg, liquor, sugar and vanilla</div> <div> Whisk until well combined</div> <div> Pour into chilled glass and sprinkle with nutmeg. </div> <bR> <div>  <A NAME="milk_punch___eggless_eggnog"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A><FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><B>Milk Punch - Eggless Eggnog</B></FONT></div> <div> Makes 8 servings</div> <div> <B>Ingredients:</B></div> <div> 1 cup sugar</div> <div> 1 cup dark rum </div> <div> 1/2 cup brandy </div> <div> 2 tablespoons vanilla extract </div> <div> 1/2 gallon (8 cups) whole milk </div> <div> ground nutmeg </div> <bR> <div> In a large bowl, combine the sugar, rum, brandy and vanilla</div> <div> Stir until sugar is dissolved. Stir in the milk</div> <div> Freeze the mixture until very cold or slushy, from 4 to 8 hours</div> <div> Mixture will not freeze hard because of the alcohol content, and can be frozen for up to one month</div> <div> To serve, pour into glasses and sprinkle nutmeg over each</div> <div> Hold glasses high and make a toast to the warmth of holiday traditions and a happy new year</div> <bR> </td> </tr></table></body>