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1- Uncooked Egg Nog Recipe:
You will need:
2 eggs, beaten well
3 tbsp sugar
2 1/3 cups milk (which kind of milk you use will determine the thickness of your nog)
1 tsp vanilla
dash nutmeg
Combine ingredients in a blender and mix until well-combined and slightly frothy. If this isn't rich enough for you, substitute 1/3 cup of cream for 1/3 cup of milk.
2- Cooked Egg Nog Recipe:
You will need:
6 eggs
1/4 cup sugar
1/4 tsp. salt (optional)
1 quart milk (4 cups)
1 tsp vanilla
In a large saucepan, beat together eggs, sugar, and salt. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon, and/or the temperature reaches at least 160ºF. Remove from heat.
Stir the remaining 2 cups of milk and the vanilla into the mixture. Cover and refrigerate until chilled.
3- Extra-Rich Spiked Egg Nog Recipe:
You will need:
12 eggs, separated
2 cups white sugar
1 750mL bottle white rum
1 quart half-and-half
1 quart heavy (whipping) cream
1 cup sugar
1/4 tsp nutmeg
Combine egg yolks, 2 cups of sugar and rum in a large bowl. Mix well, cover, and refrigerate for 24 hours.
Stir half-and-half into yolk mixture. In a large, chilled bowl, whip heavy cream until soft peaks form; set aside.
In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add 1 cup of sugar until peaks form. Fold the whipped cream into the egg whites, then fold this mixture into the yolk mixture. Sprinkle with nutmeg and serve.
*Top eggnog with fresh grated nutmeg, cinnamon or grated chocolate.
You will need:
2 eggs, beaten well
3 tbsp sugar
2 1/3 cups milk (which kind of milk you use will determine the thickness of your nog)
1 tsp vanilla
dash nutmeg
Combine ingredients in a blender and mix until well-combined and slightly frothy. If this isn't rich enough for you, substitute 1/3 cup of cream for 1/3 cup of milk.
2- Cooked Egg Nog Recipe:
You will need:
6 eggs
1/4 cup sugar
1/4 tsp. salt (optional)
1 quart milk (4 cups)
1 tsp vanilla
In a large saucepan, beat together eggs, sugar, and salt. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon, and/or the temperature reaches at least 160ºF. Remove from heat.
Stir the remaining 2 cups of milk and the vanilla into the mixture. Cover and refrigerate until chilled.
3- Extra-Rich Spiked Egg Nog Recipe:
You will need:
12 eggs, separated
2 cups white sugar
1 750mL bottle white rum
1 quart half-and-half
1 quart heavy (whipping) cream
1 cup sugar
1/4 tsp nutmeg
Combine egg yolks, 2 cups of sugar and rum in a large bowl. Mix well, cover, and refrigerate for 24 hours.
Stir half-and-half into yolk mixture. In a large, chilled bowl, whip heavy cream until soft peaks form; set aside.
In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add 1 cup of sugar until peaks form. Fold the whipped cream into the egg whites, then fold this mixture into the yolk mixture. Sprinkle with nutmeg and serve.
*Top eggnog with fresh grated nutmeg, cinnamon or grated chocolate.
4- TEA EGG NOG
6 tsp. Irish Breakfast Tea
1 cup water
2 Eggs
14 oz Sweetened condensed milk
1 tsp Vanilla
1/4 tsp Salt
1 quart Milk
1/2 pint Whipping cream
Ground nutmeg
Brew tea in 1 cup of water. Steep for 5 minutes and remove tea leaves. Let the tea cool, then add eggs (beaten), both milks, vanilla, salt, and mix well. Serve, with whipped cream and nutmeg for garnish. Serves 8
http://groups.msn.com/TeaCentral/
6 tsp. Irish Breakfast Tea
1 cup water
2 Eggs
14 oz Sweetened condensed milk
1 tsp Vanilla
1/4 tsp Salt
1 quart Milk
1/2 pint Whipping cream
Ground nutmeg
Brew tea in 1 cup of water. Steep for 5 minutes and remove tea leaves. Let the tea cool, then add eggs (beaten), both milks, vanilla, salt, and mix well. Serve, with whipped cream and nutmeg for garnish. Serves 8
http://groups.msn.com/TeaCentral/
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