Eggnog. 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. Add a festive flair to the day by whipping up a bourbon eggnog cocktail that tastes just like the holidays.
Sprinkle with cinnamon for a present that doesn't need unwrapping. Eggnog / ˈ ɛ ɡ ˌ n ɒ ɡ /, egg nog or egg-nog, historically also known (when alcoholic beverages are added) as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks (which gives it a frothy texture, and its name). You can have Eggnog using 9 ingredients and 5 steps. Here is how you cook that.
Ingredients of Eggnog
- You need 1 cup of Milk.
- It’s 1/2 cup of Cream.
- Prepare 2-3 tablespoons of Caster Sugar.
- You need 1/4 teaspoon of Vanilla Extract.
- It’s 2 of Egg Yolks.
- Prepare 1 tablespoons of Caster Sugar.
- Prepare 4 tablespoons of Brandy and/or Rum *OR liquor of your choice.
- It’s 2 of Egg Whites.
- You need of Grated Nutmeg *optional.
In some contexts, distilled spirits such as brandy, rum, whisky. Eggnog is the type of drink that people either love or really really hate. It's rich, creamy, and, well, egg-y. We fall into the camp of people who love it (like really really love it).
- Combine Milk, Cream, Sugar and Vanilla in a saucepan, and heat over a medium heat. When it started boiling, remove from heat..
- Place Egg Yolks and 1 tablespoon Sugar in a a bowl, use a whisk to beat until sugar is well dissolved. Then slowly whisk in the milk mixture until smooth. *Note: The temperature of the milk mixture should be over 70C which cooks egg yolk..
- Add Brandy and/or Rum, and mix. Cool in the fridge..
- Beat Egg Whites in a bowl until soft peaks form. Gently fold into chilled eggnog and combine well. *Alternatively, you blend the Egg Whites and eggnog in a blender..
- Serve with grated Nutmeg if you like, but I like it without Nutmeg..
But, I recall that the recipe called for whipping the heavy cream and folding it in the chilled eggnog. I think I added a little vanilla when I whipped the heavy cream. The end result was a thicker mixture and it was frothy and so luscious in the punch bowl. Homemade Eggnog is EASY to make! Plus, it doesn't have all the fillers of the store-bought stuff.
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