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Full Online Book HomeLearning KitchenDrinks - Eggnog
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Drinks - Eggnog Post by :justcarlott7 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2541

Click below to download : Drinks - Eggnog (Format : PDF)

Drinks - Eggnog

4 large eggs
3/4 c sugar (divided)
1-1/2 tsp nutmeg (divided)
1/4 t salt
5 c milk (divided)
1 tsp vanilla
2 tbsp bourbon, amber rum, southern comfort, etc. (or 1 tsp extract)
1 c heavy cream


Beat eggs; blend in sugar (reserving 2 tbsp for Step 4), salt, 1 tsp nutmeg and 1 c milk. Measure out another 1 c milk.

Cook egg mixture over a heat diffuser or double boiler, stirring constantly, until heated to 160 degrees. Remove from heat and stir 60 seconds; stir in second cup of milk.

Strain egg mixture through a coarse sieve into a two-quart bottle. Add vanilla, liquor, 1/2 c heavy cream and remaining 3 c milk. Chill well, preferably overnight, stirring occasionally for first few hours.

When ready to serve, whip remaining 1/2 c heavy cream with remaining 2 tbsp sugar until thick and frothy but not stiff; stir into eggnog. Sprinkle each serving with a dash nutmeg.

Makes about 1-3/4 qt.

Spiked Eggnog: If desired, chill 2 to 3 c bourbon, rum or other spirit and pass separately. Each person may then add as much (or little) as he or she desires, a pony shot (2 T) being typical.

Extra Rich Version: Increase eggs to six and cook with 1-1/2 c milk. Replace 1 c milk with more heavy cream; add in Step 3.
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This eggnog's rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving. 12 eggs, separated 1 1/2 cups superfine sugar 1 quart whole milk 1 1/2 quarts heavy cream 3 cups bourbon 1/2 cup dark rum 2 cups cognac Freshly grated nutmeg 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
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4 cups half-and-half 1 cup heavy cream 3/4 cup sugar 7 extra-large egg yolks 1 tablespoon vanilla Freshly grated nutmeg to taste About 1 cup milk to thin eggnog Accompaniment if desired: dark rum or brandy In a 4- to 5-quart heavy saucepan with electric mixer beat together half-and-half, cream, sugar and yolks until combined well. Cook mixture over moderate heat, continuing to beat, until slightly thickened and a thermometer registers 170°F, about 7 to 10 minutes. Remove pan from heat. Continue to beat mixture until slightly cooled. Stir in vanilla and nutmeg. Transfer to bowl and chill, covered, at least
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