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EggnogsLovecocktails homepage >> Punches >> Eggnogs
Recipes: 1-10 of 28 recipes
Pages: 1 2 3 | Next >>
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Egg Nog - Kahlua
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1 oz Kahlua® coffee liqueur
4 oz eggnog
nutmeg
Mix kahlua with eggnog in a wine glass and then sprinkle nutmeg on top.
Alcohol: 5% (10 proof)
Serve in: White Wine Glass
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Baltimore Eggnog
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1 oz Jamaican dark rum
1 oz brandy
1 oz madeira
1 whole egg
1 tsp powdered sugar
3/4 cup milk
Shake all ingredients well with cracked ice and strain into a collins glass. Sprinkle nutmeg on top and serve.
Alcohol: 9% (19 proof)
Serve in: Collins Glass
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Egg Nog
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12 eggs
3 pints heavy cream
1 cup granulated sugar
nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt
Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl.
Alcohol: 7% (15 proof)
Serve in: Punch Bowl
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Egg Nog #2
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6 seperated eggs
1 oz rum
1 cup sugar
1 pint heavy cream
1 pint milk
1 pint bourbon whiskey
Separate 6 eggs. Beat yolks well. Beat in 1/2 cup sugar. Clean/degrease beaters and bowl. Beat egg whites until stiff peaks form. Beat in 1/2 cup sugar. Fold in yolks to whites. Gently stir in 1 pt heavy cream, 1 pt milk, 1 pt bourbon, and 1 oz rum. Serve as is or well chilled. Double recipe to fill a punch bowl.
Alcohol: 10% (21 proof)
Serve in: Punch Bowl
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Egg Nog #3
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6 large eggs
freshly ground nutmeg
1 cup powdered sugar
750 ml dark rum
4 cups whipping cream
1/2 cup apricot brandy
Separate eggs and refrigerate the whites. Beat ylks until light in color. Gradually beat in sugar, then slowly beat in 1 cup of rum. Let stand covered for atleast 1 hr. Add rest of liquor, cream, and peack brandy, beating constantly. Refrigerate, covered, for 3 hours. Beat egg whites until stiff, fold in. Serve sprinkled with nutmeg. Serve in a punch bowl or another medium sized bowl.
Alcohol: 15% (30 proof)
Serve in: Punch Bowl
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Egg Nog #4
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6 egg yolks
1 tsp vanilla
ground nutmeg
1/4 cup sugar
1/4 tsp salt
2 cups milk
1 cup whipping cream
1/2 cup light rum
6 egg whites
1/2 cup bourbon whiskey
1/4 cup sugar
In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored. Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.
Alcohol: 6% (13 proof)
Serve in: Punch Bowl
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Egg Nog #5
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12 seperated eggs
3 pints heavy cream
1 cup granulated sugar
grated nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt
In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at a slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream intothe yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch bowl. If desired, add one or two cups of milk to the yolk mixture for a thinner eggnog.
Alcohol: 7% (15 proof)
Serve in: Punch Bowl
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Egg Nog - Cooked
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1 cup granulated sugar
1/2 tsp vanilla
1 tbsp sugar
1/2 cup water
1/8 tsp nutmeg
1/2 tsp lemon juice
1/8 tsp salt
6 eggs
3/4 cup heavy cream
4 cups milk
2 tbsp hazelnut liqueur
Here's an egg nog recipe using cooked eggs, so no one has to be paranoid about salmonella. Mix granulated sugar, 2 Tbl. of water, and lemon juice in a med. sized sauce pan. Let boil, cook 5 min, until it turns dark amber. Remove from heat, and slowly stir in remaining 1/4 c. of water. Beat eggs and milk together in a bowl. Stir into sugar mixture, cook over med.-low heat for about 10 to 12 minutes. (It should thicken enough to stick to spoon) Poor into a clean bowl (punch bowl or something), stir in vanilla, nutmeg and salt. Refigerate, covered, until cold. Before serving, beat together cream, liquer, adn 10x sugar, until soft peaks form. Pour chilled eggnog into a serving bowl, fold in whipped cream with a whisk.
Alcohol: 0% (0 proof)
Serve in: Punch Bowl
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Egg-Nog - Classic Cooked
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6 eggs
1/4 cup sugar
1/4 tsp salt
1 qt milk
1 tsp vanilla
In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and regfigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Choose 1 or several of: Chocolate curls, cinnamon sticks, extracts of flavorings, flavored brandy or liqueur, fruit juice or nectar, ground nutmeg, maraschino cherries, orange slices, peppermint sticks or candy canes, plain brandy, run or whiskey, sherbet or ice-cream, whipping cream, whipped. Serve immediately.
Serve in: Pitcher
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Egg Nog - Healthy
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1/2 cup eggs
3 oz rum
3 tbsp sugar
nutmeg
13 oz skimmed condensed milk
3/4 cup skimmed milk
1 tsp vanilla
Whip egg substitute and sugar together, combine with the two kinds of milk, vanilla, and rum. Mix well. Chill over night. Sprinkle with nutmeg. Makes 6 servings.
Alcohol: 4% (8 proof)
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Recipes: 1-10 of 28 recipes
Pages: 1 2 3 | Next >>
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