How To Make Eggnog

Brandy Eggnog

Ingredients

• 1 cup Brandy


• 1/4 cup Rum


• 6 large Eggs (lightly beaten)


• 3/4 cup Sugar


• 2 cup Milk


• 1 tbsp Vanilla extract


• 2 cup Whipping cream


• Grated fresh nutmeg for garnishing

Procedure

• Beat the eggs lightly and then take it in a saucepan.


• Add the sugar to the eggs and then stir.


• Gradually add the milk and stir.


• Cook for 20 minutes over medium heat until the mixture thickens while stirring constantly.


• Next, remove the saucepan from the heat and add the brandy, rum, and vanilla. Stir thoroughly.


• Cover the saucepan and refrigerate for about 8 hours.


• Now beat the whipping cream with an electric mixer until the formation of soft peaks.


• Fold the whipping cream into the chilled egg mixture. 


• Sprinkle fresh nutmeg on the top and serve.

Serve – 8 

Cold Eggnog

Ingredients

• 1/2 tsp Salt


• 3 pints Heavy cream


• 1 cup granulated Sugar


• 12 eggs


• 1 cup Bourbon whiskey


• 1 cup Cognac


• Dash of Nutmeg

Procedure

• Separate the yolks from the whites and then beat the yolks until they become light in color.


• While beating slowly add the cognac, and bourbon.


• Refrigerate for three hours.


• Now, to the egg white add the salt and beat until it peaks.


• Whip the cream till it becomes stiff and then fold it into the yolk mixture. Next, fold the egg whites into the cream-yolk mixture.


• Set it to chill for one hour.


• Garnish with nutmeg and then serve.

Serve – 4

Non-Alcoholic Eggnog

Ingredients

• 4 Eggs


• 6 tbsp sugar


• 5 1/2 cups fresh Orange juice (chilled)


• 1/2 cup Lemon juice


• 1 quart Vanilla ice cream


• 1 quart Ginger ale (chilled)

Procedure

• Take the eggs in a bowl and then add the sugar. Beat the mixture lightly.


• Now, add half the orange juice and then the lemon juice and stir.


• Put in small scoops of vanilla ice cream.


• Add the ginger ale by pouring it along the sides of the bowl. 


• Add the remaining orange juice and stir gently.


• Serve immediately.

Serve – 30

 

Holiday Eggnog

Ingredients

• 6 ounce Rum


• 6 ounce Bourbon whiskey


• 6 beaten Eggs


• 6 ounce Sugar


• 1 - 2 tsp Salt


• 15 ounce Whipping cream


• 15 ounce Milk

Procedure

• In a punch bowl, mix all the ingredients thoroughly.


• Refrigerate for five hours.


• Before serving lightly stir once and then sprinkle grated nutmeg.

Serve – 2 to 3