Time 25m Number Of Ingredients 8 Steps:
Combine milk, cream, vanilla, cinnamon and nutmeg in a saucepan over low-medium heat. Gently bring to a boil. Once boiling, remove from the heat and allow to steep. In a large bowl, beat egg yolks and sugar until combined and thick ribbons form when whisk is lifted. Gradually whisk in hot milk mixture into the eggs (in 1/2 cup increments to prevent eggs from scrambling), until liquid is combined and smooth. Mix through rum. Pour mixture back into saucepan and cook over medium heat, while stirring, for 2-3 minutes until thick. Do not boil. Let cool, then refrigerate overnight or for up to 3 days. Before serving, beat egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. (If you don’t want to consume the raw egg whites, simply whip some cream to top your eggnog OR enjoy without!)Serve and garnish with ground cinnamon, cinnamon sugar or fresh grated nutmeg.
Time 40m Yield 6 servings (about 4 cups). Number Of Ingredients 8 Steps:
In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.
Time 30m Yield 5 Number Of Ingredients 8 Steps:
In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.
Time 50m Yield 3 quarts Number Of Ingredients 8 Steps:
Heat the milk in a saucepan over medium heat (Do not boil). In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well. Gradually stir about 1/4 of hot milk into egg mixture. Add egg mixture to remaining hot milk; stirring constantly. Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°. Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove pan from heat; let cool. Cover and chill (up to two days). When ready to serve, beat whipping cream at medium speed until soft peaks form. Fold the whipped cream into the egg mixture. Sprinkle with additional nutmeg before serving.
Time 1h10m Yield 24 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Cream butter, white sugar, and brown sugar for cookies in a large bowl. Add egg and beat well. Mix in eggnog and brandy flavoring until smooth. Combine flour, baking soda, nutmeg, and salt in another bowl. Add to the eggnog mixture in 2 additions, mixing well after each addition until no dry flour remains. Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets. Bake in the preheated oven until the edges are just golden, 10 to 12 minutes. Let stand on the cookie sheets for 5 minute before removing to a wire rack to cool completely, about 30 minutes. Beat 3/4 cup powdered sugar, 5 teaspoons eggnog, butter, and nutmeg for icing in a small bowl until thick and barely pourable. Add more powdered sugar or eggnog if necessary. Drizzle icing over cooled cookies and decorate with candy sprinkles.
Time 40m Yield 18 servings (about 3/4 cup each). Number Of Ingredients 8 Steps:
In a Dutch oven, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour into a chilled 5-qt. punch bowl. If desired, garnish with whipped cream and sprinkle with nutmeg.
