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10 Christmas Holiday Eggnogs
Of all the fun and comforting traditions associated with the Christmas holiday season, none is a tastier indulgence than eggnog. Creamy and flavorful, eggnog lends itself to a wealth of variations limited only by the imagination. But please, for safety's sake, be sure to use pasteurized eggs when making eggnog from scratch. Happy holidays!
1. BRANDY EGGNOG
Ingredients:
Mixing instructions:
Mix all ingredients, except nutmeg, with cracked ice in a shaker or blender and strain into a chilled highball glass. Sprinkle with nutmeg.
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2. COFFEE EGGNOG
Ingredients:
Mixing instructions:
Mix all ingredients, except cinnamon, with cracked ice in a shaker or blender and strain into a chilled Collins glass. Sprinkle with ground cinnamon.
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3. OLD-FASHIONED EGGNOG
Ingredients:
Mixing instructions:
1. In a large bowl beat the egg yolks and the sugar until thick. Beat in the rum, brandy and bourbon, then the cream.
2. In another bowl beat the egg whites until soft peaks form. Stir into the eggnog. Cover with plastic wrap and refigerate until well chilled (overnight).
3. Transfer to a punch bowl. Place the entire ice cream intact in one piece into the eggnog. Grate the nutmeg over the eggnog and serve immediately.
Note: This eggnog should be chilled for at least four hours, and served within 24 hours.
Makes about 12 servings.
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4. GENERAL HARRISON'S EGGNOG
Ingredients:
Mixing instructions:
Mix all ingredients with cracked ice in a blender and pour into a chilled highball glass.
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5. EASY EGGNOG
Ingredients:
Mixing instructions:
1. In a medium saucepan over medium heat, stir the half-and-half with the sugar until it dissolves. In a medium bowl whisk the egg yolks. Gradually mix in some of the hot mixture. Return to the saucepan and cook over low heat, stirring constantly, until it is thick enough to coat a spoon (or about 3 minutes). Pour into another bowl and let cool. Mix in the rum, brandy, and bourbon. Cover and refigerate until well chilled (usually 4 or more hours).
2. In a chilled bowl, beat the heavy cream until stiff. Fold into the chilled custard (see step 1) and then pour into a punch bowl and add the ice cream. Grate the nutmeg over the eggnog and serve!
Note: The eggs in this eggnog are cooked.
Makes approximately 16 servings.
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