Christmas Eggnog Recipes

Whether you like your eggnog with alcohol or alcohol-free, no Christmas would be complete without recipes for this traditional christmas treat.

Christmas Eggnog (contains alcohol)

12 Eggs, separated
1 c Granulated sugar
1 c Bourbon whiskey
1 c Cognac
1/2 ts Salt
3 pt Heavy cream
Grated Nutmeg

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 into the 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 cups with a spoon.

If desired, add one or two cups of milk to the yolk mixture for a thinner eggnog.

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Eggnog (contains alcohol)

6 Eggs
2 c Heavy cream
1 c Milk
3/4 c Sugar
1 tb Nutmeg
1/2 c Rum
1/2 c Brandy
1/2 c Whisky

Separate the eggs.

Set the white aside; mix yolks well, gradually adding the cream, milk, and sugar.

Get back to the egg white- WHIP IT (whip it good!) until "soft peaks" form. Fold the white into the rest. Gradually add the alcohol.

Either add nutmeg right away, or sprinkle on top later.

Age for at least 2 hours in refrigerator, uncovered before serving to your christmas guests.

 

Classic Cooked Christmas Egg-Nog (alcohol-free)

6 Eggs
1/4 c Sugar
1/4 ts Salt, optional
1 qt Milk, divided
1 ts Vanilla
Garnishes or stir-ins

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. Serve immediately. Makes 1 1/2 quarts or 12 (1/2 cup) servings.

 

Garnishes and Stir-Ins (Choose 1 or several):

Chocolate curls
Cinnamon sticks or ground cinnamon
Extracts of flavorings
Fruit juice or nectar
Ground nutmeg
Maraschino cherries
Orange slices
Peppermint sticks or candy canes
Sherbet or ice cream
Whipping cream, whipped

Alcohol additions:
Flavored brandy or liqueur
Plain brandy, run or whiskey

 

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