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