Christmas Recipes & Tips: Eggnog
Instead of going the traditional route with a plain Christmas party, try some new Christmas party ideas, such as an eggnog tasting party. It’s like a wine tasting party but with eggnog:
Martha Stewart’s Favorite Eggnog
Ingredients
- 12 Whole Eggs yolks & whites separated
- 3 Cup Bourbon
- 1/2 Cup Dark rum
- 2 Cup Cognac
- Sprinkle of freshly grated nutmeg
- 1.5 Cup Superfine sugar
- 1 Quart Whole milk
- 1.5 Quart Heavy cream
Steps
- In a large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to the yolks. With a cold, wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
- Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.
- The eggnog base can be made a day in advance. The day of, beat in the stiff egg whites and whipped cream before serving.
Traditional Recipe
Ingredients
- 6 Whole Eggs
- 1 Quart Milk
- 1/3 Pint Heavy Whipping Cream
- 1 Pinch Ground Nutmeg
- 1 Small Pinch Salt
- 14 Oz Can Sweetened Condensed Milk
- 1 Teaspoon Vanilla Extract
Steps
- Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
- Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.
Chocolate Eggnog
Ingredients
- 8 Whole Eggs
- 3 Cup(s) Chocolate Milk
- 2 Cup(s) Milk
- 1/2 Cup Brown Sugar
- 3/4 Teaspoon Ground Cinnamon
- 3/4 Teaspoon Ground Nutmeg
- 1 Pinch Ground Cinnamon as Garnish
- 1 Pinch Grated Chocolate as Garnish
- 1 Cup Cream
- 1 Cup Kahlua liqueur (or strong coffee)
- 1 Cup Dark Rum
Steps
- In a large saucepan over a medium heat, pour the milk and chocolate milk. Heat the milks, but don’t boil!
- In a large bowl, beat the eggs and brown sugar until they are well combined and of a reasonably thick consistency.
- When the milk mixture is hot (but not boiling), add approximately half of it to the bowl containing the beaten eggs and brown sugar. Whisk well.
- Pour all of the egg, sugar & milk mixture back into the large saucepan. Reduce heat to low.
- Slowly and gently, add in the Kahlua liqueur/ coffee, and then the cream. Stir continuously until the mixture has thickened enough to be able to coat the back of a spoon. Remember not to ever allow the mixture to boil.
- Remove the eggnog from the low heat. Stir in the dark rum, ground cinnamon and ground nutmeg.
- Cover with plastic wrap and refrigerate until chilled (at least 3 hours). To serve, ladle the eggnog into individual glasses, and garnish with ground cinnamon.
