It's definately sweet enough with only 1 cup. However, I did not add rum. I used 1 tsp of rum extract. Be very very careful not to burn the milk. When returning the mixture to saucepan, I was worried. Alot of people said the mixture coagulated.
After 3 minutes went by as suggested, on medium heat the mixture was foaming but not "thickening". I wondered, how thick is thick? As soon as I saw a pudding-like 'chunk' on my spoon I immediately removed the pan from heat and kept stirring. As it cooled, it thickened significantly..
Hope this helps someone! Tracey Lickey Herzog. Living in Belgium I can not buy eggnog at the grocery, in fact Belgians have not heard of eggnog! I have found this recipe to be on of the best! I am now on a quest to introduce this eggnog to all of Belgium!! Yep, amazingly good stuff!! A keeper to be sure ;- I made this again this year and it is soooo good. All Reviews for Amazingly Good Eggnog. Your daily values may be higher or lower depending on your calorie needs.
Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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The Best Alcohol for Eggnog Choose your favorite! Any of these are great: Whiskey or bourbon Rum Brandy You can mix them together, as we recommend for this recipe, or stick to a single one.
When to Add the Alcohol You can add the alcohol to either the full batch, or to your individual glass. Is Eggnog Served Hot or Cold? How Long Does Eggnog Last? Looking for More Holiday Cocktails? Save It Print. Prep Time 5 mins. Cook Time 20 mins. Chilling 60 mins. Total Time 85 mins.
Servings 4 to 6 servings. For a kid-friendly eggnog, you can omit the bourbon and rum. This recipe is easily doubled. Beat egg yolks, then add sugar:. Heat milk with cinnamon and cloves:. Temper the eggs:. Cook until eggnog thickens:. Remove from heat and stir in the cream. Strain and chill:. Stir in vanilla extract, nutmeg, and bourbon and rum:.
If you you want to include egg whites optional :. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Rate This Recipe. I don't like this at all. It's not the worst. It's rich, creamy, and, well, egg-y. We fall into the camp of people who love it like, really really love it.
Here's how to make perfect eggnog every time. It's historically known as milk punch admittedly, not the best name. Eggnog is a mixture of beaten egg yolks, cream, and, often, whiskey or rum to make it boozy. It's served chilled. Well not exactly. You definitely don't eat the eggs raw! You temper them. Tempering eggs means you slowly add hot liquid to them to raise their temperature to avoid the risk of scrambling them.
For this recipe, you warm up a mixture of milk, vanilla extract, cinnamon, and nutmeg and then slowly add that mixture to whisked egg yolks until it's completely combined. If you whisk in the yolks right into the saucepan, you'll likely end up with some egg curds. Once you temper the egg yolk-milk mixture, you return it to the stove and cook over medium heat until the mixture is thick enough to coat the back of a spoon.
Whiskey or rum. Both taste delicious, so it really doesn't matter which you use. Rum tends to taste a little sweeter, so we typically reach for bourbon. Absolutely not! Eggnog is delicious when served sans alcohol. If you want boozy eggnog , stir in whiskey or rum.
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