Christmas Eggnog

Christmas Eggnog.

How to Make Great Eggnog

First, here are tips to remember that will make your homemade eggnog the best ever.

  • Make sure you chill down everything, including the bowls and utensils like whisks and spoons.

  • Keep your egg yolk, sugar mixture in the refrigerator for at least five hours to let the flavours merge and blend together.

  • We always add the chosen alcohol in the final stages and stir in well, this enables you to have some non alcohol ready for the children or those who prefer a zero alcohol beverage.

  • When serving from a punchbowl lay it on a bed of ice it must remain chilled to keep the flavours fresh or you can serve it cup by cup from jugs taken from your fridge.

  • Check dates before using ingredients and use only really fresh ingredients. free range fresh eggs, fresh full cream milk and fresh cream too.

  • Use light decent brands of bourbon and cognac-- no rotgut for Christmas punch OK?

  • Warning-- this is an adults only recipe.

It contains lots of alcohol and packs quite a wallop. Give the kiddies some of the alcohol free eggnog or better still a light fruit punch.

And now here is the recipe. It is an easy, modern adaptation that should give you perfect eggnog. Here is a Great Bit of History.

It is generally believed that Christmas Eggnog. originated in East Anglia, England; and was developed from a posset, a medieval beverage made with hot milk.

The "nog" part of its name is said to stem from the word "noggin", again another old English term for a small, wooden jug used to serve alcohol.

Eggnog has been part of the traditional American Christmas since the brew crossed the Atlantic with those early English settlers, it is a fact that that by the time of the American Revolution--George Washington served this old traditional brew it to his Christmas guests at Mount Vernon.

A gleaming crystal punch bowl filled with eggnog was as much a part of Christmas cheer then as a Christmas tree is now.

Clearly this was a drink of the affluent in those ancient times now it is widely available with a choice of pre made carton packed affordable to most of us, however most are thick glutinous overflowing with calories and taste like the cartons they are packed in.

The best part of the traditional festive time is the getting together is the effort you put into making homemade things which are part of the Christmas spirit and making your own from one of these easy and simple recipes that you can serve to your family or friends is something you can take pleasure in and the results are well worth that little effort at this most wonderful time of the year.

Christmas Eggnog

Enjoy this Traditional Homemade Christmas Eggnog classic.

These Easy Christmas tipple recipes are great to start the festivities and to keep out the winter cold.

  • 1140ml/2 pints whole milk.

  • 6 free-range eggs.

  • 50g/2oz caster sugar.

  • 1 vanilla pod, split.

  • 20 fresh cherries, stones removed and halved.

  • 200ml/7fl oz brandy.

  • cocoa powder, for dusting.

Preparation method for this Christmas Eggnog

1. Place the milk, eggs, sugar and vanilla pod in a medium pan and heat gently, without boiling, until the mixture thickens enough to coat the back of a spoon.

2. The eggnog can be chilled at this stage or served hot.

3. To serve, scatter the cherries in the bottom of each serving glass.

Divide the brandy between the glasses and pour the egg nog over. Dust with cocoa powder and serve.

4. Serves 4-6.

Easy Christmas Eggnog Recipe No 2.

Ingredients Christmas Eggnog

  • 4 egg yolks.

  • 1/2 cup sugar.

  • 2 cups milk.

  • 2 whole cloves.

  • Pinch of cinnamon.

  • 1 cup full cream.

  • 1 teaspoon freshly grated nutmeg.

  • 1 teaspoon vanilla extract.

  • 2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for Kiddies-friendly eggnog).

  • 4 egg whites (optional).

Directions Christmas Eggnog.

1 In a large bowl, beat egg yolks until they become lighter in color (can whisk by hand or use a mixer for this). Slowly beat in the sugar, whisking until fluffy

2 Combine the milk, cinnamon, and cloves in a thick-bottomed saucepan. Slowly heat mixture on medium heat until it is steaming hot, but not boiling.

3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

4 Cook on medium heat, stirring constantly with a wooden spoon, until it begins to thicken slightly, and coats the back of the spoon.

It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F.

Do not allow the mixture to boil, or it will curdle.

(If the mixture does curdle you may be able to save it by running it through a blender.)

Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves.

Let cool for one hour.

5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog).

Chill.Optional:

Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks.

Gently fold into eggnog.

Makes 1 quart. Serves 4-6.

A Bit of History It is generally believed that. Eggnog originated in East Anglia, England; and was developed from a posset, a medieval beverage made with hot milk. The "nog" part of its name is said to stem from the word "noggin", again another old English term for a small, wooden jug used to serve alcohol. Eggnog has been part of the traditional American Christmas since the brew crossed the Atlantic with those early English settlers, it is a fact that that by the time of the American Revolution--George Washington served this old traditional brew it to his Christmas guests at Mount Vernon. A gleaming crystal punch bowl filled with eggnog was as much a part of Christmas cheer then as a Christmas tree is now. Clearly this was a drink of the affluent in those ancient times now it is widely available with a choice of pre made carton packed affordable to most of us, however most are thick glutinous overflowing with calories and taste like the cartons they are packed in. The best part of the traditional festive time is the getting together is the effort you put into making homemade things which are part of the Christmas spirit and making your own from one of these easy and simple recipes that you can serve to your family or friends is something you can take pleasure in and the results are well worth that little effort at this most wonderful time of the year.

How to Make a Great Christmas Eggnog.

First, here are tips to remember that will make your homemade eggnog the best ever.

  • Make sure you chill down everything, including the bowls and utensils like whisks and spoons.
  • Keep your egg yolk, sugar mixture in the refrigerator for at least five hours to let the flavours merge and blend together.
  • We always add the chosen alcohol in the final stages and stir in well, this enables you to have some non alcohol ready for the children or those who prefer a zero alcohol beverage.
  • When serving from a punchbowl lay it on a bed of ice it must remain chilled to keep the flavours fresh or you can serve it cup by cup from jugs taken from your fridge.
  • Check dates before using ingredients and use only really fresh ingredients. free range fresh eggs, fresh full cream milk and fresh cream too.
  • Use light decent brands of bourbon and cognac-- no rotgut for Christmas punch OK?
  • Warning-- this is an adults only recipe.
  • It contains lots of alcohol and packs quite a wallop.

Give the kiddies some of the alcohol free eggnog or better still a light fruit punch.

It is an easy, modern adaptation that should give you perfect eggnog.

Ingredients Christmas Eggnog You will need:

  • 6 large eggs, separated.

  • 1 cup superfine sugar.

  • 1 quart whole milk.

  • 1 quart full cream.

  • 1 cups bourbon

  • 3 tbsp light rum.

  • 3 tbsp cognac1 teaspoon vanilla extract.

  • Freshly grated nutmeg to taste.

Directions Christmas Eggnog.

  • Separate the eggs-- set the whites aside in a large metal bowl.

  • In a large mixing bowl, beat the egg yolks with a wire whisk until thick and pale yellow.

  • Gradually add sugar to yolks while continuing to whisk.

  • Now, beat in the milk and 1 quart of cream.

  • Add bourbon, rum, and cognac, stirring constantly.

  • Put the bowl in the refrigerator to chill and to give the booze a chance to meld with the eggs and milk( at least five hours).

  • Just before serving, beat egg whites until stiff. Fold into mixture.

  • Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg and serve from chilled pitchers or in a beautiful punch bowl. This recipe should serve about two dozen people.

NOTE: It is important that you let the egg yolk, sugar, and alcohol mixture marinate in the fridge for at least 5 hours.

The alcohol can kill any harmful bacteria in the raw eggs.

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