Homemade Eggnog
Make homemade eggnog for holiday celebrations or as one of your special homemade food gifts to share with family and friends. Some eggnog recipes include rum, brandy or other "spirits." Your eggnog recipe can be made with or without alcohol. Here are a variety of homemade eggnog recipes to try and share.Traditional Eggnog Recipe 10 eggs 1 quart milk 1 pint cream 1 cup sugar 1 tbsp. vanilla Nutmeg Directions: Separate eggs, then beat the yolks thoroughly. Add the sugar to the yolks and beat until the sugar in dissolved. Combine milk, cream and vanilla and add to the yolk and sugar mixture. Whip egg whites until they form peaks then fold them into the mixture. Chill. Serve sprinkled with nutmeg Makes about 10 one cup servings Low Fat Homemade Eggnog This recipe is for a small amount of eggnog. Just multiply the ingredients according to desired quantity. 2 eggs, room temperature 4 tbsp sugar 1 tsp vanilla extract 1/4 tsp nutmeg, plus more for serving 2 cups low fat milk 2 oz. brandy (optional) Directions: Combine the eggs and sugar in a large bowl whisk together until the sugar is completely dissolved. Whisk in the vanilla, nutmeg and milk. Stir in the brandy is desired. Chill. Sprinkle with additional nutmeg when served. Serves 2 - 4 depending on size of servings.
This large recipe for eggnog will serve a crowd at a holiday gathering. Ingredients: 12 egg yolks 1 lb. powdered sugar 1 quart combination equal parts rum, brandy, bourbon 1 quart heavy whipping cream 2 quarts half and half 6 egg whites nutmeg Directions: Separate eggs and beat the yolks until creamy. Blend in the sugar and beat until sugar is dissolved. Alternate adding a few ounces of the half and half with the rum/brandy/bourbon mixture and then the whipping cream and remainder of half and half until add ingredients have been added. Beat well after each addition. Whip the egg whites in a large bowl until they are stiff and form peaks. Mix egg whites into the eggnog mixture. Chill and serve sprinkled with nutmeg Refrigerate unused amounts
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