Eggnog Recipes

Alcoholic

Marsala all’uovo (Marsala Eggnog)

  • 6 uova
  • 500 gr. di zucchero di canna
  • il succo di 8 limoni
  • 500 ml. di marsala superiore

Lavate bene il guscio delle uova e mettetele a macerare per 5 giorni nel succo dei limoni. Quindi, sbattete il composto fino a formare una crema omogenea alla quale verserete il Marsala, mescolate bene ed aggiungete lo zucchero. Infine, imbottigliate. 

Durata: 5 giorni

Vedi anche la storia del Marsala.

Basic Eggnog

  • 1 tablespoon sugar
  • 2 ounce Cognac
  • 10 ounce milk
  • 1 egg
  • ground nutmeg
  • a maraschino cherry

Shake well all, except nutmeg and cherry, with cracked ice. Strain into a chiled Highball glass and sprinkle with nutmeg.

Garnish with the cherry. 

Servings: 1

Cappuccino Eggnog

  • 2/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 cup coffee liqueur or brandy
  • 2 teaspoon vanilla
  • 2 tablespoon packed brown sugar
  • 2 cups hot espresso coffee
  • 2 cups whipping (heavy) cream
  • 5 cups milk
  • 6 eggs, slightly beaten
  • ground cinnamon 

Stir together eggs, granulated sugar and salt in heavy Dutch oven. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, just until mixture coats a metal spoon; remove from heat. Stir in vanilla. Stir together coffee and liqueur. Gradually stir coffee mixture into egg mixture; keep warm.

Just before serving, beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until stiff. Gently stir 2 cups of the whipped cream into egg mixture.

Pour into mugs. Top with dollops of remaining whipped cream. Sprinkle with cinnamon. Serve immediately. Immediately refrigerate any remaining nog.

Chocolate Eggnog

  • 4 eggs, separated
  • 1/2 cup packed brown sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cup milk
  • 1/2 cup light rum or brandy
  • 1/8 teaspoon salt
  • 1-1/2 cup whipping cream, whipped to soft-peak stage
  • 1/3 to 1/4 cup grated semisweet chocolate

In a large bowl, beat together egg yolks, sugar, cocoa and vanilla until thick and smooth

Slowly stir in milk and rum, mixing well. Cover refrigerate until just before serving, at least 2 hours so mixture becomes very cold.

Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture, then gently fold in egg whites. Serve immediately, garnished with grated chocolate.

For a non-alcoholic version, you can substitute 1/2 cup more milk for the rum. 

Servings: 8 persons

Low Fat Eggnog

  • 1 cup sugar
  • 4 egg whites
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 4 cups skim milk
  • 2 teaspoon vanilla extract
  • 1/2 to 1 cup brandy or rum
  • nutmeg

Combine sugar, egg whites, water and cream of tartar in a large not-aluminum metal bowl; whisk to blend. Set bowl over a pan of simmering water, taking care that the bowl does not touch the water. Beat with an electric mixer on medium about 10 minutes, until mixture registers 325 degrees F on a candy thermometer and is very thick and fluffy.

Continue to beat 3 more minutes; remove from heat and beat until mixture has cooled slightly. Pour milk and vanilla into another large bowl. Add egg white mixture and brandy or rum; combine gently with a whisk.

Serve well chilled and dusted with nutmeg. 

Servings: 8 persons

Nutritional values per serving:

  • Calories: 176 Cal
  • Protein: 6G
  • Fat: 0.2G
  • Carbohydrate: 29G
  • Cholesterol: 2MG
  • Sodium: 96 Mg
  • Fiber: 0

Time to make: 8 minutes

Whistling Elves' Easy Eggnog

  • 6 eggs separated
  • 1 cup sugar
  • 1-1/2 quarts thick cream
  • 1-1/4 tumblers whiskey, brandy or rum
  • Add cinnamon or nutmeg to taste

Beat egg yolks and sugar together until they are well blended. Set that mixture aside, and beat the egg whites until stiff and add the cream followed by some harshly thrashed cream. Dump all this into the yokes along with your choice of liquor. Then chill.

Willy's Recipewilly drinking his egg nog

  • 6 large eggs
  • 3/4 cup sugar
  • 1-1/2 cup brandy
  • 1/2 cup rum
  • 4 cups milk
  • 4 cups cream
  • 1/2 cup icing sugar
  • nutmeg to sprinkle

Separate the yolks from the whites of the eggs. Beat the yolks slowly while simultaneously adding the sugar; do this until the mixture is pale and golden. Now slowly add in the brandy and rum, then beat in the milk and half the cream. Set aside until just before serving, then whisk the egg whites until stiff and fold them into the eggnog mixture. Whip the remaining cream and icing sugar until thick. Top each glass of eggnog with whipped cream and a shake of nutmeg. 

Variation: heat the nog until mildly warm and then proceed. This recipe yields eight servings.

Sven's Happy Nog

  • 6 eggs
  • 2 cups heavy cream
  • 1 cup milk
  • 3/4 cup sugar
  • 1/2 cup rum
  • 1/2 cup brandy
  • 1/2 cup whisky
  • 1 tablespoon nutmeg

Separate the eggs and set the whites aside. Mix the yolks well, gradually adding the cream, milk, and sugar. WHip the egg whites until "soft peaks" form. Fold the whites into the yolk mixture. Gradually add the Rum, Brandy and Whiskey. Let the egg nog sit, uncovered, in the refrigerator for 2 hours. Sprinkle the Nutmeg over the top right before serving.

Cooked Egg Eggnog

Most eggnogs are made with raw eggs. If you're worried about raw egg, here's a version that cooks the egg mixture before using it. 

  • 6 eggs, large, separated into yolks and whites
  • 1/2 cup sugar
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1 cup half and half
  • 1 cup heavy cream
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/4 teaspoon salt
  • 4 tablespoon sugar
  • 1/4 cup cream sherry
  • 1/4 cup dark rum 

Cook the egg yolks, sugar, vanilla and milk in a double boiler until thickened and light lemon colored. Remove from heat and place in an ice bath, stirring until cold. Add the half and half and heavy cream. Heat the egg whites, salt and sugar over a pot of boiling water, stirring constantly, until 140 F. Remove and beat with a whisk or mixer until stiff peaks form, fold this "meringue" into the egg/cream mixture. Chill for one hour before serving. Sprinkle with nutmeg before serving.

Irish Creme Eggnog

Want some Eggnog with an Irish heritage? Eggnog was enjoyed in Ireland back in the 1800s, and as soon as Bailey's came out, it was a classic hit!

  • 12 eggs
  • 1 cup sugar
  • 1 cup milk
  • 2 cups Bailey's Irish Creme
  • 6 cups heavy cream
  • freshly grated nutmeg

In a large bowl, beat eggs until very thick and creamy. Gradually bet in sugar. Blend in milk and Baileys.

Whip cream in another bowl until it holds soft peaks. Stir whipped cream into egg mixture. Chill until ready to serve.

When ready to serve, stire again and ladle into puch cups. Top each serving with a dusting of nutmeg.

Hot Milk Posset

In Victorian England, children were allowed small glasses of wine at the dinner table. Alcohol was a traditional sleep aid for all ages back then. This posset was a classic drink that nannies gave to tykes that were having trouble falling asleep. Apparently it worked very well!

  • 1/8 teaspoon almond extract
  • 1 pint milk
  • 1/2 teaspoon grated lemon peel
  • 1/4 cup sugar
  • 1 egg white
  • 1/4 cup dark rum
  • 1/2 cup brandy

Heat in a saucepan the milk, lemon peel, sugar, and almond extract. When it begins to scald, remove from heat. Beat egg white and add in. Now add rum and brandy. Serve hot.

Servings: 1

Tom and Jerry

No, not the cat and mouse! In fact, they were probably named after this very popular drink! This eggnog comes from a book from the 1820s, written by Pierce Egan. It was called Life of London: or Days and Nights of Jerry Hawthorne and His Elegant Friend Corinthina Tom. What a name, eh? He invented a special eggnog in the book, calling it of course "Tom and Jerry". I couldn't find any recipe specifically attributed to this book, but this one appears to be its descendant.

  • 3 eggs, separated
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • Brandy
  • dark rum
  • hot milk
  • grated nutmeg

Beat egg whites to a stiff froth. Separately beat egg yolks until light in color, gradually add the powdered sugar and spices. Fold yolk mixture into whites. Divide mixture between four 8-ounce mugs. Add 1/2 shot brandy and 1 shot rum to each mug; fill with hot beverage. Stir well and top with nutmeg. 

Servings: 4

Sherry Eggnog

Amontillado is a famous kind of Sherry - made famous in Edgar Allen Poe's The Cask of Amontillado. Here's an eggnog made with it!

  • 4 ounces Amontillado
  • 1 egg
  • 1 cup milk
  • 1 teaspoon brown sugar
  • grated nutmeg

Mix ingredients in a blender with ice and pour into chilled collins glass, topping the drink with grated nutmeg. 

Servings: 1

George Washington Eggnog

Eggnog and Rum Punches were one of the most popular drink types in Colonial America, enjoyed at just about any party given. This traditional favorite eggnog recipe is from George Washington's own recipe archives, although he forgot to mention how many eggs to use.

  • 1 pint brandy
  • 1/2 pint rye whiskey
  • 1/2 pint Jamaica rum
  • 1/4 pint sherry
  • ? eggs
  • 12 tablespoon sugar
  • 1 quart milk
  • 1 quart cream

MIX LIQUOR FIRST, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add liquor to mixture drop by drop at first, slowly beating. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.

Spiked Eggnog

  • 1 egg
  • 1 cup milk
  • 3 ounces whiskey
  • 1/2 ounce rum

Beat egg and add milk to it. Stir in liquor.

Servings: 1

Ambassador's Eggnog

  • 1 egg
  • 1 cup milk
  • 2 ounces cognac
  • 1 ounce rum
  • 1 ounce creme de cacao

Beat egg and add milk to it. Stir in liquor.

Servings: 1

Baltimore Eggnog

  • 1 egg
  • 1 cup milk
  • 1 ounce brandy
  • 1 ounce rum
  • 1 ounce madeira wine

Beat egg and add milk to it. Stir in liquor.

Servings: 1

Brandy Eggnog

  • 1 egg
  • 1 cup milk
  • 3 ounces brandy

Beat egg and add milk to it. Stir in liquor.

Servings: 1

Apricot Eggnog

  • 1 egg
  • 1 cup milk
  • 3 ounces apricot-flavored brandy
  • 1 ounce triple sec

Beat egg and add milk to it. Stir in liquor.

Servings: 1

Nashville Eggnog

  • 1 egg
  • 1 cup milk
  • 2 ounces bourbon
  • 1 ounce brandy
  • 1 ounce Jamaica rum

Beat egg and add milk to it. Stir in liquor.

Servings: 1

Port Wine Eggnog

  • 1 egg
  • 1 cup milk
  • 4 ounces port wine

Beat egg and add milk to it. Stir in wine.

Servings: 1 

Eggless Eggnog

  • 1 quart low fat vanilla frozen yogurt or ice cream
  • 1/2 cup evaporated skim milk 
  • 1/4 cup dark rum
  • 1/2 teaspoon fresh nutmeg grated

In a pitcher, whisk together the yogurt, the skim milk and the dark rum. Cover and chill approximately 30 minutes. Sprinkle with nutmeg before serving.

Servings: 8

New Wave Eggnog

The cooked egg yolks make this the nog of choice for cooks who prefer to avoid raw eggs. Eggnog should be chilled at least 4 hours before serving and served within 24 hours.

  • 4 cups half-and-half or milk
  • 1 1/2 cups sugar
  • 12 large egg yolks
  • 1/2 cup dark rum
  • 1/2 cup brandy
  • 1/4 cup bourbon
  • 2 cups heavy cream
  • 1 pint high-quality vanilla ice cream 
  • freshly grated nutmeg, for serving

In a medium saucepan over medium heat, stir the half-and-half with the sugar until the sugar dissolves and the mixture is hot.

In a medium bowl, whisk the egg yolks. Gradually whisk in some of the hot mixture. Return to the saucepan and cook over low heat, stirring constantly, until the mixture is thick enough to coat a spoon (a thermometer will read 180 degrees F), about 3 minutes.

Strain into another medium bowl. Cool completely. Whisk in the rum, brandy and bourbon. Cover and refrigerate until well chilled, at least 4 hours.

In a chilled, medium bowl, beat the heavy cream just until stiff. Fold into the chilld custard. Pour into a punch bowl and add the ice cream. Grate the nutmeg over the eggnog, and serve chilled.

Servings: 16

Prep time: 5 minutes
Cook time: 3 minutes

Nutritional Information: 

  • Calories: 290
  • Carbohydrates: 25 
  • Fat: 18g
  • Protein: 5 grams

Non-Alcoholic

Classic Cooked Eggnog

  • 6 eggs
  • 1/4 cup sugar
  • 1/4 teaspoon salt (optional)
  • 1 quart milk, divided
  • 1 teaspoon vanilla

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. 

Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher.

Garnish or add stir-ins, if desired. Choose 1 or several of:

Chocolate curls, cinnamon sticks, extracts of flavorings, flavored brandy or liqueur, fruit juice or nectar, ground nutmeg, maraschino cherries, orange slices, peppermint sticks or candy canes, plain brandy, rum or whiskey, sherbet or ice-cream, whipping cream, whipped. 

Serve immediately.

Basic Family Christmas Eggnog

  • 1 egg, separated
  • 1 cup milk
  • 1 tablespoon powdered sugar
  • dash nutmeg

Add salt to egg-white and beat to a stiff froth. Add sugar and the beaten yolk of the egg. Pour into glass.Add nutmeg.Add milk to fill the glass.

Servings: 1

Basic Eggnog

  • 12 eggs
  • 1-1/2 cups sugar
  • 1 quart cream to taste
  • vanilla
  • dash of nutmeg

Separate eggs at room temp. Beat yolks till creamed with about half of sugar, whites till peaked then add other half of sugar. Beat cream till stiff. Then fold all together. Add vanilla to taste - but remember that a little bit of vanilla goes a long way. Place into containers keep in refrigerator for at least one day. Shake before serving. 

Caramel Eggnog

  • 1 cup granulated sugar
  • 2 tablespoon water
  • 1/2 cup water
  • 1/2 teaspoon fresh lemon juice
  • 4 cups low-fat milk
  • 1/2 teaspoon vanilla
  • 1 teaspoon grated nutmeg
  • 1 teaspoon salt
  • 3/4 cup heavy cream
  • 1 tablespoon confectioner's sugar
  • 6 eggs

Combine sugar, 2 tablespoon water and lemon juice in saucepan. Boil over medium heat for five minutes or until dark amber.

Turn off heat, carefully add 1/2 cup water; it may splatter. Stir to dissolve caramel. Whisk eggs and milk into bowl. Stir into caramel mixture. Cook over medium-heat for 12 - 15 minutes until thickened enough to coat spoon. Immediately strain into clean bowl. Stir in vanilla, nutmeg and salt. Refrigerate, covered, until chilled.

To serve: 

Beat together cream and confectioner's sugar in small bowl until soft peaks form. Pour egg mixture into serving bowl. Fold in whipped cream. Garnish with nutmeg and almonds if desired.

Chocolate Eggnog

  • 1 egg white
  • 1 teaspoon sugar
  • 1 teaspoon powdered cocoa
  • 3/4 cup cold milk
  • pinch salt

Beat egg white until stiff. Add salt, sugar and cocoa while beating constantly. Add cold milk to half the mixture, still beating constantly. Pour into a glass and pile the remaining egg mixture on top.

Servings: 1

(For another chocolate recipe, see variation in Alcoholic section above.)

Apple Cider Eggnog

  • 8 egg
  • 1 quart milk
  • 8 ounces sweet apple cider

Beat egg and add milk to it. Stir in cider.

Fruit Juice Eggnog

  • 1 egg, separated
  • 1 cup milk
  • 1 tablespoons powdered sugar
  • 2 tablespoons fruit juice
  • pinch salt

Add salt to egg-white and beat to a stiff froth. Add sugar, fruit juice, and the beaten yolk of the egg. Pour into glass. Add milk to fill the glass.

Recipes with Eggnog

Eggnog Bread

  • 2 eggs
  • 1 cup sugar
  • 1 cup dairy eggnog
  • 1/2 cup butter, melted
  • 1/4 teaspoon nutmeg
  • 2 teaspoons rum extract
  • 1 teaspoon vanilla
  • 2- 1/4 cups flour
  • 2 teaspoons baking powder

Preheat oven to 350 degrees. Grease bottom of bread pan.

Beat eggs, add sugar, eggnog, butter, rum and vanilla. Blend well, add flour, baking powder and nutmeg. Stir until just moistened. Pour into greased pan. Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean.

Cool 10 minutes. Remove from pan. Cool bread completely before slicing.

Yield: 1 Loaf

Christmas Eggnog Pound Cake

  • 1 cup butter
  • 1 cup Crisco shortening
  • 3 cup all-purpose flour
  • 1 cup commercial dairy eggnog
  • 1 cup flaked coconut
  • 3 cup sugar
  • 6 eggs
  • 1 teaspoon. lemon extract
  • 1 teaspoon. vanilla extract
  • 1 teaspoon. coconut extract

Preheat oven to 325 degrees. 

Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture, alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into well-greased and floured 10-inch tube pan. 

Bake at 325 degrees for 1 1/2 hours.

Cool 10 minutes in pan (on wire rack) before removing.

Eggnog Muffins

  • 4 cups flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1- 1/3 cups sugar
  • 2 eggs
  • 2/3 cup canola oil
  • 1- 1/2 cup eggnog
  • 1/2 cup rum
  • 1 teaspoon. nutmeg

Sift together the dry ingredients. Stir in egg, oil, eggnog and rum. Fill muffin pans. Sprinkle tops with nutmeg. Bake 20 minutes at 350 degrees. A special holiday treat that makes 24 small muffins.

Almond Eggnog French Toast

  • 6 eggs
  • 1 cup half and half
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
  • pinch of salt
  • 2 tablespoons of brandy
  • 1/2 cup slivered almonds Some powdered sugar
  • 8-10 slices of sesame seed French bread

Whisk the eggs together. Add the half and half, vanilla, brandy and nutmeg. Pour into a shallow baking dish. Lightly dip and coat each slice, once. Set them aside. Using a covered pan, cook in butter on low to medium heat, 3 1/2 minutes for the first slice. Turn over, lightly sprinkle slivered almonds on each slice and cook second side for 3 minutes. Just before serving. Lightly dust with powdered sugar.

Holiday Eggnog Cheesecake

  • 1 cup graham cracker crumbs 
  • 1/4 cup sugar
  • 1/4 teaspoon ground nutmeg 
  • 1/4 cup melted margarine
  • 1 package unflavored gelatin 
  • 1/4 cup cold water
  • 8 ounces softened cream cheese
  • 1/4 cup sugar
  • 1 cup eggnog
  • 1 cup whipped whipping cream

Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9" springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine creamcheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm.

VARIATION: Ingrease sugar to 1/3 cup Substitute milk for eggnog. Add 1 teaspoon vanilla and 3/4 t rum extract. Continue as directed.

Eggnog Ice Cream

  • 6 eggs, separated
  • 10 tablespoons sugar
  • pinch of salt
  • 1/4 cup brandy
  • 1/4 cup rum
  • 2 tablespoons dry sherry
  • 1 cup milk
  • 2 cup heavy cream
  • 1/4 teaspoon nutmeg, freshly grated

Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice cream machine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.

Egg Cream

  • 2 tablespoon chocolate syrup
  • 6 ounce whole milk
  • 6 ounce seltzer

Mix syrup and milk in a fountain glass. Add seltzer, serve with a straw.

Time to make: 5 minutes


Sources:

  • Marsale all-uovo - http://www.acitrezzaonline.it/liquori/marsala.htm
  • http://www.whistlingelves.com/eggnog.php3
  • http://indepthinfo.com/eggnog/recipesd.shtml
  • http://www.geocities.com/loveatchristmas/EggnogRecipes.html
  • http://www.makeicecream.com
  • http://www.absolutelycooking.com/beverages/eggnog/index-1.html
  • http://wine.about.com/library/types/bl_eggnog.htm
  • http://ww.ivillage.com

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Created: Sunday, December 07, 2003. Last Updated: Thursday, December 07, 2017
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