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.
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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
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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.
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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
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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
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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.
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Willy's Recipe
- 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.
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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.
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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.
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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.
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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
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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
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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
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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.
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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
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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
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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
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Brandy Eggnog
- 1 egg
-
1 cup milk
-
3 ounces brandy
Beat egg and add milk to it. Stir in liquor.
Servings: 1
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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
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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
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Port Wine Eggnog
- 1 egg
-
1 cup milk
-
4 ounces port wine
Beat egg and add milk to it. Stir in wine.
Servings: 1
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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
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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
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