Eggnog Pie
I suggest you make this for christmas
How To Make Classic Holiday Eggnog | Easy Homemade Eggnog Recipe |
You wont believe how easy and DELICIOUS homemade Eggnog is, and this recipe is absolutely the best! Thick, rich and creamy with perfectly mild flavors. You’ll never buy store bought eggnog again!
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The Best Homemade Eggnog Recipe Ingredients:
6 large egg yolks
1/2 cup sugar
1 cup heavy whipping cream
2 cups milk
1/2 teaspoon ground nutmeg or cinnamon
1/4 teaspoon vanilla extract
pinch of salt
ground cinnamon for topping (optional)
THIS IS HOW WE DO IT:
*Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
*In a saucepan over medium-high heat, combine the cream, milk, nutmeg or cinnamon and salt.
*Stir often until mixture reaches a bare simmer.
*Add a small amount of the hot milk to the egg mixture, whisking vigorously. Repeat until all of the milk mixture is combined with the egg mixture to temper the eggs.
*Once all the milk has been added to the eggs, pour the mixture back into the saucepan.
*Stir constantly for just a few minutes, until the mixture is just slightly thickened It will thicken more as it cools.
*Stir in the vanilla.
*Pour the eggnog into a pitcher or other container and cover with plastic wrap.
*Refrigerate until chilled. It will thicken as it cools.
Serve with a dash of cinnamon, and fresh whipped cream (optional)
ENJOY!
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Traditional Eggnog Recipe | Super Easy Homemade Eggnog | Chef James
This recipe for Eggnog is much better than that you buy at the store and it only takes a few minutes to make! Hopefully, you guys will enjoy this for the holidays! Also, my online cookery course is almost complete! so be sure to Subscribe and Share!
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Recipe:
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy cream
2 cups milk
1/2 Tsp ground nutmeg
pinch of salt
1/4 Tsp vanilla extract
ground cinnamon , for topping
-Whisk egg yolks and sugar together in a medium bowl until creamy.
-combine cream, milk, nutmeg and salt in a saucepan over medium-high heat stir until mixture reaches a simmer.
-Temper the eggs by adding the milk to the egg mixture slowly, whisking vigorously. Repeat.
-pour the mixture back into the saucepan while whisking constantly until the mixture is just slightly thickened or until it reaches about 160F.
-Remove from heat and stir in the vanilla.
-Pour the eggnog into a pitcher and chill in the refrigerator or in an ice bath
-Serve with cinnamon on top
-Store homemade eggnog in the fridge for up to one week.
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AGE your raw egg eggnog
Buy the Adam Ragusea chef knife for Christmas or whatever you're into!
Thanks to Dr. Vincent Fischetti at Rockefeller University:
More about Dr. Rebecca Lancefield at Rockefeller:
Ben Zimmer's article on eggnog etymology:
Virginian-Pilot article on George Washington's eggnog recipe (actually his lack thereof):
***EGGNOG RECIPE, MAKES ABOUT A QUART/LITER***
1 cup (237mL) cream
1 cup (237mL) additional cream or milk
1/2 cup (100g) sugar
2 eggs
1 cup (237mL) rum
1/2 cup (118mL) whiskey
nutmeg for garnish
Whip the first cup of cream in a small bowl. In a big bowl, beat the eggs and slowly drizzle in the alcohol until incorporated — don't stop mixing, or the eggs will curdle. It's important to mix the alcohol directly into the eggs to kill bacteria. Mix in the sugar, un-whipped cream or milk and the whipped cream until smooth.
Transfer the eggnog to a vessel that will allow gas to escape and chill in the refrigerator for about three weeks — aging will kill bacteria and enhance the flavor. The mixture will separate a bit as it sits, so stir it back up before pouring into glasses. Sprinkle nutmeg over top, if you're into that.
Home Made Egg Nog
Hi guys it's your favourite Aunty, here to share another holiday drink recipe.Enjoy this delious Eggnog recipe with friends and family. The eggs are not raw so relax, try it and enjoy. All you need are
Egg yolks
1cup white sugar
1 1/2 cups whole milk
1/2 cup Half and Half
1 cup Heavy creamy
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp vanilla
1/2 tsp salt
Add liquor to your desired taste...
This is a great drink. Try it and let me know how it was for you. Please remember to whisk continuously to prevent eggs from curdling. Final temp for eggnog mixture should be 160 degrees fahrenhite. It's important to let mixutre cool for at least 2 hours before serving and adding liquor.
music:
Oh Holy Night Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Old Fashioned Homemade Eggnog
Decadent, thick Old Fashioned Homemade Eggnog is quite easy to make and cooked for food safety. Whisk up a batch of this favorite Christmas drink that is way better than store bought!
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✅Ingredients
• 2 ½ cups milk
• 4 whole cinnamon sticks
• ⅛ teaspoon ground cloves
• ½ teaspoon vanilla extract
• 7 egg yolks
• ¾ cup white sugar
• 2 cups heavy cream, or half and half for a light version
• 2 teaspoons vanilla extract
• ⅛ teaspoon ground nutmeg
✅Instructions
1️⃣ Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
2️⃣ In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
3️⃣ Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks.
4️⃣ Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
5️⃣ Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour. Add cinnamon sticks back in (optional).
6️⃣ After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.
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