Eggnog-Orange Cake with Orange Glaze | Yummy N Tasty
Eggnog-Orange Cake with Orange Glaze:
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Orange Spiced Eggnog Muffins - Easy Christmas Breakfast Muffins Recipe
Orange Spiced Eggnog Muffins
Orange Spiced Eggnog Muffins with homemade eggnog glaze makes these muffins the most popular holiday dessert ever. In fact, this eggnog muffin is a classic Christmas breakfast muffin recipe that you can make in no time.
#recipes #EggnogMuffins #ChristmasBreakfast #Muffins
Course: Dessert
Cuisine: American
Prep Time: 10m
Cook Time: 17m
Total Time: 34m
Cooling the muffins: 7m
Servings: 12 Muffins
Author: Anjali
Ingredients:
- 2¼ Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Freshly Grated Nutmeg
- 1 Large Egg at room temperature
- 1 Cup Eggnog
- ¼ Cup Vegetable Oil
- 1 Teaspoon Orange Liqueur
- 1 Cup Brown Sugar
Eggnog Glaze
- 1 Cup Powdered Sugar
- 1 Teaspoon Freshly Grated Nutmeg
- 4 Tablespoons Eggnog
1) Preheat oven to 400F or 200C. Prepare a muffin tin by greasing it with nonstick cooking spray and placing cupcake liners in them. Set aside.
2) In a medium-sized mixing bowl mix eggnog with egg, brown sugar, vegetable oil, and orange liqueur. Mix them using a wired whisk. You don't have to use a stand mixer or handheld mixer for this step.
3) Sieve All-Purpose flour, freshly grated nutmeg, a pinch of salt, baking powder, baking soda. Add 5-6 cardamom seeds. Mix everything using a wooden spoon or a silicone spatula to make a lumpy muffin batter.
4) Use an ice cream scoop to scoop out muffin batter and pour it into the muffin tin. Fill up to 3/4th of the cupcake liner. Bake it in a preheated oven at 400F or 200C for 7-minutes. Then reduce the heat to 320F or 160C and bake them for an additional 8-10 minutes. Each oven works differently. So do keep a close eye on your eggnog muffins.Check with a toothpick to see if they are done. If it comes out clean, then it is overbaked. If it comes out with few moist crumbs them it is absolutely done. If it comes out wet, then it is not done yet.Take it out of the oven and allow it to cool in the muffin tin for another 10-minutes at room temperature. Meanwhile make the eggnog glaze.
5) In a small bowl mix powdered sugar with eggnog and cinnamon. Stir well until smooth. Transfer it to a piping bag. Snip the edge and pipe the frosting on the muffins. Serve and Enjoy!
You can also use Silk Holiday Nog. But, it is a little thin so you might want to double its quantity while using it. You can store these muffins at room temperature covered in an air-tight container for 3-4 days. You can also save them for a longer time. Keep the muffins in an air-tight container and place this container in the refrigerator. It should stay fine up to a week. You can also add some Orange zest if you want more Orang-y flavor in your muffin.
calories 85Kcal
Eggnog Recipe
Rebecca Brand shows how to make Eggnog Recipe - Christmas Recipe the classic way. This recipe is the traditional all time recipe using raw eggs. Rich and thick, this recipe is terrific with a little float of your favorite alcohol, if over 21 of course! Rebecca trusts her egg supply to be safe for her egg nog, but if you don't, don't complain to Rebecca! She loves this egg nog recipe and will never change it up with cooked eggs. Egg nog, pure, creamy, beautiful is delicious! Add nutmeg and you are living the Christmas recipe in traditional holiday style!
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Eggnog Recipe | How to Make Eggnog
This homemade eggnog is thick, creamy, rich, delicious and pretty easy to make! Tastes much better then store bought. Perfect drunk for Christmas and holiday season.
Printable recipe + tips:
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Makes 4 large servings or 6 medium
Ingredients:
2 cups (480ml) Milk
1 cup (240ml) Heavy cream
6 Egg yolks
1/2 cup (100g) Sugar
Pinch Salt
1 teaspoon Vanilla extract
1/4 cup (60ml) Cognac/Whisky/bourbon/rum (optional)
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
Directions:
1. In a large bowl whisk egg yolks and sugar until light, thick and fluffy. Set aside.
2. In a saucepan, combine milk, heavy cream, salt, cinnamon, cloves and nutmeg. Bring to a simmer.
3. Temper the eggs by slowly adding the hot milk mixture into the eggs, whisking constantly while pouring the hot milk mixture.
4. Pour the mixture back into the saucepan. Cook over low heat, stirring frequently with a wooden, until the mixture begins to thicken slightly, and coats the back of the spoon or until it reaches about 160F (70C). It will thicken more as it cools.
5. Remove from heat, stir in vanilla extract and liquor. Strain the mixture through a fine mesh strainer.
6. Pour the eggnog into pitcher, bottle or other container and chill in the fridge until ready to serve (at least 2 hours).
7. When ready to serve, pour into a glass with ice cubes, sprinkle some grated nutmeg and cinnamon.
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HOMEMADE EGGNOG is So Much BETTER!! Classic + Keto
Keto Eggnog (or Classic Eggnog)
1.5 cups heavy cream
1.5 cups coconut milk (or milk)
3 egg yolks
1/2 cup confectioners erythritol (or powdered sugar OR 1/3 cup granulated sugar)
1/2 tsp vanilla
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
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EASY Eggnog Recipe | How To Make Eggnog | Nolyns Kitchen
Its time for a perfect Christmas drink: Eggnog. This easy Eggnog Recipe is for every Home Chef.
In the description below I will tell you exactly how to make Eggnog. You can use for the option with alcohol or without alcohol. This recipe is with alcohol. Click below for recipe ingredients and instructions how to make Eggnog by Nolyns Kitchen.
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I heard a lot of stories about Eggnog. I never made it myself, this is the first homemade eggnog. And I have to tell you: its's amazing! The perfect drink for the Christmas season. To make the Eggnog you need Eggs. To give the Eggnog a boost you can use Brandy, but bourbon is also an option. The best of luck with trying this easy Eggnog recipe! Share in the comments below your experience with this recipe!
#easyeggnog #eggnog #christmasdrink
Shoppinglist
710 milliliters of whole milk
10 milliliters of vanilla extract
6 egg yolks
220 grams of granulated sugar
4 grams of cinnamon powder
2 gram of clove powder
6 grams of ginger powder
5 grams of nutmeg powder
65 milliliters of brandy
354 milliliters of heavy cream
買い物リスト
全乳七百十ミリリットル
バニラエッセンスの十ミリリットル
六卵黄
二百二十グラムのグラニュー糖
シナモンパウダー四 グラム
クローブパウダーの二グラム
生姜粉の六グラム
ナツメグパウダー五グラム
ブランデーの六十五ミリリットル
三百五十四ミリリットルの生クリーム
◾Instructions
1. Add 710 milliliters of whole milk to a pan. Heat the milk up.
2. Add 6 egg yolks to a mixing bowl. Mix the egg yolks.
3. Add 220 grams of sugar little by little. Keep mixing the mixture while adding the sugar.
4. When the milk is warmed up add the milk little by little. When the egg/sugar mixture is up to temperature pour it back into the pan with milk.
5. Add 10 milliliters of vanilla extract.
6. Reheat the mixture and stir for about 10 minutes. After ten minutes, sift the mixture.
7. Add 4 grams of cinnamon, 2 grams of clove, 6 grams of ginger and 5 grams of nutmeg. Mix everything.
8. Next add 60 milliliters of brandy and 354 milliliters of heavy cream.
9. Let it chill in the fridge for 1 hour.
10. After 1 hour pour the eggnog into a glass and sprinkle some nutmeg on top.
◾指示
一。 鍋に七百十ミリリットルの全乳を加えます。 牛乳を温めます。
二。 ミキシングボウルに六卵黄を追加します。 卵黄を混ぜます。
三。二百二十グラムの砂糖を少しずつ加えます。砂糖を加えながら混合物を混ぜ続けます。
四。 牛乳が温まったら、少しずつ牛乳を加えます。 卵と砂糖の混合物が温度に達したら、牛乳と一緒に鍋に戻します。
五。バニラエッセンスを十ミリリットル加えます。
六。混合物を再度加熱し、約十分間攪拌します。 十分後、混合物をふるいにかけます。
七。シナモン四グラム、クローブ二グラム、生姜 六グラム、ナツメグ五グラムを追加します。 すべてを混ぜる
八。次に、ブランデーの六十ミリリットルとヘビークリームの三百五十四ミリリットルを追加します
九。冷蔵庫で一時間冷やします。
十。一時間後、エッグノッグをグラスに注ぎ、ナツメグを上に振りかけます。
⏱️Timestamps
0:00 - Intro
0:14 - Ingredients
0:40 - Add whole milk
0:48 - Heat the milk
0:57 - Add the egg yolks to a mixing bowl
1:17 - Mix the egg yolks
1:26 - Add the sugar little by little
2:20 - Add the warm milk little by little
2:41 - Pour the mixture back into the pan with milk
2:49 - Add vanilla extract
3:06 - Heat the mixture again
3:18 - After 10 minutes sieve the mixture
3:34 - Add cinnamon, clove, ginger and nutmeg
3:55 - Mix everything
4:11 - Add brandy
4:18 - Add heavy cream
4:47 - Let it chill in the fridge for 1 hour
4:55 - Pour the EggNog in a glass
5:25 - Sprinkle nutmeg on top
5:32 - Tasting
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