Non-Alcoholic Eggnog
Ingredients: 4 eggs 1/2 cup sugar 1/8 teaspoon salt 4 cups milk 2 teaspoons rum extract 1/2 teaspoon nutmeg 1 cup whipping cream — beaten until stiff Directions: Beat eggs, sugar, and salt in top of double boiler or heavy pan. Add milk; mix and cook, stirring frequently, until mixture barely coats a metal spoon. Chill. Stir in extract and nutmeg. Fold in stiffly beaten whipping cream. Pour immediately into glasses and serve. Sprinkle lightly with nutmeg, if desired. Serves: 6
Vegan Eggnog
Eggnog without eggs? Nothing a little tofu and soymilk can’t handle. This eggless “eggnog” is not too thick and will please even those who say they don’t like soymilk. Make the vegan eggless eggnog mix ahead of time, then blend with the ice cubes just before serving. INGREDIENTS: 21 oz extra-firm silken tofu 2 cups soymilk 2/3 cup turbinado sugar, light brown sugar, or sucanat (or use ½ sup honey or 1 cup alternate liquid sweetener) 1/4 tsp salt 1 cup cold water 1 cup rum or brandy 4 1/2 tsp vanilla extract 20 ice cubes nutmeg Directions: 1. Place the crumbled tofu and soymilk in a blender with the sugar and salt. 2. Blend until very smooth. 3. Scrape this into a large bowl or pitcher, and whisk in the water, rum or brandy, and...
Eggnog Cheesecake
10 servings 1 cup graham cracker crumbs 1/4 cup sugar 1/4 teaspoon ground nutmeg 1/4 cup margarine, melted 1 envelope unflavored gelatin 1/4 cup cold water 8 ounces cream cheese, softened 1/4 cup sugar 1 cup eggnog 1 cup whipping cream, whipped Directions: Combine crumbs, sugar, nutmeg and margarine;press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese 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 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed....
Cooked Eggnog
Yields: 10 (4oz) servings Ingredients: 6 lg egg; beaten 2 c Milk 1/3 c Sugar 4 tb light rum 4 tb bourbon 1 tsp vanilla 1 c whipping cream 2 tb Sugar 1 ground nutmeg In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1-2 minutes. Sitr in run, bourbon, and vanilla. Chill 4-24 hours. At serving time, in a bowl whip cream and 2 tablespoons sugar till soft peaks from. transfer chilled egg mixture to a punch bolw. Fold in whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg.
Diet Eggnog Recipe
6 cups of skim milk 1 cup of Egg Beaters (or your favorite comparable product) Sweetener to taste (Use the pink stuff, the blue stuff, the yellow stuff AND if you use the real stuff, be sure and measure carefully and remember to count those added calories! Real sugar will blow up anyone except ants when used in high quantities!) 2 teaspoons of real vanilla extract (Rub a little behind your ears and live a little!) 2 teaspoons of rum extract Ground nutmeg and cinnamon (or you can use a bit of pumpkin pie spice) Heat the milk, Egg Beaters and sweetener in the microwave on high until thickened, stirring every minute or so. You can also use your stove if you prefer. Remove from microwave or stovetop and stir in the remaining ingredients. Next, cover the mixture...
Basic Eggnog Recipe
Yields: 1 gallon Ingredients: 12 egg yolks 1 lb. confectioner’s sugar 2 c. dark rum, brandy, bourbon, or rye 2 to 4 cups of liquor 2 quarts whipping cream 1 cup peach brandy, if desired 8 to 12 egg whites Step One Preparation Beat separately until light in color. 12 egg yolks Beat in gradually. 1 lb. confectioner’s sugar Add very slowly, beating constantly. 2 c. dark rum, brandy, bourbon, or rye. Let mixture stand covered for 1 hour to dispel the “eggy” taste. Step Two Preparation Add, beating constantly, 2 to 4 cups of liquor 2 quarts whipping cream 1 cup peach brandy, if desired Refrigerate covered for 3 hours. Beat until stiff but not dry 8 to 12 egg whites Fold egg whites lightly into the other ingredients. Serve sprinkled with fresh...