Egg nog is a festive holiday beverage that I've been enjoying my whole life. Once I became "of age" my "Aunt Annie" from the Bronx taught me how to make it from scratch. There are multiple ways to enjoy egg nog; here are a few of my favorite recipes, hope your family and friends enjoy these as much as mine does.
6 whole eggs and 4 yolks
1 1/2 cups sugar
Pinch of salt
3 cups heavy whipping cream, divided
2 cups milk
1 tablespoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 ounces Whiskey
Whisk eggs and yolks, sugar and salt in a 4-quart sauce pan on low heat.
While continuing to stir, add 1 cup of heavy whipping cream. Then add milk slowly.
Stir continually to prevent eggs from curdling. Continue cooking until mixture thickens (about 20 minutes).
Let the custard cool, and add 2 cups of heavy cream followed by vanilla, cinnamon, nutmeg and whiskey.
Yields about 10 servings
Eggnog Bourbon Balls
I've made Bourbon Balls before and they are ALWAYS a hit. Although the original recipe doesn’t incorporate any actual liquid eggnog, cut the amount of bourbon in half (to 1/8 cup) and substitute 1/8 cup of eggnog instead. ENJOY!
1 cup crushed vanilla wafer cookies (grind in food processor)
1 cup powdered confectioners sugar
1 cup ground pecans
2 tablespoons cocoa powder
1/4 cup bourbon
1 tablespoon light corn syrup (such as Karo)
10 ounces eggnog-flavored candy melts such as Wilton Eggnog Candy Melts
In a medium bowl, add ground wafer cookies, powdered sugar, pecans and cocoa powder, and stir to combine.
Add the bourbon, eggnog (if desired) and corn syrup, and stir until the mixture comes together and is well-incorporated.
Using a small hinged scoop or a teaspoon, make balls and place on a parchment-lined baking sheet. Repeat with remaining mixture, and place the baking sheet in the freezer for 20 minutes.
Using a double-boiler, add the eggnog candy melts to the top pan and melt slowly. Stir the candy melts just to combine. Drop one chilled bourbon ball in the candy and, using a fork, flip it over to coat. Tap the fork on the side of the double boiler to remove excess candy and place bourbon ball back on the parchment-lined baking sheet.
Sprinkle the wet candy with a tiny pinch of ground nutmeg. Repeat with the remaining bourbon balls.
Refrigerate or eat immediately.
Eggnog Custard Pie
A custard pie is any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together. I really like custard pie but I've never made it with egg nog. I sure hope it tastes as good as it looks!
1 Egg Beaten
1/2 cup sugar
2 1/2 cups eggnog
Freshly grated nutmeg
Heat oven to 425°F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie. Do not prick crust. Bake at 425°F. for 7 to 9 minutes or until light golden brown. Reduce oven temperature to 350°F.
In large bowl, combine sugar, eggnog and eggs; blend well. Pour into partially baked crust. Sprinkle with nutmeg.
Bake at 350°F. for 30 to 40 minutes or until almost set. (Center of filling will be soft.) Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator.
Enjoy Your Holiday!
~Until Next Time
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