Christmas Eggnog Recipes

From Penelope:

Traditional Eggnog Ingredients

12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ 1/2 cups sugar
3/4 cup brandy
2 teaspoons ground nutmeg
Traditional Eggnog Directions

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ 1/2 teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.

Serves: 8.

Easy Eggnog Recipe Ingredients

6 eggs
3 cups milk
8 tablespoons sugar
3 teaspoon vanilla essence
1/2 teaspoon nutmeg, ground
Easy Eggnog Recipe Directions

In a large bowl, beat the eggs using an electric beater (if available).
By turn, add milk & sugar.
Continue beating until mixture thickens slightly.
Add in the vanilla essence & ground nutmeg.
Cover with plastic wrap and refrigerate until chilled (at least 3 hours).

Serves: 8.

From Steve:

Egg Noggy for snoggy

Ingredients
6 Eggs (room temp, best)
¼ teaspoon salt
300g Caster sugar
15-20ml Vanilla (Extract)
600ml Thickened cream
300-500ml Milk
½ Cup Dark Rum (Bundaberg)
½ Cup Bourbon (Wild Turkey)
¼ Cup Kahluha /Tea Maria
Method
Separate egg whites and yolks, Mix egg yolks with ¼ teaspoon salt in medium to large mixing bowl while slowly adding approximately 200-220g of caster sugar until consistency is thick and colour is pale yellow, Slowly mix in alcohol (Rum, Bourbon, Kahluha /Tea Maria) Remember to sample a nip of each before adding to ensure quality control!. Add about 400ml of Milk and 15-20ml of Vanilla ensuring all ingredients are thoroughly mixed.
Take egg whites and beat until egg whites peak and are stiff, add remaining caster sugar and mix ensuring all ingredients are thoroughly combined.
Take 600ml of cream and whip until stiff.
Combine egg whites and yolk mix by slowly folding mixtures together and add cream as you go, you can then adjust the mixture to taste and consistency by adding a little more milk or sugar (or alcohol) to fine tune to your palette.
Place in jug/s in fridge ready to serve.
Before serving, stir well in jug and pour in to glass (martini) sprinkle with a little nutmeg over the top.
Ensure you sample a few for quality control pusprses bfreo geusts irvea..