Recipe#9941
Title: Eggnog 07
From: paulk@avi.com (Paul Knorr)Newsgroups: rec.food.drink
Date: 9 Dec 1996 14:23:14 GMT
Message-ID: <58h7ci$732@tofu.alt.net>
EGGNOG
Here are some recipes for basic and not so basicEggnog. I hope this helps you out.
BALTIMORE EGGNOG
1 oz. Jamaica Rum
1 oz. Brandy
1 oz. Madeira
1 Whole Egg
1 tsp. Powdered Sugar
3/4 cup Milk
Shake all ingredients well with cracked ice and
strain into a collins glass. Sprinkle nutmeg on
top and serve.
BRANDY EGGNOG
2 oz. Brandy
1 Whole Egg
1 tsp. Powdered Sugar
Nutmeg
Milk
Shake brandy, powdered sugar, and egg with ice
and strain into a collins glass. Fill with milk,
sprinkle nutmeg on top, and serve.
BREAKFAST EGGNOG
2 oz. Apricot Brandy
1/2 oz. Triple Sec
6 oz. Milk
1 Whole Egg
Nutmeg
Shake all ingredients (except nutmeg) with
cracked ice and strain into a collins glass.
Sprinkle nutmeg on top and serve.
EGGNOG
4 Eggs
2 Tsp. Vanilla Extract
1/4 Cup Sugar
1 Qt. Milk
1 Nutmeg
In a large bowl, whisk together the eggs with the
vanilla extract, sugar, and 1 cup of the milk
until the sugar is dissolved and the mixture is
well blended. Add the rest of the milk, whisking
constantly. Grate some nutmeg onto each cup of
eggnog as it is served
EGGNOG - 'KENTUCKY-STYLE'
1 quart Heavy Cream, Whipped
6 Eggs
1 cup Sugar
2 oz Bourbon
Separate eggs. Beat yolks, add sugar. Add bourbon
slowly while beating. Beat egg whites until stiff.
Fold whites into egg yolk mixture, then fold
whipped cream into mixture. Refrigerate for more
than 4 days. Stir frequently to avoid separation.
Color will change to a pale Serve w/nutmeg or
cinnamon.
EGGNOG - SPIKED
12 Eggs
1 Sugar
1 Bourbon
1 Cognac
1/2 tsp Salt
3 Heavy Cream
1/2 tsp Nutmeg
Separate the eggs. In an electric mixer, beat
the egg yolks with the sugar until thick and
lemon colored. Slowly add the bourbon and cognac,
while beating at slow speed. Chill several hours.
Add the salt to the egg whites and beat until
almost stiff, or until the beaten whites form a
peak that bends slightly. Whip the cream until
stiff. Fold the whipped cream into the yolk
mixture, then fold in the beaten egg whites.
Chill one hour. When ready to serve, sprinkle
the top with freshly grated nutmeg.
HOT EGGNOG
1 Egg
Pinch of Salt
1 Tbsp. Sugar
1 Cup Hot Milk
2-3 Oz. Warm Brandy
Pinch Nutmeg
Place egg and selt in a mixing bowl and beat
until egg is thick; add sugar and beat until
blended. Add hot milk and brandy, mix well
by hand or in a blender, and pour into a warmed
mug that has been rinsed in hot water.
Sprinkle with ground nutmeg.
PORT WINE EGGNOG
3 oz. Port
6 oz. Milk
1 tsp. Powdered Sugar
1 Whole Egg
Nutmeg
Shake all ingredients (except nutmeg) with ice and
strain into a collins glass. Sprinkle nutmeg on
top and serve.
RUM EGGNOG
2 oz (Light or Dark) Rum
6 oz. Milk
1 tsp. Powdered Sugar
1 Whole Egg
Nutmeg
Shake all ingredients (except nutmeg) with ice and
strain into a collins glass. Sprinkle nutmeg on top
and serve.
SHERRY EGGNOG
2 oz. Cream Sherry
1 tsp. Powdered Sugar
1 Whole Egg
Milk
Nutmeg
Shake sherry, powdered sugar, and egg with ice and
strain into a collins glass. Fill with milk and
stir. Sprinkle nutmeg on top and serve.
THOMAS EGGNOG
6 Eggs
1 cup Sugar
1 Pint Whiskey
1 Pint Heavy Cream
Beat the six egg yolks until pale. Beat in the
sugar, gradually add the whiskey, add in the heavy
cream, then the 6 beaten egg whites. Chill for at
a few hours (preferrably a day or more). Mix then
serve., Submitted by Julian Thomas via CompuServe
WHISKEY EGGNOG
2 oz. Blended Whiskey
1 tsp. Powdered Sugar
1 Whole Egg
5 oz. Milk
Nutmeg
Shake all ingredients (except nutmeg) with ice and
strain into a collins glass. Sprinke nutmeg on top
and serve.
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These drinks and 2950+ others can also be found
in BarBack for Windows 95 version 3.0. You can
check out the shareware version on the web at
http://pubpages.unh.edu/~mwk/barback/ or you can
e-mail me at paulk@avi.com for more information.
Thank you.