Time 15m Yield 6 to 7 cups Number Of Ingredients 7 Steps:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve. Cook’s Note: For cooked eggnog, follow procedure below. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
Time 20m Yield 8 Number Of Ingredients 7 Steps:
In a medium saucepan, melt chocolate in milk over medium-low heat. Remove from heat, and let stand for 2 minutes. Whisk the chocolate until melted and smooth. Stir in the eggnog, and heat gently over low heat until very warm but not boiling. Remove from heat, and stir in the vanilla and coffee liqueur. Pour into mugs, and serve with whipped cream and a cinnamon stick garnish.
Time 1h Number Of Ingredients 6 Steps:
In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream. Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.
Time 10m Yield 18 servings (6 cups eggnog mix). Number Of Ingredients 6 Steps:
In a food processor, combine the first four ingredients; cover and pulse until blended. Store in airtight containers in a cool, dry place for up to 6 months., To prepare eggnog: Place 1/3 cup mix in a glass. Stir in 3/4 cup milk until blended.
Time 10m Yield 4 servings, about 1 cup each Number Of Ingredients 4 Steps:
Bring eggnog and nutmeg just to boil in saucepan on medium heat, stirring frequently. Remove from heat. Add chocolate; beat with whisk until chocolate is completely melted and mixture is well blended. Serve topped with COOL WHIP.
Time 2m Yield 1 serving(s) Number Of Ingredients 3 Steps:
Pour Eggnog and Milk into the cup. Whisk until mixed throughly. Place in Microwave for 1:15-1:30 minute. Whisk in the Packet of Hot Cocoa Mix. Enjoy! OPTIONAL: Top with whipped cream.
More about “hot eggnog recipes”
Number Of Ingredients 8 Steps:
Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day. Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.
