Eggnog in super simple ways

Description

Cooking is a therapy. So is a glass of chilled, creamy Eggnog. It is a super chill recipe with minimal steps of preparation. Also called milk punch or egg punch!

Eggnog is topped on with the delicious froth of egg whites. The whites are whipped hard while adding sugar to it. They serve any purpose be it a party, cravings for a juice, a refreshing drink. After adding a little bit of cocktail or rum the Eggnogs are ready for any season.

Introduction

Description

Cooking is a therapy. So is a glass of chilled, creamy Eggnog. It is a super chill recipe with minimal steps of preparation. Also called milk punch or egg punch!

Eggnog is topped on with the delicious froth of egg whites. The whites are whipped hard while adding sugar to it. They serve any purpose be it a party, cravings for a juice, a refreshing drink. After adding a little bit of cocktail or rum the Eggnogs are ready for any season.

Introduction

Here we present to you 30 different ways to make Eggnog drinks. Each with one new star ingredient and a blasting effect on taste buds.

1. Traditional Eggnog With Bourbon

The Traditional Eggnog is frothy, creamy, the flavors and spices are balanced, and it's smooth. One sip and it reminds you of Christmas. It includes bourbon as its star ingredient.

Make it in a fun way. Super healthy and quick one to serve. Make an extra serving and store it in adance.

Ingredients

· 4 egg yolks

· ⅓ cup sugar, plus 1 tablespoon

· 1 pint whole milk

· 1 cup heavy cream

· 3 ounces bourbon

· 1 teaspoon freshly grated nutmeg

· 4 egg whites

Serving Size: 6-7

Preparation time: 15 mins

Instructions

1. Separate the egg yolks from egg whites.

2. Add cream to milk and blend for 1 min

3. Warm whole milk with heavy cream with sugar in it on approx. 160 F, we don't need to boil it.

4. Add sugar to the milk

5. Whisk the egg yolks till it smoothes to a nice yellow.

6. Add this mixture little by little to the creamy milk

7. Froth the egg whites while adding sugar to it, 1 tablespoon.

8. Mix the eggnog and bourbon together in a large vessel, Add ice if desired.

9. Top it up with the froth.

10. Serve chilled, garnish with freshly grated nutmeg.

Tip

You can separate the egg yolks and egg whites

Either by juggling the yolk in the broken shell with the help of hands if it pleases you

Or you crack a little hole in the shell with the help of a needle remove egg white and then keep the yolk aside

2. Non-Alcoholic Eggnog

This non-alcoholic homemade eggnog is easy to make. Don't flip it, eggnog without alcohol is super cool. It is the best option to keep for any holiday gathering. Be it at your holiday party, enjoy it as a beverage without worrying about the booze.

Ingredients

· 3 large eggs

· 2 large egg yolks

· 3/4 cup sugar

· 3 1/2 cups whole milk

· 1 1/2 cups heavy cream

· 1 tbs pure vanilla extract

· ¼ tbs freshly ground nutmeg

· Grated lemon zest, for garnishing, optional

Serving Size: 4-5

Preparation time: 10 mins

Instructions

1. Whisk the eggs, egg yolks, sugar and a pinch of salt together.

2. Heat the milk and cream on a medium flame until the liquid starts to steam

3. Mix about 1 cup of the hot milk mixture into the egg mixture, then pour back whole into the pan.

4. Cook, stirring constantly, until the mixture is thick enough to coat the back of the spoon or about 5 minutes.

5. Keep away from flame and stir in the vanilla and nutmeg.

6. Strain the liquid through strainer, and let it cool about 1 hour.

7. Refrigerate until cold.

8. When serving, whip the remaining 3/4 cup cream and add on top.

9. Serve with a light sprinkle of nutmeg and lemon zest.

Tip

You can store the eggnog upto 3 days. Keep refrigerated.

3. Cooked Custard Eggnog

This recipe avoids the raw eggs. Yet it retains the beverage’s rich flavor in an iconic manner presented to you in form of this recipe. It has all the regular ingredients like heavy cream, dark rum and egg yolks. This time, eventually, they’re getting cooked with milk and sugar to make a custard.

Ingredients

· 4 cups milk

· 5 large egg yolks

· ¾ cup sugar

· 2 cups heavy cream

· 1 cup dark rum

· Grated nutmeg

Serving Size: 6-7

Preparation time: 20 mins

Instructions

1. Prepare an ice-water bath.

2. In a pan, warm 2 cups milk.

3. Whisk 5 large egg yolks and 3/4 cup sugar until very thick and pale yellow for 3 to 5 minutes at the same time.

4. Add half milk to the yolk mixture, and stir until smooth.

5. Add to the remaining milk, and cook, constantly stirring, over low flame until it is thick enough to coat the back of a spoon.

6. Remove from flame, and simultaneously stir in 1 cup heavy cream.

7. Sieve the mixture through a sieve in a normal bowl which is set in the ice-water bath we prepared before.

8. Let it stand, stirring from time to time, until it cools down.

9. Add the other 1 1/2 cups milk to it and then put in 1 cup dark rum.

10. Froth 1 cup heavy cream till it heightens.

11. Top each serving with dollop of whipped cream, and sprinkle with grated nutmeg cookedcustard eggnog is ready.

Tip

Here, we are cooking the egg yolks with milk and sugar to make a rich flavor and silky textured custard.

4. No-Egg Eggnog

Here’s another way to make eggnog, without eggs. Not an egg lover? Don't worry this recipe holds the same creamy and smooth texture even without its basic element. And it tastes just like your favorite holiday drink, no eggs necessary!

In this we'll use vanilla pudding and pie filling in place of the eggs, with regular ingredients and heavy cream. You can serve this egg-free eggnog to all your guests.

Ingredients

· 5 ½ cups milk

· 1 package instant vanilla pudding and pie filling

· 4 teaspoons rum extract

· ¾ teaspoon ground nutmeg, divided

· 2 cups heavy cream

· 2 tablespoons confectioners’ sugar

Serving Size: 7-8

Preparation time: 15-20 mins

Instructions

1. In a blender, combine milk, vanilla pudding and blend.

2. Add the pie filling to the mixture.

3. Leave the whipped cream and nutmeg aside for the last.

4. Blend for about 30-45 seconds until smoothened well.

5. Now, add the whipped cream and nutmeg and blend slowly for another 10-15 seconds.

6. Cool it well in a refrigerator before serving.

7. Sprinkle some nutmeg on top of the creamy layer. No-egg eggnog is ready!

5. Vegan Eggnog

Presenting to you the vegan friendly eggnog. I think the name needs correction Veganogg. Say goodbye to eggs, heavy cream, and whole milk, whereas use the homemade cashew milk, coconut milk, maple syrup, and dates. Caution! The Vegan eggnog doesn’t taste like the real eggnog, but it may taste better.It is not of types the cause your stomach groin or totally an alienatic taste. And If you’re looking for a new eggnog recipe, try this naturally sweetened Veganogg version. Time to get dairy free!

Ingredients

· 3 cups whole milk

· 1 14-oz can full-fat coconut milk

· 4-6 Tbsp maple syrup, and more as per taste and for garnishing

· 1/2 tsp ground cinnamon

· 1/4 tsp ground nutmeg

· 1 tsp pure vanilla extract

· 1/8 tsp ground cardamom (optional)

For garnishing

· 1 ounce bourbon

· Coconut whipped cream

· Cinnamon or nutmeg

Serving Size: 5-6

Preparation time: 15 mins

Instructions

1. Add milk to a high-speed blender, add 3 cups adjust amounts if needed.

2. Also add coconut milk, maple syrup (slowly slowly), cinnamon, ground nutmeg, vanilla extract, and cardamom (optional).

3. Blend on high speed until creamy and smooth. Blend for almost 2 mins.

4. For serving, enjoy cold or hot by heating over easy flame until warm .

5. Serve it with a big scoop of coconut whipped cream and a heavy sprinkle of cinnamon or nutmeg.

6. Shake well before serving.

Tip

Keep tasting and add more flavor as required, adding more spices for warmth or maple syrup for sweetness.

Optionally, you can add 1/2 – 1 ounce bourbon per 1 cup (8-ounce) serving. This is optional, but a festive addition!

6. Eggnog with Almond Milk

Another formula for dairy-free eggnog comes here. Similar to the previous recipe. This not only includes coconut milk, but also almond milk. This dairy-free eggnog is naturally sweetened with maple syrup. Make it alcoholic or booze-free depending on your choice.

Stir light and enjoy this Veganogg with almond milk at a late night.

Ingredients

· 1.5 cups almond milk⠀

· 2 dates

· 1 ripe banana⠀

· 2 tbsp nut butter

· 1/2 tsp. grated nutmeg⠀

· 1/2 tsp. ground cinnamon⠀

· 1/2 tsp. vanilla extract⠀

· 1/2 tsp. alcohol-free rum extract⠀

· 1 cup ice cubes

⠀

Serving Size: 1-2

Preparation time: 15 mins

Instructions

1. Add milk to a high-speed blender.

2. Also add dates, banana, nut butter, vanilla extract⠀

3. Blend on high speed until creamy and smooth. Blend for almost 2 mins.

4. Chill it with ice cubes.

5. Pour in glasses. Decorate with grated cinnamon and nutmeg

Tip

Keep it frozen into ice cubes and store up to 1 month.

7. Eggnog with Tofu

Eggnog with tofu. Not sure, try this silky,smooth, refreshing drink. This eggnog contains tofu, but you won’t get its taste it as you enjoy a healthy, thick layer on the top made of cream. The drink is sugar-free, dairy-free, vegan, cholesterol-free, low-fat, and gluten free.

Now no one can resist Eggnog.

This is a treat for all!

Ingredients

· 1 cup milk of choice (Use a thicker milk can be Silk almond milk or Coconut milk )

· 1/2 cup silken tofu

· 1/2 tsp lemon juice (optional)

· 1/8 tsp salt

· 2 tsp sugar free

· 1/2 tsp pure vanilla extract

· 1/2 tsp cinnamon

· 1/4 tsp each nutmeg and ginger

· 1/16 tsp (finely crushed) cloves

· a little rum if desired

Serving Size: 1

Preparation time: 10 mins

Instructions

1. Combine all ingredients and blend until smooth.

2. Drink cold, or heat if desired.

8. Indian Spiked Eggnog with saffron

Eggnog has always fascinated me because my parents never made or served it. In our house, the most similar drink was lassi, which is made from yogurt and sometimes flavored with fruit (mango), sugar or salt. It wasn’t until I attended my first holiday party that I had a taste of eggnog. I have to admit, I was not a fan, but over the years I have tasted some pretty good varieties.

This year, I wanted to make up a version that was spiked with some Indian flavors. My eggnog recipe is based off of Puerto Rican Coquito, which is a kind of a rum eggnog that uses coconut milk & condensed milk, instead of heavy cream and is not as thick. I first heard about it on an NPR segment and thought it may lend itself well to Indian spices of cardamom and saffron

Ingredients

12 ounces sweetened condensed milk

4 egg yolks

1 cup Puerto Rican white rum

14 ounces coconut milk

1/2 teaspoon cinnamon

3/4 teaspoon cardamom powder

sprinkle of nutmeg

2 pinches saffron threads

2 tablespoons warm whole milk

pistachios, chopped for garnish

extra sprinkling of cinnamon as garnish (optional)

ice for serving

sugar to taste

Serving Size: 6-7

Preparation time: 2 mins

Cooking time: 15 mins

Instructions

11. Separate

Method

• Warm 2 tablespoons of whole milk and then submerge the saffron in it for 10 minutes.

• Put all of the ingredients in the blender, except for the pistachios.

• Blend on high for 3 minutes, until frothy.

• Give a taste and add more sugar accordingly.

• Place in the refrigerator for a minimum of 3 hours before serving.

• Stir the ingredients well before serving.

• Pour the eggnog over ice and garnish with chopped pistachios.

9.EGGNOG INDIAN VERSION

Ingredients

· Egg yolk 1 nos

· Sugar 2 tsp

· Full fat milk 1 cups

· Nutmeg powder 1 pinch

· Cinnamon powder 1 pinch

· Whipping cream 1/4 cups

Serving Size: 1

Preparation time : 15 mins

Instructions

1. Separate egg yolk from white.

2. Beat egg yolk with sugar and cream well in a heavy bottom pan.

3. Add full fat milk and mix well. Add nutmeg powder to it.

4. Place the mixture on a gas stove on a medium flame. Stir continuously with a whisk. Wait till it cook's well.

5. Take a spoon and dip backside to the mixture. It has to coat well. Switch off the flame and let the mixture cool.

6. Whip whipping cream till soft peaks. Keep it aside.

7. Serve in a glass and pipe whipping cream on top. Sprinkle cinnamon powder on top. Indian version Eggnog is ready.

10. Spiked eggog

Like the earlier version, this eggnog also has an explosion of different flavours. Hiked with more spices, this drink is perfect for the colder months. It warms the body from within. This one is perfectly suited for lightening up the mood. A little amount of dark rum gives a good finish to the dish.

Ingredients one and a quarter ounce milk

Half ounce heavy cream four ounces dark rum three ounces Cognac Ground cinnamon Ground nutmeg Cinnamon stick for garnish

Instructions

In a sauce pan heat up milk and cream.

Do not let it come to a boil.

Heat to between 145 degrees F to 165 degrees.

Blend the egg yolks in it

Add the whipped egg whites after removing from flame

Stir the, rum, and Cognac along in a vessel.

Pour into six glasses and garnish with a pinch every of ground nutmeg and cinnamon. Add a cinnamon stick if desired.

11. Salted Caramel Eggnog

A fancy eggnog version, which is a lot easier and quicker to make. Here is a slight variation in its taste. A little amount of salt adds to the shelf life of beverages. Caramel gives weight to the milk, it refines the eggnog structure in this recipe. Lets begin a new journey with new ingredients.

Ingredients

· Cinnamon finely chopped

· Nutmeg powder for garnish

· a pinch of sea salt,

· enough caramel to sweeten

· 2 ounces of cream

· one ounce vanilla

· 4 ounces of milk

1. Combine milk, cream, cinnamon, vanilla, and nutmeg in a pan and warm them together.

2. Take away from heat as before it starts to boil,

3. Then let it sit for 5-10 minutes to cool down.

4. Beat eggs and sugar with a hand beater, then pour it into the milk mixture and whisk quickly to mix.

5. Put in caramel and ocean salt along with rum

6. The punch is prepared, pour in glasses and serve.

7. Garnish further with cinnamon and caramel syrup!

12. Raw Vegan Eggnog

The eggnog culture has its eggs raw. So here is a vegan friendly version matching the real eggnog. Don’t fear, you are almost there! Explore the craziness of eggnog in the vegan world. With this easy and quick Raw VEGAN eggnog recipe.

Ingredients

· 1 cup dates

· 4 cups water

· 1 cup pecans

· 2 teaspoon vanilla essence

· 1 cinnamon for garnishing

· 1 nutmeg for garnishing

· Serve 4

1. Blend all the ingredients in one container.

2. Use warm if you wish a hot drink.

3. It ought to have the consistency of eggnog however if it's not, add good amount of dates or pecans.

4. If it's too thick, add a lot of water.

Tip

Change the amount of spices as you prefer

13. Classic eggnog latte

Coffee and eggnog together make a good pair. In this recipe let us club these great drinks together to exhibit a bombardment of goodness and richness is flavours. Trust me it will come out as an epic combo.

INGREDIENTS:

· 2 one cup of expresso or strong coffee

· 1 cup of eggnog

· 1 cup of cream

· Nutmeg for garnish

· topping made up of cream or cold whip

DIRECTIONS: Step 1: Prepare your expresso or strong coffee. Step 2: pan heat up milk and eggnog in a saucepan. Do not warm it excessively. Heat the mixture between one hundred forty five degrees F to one hundred sixty five degrees. Step 3: Pour this mixture over your coffee. Step 4: fill with topping and garnish with nutmeg. ENJOY.

14. Iced Eggnog latte

Cold coffee sounds so yumm! And tastes so fabulous. So here is our version of coffee loaded with eggnog. They are frozen together as crispy heart melting ice. INGREDIENTS 2 shots java 1 teaspoon refined sugar freshly grated nutmeg 4 ounces punch 2 ounces a pair of% milk (or one thing slightly diluent, like almond milk) whipped cream for topping INSTRUCTIONS Whisk along the coffe in refined sugar till the sugar dissolves.

Fill one glass with ice and pour the coffee over it.

Grate a small amount of nutmeg into the coffee and stir. Stir along the eggnog and milk. Pour it over the ice and stir. Grate a lot of nutmeg over the top. top with whipped cream at the last

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