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A great delicious recipe for those who love eggnog but need to watch their fat and sugar content. Combine all dry ingredients and mix well until smooth and thoroughly mixed. Add milk and vanilla mix with mixer until smooth and creamy.
In a 2 quart heavy saucepan, stir eggs, granulated sugar, and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.
Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and food color into custard.
Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store in refrigerator up to 2 days.
|Time:||2 Hours Preparation Time|
20 Minutes Cooking Time
By Jodi from Aurora, CO
Makes 5-7 cups.
Source: My mom at Thanksgiving!
By Kim from Crawford, CO
Beat eggs thoroughly. Add remaining ingredients. Beat with a rotary mixer until frothy.
By Robin from Washington, IA
Editor's Note: This recipe contains raw eggs.
This is a mix, so it's handy to have even if only one person likes it. Mix all ingredients well and store in an airtight container. To make one serving, put 1 cup of dry mix with 1 cup regular milk in blender and add 1 cup ice cubes. Blend well.
In a small bowl with electric mixer at high speed, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form.
In large bowl, beat egg yolks until lemon colored.
Combine egg with sugar and salt. Add milk and vanilla. Serve cold in tall glasses and sprinkle with nutmeg.
Recipe for Mary Beth's Eggnog. Beat eggs until light. Gradually beat in sugar. Add salt and flavoring. Dilute milk with water and add. Serve it sprinkled with ground nutmeg.
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For a quick holiday eggnog cup of cheer, add a scoop of country style vanilla ice cream (the type with lots of eggs) to a mug then pour some scalded milk over the top. Add your adult beverage choice of rum or brandy. For a non-alcoholic beverage, use extracts. Sprinkle some grated nutmeg or allspice on top and enjoy!
Source: My late mother used to make this on Christmas Eve family get-togethers. I always looked forward to it!
By Maile from Onalaska
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
My mom use to make homemade eggnog. I am looking for a homemade eggnog recipe; I would love anybody's input.
By Nancy Huntingtonn from North Vernon, IN
Do you want alcohol free? Search for -Homemade Eggnog recipe - lot of recipes there, good luck.
I believe there is recipe on Martha Stewart's website.
This yields : 8 Servings
2 qt. Milk, divided
2 T. Vanilla
In a heavy 4-qt saucepan, whisk together eggs, sugar & salt.
Gradually add 1 qt. of the milk.
Cook and stir over low heat until your thermometer reads 160 - 170*F. ;
takes about, 30 - 35 minutes.
Pour into a large heat-proof bowl; stir in vanilla, nutmeg and remaining milk.
Place bowl in an ice-water bath, stirring frequently until mixture is cool.
If mixture separates, process in blender until smooth.
Cover and refrigerate for at least 3 hours.
When ready to serve, beat cream in a mixing bowl on high until soft peaks form ;
whisk gently into cooled milk mixture.
Pour this 'ambrosia' into chilled mugs or glasses.
Sprinkle with nutmeg, if desired.
---------Borrowed from ; BigOven.com
Blanche's Egg Nog
1-5th light rum
4-quarts half and half
1 to 2 lbs sugar
Separate eggs, beat egg yolks and sugar and half and half. Pour into mixed liquor very slowly. * Beat eggs whites to float on top of Egg Nog. Sprinkle with nutmeg.
Use a very large punch bowl, or other container. Leave in refrigerator till ready to use.
* If you don't want to float the egg whites use them to bake an Angel Food Cake.