Raw eggs are pretty much unappetizing. On top of that, if you mix raw eggs with milk and some alcohol, and top it with cream then you get a concoction that was once the treasured drink of the English elite during the 1800s. Nowadays, it is mostly patronized by the Americans. Eggnog is a beverage made with milk and raw eggs, and it is the eggs that provide the drink with a frothy texture. It is available both as an alcoholic and as a non-alcoholic drink. However, it is the liqueur that adds the fire to the drink. Some spices are also added to make the drink more palatable. In the United States and Canada, the eggnog is the favorite drink during the Christmas and New Year celebrations. Though the exact origin of the drink is debatable, many believe that eggnog originated in England and crossed over to the States during the 18th century. Eggnog is also available commercially but mostly during the winter months. Due to the packaging of raw eggs and milk, there has been considerable scrutiny over the adverse health issues involved. For those who relish the eggnog, consider it to be the best way to use simple ingredients and rustle up a tasty drink which the whole family can enjoy. Holidays and eggnog go hand in hand. For many people the spice of the holiday is further enhanced with this drink. Read below for the various eggnog recipes that is also very easy to make.
- 1 cup Brandy
- 1/4 cup Rum
- 6 large Eggs (lightly beaten)
- 3/4 cup Sugar
- 2 cup Milk
- 1 tbsp Vanilla extract
- 2 cup Whipping cream
- Grated fresh nutmeg for garnishing
- Beat the eggs lightly and then take it in a saucepan.
- Add the sugar to the eggs and then stir.
- Gradually add the milk and stir.
- Cook for 20 minutes over medium heat until the mixture thickens while stirring constantly.
- Next, remove the saucepan from the heat and add the brandy, rum, and vanilla. Stir thoroughly.
- Cover the saucepan and refrigerate for about 8 hours.
- Now beat the whipping cream with an electric mixer until the formation of soft peaks.
- Fold the whipping cream into the chilled egg mixture.
- Sprinkle fresh nutmeg on the top and serve.
Serve – 8
- 1/2 tsp Salt
- 3 pints Heavy cream
- 1 cup granulated Sugar
- 12 eggs
- 1 cup Bourbon whiskey
- 1 cup Cognac
- Dash of Nutmeg
- Separate the yolks from the whites and then beat the yolks until they become light in color.
- While beating slowly add the cognac, and bourbon.
- Refrigerate for three hours.
- Now, to the egg white add the salt and beat until it peaks.
- Whip the cream till it becomes stiff and then fold it into the yolk mixture. Next, fold the egg whites into the cream-yolk mixture.
- Set it to chill for one hour.
- Garnish with nutmeg and then serve.
Serve – 4
- 4 Eggs
- 6 tbsp sugar
- 5 1/2 cups fresh Orange juice (chilled)
- 1/2 cup Lemon juice
- 1 quart Vanilla ice cream
- 1 quart Ginger ale (chilled)
- Take the eggs in a bowl and then add the sugar. Beat the mixture lightly.
- Now, add half the orange juice and then the lemon juice and stir.
- Put in small scoops of vanilla ice cream.
- Add the ginger ale by pouring it along the sides of the bowl.
- Add the remaining orange juice and stir gently.
- Serve immediately.
Serve – 30
- 6 ounce Rum
- 6 ounce Bourbon whiskey
- 6 beaten Eggs
- 6 ounce Sugar
- 1 - 2 tsp Salt
- 15 ounce Whipping cream
- 15 ounce Milk
- In a punch bowl, mix all the ingredients thoroughly.
- Refrigerate for five hours.
- Before serving lightly stir once and then sprinkle grated nutmeg.
Serve – 2 to 3