Easiest Way to Cook Eggnog for adults

Eggnog for adults. How to make adult eggnog for the holidays. Boozed up eggnog has been around since time immemorial. apparently hanging with. Homemade eggnog is thickened first with egg yolks and then given even more texture by folding in whipped egg whites.

Make the holidays extra happy with these beyond delicious eggnog recipes. From fudge bars to cheesecake, you'll love each dessert more than the last. Discover a new eggnog recipe for Christmas. You can have Eggnog for adults using 6 ingredients and 10 steps. Here is how you cook that.

Ingredients of Eggnog for adults

1. 12 of large eggs.
2. 1 of pound powdered sugar.
3. 2 cup of good sour mash whiskey or bourbon.
4. 1 quart of milk.
5. 2 cup of white rum it's ok to use cheaper brand, the whiskey is domininate flavor.
6. 1 quart of heavey whipping cream.

Explore a variety of ways to make the holiday favorite, including nonalcoholic and eggless recipes. Eggnog (or Egg Nog or Egg-Nog; all the same thing) is probably the most classic drink for the winter holidays. It pops up in stores around Thanksgiving, perfect for a warm sip after a chilly walk or. In terms of cocktail history, Egg Nog is nothing more than a brandy or rum (or both) flip made with the addition of cream or milk.

Eggnog for adults instructions

1. Seperate the eggs. You really should use the 3 bowl method. Put the yolks in a large bowl preferably of a stand mixer. Put the whites in refrigerator in a covered container..
2. Beat the yolks till light & lemon colored. In a Kitchen Aid using the paddle, this takes 3-5 minutes on medium speed..
3. Sift the powdered sugar into a seperate bowl. This will insure that there are no lumps..
4. Beat the powdered sugar into the egg yolks. Add slowly & scrape down the sides of the bowl until it is thoroughly incorporated. This will be thick & heavey..
5. Starting with a teaspoon at a time, beat the whiskey into the yolks & sugar. Continue adding slowly with mixer running at low speed. Scrape bowl often. If you try to rush this step, the mixture will curdle. Cover loosely with plastic wrap & let sit at room temperature 1 hour for the eggy taste to lighten..
6. Beat the quart of milk into the yolks, sugar, whiskey mixture. This is easier with a hand mixer..
7. Beat the 2 cups of rum into the mixture. Cover & refrigate at least 4 hours. Longer is fine. This allows the flavors to mellow..
8. If you are going to serve this in a punch bowl, whip the cream to barely soft peaks & fold into the base mixture. Beat the egg whites to the stiff peak stage & fold into the mixture. Serve in punch cups & laugh at each other's foam mustaches..
9. If you are going to put in jars, I use quart canning jars, just pour the quart of cream into the base mixture & beat till uniformly mixed. Beat the egg whites to stiff peaks & stir into the eggnog. Beat with a hand mixer till smooth. Cover & refrigerate..
10. The egg whites will form a foam crust. Beat this down into the liquid. Scrape bowl. Pour or ladle into jars. The foam will rise to the top. Shake the jars & top up. The whole batch makes about 4 & a half quarts. I usually pour from the not full jar to top the rest of the jars..

Learn how to make eggnog, an indulgent Christmas drink with egg yolks, condensed milk and brandy. Find all the Christmas recipes you need at BBC Good Food. Eggnog is traditionally made uncooked, with raw eggs. Store bought eggnog is pasteurized for food safety reasons. To keep this drink safe for everyone, we've written this recipe as a cooked version.

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