Eggnog recipes

Ambassador's Punch recipe

Whisk together the eggnog, brandy, rum and creme de cacao together in a large punch bowl. Add a large block of ice. Grate a little nutmeg over the top of each drink when serving. Makes 8 (6-ounce) punch cups.

Baltimore Eggnog recipe

Shake all ingredients well with cracked ice and strain into a collins glass. Sprinkle nutmeg on top and serve.

Egg Nog recipe

Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl.

Egg Nog #2 recipe

Separate 6 eggs. Beat yolks well. Beat in 1/2 cup sugar. Clean/degrease beaters and bowl. Beat egg whites until stiff peaks form. Beat in 1/2 cup sugar. Fold in yolks to whites. Gently stir in 1 pt heavy cream, 1 pt milk, 1 pt bourbon, and 1 oz rum. Serve as is or well chilled. Double recipe to fill a punch bowl.

Egg Nog #3 recipe

Separate eggs and refrigerate the whites. Beat ylks until light in color. Gradually beat in sugar, then slowly beat in 1 cup of rum. Let stand covered for atleast 1 hr. Add rest of liquor, cream, and peack brandy, beating constantly. Refrigerate, covered, for 3 hours. Beat egg whites until stiff, fold in. Serve sprinkled with nutmeg. Serve in a punch bowl or another medium sized bowl.

Egg Nog #4 recipe

In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored. Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.

Egg Nog #5 recipe

In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at a slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream intothe yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch bowl. If desired, add one or two cups of milk to the yolk mixture for a thinner eggnog.

Egg Nog - Cooked recipe

Here's an egg nog recipe using cooked eggs, so no one has to be paranoid about salmonella. Mix granulated sugar, 2 Tbl. of water, and lemon juice in a med. sized sauce pan. Let boil, cook 5 min, until it turns dark amber. Remove from heat, and slowly stir in remaining 1/4 c. of water. Beat eggs and milk together in a bowl. Stir into sugar mixture, cook over med.-low heat for about 10 to 12 minutes. (It should thicken enough to stick to spoon) Poor into a clean bowl (punch bowl or something), stir in vanilla, nutmeg and salt. Refigerate, covered, until cold. Before serving, beat together cream, liquer, adn 10x sugar, until soft peaks form. Pour chilled eggnog into a serving bowl, fold in whipped cream with a whisk.

Egg Nog - Healthy recipe

Whip egg substitute and sugar together, combine with the two kinds of milk, vanilla, and rum. Mix well. Chill over night. Sprinkle with nutmeg. Makes 6 servings.

Egg Nog - Kahlua recipe

Mix kahlua with eggnog in a wine glass and then sprinkle nutmeg on top.

Egg Nog - Katie's recipe

Beat egg yolks until thick and lemon yellow, then beat in 1 cup sugar. Add slowly the rye, rum and peach liquer. Beat until smooth. Add the milk and half-and-half. Beat the egg whites until stiff but not dry, gradually adding 1/2 cup of confectioners sugar. Fold the egg whites into the batter. Just before serving, whip the cream and fold it into the other ingredients. Garnish with ground nutmeg. Serve in a punch bowl or another big bowl.

Egg Nog - Williamsburg recipe

Separate the eggs (yolk and white) Set the white aside. Mix yolks well, gradually adding the cream, milk, and sugar. Get back to the egg white - WHIP IT (whip it good!) until "soft peaks" form. Fold the white into the rest. Gradually add the alcohol. Either add nutmeg right away, or sprinkle on top later. AGE for at least 2 hours in refridgerator, uncovered.

Egg-Nog - Classic Cooked recipe

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and regfigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Choose 1 or several of: Chocolate curls, cinnamon sticks, extracts of flavorings, flavored brandy or liqueur, fruit juice or nectar, ground nutmeg, maraschino cherries, orange slices, peppermint sticks or candy canes, plain brandy, run or whiskey, sherbet or ice-cream, whipping cream, whipped. Serve immediately.

Eggnog - Kentucky Style recipe

Separate eggs. Beat yolks, add sugar. Add bourbon slowly while beating. Beat egg whites until stiff. Fold whites into egg yolk mixture, then fold whipped cream into mixture. Refrigerate for more than 4 days. Stir frequently to avoid separation. Color will change to a pale Serve w/nutmeg or cinnamon.

Eggnog - Spiked recipe

Separate the eggs. In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg.

Golden Blizzard recipe

Add the shots of goldschlager and peppermint schnapps to a mason jar, then fill with eggnog.

Good Morning Eggnog recipe

Shake well over ice cubes in a shaker, and strain into a large highball glass over ice cubes. Sprinkle with nutmeg, and serve.

Grandma's Swingin' Eggnog recipe

Beat yolks until light. Add sugar and mix well. Add milk and rum. Mix well, then chill for at least 3 hours. One hour before serving, whip cream and stir into chilled mixture. Return to refrigerator for an hour. Serve in punch cups and dust with nutmeg. Serves 20

Holiday Egg Nogg recipe

Mix ingredients in a punch bowl until sugar dissolves. Chill for five hours, mix, and sprinkle with grated nutmeg. Serve.

Hot Egg Nogg recipe

Blend all ingredients (except milk) until smooth and pour into a heat-proof goblet. Add boiling milk, sprinkle with nutmeg and serve.

Jagnog recipe

Mix in a punchbowl or make individual drinks.

Mike's Eggnog Wonderful recipe

Pour eggnog into a coffee mug. Stir in amaretto, and float kahlua on top. Add a small shot of whipped cream, then sprinkle a couple of pinches of nutmeg on top.

Rum Eggnog recipe

Shake all ingredients (except nutmeg) with ice and strain into a collins glass. Sprinkle nutmeg on top and serve.

Schlag-n-nog recipe

Add the egg nog and Goldschlager together in a bowl. Add nutmeg if desired.

Sherry Eggnog recipe

Shake sherry, powdered sugar, and egg with ice and strain into a collins glass. Fill with milk and stir. Sprinkle nutmeg on top and serve.

Snowboard recipe

Mix everything togeather in the glass and make sure that the ice is crushed. The best is if the ice is like "slush". You can also serve the drink with a slice of kiwi.

Waldorf-Astoria Eggnog recipe

Shake well over ice cubes in a shaker and strain into a large highball glass over ice cubes. Sprinkle with nutmeg.

Whiskey Eggnog recipe

Shake all ingredients (except nutmeg) with ice and strain into a collins glass. Sprinke nutmeg on top and serve.