T. White - How to Make Eggnog Like A Pro: The Finest Eggnog Recipes Assembled

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Table of Contents

Many households across the globe consume gallons of eggnog at their annual Thanksgiving and Christmas celebrations. There isn't a single recipe for eggnog that doesn't have its own special touch, and every family's version has its own distinct flavor. No one knows for sure where the tradition of drinking eggnog began. According to legend, English monks brewed the first batches of this beverage during a meditative session in the 14th century. The beverage has since become one of the most common alcoholic offerings throughout the winter season in the United States.

You may now enjoy this beverage in the privacy of your own home with the guidance of this book, How to Make Eggnog Like a Pro. You will not only find out how to create traditional eggnog but also how to use it in a wide range of other recipes. There is not a single one of these dishes that won't leave a lasting impression on anybody who tries it this holiday season.

In any case, let's not dally any longer.

What are we waiting for?

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Yield: 3 to 4 Servings

Cooking Time: 20 Minutes

Ingredient List:

• 6 egg yolks, large
• cup of granulated sugar
• 1 cup of heavy cream
• 2 cups of milk, whole
• 1 teaspoons of nutmeg, grated
• A dash of salt
• teaspoons of pure vanilla
• teaspoons of rum extract, optional

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How to Cook:

1. Add the large egg yolks and granulated sugar to a medium bowl. Whisk until creamy in consistency.
2. Place a medium saucepan over medium heat. Add in the heavy cream, whole milk, ground nutmeg, and a dash of salt. Stir well to mix and bring this mixture to a simmer.
3. Add half a cup of the milk mixture to the egg mixture. Stir well to mix. Then add in the remaining milk mixture and stir well until mixed.
4. Pour the egg mixture back into the saucepan. Stir well and cook for 2 minutes, or until cooked through.
5. Remove from the heat and add in the pure vanilla and rum. Stir well.
6. Pour the eggnog into a bowl and cover. Place in the fridge to chill for 1 hour. Serve after this time.

Yield: 8 Servings

Cooking Time: 45 Minutes

Ingredient List:

• cup of unsalted butter
• 1 cup of granulated sugar
• 2 eggs, large
• 1 cup of eggnog
• 1 cup of sour cream
• teaspoons of vanilla bean paste
• to teaspoons of nutmeg
• 2 cups of cake flour
• 2 teaspoons of bakers style baking powder
• teaspoons of bakers style baking soda
• A dash of salt

Ingredient List for the icing:

• 3 tablespoons of eggnog
• 3 tablespoons of spiced rum
• 2 tablespoons of melted butter
• 1 cups of powdered sugar

Ingredient List for the crumb topping:

• cup of granulated sugar
• cup of brown sugar, light and packed
• teaspoons of salt
• teaspoons of cinnamon
• 8 tablespoons of unsalted butter
• 1 cups of cake flour

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How to Cook:

1. First, prepare the crumb cake topping. To do this add the granulated and powdered sugar, dash of salt, and ground cinnamon to a medium bowl. Stir well until mixed.
2. Add the melted butter and cake flour. Stir again until just mixed. Set this mixture aside.
3. Next preheat the oven to 325. While the oven is heating up, grease 4 miniature loaf pans.
4. Add the butter and granulated sugar to the large bowl of a stand mixer. Beat for 3 minutes or until fluffy in consistency.
5. Add the eggnog, sour cream, vanilla pasta, and large eggs to a separate bowl. Whisk until evenly mixed.
6. In another large bowl mix the cake flour, ground nutmeg, baking powder and soda, and a dash of salt. Stir well to mix. Add in the wet ingredients and stir again until just mixed.
7. Using an ice cream scoop, scoop three scoops into each greased pan. Top off with the crumb topping.
8. Place into the oven to bake for 30 to 35 minutes or until baked through. Remove and transfer to a wire rack to cool completely.
9. Then make the glaze. To do this use a medium bowl to mix the eggnog, rum, butter, and powdered sugar. Whisk until smooth in consistency.
10. Pour the glaze over the cakes. Allow it to sit for 5 minutes to set before serving.