Organization: University of Maine System
Date: Thursday, 19 Nov 1992 03:28:42 EST
From: Douglas M. Howell <IO10677@MAINE.MAINE.EDU>
Newsgroups: rec.food.drink
Subject: Recipes: Eggnog

    Most of these have been snagged from this and other forums
over the years.  I believe #5 is close to what the requestor
asked for.
    Most of these recipes are just minor variations on the first.
Sometime I'll sit down and formulate them into a single recipe.
For now this will have to suffice.  Enjoy.
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** Egg Nog #1 **                     | ** Egg Nog #2 **
                                     |
Beat together:                       |  1 qt. Egg Nog
    2 eggs                           |  1 qt. Egg Nog Ice cream
    1 can Eagle Brand Sweetened-     |  1 pt. Meyer's Dark Rum
  Condensed Milk(*NOT* evaporated)   |  1 pt. Brandy
    1 teaspoon Vanilla               |
    1/4 teaspoon Salt                |  Allow ice cream to soften. Mix
                                     |all of the ingredients together
Then very gradually beat in 1 quart  |and refrigerate.  Serve with
Milk.  Whip 1/2 pint heavy cream till|ground nutmeg sprinkled on top.
stiff.  Fold in whipped cream.       |-----------------------------------
                                     | ** Egg Nog #3 **
If you'd like you can add a dash of  |
nutmeg, bourbon or rum to each cup to|  6 eggs, separated
taste.                               |  1 cup sugar
                                     |  1 pt. heavey cream
Note: Ingestion of raw eggs may      |  1 pt. milk
increase one's chances of contracting|  1 pt. bourbon
samonella.  Egg-beaters or other     |  1 oz. rum
imitation egg product will do.       |
-------------------------------------|  Separate 6 eggs.  Beat yolks
** Egg Nog #4 **                     |well.  Beat in 1/2 cup sugar.
 1/2 cup egg substitute              |Clean/degrease beaters and bowl.
 3 tablespoons sugar                 |Beat egg whites until stiff peaks
 1 can (13-oz) evaporated skim milk  |form.  Beat in 1/2 cup sugar.  Fold
 3/4 cup skim milk                   |in yolks to whites.  Gently stir in
 1 tsp vanilla                       |1 pt heavey cream, 1 pt milk, 1 pt
 1 tsp rum flamoring (or 3 oz rum)   |bourbon, and 1 oz rum.
 nutmeg                              |    Serve as is or well chilled.
                                     |Double recipe to fill a punch bowl.
  Whip egg substitute and sugar      |-----------------------------------
together, combine with the two kinds | ** Egg Nog #5 **
of milk, vanilla, and rum.  Mix well.|
Chill over night.  Sprinkle with     |  6 large eggs
nutmeg.  Makes 6 servings.           |  1 cup powdered sugar
-------------------------------------|  750 ml dark rum,brandy or bourbon
** Egg Nog #6 **                     |  4 cups whipping cream
                                     |  1/2 cup peach or apricot brandy
 12 eggs, separated                  |  freshly ground nutmeg
  1 cup granulated sugar             |
  1 cup bourbon whiskey              |  Separate eggs abd refrigerate the
  1 cup cognac                       |whites.  Beat ylks until light in
 1/2 teasp. salt                     |color.  Gradually beat in sugar,
  3 pints heavey cream               |then slowly beat in 1 cup of rum.
 Grated nutmeg                       |Let stand covered for atleast 1 hr.
                                     |Add rest of liquor, cream, and
Beat yolks until light in color.     |peack brandy, beating constantly.
Slowly add bourbon, cognac, while    |Refrigerate, covered, for 3 hours.
beating at slow speed.  Chill 3 hrs. |Beat egg whites until stiff, fold
Add salt to whites, beat to peaks.   |in.  Serve sprinkled with nutmeg.
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.     |
                                     |
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** Eggnog #7 **

     2 quarts      skim milk (8 cups)
     3/4 c. + 2 T. granulated sugar
     1/8 teaspoons ground nutmeg (& a little extra for garnish)
     4 whole       eggs -or- 8 oz. cholesterol & fat-free egg substitute
     2 whites from eggs
     1/2 cup       light rum
     2 teaspoons   vanilla extract
     1 cup         evaporated milk

1. Put milk, 3/4 sugar and the nutmeg in a heavy 3-4 quart saucepan. Stir
over medium heat until bubbles appear around the edge. Remove from heat.

2. In a medium-size bowl whisk eggs (or egg substitute) with the 2 egg
whites until blended. Gradually whisk in 2 cups of the hot-milk mixture.
Pour back into saucepan. Stir over medium-low heat for about 8 minutes
until mixture is just under the boiling point (200 degrees) and is
slightly thickened.

3. Remove from heat. Stir in rum (optional) and vanilla. Refrigerate at
least  2 hours.

4. ONE HOUR BEFORE SERVING: Pour evaporated milk into a small bowl and
place in freezer 45 minutes or until it starts to freeze around edge.
Beat with electric mixer until foamy.  Add 2 Tablespoons sugar and beat
5minutes or until stiff peaks form.  Fold into egg nog.  Pour into punch
bowl.  Dust with nutmeg.

Makes 3 quarts, 24 1/2-cup servings. Per serving with eggs:
80 cal, 5g pro, 13g car, 1g fat, 37mg chol, 70mg sod.

Its not blindingly fast to make, but it sounds good. (got it off the net
yesterday.).
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** Eggnog, "Kentucky-style" **

1 quart heavy cream, whipped
6 eggs
1 cup sugar
2 cups bourbon

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.
Newsgroups: rec.food.drink