Eggnog is one of the most festive drinks you can serve at your holiday gathering. Here are some wonderful Eggnog Recipes including a vegan one that does not include eggs!
Traditional Eggnog Recipe
One Dozen Eggs, Separated by yolk and white (absolutely no yolk in the whites)
4c lt cream, warm
1c heavy cream
1c Bourbon
1c Brandy
2/3c Granulated Sugar
1/4c Honey
1t nutmeg
1t cinnamon
1/2t ginger
Mix the Bourbon and Brandy very slowly and stir
In a separate large glass bowl, beat the yolks, slowly adding the honey. Cream in Sugar
When the mixture starts to thicken and the color is even, very slowly pour in the alcohol mix, pouring in a little bit at a time. Refrigerate.
Remove chilled egg mixture from the refrigerator and fold in the light cream. Stir in the spices.
In a separate bowl, mix the egg whites on high until it starts to form peaks when the mixer is pulled up, sort of like when you make meringue. Fold in the heavy cream.
Pour both the egg-alcohol mixture and the egg-white cream mixture into a large punch bowl. Slowly stir together. Garnish with a sprinkle of nutmeg and a cinnamon stick.
Captain Morgan Egg Nog Recipe
2c Nondairy Creamer or Half and half
2c Milk
½ c Raw Sugar
8 egg yolks
1c Captain Morgan Spiced Rum
1c Bourbon
Dash of Nutmeg
In a large bowl, whisk up the egg yolks until frothy and set aside.
In a saucepan, mix the half and half and milk with sugar and steam until sugar is dissolved, but do not boil. Remove from heat.
Slowly add the warm milk products to the egg, stirring constantly to prevent lumps.
Cool quickly in the refrigerator.
Add alcohol to the mixture and garnish with nutmeg.
Old Fashioned Egg Nog Recipe
5c Whole Milk, warm
1t Almond Extract
1/2t cinnamon
1/2t nutmeg
1/4t cloves
12 Egg Yolks, mixed, no membrane
1/2c Maple Syrup (real)
1/4c Honey
1/4c Granulated Sugar
3c Bourbon or Brandy
3c heavy cream
2t Vanilla Extract
In a medium saucepan, combine warm milk with sugar, syrup, and honey and stir until well dissolved. Add spices. Warm but do not boil. Reduce to low heat.
In a separate bowl, mix egg yolks until well stirred. Whisk these into the milk mixture, stirring constantly. DO NOT BOIL. It will thicken. Remove from heat, and stir as it cools. Placing the pan into a sink full of cool water helps.
Into punch bowl, pour Bourbon or Brandy, or a mix of the two. Pour in egg and milk mixture as well as cream and extracts. Stir well and garnish with spices.
Vegan Eggnog Recipe
1 pkg silken Tofu
1c Almonds
2c Soy Milk
1c Rice Milk
1T Vanilla Extract
2T Agave Nectar
1T Corn Starch
1c Maple Syrup (the real deal, not fake)
1t ground nutmeg
1t ground cinnamon
2c Rum or Bourbon (optional)
1/2t whole cloves
Dash of salt
Soak the almonds for 12 hrs in clean water. Discard the water.
In a food processor, pulverize almonds and 1/2c Rice Milk with spices including cloves until a consistency similar to lumpy peanut butter. Spoon into Foley mill and process. It is important that the Almonds are crushed in this manner.
Refrigerate the rest of the rice milk to get it very cold.
In a blender, mix Tofu, salt, the soy milk, the vanilla, nectar, and syrup. When nice and blended, add the crushed almond mixture.
In a small bowl, mix the corn starch with the cold rice milk. Mix it very, very well and make sure it is completely dissolved.
Blend everything together except alcohol. The mixture can be heated or served cold. Alcohol is added right before serving as is a garnish of a dash of nutmeg or cinnamon and a cinnamon stick. If heated, be careful not to boil, or it can get too thick. If this happens, just add more rice milk and mix heartily.
