2 oz eggnog
1 1/2 oz hazelnut liqueur
1 dash nutmeg

Fill a cocktail shaker 1/2 full with ice, add ingredients, shake, shake, shake until cold and frothy. Pour into a well chilled martini / cocktail glass. Top with a dusting of nutmeg, and serve.

Posted on July 19th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

1 oz Jamaican dark rum
1 oz brandy
1 oz madeira
1 whole egg
1 tsp powdered sugar
3/4 cup milk

Shake all ingredients well with cracked ice and strain into a collins glass. Sprinkle nutmeg on top and serve.
(per 10.2 oz serving)

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

12 eggs
3 pints heavy cream
1 cup granulated sugar
nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt

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.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

6 seperated eggs
1 oz rum
1 cup sugar
1 pint heavy cream
1 pint milk
1 pint bourbon whiskey

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.

(per 63 oz serving)

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

6 large eggs
freshly ground nutmeg
1 cup powdered sugar
750 ml dark rum
4 cups whipping cream
1/2 cup apricot brandy

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.

(per 75.4 oz serving)

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

6 egg yolks
1 tsp vanilla
ground nutmeg
1/4 cup sugar
1/4 tsp salt
2 cups milk
1 cup whipping cream
1/2 cup light rum
6 egg whites
1/2 cup bourbon whiskey
1/4 cup sugar

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.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

12 seperated eggs
3 pints heavy cream
1 cup granulated sugar
grated nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt

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.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

6 eggs
1/4 cup sugar
1/4 tsp salt
1 qt milk
1 tsp vanilla

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.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

1/2 cup eggs
3 oz rum
3 tbsp sugar
nutmeg
13 oz skimmed condensed milk
3/4 cup skimmed milk
1 tsp vanilla

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.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

12 eggs
3 pints heavy cream
1 cup sugar
1/2 tsp nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt

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.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

6 eggs
1/2 cup rum
2 cups heavy cream
1/2 cup brandy
1 cup milk
1/2 cup whisky
3/4 - 1 cup sugar
1 tbsp nutmeg

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.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

1 qt whipped heavy cream
6 eggs
1 cup sugar
2 cups bourbon whiskey

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.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

2 oz light rum
6 oz milk
1 tsp powdered sugar
1 whole egg
nutmeg

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

(per 9.2 oz serving)

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

2 oz sherry
1 tsp powdered sugar
1 whole egg
milk
nutmeg

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.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

2 egg yolks
1/4 oz cream
1/2 oz sugar syrup
nutmeg
3/4 oz tawny port
1 1/2 oz bourbon whiskey
3 1/2 oz milk

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

(per 8.5 oz serving)

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |