National Eggnog Day 2014: Three recipes to whip together on Christmas Eve

0

By: Danielle Waldron
dwaldron@flavor574.com

Katie/Flickr

It’s Christmas Eve, but here’s yet another reason to whip together a glass of eggnog on Dec. 24 — it’s National Eggnog Day.

Eggnog can vary depending on what part of the world you are celebrating from — with coconut milk in Puerto Rico or over ice on Venezuela, according to Food.com. No matter what way you stir it, there’s no wrong way to celebrate National Eggnog Day.

HOLIDAY EGGNOG SHOOTERS

(From Hostess with the Mostess.)

Classic, festive and shareable if you plan to be the host(ess) with the “mostest” tonight or tomorrow. 

Ingredients

For the eggnog: 

  • 4 egg yolks 
  • 1/3 cup sugar, plus 1 tbsp.
  • 1 pint whole milk 
  • 1 cup heavy cream 
  • 1 tsp. freshly grated nutmeg 
  • 4 egg whites

For the whipped cream: 

  • 1 tsp. unflavored gelatin 
  • 1 tbsp. cold water
  • 1 cup whipping cream 
  • 3 tbsp. powdered sugar 
  • 1 tsp. vanilla bean paste 

Directions

  1. In a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup of sugar and continue to beat until completely dissolved. Add the milk, cream and nutmeg and stir to combine. 
  2. Place the egg whites in the clean bowl of a stand mixer with the balloon whisk attachment and beat until soft peaks form. With the mixer still running, add the 1 tbsp. sugar and beat until stiff peaks form. 
  3. Whisk egg whites into the egg yolk mixture and chill. 
  4. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees. Remove from the heat, pour into a medium mixing bowl and set in the refrigerator to chill.
  5. For the whipped cream, beat the cream in a stand mixer until thick. Gradually add in the sugar, gelatin and vanilla bean paste. 

VEGAN EGGNOG 

(From The Roasted Root.)

We’ve said it before, and we will say it again — it might seem ironic that you’d use the words “vegan” and “egg” in the same sentence. But dairy-free friends can also enjoy this holiday drink.

Ingredients

  • 1 cup raw unsalted cashews, soaked and drained 
  • 2 cups water 
  • 14 oz. full-fat canned coconut milk 
  • 6 – 8 dates, pitted 
  • 1 tsp. nutmeg 
  • 1/4 tsp. kosher salt 

Directions

  1. Soak cashews for at least 4 hours. 
  2. Drain the water and place cashews in a blender with 2 cups of fresh water. Blend until very smooth. 
  3. Add the remaining ingredients and blend until a uniform consistency is achieved. 
  4. Pour the eggnog into a glass container and chill until cold. Serve. 

OLD FASHIONED BOURBON EGGNOG 

(From 52 Ways to Cook.)

For the 21+ crowd, add a splash of bourbon to your eggnog for a twist of flavor. 

Ingredients

  • 4 large eggs, yolks only 
  • 2 cups whole milk 
  • 1 cup heavy cream 
  • 2 shots Kentucky bourbon 
  • 1/3 cup sugar, plus 1 tbsp. 
  • 1 tbsp. freshly grated nutmeg 
  • 4 large egg whites 
  • 1 tbsp. sugar 

Directions

1. In the bowl of a stand mixer, beat the egg yolks until light in color. Gradually add the sugar and beat the mixture until it is completely dissolved and set aside. 

2. In a medium saucepan over high heat, combine milk, heavy cream, nutmeg and bring to a boil. Stir occasionally. Remove from heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees. Remove from heat, stir and chill. 

3. In a clean medium mixing bowl, beat the egg whites to soft peaks. Gradually add 1 tbsp. of sugar. Whisk into chilled mixture and serve. 

Follow digital producer Danielle Waldron on Twitter at @DanielleWaldron

(Visited 4 times, 1 visits today)