Pioneer Woman Eggnog Recipe

Eggnog Recipe Ree Drummond Food Network

WEBDec 7, 2020 · For each drink, pour 3/4 cup of the eggnog into a cocktail shaker with ice and add 2 ounces of the bourbon. Shake vigorously, then pour into the prepared glass. …

1. For the eggnog: Heat the milk and cream in a heavy-bottomed saucepan over medium heat until warm.
2. Meanwhile, in a bowl, beat the egg yolks and sugar until light, fluffy and pale in color.
3. Temper the egg yolks by adding a couple ladles of the warm milk/cream mixture into the egg mixture while whisking constantly. Add the mixture back to the pot over medium heat. Continue to cook, gently stirring, until thick, about 5 minutes. Transfer to a separate container and chill for at least 1 hour, then stir in the nutmeg.
4. For the cocktail: When ready to serve, add the maple syrup and crushed gingersnaps to separate small plates. Run the rim of each martini glass in the maple syrup, then dip the rim in the crushed gingersnaps.

Preview

See Also:

Show details

Eggnog Slimmed Recipe Food Network Kitchen

WEBNov 16, 2016 · In a nonstick saucepan combine 2 cups of the milk, the orange zest, and cinnamon. Heat over medium-high heat until just below …

1. In a nonstick saucepan combine 2 cups of the milk, the orange zest, and cinnamon. Heat over medium-high heat until just below a boil. Remove from the heat and set aside for 30 minutes to steep. Refrigerate the remaining cup of milk.
2. Reheat the milk mixture to a simmer over medium heat. Meanwhile, in a medium bowl whisk together the eggs and sugar. Gradually pour half the hot milk into the egg mixture while whisking constantly. Pour the hot egg mixture back into the milk and cook the custard over low heat, stirring constantly until thickened, about 4 minutes. Don't let the custard boil. Strain custard into a bowl. Discard the cinnamon and orange zest. Add the vanilla to the custard and set aside to cool to room temperature, then refrigerate until cold.
3. When ready to serve, foam the reserved cold milk with a milk frother or immersion blender, and fold into the custard. Serve eggnog in cups dusted with cinnamon.

Preview

See Also:

Show details

Classic Eggnog Recipe Food Network Kitchen Food …

WEBNov 16, 2016 · Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium …

1. Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
2. Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
3. Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

Preview

See Also:

Show details