Holiday Eggnog: Classic, Cranberry, and Tipsy

Homemade eggnog is a delightful holiday treat. Istetiana-Thinkstock photo
Homemade eggnog is a delightful holiday treat. Istetiana-Thinkstock photo

 

FALLBROOK – ‘Oldies but Goodies’ pertains to many things: music, cars, people, and… recipes.

In 1954, the Culinary Arts Institute in Chicago, Illinois published a small treasure trove of recipes in what they called, The Holiday Cookbook. That small, 70-page recipe collection included a trio of eggnog recipes. Among the three choices, one is bound to be perfect for any group. Or, for a large party, why not offer an eggnog buffet? Adventuresome guests can try all three varieties.

Eggnog (Classic)

16 servings

Ingredients:

  • 6 egg yolks
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons rum extract (optional)
  • 1-1/2 cups chilled heavy cream
  • 6 egg whites
  • 5 tablespoons white sugar
  • Cinnamon, nutmeg to taste

Instructions:

Beat egg yolks, 1/4 cup sugar, vanilla and rum extracts until very thick and lemon colored.

Add in the 1-1/2 cups chilled heavy cream and continue to beat until blended.

Set aside.

Beat the 6 egg whites and add the 5 tablespoons sugar one at a time, beating well after each until soft peaks form (soft meringue).

Gently fold the soft meringue mixture into the egg yolk mixture and chill in refrigerator at least 3 hours.

To serve, pour into punch bowl, gently mix, then sprinkle cinnamon and nutmeg to taste.

 

Cranberry Nog

20 servings

Make recipe for Classic Eggnog (shown in this article.)

Do not use rum extract.

After completing recipe (before refrigerating), add 4 cups cranberry juice.

No need to use cinnamon and nutmeg.

 

Tipsy (Holiday) Eggnog (over age 21)

25 servings

Ingredients:

  • 6 egg yolks
  • 2 cups sugar
  • 1 pint bourbon
  • 1 cup white rum
  • 1 cup brandy
  • 3 pints heavy cream
  • 1 pint milk
  • 6 egg whites

Instructions:

Beat egg yolks and sugar until thick and lemon-colored.

Slowly stir in the bourbon, rum, and brandy.

Blend in the heavy cream and milk.

In a separate bowl, beat the 6 egg whites until soft peaks are formed (soft meringue style).

Gently fold the egg white mixture into the egg yolk, liquor, milk mixture. Refrigerate.

When ready to serve, pour in to punch bowl, stir, and sprinkle top with nutmeg.

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