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Christmas Drinks

Classic Cooked Chrismas Egg-Nog


Eggnog, christmas eggnog, holiday spirits

  1/4 c  Sugar
  1/4 ts Salt, optional
  1 qt Milk, divided
  1 ts Vanilla
  Garnishes or stir-ins

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 refrigerate until thoroughly chilled, several hours or overnight.

Just before serving, pour into bowl or pitcher.

Garnish or add stir-ins, if desired. Serve immediately.

Makes 1 1/2 quarts or 12 (1/2 cup) servings.

Garnishes and Stir-Ins (Choose 1 or several):
Chocolate curls
Cinnamon sticks
Extracts of flavorings
Fruit juice
Ground nutmeg
Maraschino cherries
Orange slices
Peppermint sticks
Candy canes
Ice cream
Whipped cream.


Christmas Eggnog (contains alcohol)

Christmas Eggnog, christmas drinks

  12  Eggs, separated
  1 c  Granulated sugar
  1 c  Bourbon whiskey
  1 c  Cognac
  1/2 ts Salt
  3 pt Heavy cream
  Grated Nutmeg

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 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. Serve in punch cups with a spoon.

If desired, add one or two cups of milk to the yolk mixture for a thinner eggnog.

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