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Spiked Eggnog

Spiked Eggnog



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Ingredients

  • 1/2 Ounce vodka, preferably Smirnoff No. 21
  • 2 Ounces Irish crème liqueur, preferably Baileys
  • 1 Dash of allspice dram
  • 1 Dash of bitters
  • 1 egg
  • Nutmeg, for garnish

Directions

Mix vodka, Irish crème liqueur, allspice-flavored liqueur, bitters, and egg.

Pour into a snifter glass.

Garnish with a sprinkle of grated nutmeg.

Nutritional Facts

Servings1

Calories Per Serving287

Total Fat4g7%

Sugar22gN/A

Saturated1g7%

Cholesterol160mg53%

Protein5g11%

Carbs27g9%

Vitamin A69µg8%

Vitamin B120.4µg6.4%

Vitamin D0.9µg0.2%

Vitamin E0.5mg2.3%

Vitamin K0.1µg0.2%

Calcium26mg3%

Folate (food)20µgN/A

Folate equivalent (total)20µg5%

Iron0.8mg4.5%

Magnesium7mg2%

Monounsaturated2gN/A

Niacin (B3)0.1mg0.6%

Phosphorus90mg13%

Polyunsaturated0.9gN/A

Potassium79mg2%

Riboflavin (B2)0.2mg12%

Sodium66mg3%

Zinc0.6mg3.8%

Have a question about the nutrition data? Let us know.

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Recipe Summary

  • 3 cups milk
  • 1 cup half-and-half or light cream
  • ½ cup sugar
  • 5 egg yolks, slightly beaten
  • ⅓ cup bourbon
  • 2 tablespoons clear creme de menthe
  • ½ cup whipping cream
  • Candy canes (optional)

In large saucepan, combine milk, half-and-half, and sugar. Cook over medium heat until small bubbles appear around edge, stirring occasionally.

Slowly stir about 1 cup of the hot milk mixture into egg yolks. Add to remaining hot milk mixture in saucepan. Cook and stir for 6 to 8 minutes or until mixture coats a metal spoon.

Place saucepan in sink or bowl of ice water cool for 1 to 2 minutes, stirring often. Stir in bourbon and creme de menthe. Cover surface with plastic wrap and chill for 4 to 24 hours.

In chilled small bowl, beat whipping cream with chilled beaters of electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg yolk mixture to punch bowl. Fold in whipped cream. Ladle into mugs or cups. If desired, top with additional whipped cream and garnish with candy canes. Makes 12 (1/2-cup) servings.


Recipe Summary

  • 3 cups milk
  • 1 cup half-and-half or light cream
  • ½ cup sugar
  • 5 egg yolks, slightly beaten
  • ⅓ cup bourbon
  • 2 tablespoons clear creme de menthe
  • ½ cup whipping cream
  • Candy canes (optional)

In large saucepan, combine milk, half-and-half, and sugar. Cook over medium heat until small bubbles appear around edge, stirring occasionally.

Slowly stir about 1 cup of the hot milk mixture into egg yolks. Add to remaining hot milk mixture in saucepan. Cook and stir for 6 to 8 minutes or until mixture coats a metal spoon.

Place saucepan in sink or bowl of ice water cool for 1 to 2 minutes, stirring often. Stir in bourbon and creme de menthe. Cover surface with plastic wrap and chill for 4 to 24 hours.

In chilled small bowl, beat whipping cream with chilled beaters of electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg yolk mixture to punch bowl. Fold in whipped cream. Ladle into mugs or cups. If desired, top with additional whipped cream and garnish with candy canes. Makes 12 (1/2-cup) servings.


Recipe Summary

  • 3 cups milk
  • 1 cup half-and-half or light cream
  • ½ cup sugar
  • 5 egg yolks, slightly beaten
  • ⅓ cup bourbon
  • 2 tablespoons clear creme de menthe
  • ½ cup whipping cream
  • Candy canes (optional)

In large saucepan, combine milk, half-and-half, and sugar. Cook over medium heat until small bubbles appear around edge, stirring occasionally.

Slowly stir about 1 cup of the hot milk mixture into egg yolks. Add to remaining hot milk mixture in saucepan. Cook and stir for 6 to 8 minutes or until mixture coats a metal spoon.

Place saucepan in sink or bowl of ice water cool for 1 to 2 minutes, stirring often. Stir in bourbon and creme de menthe. Cover surface with plastic wrap and chill for 4 to 24 hours.

In chilled small bowl, beat whipping cream with chilled beaters of electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg yolk mixture to punch bowl. Fold in whipped cream. Ladle into mugs or cups. If desired, top with additional whipped cream and garnish with candy canes. Makes 12 (1/2-cup) servings.


Recipe Summary

  • 3 cups milk
  • 1 cup half-and-half or light cream
  • ½ cup sugar
  • 5 egg yolks, slightly beaten
  • ⅓ cup bourbon
  • 2 tablespoons clear creme de menthe
  • ½ cup whipping cream
  • Candy canes (optional)

In large saucepan, combine milk, half-and-half, and sugar. Cook over medium heat until small bubbles appear around edge, stirring occasionally.

Slowly stir about 1 cup of the hot milk mixture into egg yolks. Add to remaining hot milk mixture in saucepan. Cook and stir for 6 to 8 minutes or until mixture coats a metal spoon.

Place saucepan in sink or bowl of ice water cool for 1 to 2 minutes, stirring often. Stir in bourbon and creme de menthe. Cover surface with plastic wrap and chill for 4 to 24 hours.

In chilled small bowl, beat whipping cream with chilled beaters of electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg yolk mixture to punch bowl. Fold in whipped cream. Ladle into mugs or cups. If desired, top with additional whipped cream and garnish with candy canes. Makes 12 (1/2-cup) servings.


Recipe Summary

  • 3 cups milk
  • 1 cup half-and-half or light cream
  • ½ cup sugar
  • 5 egg yolks, slightly beaten
  • ⅓ cup bourbon
  • 2 tablespoons clear creme de menthe
  • ½ cup whipping cream
  • Candy canes (optional)

In large saucepan, combine milk, half-and-half, and sugar. Cook over medium heat until small bubbles appear around edge, stirring occasionally.

Slowly stir about 1 cup of the hot milk mixture into egg yolks. Add to remaining hot milk mixture in saucepan. Cook and stir for 6 to 8 minutes or until mixture coats a metal spoon.

Place saucepan in sink or bowl of ice water cool for 1 to 2 minutes, stirring often. Stir in bourbon and creme de menthe. Cover surface with plastic wrap and chill for 4 to 24 hours.

In chilled small bowl, beat whipping cream with chilled beaters of electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg yolk mixture to punch bowl. Fold in whipped cream. Ladle into mugs or cups. If desired, top with additional whipped cream and garnish with candy canes. Makes 12 (1/2-cup) servings.


Recipe Summary

  • 3 cups milk
  • 1 cup half-and-half or light cream
  • ½ cup sugar
  • 5 egg yolks, slightly beaten
  • ⅓ cup bourbon
  • 2 tablespoons clear creme de menthe
  • ½ cup whipping cream
  • Candy canes (optional)

In large saucepan, combine milk, half-and-half, and sugar. Cook over medium heat until small bubbles appear around edge, stirring occasionally.

Slowly stir about 1 cup of the hot milk mixture into egg yolks. Add to remaining hot milk mixture in saucepan. Cook and stir for 6 to 8 minutes or until mixture coats a metal spoon.

Place saucepan in sink or bowl of ice water cool for 1 to 2 minutes, stirring often. Stir in bourbon and creme de menthe. Cover surface with plastic wrap and chill for 4 to 24 hours.

In chilled small bowl, beat whipping cream with chilled beaters of electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg yolk mixture to punch bowl. Fold in whipped cream. Ladle into mugs or cups. If desired, top with additional whipped cream and garnish with candy canes. Makes 12 (1/2-cup) servings.


Recipe Summary

  • 3 cups milk
  • 1 cup half-and-half or light cream
  • ½ cup sugar
  • 5 egg yolks, slightly beaten
  • ⅓ cup bourbon
  • 2 tablespoons clear creme de menthe
  • ½ cup whipping cream
  • Candy canes (optional)

In large saucepan, combine milk, half-and-half, and sugar. Cook over medium heat until small bubbles appear around edge, stirring occasionally.

Slowly stir about 1 cup of the hot milk mixture into egg yolks. Add to remaining hot milk mixture in saucepan. Cook and stir for 6 to 8 minutes or until mixture coats a metal spoon.

Place saucepan in sink or bowl of ice water cool for 1 to 2 minutes, stirring often. Stir in bourbon and creme de menthe. Cover surface with plastic wrap and chill for 4 to 24 hours.

In chilled small bowl, beat whipping cream with chilled beaters of electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg yolk mixture to punch bowl. Fold in whipped cream. Ladle into mugs or cups. If desired, top with additional whipped cream and garnish with candy canes. Makes 12 (1/2-cup) servings.


Recipe Summary

  • 3 cups milk
  • 1 cup half-and-half or light cream
  • ½ cup sugar
  • 5 egg yolks, slightly beaten
  • ⅓ cup bourbon
  • 2 tablespoons clear creme de menthe
  • ½ cup whipping cream
  • Candy canes (optional)

In large saucepan, combine milk, half-and-half, and sugar. Cook over medium heat until small bubbles appear around edge, stirring occasionally.

Slowly stir about 1 cup of the hot milk mixture into egg yolks. Add to remaining hot milk mixture in saucepan. Cook and stir for 6 to 8 minutes or until mixture coats a metal spoon.

Place saucepan in sink or bowl of ice water cool for 1 to 2 minutes, stirring often. Stir in bourbon and creme de menthe. Cover surface with plastic wrap and chill for 4 to 24 hours.

In chilled small bowl, beat whipping cream with chilled beaters of electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg yolk mixture to punch bowl. Fold in whipped cream. Ladle into mugs or cups. If desired, top with additional whipped cream and garnish with candy canes. Makes 12 (1/2-cup) servings.


Recipe Summary

  • 3 cups milk
  • 1 cup half-and-half or light cream
  • ½ cup sugar
  • 5 egg yolks, slightly beaten
  • ⅓ cup bourbon
  • 2 tablespoons clear creme de menthe
  • ½ cup whipping cream
  • Candy canes (optional)

In large saucepan, combine milk, half-and-half, and sugar. Cook over medium heat until small bubbles appear around edge, stirring occasionally.

Slowly stir about 1 cup of the hot milk mixture into egg yolks. Add to remaining hot milk mixture in saucepan. Cook and stir for 6 to 8 minutes or until mixture coats a metal spoon.

Place saucepan in sink or bowl of ice water cool for 1 to 2 minutes, stirring often. Stir in bourbon and creme de menthe. Cover surface with plastic wrap and chill for 4 to 24 hours.

In chilled small bowl, beat whipping cream with chilled beaters of electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg yolk mixture to punch bowl. Fold in whipped cream. Ladle into mugs or cups. If desired, top with additional whipped cream and garnish with candy canes. Makes 12 (1/2-cup) servings.


Recipe Summary

  • 3 cups milk
  • 1 cup half-and-half or light cream
  • ½ cup sugar
  • 5 egg yolks, slightly beaten
  • ⅓ cup bourbon
  • 2 tablespoons clear creme de menthe
  • ½ cup whipping cream
  • Candy canes (optional)

In large saucepan, combine milk, half-and-half, and sugar. Cook over medium heat until small bubbles appear around edge, stirring occasionally.

Slowly stir about 1 cup of the hot milk mixture into egg yolks. Add to remaining hot milk mixture in saucepan. Cook and stir for 6 to 8 minutes or until mixture coats a metal spoon.

Place saucepan in sink or bowl of ice water cool for 1 to 2 minutes, stirring often. Stir in bourbon and creme de menthe. Cover surface with plastic wrap and chill for 4 to 24 hours.

In chilled small bowl, beat whipping cream with chilled beaters of electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg yolk mixture to punch bowl. Fold in whipped cream. Ladle into mugs or cups. If desired, top with additional whipped cream and garnish with candy canes. Makes 12 (1/2-cup) servings.


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