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Pour through fine mesh strainer in a large bowl. Let cool and chill overnight. Whisk ¼ cup sugar and egg whites in a bowl over a water bath and whisk until sugar has dissolved and mixture is warm. Remove from heat and with mixer on high, beat until stiff peaks, fold into eggnog and serve - garnish with cinnamon whip cream and cinnamon stick.

Eggnog Recipe EatingWell

Increase speed to medium-high and, watching carefully, beat until egg whites are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash mixer bowl.

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Procedure. Separate the eggs and store the whites for another application. Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon. Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.

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Jägermeister (/ ˈ j eɪ ɡ ər m aɪ s t ər / YAY-gər-my-stər, German: [ˈjɛːɡɐˌmaɪstɐ] ⓘ) is a German digestif made with 56 herbs and spices.Developed in 1934 by Wilhelm and Curt Mast, it has an alcohol by volume of 35% (61 degrees proof, or US 70 proof).The recipe has not changed since its creation and continues to be served in its signature green glass bottle.

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Dip the glass rim into the amaretto then roll it into the cinnamon sugar. In a cocktail shaker, pour the eggnog, cinnamon whiskey liqueur, and amaretto. Fill with ice. Shake vigorously for 30 seconds. Strain into the prepared glass. Garnish with a cinnamon stick and dusting of freshly grated nutmeg.

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Set a fine mesh strainer over a large clean bowl. Pour the eggnog through the strainer into the bowl. Whisk in the rum, nutmeg, and cinnamon. Cover with plastic wrap and chill in the refrigerator until cold, at least 3 hours and up to 3 days. Ladle the eggnog into glasses and top with whipped cream and a dash of nutmeg or cinnamon, if desired.

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This method for making eggnog is very similar to making the custard base for homemade ice cream. Just add rum, brandy, half-and-half, and vanilla. Instead of finishing the drink with raw egg whites, this version uses whipped heavy cream! Get the Homemade Eggnog recipe. SHOP GLASSES. 2.

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Preparation. Bring the eggs to room temperature and separate the whites and yolks. In a large bowl, beat the egg whites stiff while slowly adding ½ cup of the sugar. Beat the yolks in a separate bowl. While beating, add remaining 1 cup of sugar and the salt. When the yolks are pale and fluffy, carefully pour them into the bowl with the egg whites.

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Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week. Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form.

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1 part Heavy Cream. 1 Egg. Grated Nutmeg. Preparation: Build all ingredients in a shaker. Dry shake for five seconds. Add ice and shake vigorously. Strain in a chilled coupe glass and garnish with freshly grated nutmeg. Mix up this Jägermeister cocktail that is perfect for the holidays and a twist on your normal eggnog: Jägnog!

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Whisk the egg yolks and sugar together in a medium bowl until light and creamy. In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer. Add a big spoonful of the hot milk to the egg mixture, whisking vigorously.

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In the 21st century, most people can make eggnog at home with readily available ingredients. Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It's.

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Strain the mixture through a fine-mesh sieve into a clean bowl and allow to cool for 15 minutes, stirring occasionally. Whisk in the rum, whiskey, vanilla extract and 1 teaspoon of the freshly grated nutmeg. Whip the remaining 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the eggnog mixture, making sure the.

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To whip the egg whites you can use a mixer or whip by hand with a wire whisk. To use a whisk, make sure you first start with a clean bowl. Any grease in your bowl will keep the egg whites from thickening up correctly. Also, letting the egg whites reach room temperature will help in the whisking process.

Spiked Eggnog Recipe MyGourmetConnection

Instructions. In a small bowl combine the 1/2 cup of whole milk and the 1/2 cup of heavy cream. Set aside. In a medium bowl, whisk together egg yolks, sugar, and nutmeg until well combined and thickened slightly. In a medium saucepan, heat remaining milk and cream over medium heat until steaming.

Tequila and eggnog is good

Buy my cookbook shipped WorldWide! http://goo.gl/E4uy9aBarry shows you how to make homemade Jagernog, basically jagermeister eggnog and jagerbomb French toas.