Recipe: Eggnog - 9 recipes

LOW FAT EGG NOG

4 c. skim milk
1 (12 oz.) can evaporated skim milk
1 (8 oz.) carton frozen egg product,
thawed
1/2 c. sugar
1/3 c. light rum (opt.)
1 tsp. vanilla

Cook and stir skim milk, evaporated skim milk, egg product and sugar over medium heat about 10 minutes or until slightly thickened. Do not boil. Stir over a bowl of ice water. Cover and chill 4 to 24 hours. Stir in rum and vanilla. Stir in additional skim milk until desired thickness. Sprinkle each serving with ground nutmeg. Serve with cinnamon stick stirrers. Makes 12 servings.

GERMAN EGG NOG

1 qt. brandy
1 qt. coffee cream (1/2 & 1/2)
1 1/2 c. sugar
2 1/2 tbsp. vanilla
6 egg yolks

HOLIDAY EGG NOG

1 qt. egg nog
1pt. vanilla ice cream
1 pt. ginger ale or 7 Up
1 sm. jar maraschino cherries, drained
Place all in punch bowl. Mix well. Serve immediately.

EGG NOG

12 eggs
1 c. sugar
1 c. whiskey
1/2 gallon ice cream
Dash nutmeg, if desired

Beat eggs until stiff; add sugar. It will be real thick. The longer you beat eggs before adding sugar, the better it is. Gradually add whiskey. Add ice cream and mix well. Add dash of nutmeg.

EGG NOG

5 eggs, separated
1/4 c. sugar
6 c. milk
1/4 tsp. salt
2 tsp. vanilla
Nutmeg

Beat egg whites to soft peaks. Add the yolks of the eggs and beat again. Add sugar, milk, and vanilla in that order, slowly, and beat well. Sprinkle with nutmeg to taste. Serves 15.

HOLIDAY EGG NOG (SPIRITED)

1 dozen eggs
1 lb. powdered sugar
1/2 tsp. salt
1/4 c. vanilla
8 c. evaporated milk
3 c. water
1 qt. Captain Morgan's spiced rum
Nutmeg

Beat eggs until light in color, gradually add sugar, salt and vanilla. Then add milk, and water, stir in rum (brandy, bourbon or rye may also be used.). Cover the nog and ripen for 24 hours in the refrigerator. Stir again and serve sprinkled with nutmeg. And get into the HOLIDAY SPIRIT!

JUST LIKE STORE BOUGHT EGG NOG

6 fresh eggs
6 tbsp. sugar
1/2 tsp. nutmeg
1 pt. good quality vanilla ice cream,
softened
1 pt. milk

Beat eggs with sugar until thick. Add nutmeg. Blend in ice cream, then milk. Pour into serving cups or store covered in refrigerator. Will keep a couple days. (Stir again before pouring.)

POP'S EGG NOG

6 eggs, chilled
3/4 c. superfine sugar
1 oz. brandy
1 oz. rum
1 pt. bourbon
1 pt. milk
1 pt. whipping cream

Beat egg whites until stiff, then add 1/2 cup of superfine sugar. Beat egg yolks, adding remaining 1/4 cup of superfine sugar. Mix yolks into whites. Add brandy, rum, bourbon, milk, and whipping cream. Top each serving with a dash of nutmeg.

FAUX EGG NOG

1 1/2 c. egg substitute
2 tbsp. liquid sweetener (or 1/4 c.
Equal)
2 tbsp. vanilla
1 can evaporated skim milk
3 c. skim milk
1 tbsp. brandy

Beat egg substitute on medium speed until light and fluffy. Add sweetened, vanilla and milks. Add brandy and mix well. Chill 24 hours to blend flavors. To serve: Stir well and sprinkle with nutmeg. It's not as thick as "the real thing" but 4 ounce has only 70 calories and 0.5 grams of fat!