Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, eggnog for adults. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Great Prices on Eggnog Powder & More. Eggnog contains raw eggs, so it presents a small risk for food poisoning from salmonella or other bacteria. You can greatly lessen this already small chance by using fresh and properly refrigerated, high quality eggs and cracking them carefully to avoid contact between the interior of the egg and its shell, where contamination usually occurs.
Eggnog for adults is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Eggnog for adults is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook eggnog for adults using 6 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Eggnog for adults:
- Get 12 large eggs
- Make ready 1 pound powdered sugar
- Make ready 2 cup good sour mash whiskey or bourbon
- Prepare 1 quart milk
- Make ready 2 cup white rum it's ok to use cheaper brand, the whiskey is domininate flavor
- Make ready 1 quart heavey whipping cream
Eggnog With Brandy, Bourbon, or Rum. Eggnog jokes everyone will love - even if they don't like eggnog! Eggnog puns, riddles and jokes for all ages. Fun for Christmas and holiday parties.
Steps to make Eggnog for adults:
- Seperate the eggs. You really should use the 3 bowl method. Put the yolks in a large bowl preferably of a stand mixer. Put the whites in refrigerator in a covered container.
- Beat the yolks till light & lemon colored. In a Kitchen Aid using the paddle, this takes 3-5 minutes on medium speed.
- Sift the powdered sugar into a seperate bowl. This will insure that there are no lumps.
- Beat the powdered sugar into the egg yolks. Add slowly & scrape down the sides of the bowl until it is thoroughly incorporated. This will be thick & heavey.
- Starting with a teaspoon at a time, beat the whiskey into the yolks & sugar. Continue adding slowly with mixer running at low speed. Scrape bowl often. If you try to rush this step, the mixture will curdle. Cover loosely with plastic wrap & let sit at room temperature 1 hour for the eggy taste to lighten.
- Beat the quart of milk into the yolks, sugar, whiskey mixture. This is easier with a hand mixer.
- Beat the 2 cups of rum into the mixture. Cover & refrigate at least 4 hours. Longer is fine. This allows the flavors to mellow.
- If you are going to serve this in a punch bowl, whip the cream to barely soft peaks & fold into the base mixture. Beat the egg whites to the stiff peak stage & fold into the mixture. Serve in punch cups & laugh at each other's foam mustaches.
- If you are going to put in jars, I use quart canning jars, just pour the quart of cream into the base mixture & beat till uniformly mixed. Beat the egg whites to stiff peaks & stir into the eggnog. Beat with a hand mixer till smooth. Cover & refrigerate.
- The egg whites will form a foam crust. Beat this down into the liquid. Scrape bowl. Pour or ladle into jars. The foam will rise to the top. Shake the jars & top up. The whole batch makes about 4 & a half quarts. I usually pour from the not full jar to top the rest of the jars.
If I'm full of the holiday spirit, it's because I spiked my eggnog with rum. If I share my eggnog that means you're "Egg-stra special" to me. Eggnog, when getting fat from eating food just isn't enough. I don't celebrate Christmas but I am a devout eggnogstic. According to the label, Kirkland Signature Traditional Holiday Eggnog Liqueur contains real dairy cream, whisky, spiced rum, brandy, and French vanilla.
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