Egg Nog Recipes inside

[Guest guest]

Holiday season is upon us. Here are a bunch of egg nog

recipes.

Lyssa

A bunch of Egg Nogs

Eggnog

Recipe By : Unknown

Categories: Beverages

6 eggs

1 cup heavy cream -- up to 2 cups

1 cup water

2 packages artificial sweetener -- or three

1 tablespoon vanilla

nutmeg -- to taste

Use hand blender (or a regular one) and mix eggs or a

carton of

eggbeaters if you are concerned about the raw

egg/salmonella risk. I'm brave.

Add cream and water. You may add more cream (up to one cup)

to change

consistency. 2-3 pkts sweet one or one packet stevia. one

T. killer

vanilla, and enough nutmeg to make you happy.

Beat until foamy and drink immediately. Of course you may

add a shot of

your favorite hard liquor to any glass of the

delightful stuff..Makes for a quick breakfast, party treat

(no one knows

it isn't sugared), or an evening " toddy " .

1251 Calories (kcal); 114g Total Fat; (83% calories from

fat); 38g Protein; 15g Carbohydrate; 1448mg Cholesterol;

429mg Sodium

Egg nog 2

Recipe By : Dee927

Categories: Beverages

2/3 cup heavy cream

2/3 cup water

2 eggs

1 teaspoon vanilla

1 tablespoon artificial sweetener

1 dash nutmeg

Whip it all together, drink.

Mike says it's not as thick as the high carb kind, but very

good. I

think perhaps that could be cured by a little Knox, but

haven't tried it

yet.

Low-carb eggnog is no problem at all, since the traditional

recipe is

very low-carb already (except for the sugar, which is an

easy

substitution).

692 Calories (kcal); 68g Total Fat; (87% calories from

fat); 14g Protein; 8g Carbohydrate; 592mg Cholesterol;

175mg Sodium

Eggnog 3

Recipe By : Unknown

Categories: Beverages

1 egg

1 package artificial sweetener -- (1 to 2)

1/4 cup heavy cream

shot rum -- brandy, or whisky (generous shot)

nutmeg -- grated

Separate the eggs. Beat the yolks until they are light

yellow. Beat in the sweetener. Slowly beat in the cream and

liquor.

In a separate bowl, whip the egg whites until they form

soft peaks. Fold the egg whites lightly into the other

ingredients.

Sprinkle nutmeg on top of each serving. I doubt if anyone

will find this nog too thin, but if you do,

you can whip the cream before adding the egg yolks and

booze.

This makes an eggnog so thick that drinking it becomes a

challenge -- many guests resort to using a spoon!

If you don't want the alcohol, use rum extract, or vanilla

plus water.

271 Calories (kcal); 26g Total Fat; (86% calories from

fat); 7g Protein; 3g Carbohydrate; 269mg Cholesterol; 78mg

Sodium

Eggnog 4

Recipe By : GoddessDee

Categories: Beverages

4 egg yolks

1 cup heavy cream

1/2 cup artificial sweetener

2 tablespoons artificial sweetener -- to taste

1 teaspoon vanilla extract

1/4 teaspoon brandy extract

1 pinch salt

3/4 cup ice water

1 1/2 cups heavy cream

Blend together egg yolks, 1 cup cream and 1/2 cup plus 2

tbls. sweetener.

Cook in a saucepan, stirring constantly with a spoon or

spatula for 5-7 minutes. The egg yolk will start to curdle

a little.

Put this mixture back in the blender and blend for a minute

or so. It will get thick and creamy.

Blend it up until it's mixed well and pour into a

refrigeratable (is that a word?) container.

In a separate bowl, beat 1 1/2 c. heavy cream until thick.

Gently blend it into the egg mixture.

Mixing it too much will break it down and it won't be thick

(I learned this from experience).

Add nutmeg to taste and refrigerate until chilled. The

longer it is in the fridge, the less " eggy " it will taste.

It's pretty good for " fake " egg nog!

2302 Calories (kcal); 241g Total Fat; (90% calories from

fat); 23g Protein; 34g Carbohydrate; 1666mg Cholesterol;

391mg Sodium

NOTES : Carbs for brandy extract not included in total -

adjust accordingly.

Eggnog 5

Recipe By : GoddessDee

Categories: Beverages

6 eggs

1/4 cup artificial sweetener

1/4 teaspoon salt -- optional

1 1/2 cups heavy cream

2 1/2 cups water

1 teaspoon vanilla

In large saucepan, beat together eggs, sugar and salt, if

desired. Mix water and cream and stir in 2 cups of this

mixture. Cook over low heat, stirring constantly, until

mixture is thick enough to coat a metal spoon with a thin

film and reaches at least 1

60 F. Remove from heat. Stir in remaining 2 cups

cream/water and vanilla. Cover and refrigerate until

thoroughly chilled, several hours or overnight. Just before

serving, pour into bowl or pitcher.

1637 Calories (kcal); 158g Total Fat; (85% calories from

fat); 40g Protein; 20g Carbohydrate; 1611mg Cholesterol;

1018mg Sodium

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