Homemade Eggnog

Products Used
0
46
100
Homemade Eggnog imperial
By Chef Eddy Van Damme
Prep Time:
20m
Yield:
1 quart

Nothing says Christmas party like Homemade Eggnog. The robust flavors of cream, cinnamon, nutmeg, cloves and vanilla mingle together and taste like the holidays in a cup. 

Nada dice fiesta de Navidad como el Ponche de Huevo. Es fácil de preparar y simplemente delicioso de beber. Los robustos sabores de canela, nuez moscada, clavos y vainilla le tendrán lamiéndose los labios y pidiendo otra copa.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Products Used

Ingredients

    Directions

    1. Bring half and half, first listed sugar, salt, nutmeg, cloves, cinnamon sticks, and vanilla extract to a boil.
    2. Meanwhile in a separate bowl, whisk egg yolks until smooth. Add a few tablespoons of boiled half and half to yolks and whisk quickly. Add about 1/4 cup more of boiled mixture and whisk smooth. Repeat with another small amount and gradually add remaining amount.
    3. Add bourbon and for very best flavor allow to cool overnight in refrigerator.
    4. Whisk egg whites and 2 tablespoons sugar to stiff peaks and fold into cold eggnog.
    5. Pour in glasses and if desired add a sprinkle of nutmeg.
    Imperial Sugar Insight

    Pasteurized egg whites are whipped and folded in to create a light but rich texture. This recipe is heated to ensure that it is safe to drink.

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    Ponche de Huevo

    Products Used
    0
    46
    100
    Homemade Eggnog imperial
    Por Chef Eddy Van Damme
    Tiempo de preparación:
    20m
    Rendimiento:
    1 cuarto de galón

    Nada dice fiesta de Navidad como el Ponche de Huevo. Es fácil de preparar y simplemente delicioso de beber. Los robustos sabores de canela, nuez moscada, clavos y vainilla le tendrán lamiéndose los labios y pidiendo otra copa.

    Clasificación:
    Califíquelo usted mismo
    Tested by Chef Eddy
    Tested by Imperial
    Products Used

    Ingredientes

    Direcciones

    1. Lleve a ebullición la crema media, la primera cantidad de azúcar indicada, la sal, la nuez moscada, los clavos, los palitos de canela y el extracto de vainilla.
    2. Mientras tanto, en un tazón aparte, bata las yemas de huevo hasta que estén suaves. Agregue unas cuantas cucharadas de crema media hervida a las yemas y bata rápidamente. Agregue aproximadamente 1/4 taza más de la mezcla hervida y bata hasta que quede suave. Repita con otra pequeña cantidad y agregue poco a poco la cantidad restante.
    3. Agregue el Bourbon y deje enfriar toda la noche en el refrigerador para obtener el mejor sabor.
    4. Bata las claras de huevo y el resto del azúcar a punto de nieve y agréguelo al ponche de huevo frío.
    5. Vierta en las copas, y si lo desea, agregue una pizca de nuez moscada.
    Imperial Sugar Insight

    Pasteurized egg whites are whipped and folded in to create a light but rich texture. This recipe is heated to ensure that it is safe to drink.

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