{"id":2745,"date":"2013-05-26T03:14:15","date_gmt":"2013-05-26T03:14:15","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=2745"},"modified":"2022-11-20T22:13:05","modified_gmt":"2022-11-21T05:13:05","slug":"egg-nog-two-recipes","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/egg-nog-two-recipes\/","title":{"rendered":"Egg Nog from Scratch"},"content":{"rendered":"<h2><strong>Egg Nog with Raw Eggs<\/strong><\/h2>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>4 eggs (PASTEURIZED and separated)<\/li>\n<li>3 oz Jim Beam Kentucky Bourbon Whiskey<\/li>\n<li>1 CU heavy cream<\/li>\n<li>1 PT whole milk (not skim)<\/li>\n<li>1 tsp grated nutmeg<\/li>\n<li>1\/3 CU sugar<\/li>\n<li>1 TBL sugar additional<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Separate white from the yolks. Set whites aside.<\/li>\n<li>Beat egg yolks well<\/li>\n<li>Add sugar very slowly to combine &#8211; set aside<\/li>\n<li>In small pan, add nutmeg, cream and milk<\/li>\n<li>Mix to combine, and bring mixture slowly to a boil<\/li>\n<li>Remove mixture from heat<\/li>\n<li>TEMPER half of your heated mixture into your egg yolk mixture<\/li>\n<li>Slowly whisk egg yolk mixture back into the pot<\/li>\n<li>Add whiskey and combine, then chill for at least an hour<\/li>\n<li>During this time, leave egg whites on counter to come up to room temperature<\/li>\n<li>Beat egg whites to firm peaks<\/li>\n<li>Add 1 TBL sugar and combine<\/li>\n<li>Add cold mixture to egg whites and gently combine or fold together<\/li>\n<li>&nbsp;Serve with a sprinkle of nutmeg on top<\/li>\n<\/ol>\n<p><strong>EXTRA STUFF YOU NEED TO KNOW<\/strong><\/p>\n<ul>\n<li>Since you are using raw eggs, be sure that you get fresh eggs.<\/li>\n<li>Don&#8217;t serve this to anyone that is pregnant because of the raw eggs.<\/li>\n<li>Use a slotted spoon or your fingers to separate the egg yolk from the whites. Use a pinch pot to isolage each separated yolk and white before putting them into a larger container.&nbsp; Don&#8217;t use the egg white if ANY yolk has broken into it. Use them for scrambled eggs tomorrow morning!<\/li>\n<li><strong>TEMPERING EGGS<\/strong>, means to mix three tablespoons of the heated mixture into the beaten egg yolks, one tablespoon at a time, whisking constantly, raising the temperature slightly and thinning the yolks. Add a second tablespoon, then a third, then you can add the eggs back into the heated pan, whisking constantly, without worrying about them cooking and becoming lumpy<\/li>\n<\/ul>\n<p>Here is a video from Your Life A to Z about how to make &#8220;Tom&#8217;s Egg Nog&#8221;<\/p>\n<p>&nbsp;<\/p>\n<h2>Mollie&#8217;s Egg Nog for Two<\/h2>\n<ul>\n<li>Separate two eggs \u2013 set yolks aside<\/li>\n<li>Whisk whites into soft peaks<\/li>\n<li>Put into fridge to stay cold<\/li>\n<li>Put yolks into mixer<\/li>\n<li>Add&nbsp; \u00bc C&nbsp; sugar<\/li>\n<li>Mix to combine until thick and lighter in color<\/li>\n<li>Add 2 C cream and 2 C&nbsp; whole milk<\/li>\n<li>Whisk on low to combine<\/li>\n<li>Fold beaten whites into the mixture<\/li>\n<li>Add \u00bc C&nbsp; brandy<\/li>\n<li>Chill for one hour before serving<\/li>\n<li>Pour into glass and garnish with nutmeg<\/li>\n<\/ul>\n<h2>Mollie&#8217;s Egg Nog for Six<\/h2>\n<ul>\n<li>Separate six eggs \u2013 set yolks aside<\/li>\n<li>Whisk whites into soft peaks<\/li>\n<li>Put into fridge to stay cold<\/li>\n<li>Put yolks into mixer<\/li>\n<li>Add \u00be C sugar<\/li>\n<li>Mix to combine until thick and lighter in color<\/li>\n<li>Add 6 C cream and 6 C whole milk<\/li>\n<li>Whisk on low to combine<\/li>\n<li>Fold beaten whites into the mixture<\/li>\n<li>Add \u00bd C brandy<\/li>\n<li>Chill for one hour before serving<\/li>\n<li>Pour into glass and garnish with nutmeg<\/li>\n<\/ul>\n<h2><strong>SINGLE SERVING Recipe for KTVK<\/strong><\/h2>\n<ul>\n<li>1 egg&nbsp; (PASTEURIZED and separated)<\/li>\n<li>1 oz Jim Beam Kentucky Bourbon Whiskey<\/li>\n<li>1\/4 CU heavy cream<\/li>\n<li>1\/2 C whole milk (not skim)<\/li>\n<li>1\/4 tsp grated nutmeg<\/li>\n<li>2 TBL sugar<\/li>\n<\/ul>\n<p><strong>Step by Step<\/strong><\/p>\n<ol>\n<li>Separate white from the yolks. Set whites aside.<\/li>\n<li>Beat egg yolks well<\/li>\n<li>Add sugar very slowly to combine &#8211; set aside<\/li>\n<li>In small glass bowl, add nutmeg, cream and milk<\/li>\n<li>Mix to combine<\/li>\n<li>Microwave for 60 seconds<\/li>\n<li>TEMPER half of your heated mixture into your egg yolk mixture<\/li>\n<li>Slowly whisk egg yolk mixture back into the pot<\/li>\n<li>Add whiskey and combine, then chill for at least an hour<\/li>\n<li>During this time, leave egg whites on counter to come up to room temperature<\/li>\n<li>Beat egg whites to firm peaks<\/li>\n<li>Add 1 TBL sugar and combine<\/li>\n<li>Add cold mixture to egg whites and gently combine or fold together<\/li>\n<li>&nbsp;Serve with a sprinkle of nutmeg on top<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Egg Nog with Raw Eggs INGREDIENTS 4 eggs (PASTEURIZED and separated) 3 oz Jim Beam Kentucky Bourbon Whiskey 1 CU heavy cream 1 PT whole milk (not skim) 1 tsp grated nutmeg 1\/3 CU sugar 1 TBL sugar additional STEP BY STEP Separate white from the yolks. Set whites aside. Beat egg yolks well Add &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/egg-nog-two-recipes\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Egg Nog from Scratch&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,186],"tags":[],"class_list":["post-2745","post","type-post","status-publish","format-standard","hentry","category-beverages","category-working"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=2745"}],"version-history":[{"count":10,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2745\/revisions"}],"predecessor-version":[{"id":11587,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2745\/revisions\/11587"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=2745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=2745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=2745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}