- OMAHA STEAKS OFFER: $10 Off Orders Over $50 + $4.99 Shipping directly to you!
- Enjoy Great Savings from Free Catalogs
Clothing, Wine & Brew, Invitations,
Wedding, Hobbies & Crafts
'Tis the season, and what's the season without eggnog? Try our generation-tested eggnog recipe and find out how much better homemade is. Our recipe contains options for those appreciating spirits or the teetotalers among your family and guests..
If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!
Enjoy this Texas Cooking recipe and have a great week!
You are reading our Recipe of the Week newsletter. In 2018 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.
Is it worth the extra trouble to make eggnog from scratch? In a word - YES! Our dedicated taste testing of this recipe conclusively proved that homemade eggnog is a much smoother, richer drink compared to the store-bought carton variety. We have used brandy and dark rum in this recipe, but you may prefer bourbon or rye whiskey, or no alcohol at all. It's up to you!
- 6 eggs
- 1 cup plus 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 3/4 cup brandy
- 1/3 cup dark rum (Captain Morgan for best flavor, but Myers is fine)
- 2 cups whipping cream
- 2 cups milk
- All liquids should be very cold. Refrigerate in advance.
- Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk.
- Chill before serving. Sprinkle individual servings with more nutmeg.
- Makes about 2-1/2 quarts.
If uncooked eggs are a concern, there are options. Pasteurized eggs are available now in most supermarkets and are completely safe. They are particularly well-suited for eggnog but, unfortunately, not for chiffon pies since they do not whip up into billowing meringue. If you are using unpasteurized eggs, wash them well with liquid dishwashing detergent and rinse before cracking the shell. Reconstituted eggs (powdered eggs) are not recommended for eggnog. Increased restrictions on conditions in commercial egg farms have greatly reduced the incidence of salmonella in recent years.
More: recipe for Rompope (Mexican Eggnog), Chocolate Eggnog Pie.
Lone Star List
Here are 10 things that caught my eye this week!
- The Homesick Texan is now selling subscriptions - support Lisa and her great website today!
- Imperial Sugar: Aunt Cora's Gingerbread recipe.
- Saveur: Texas Holiday Cheese Ball Memories.
- Austin360: Report: Netflix signs off on Selena's story.
- Homesick Texan: Mexican chocolate fudge recipe.
- Eater Austin: Austin gets another great BBQ joint - Expert Austin sandwich shop is turning into a barbecue restaurant
- Addie Broyles: Bakery-style Oatmeal Cookies recipe
- Eater: Chrissy Teigen Creates Elaborate Menu to Get Her Daughter to Eat.
- Texas Highways: The Day Tripper's Top 5 Things to Do in Pflugerville.
- Alexa ... for animals! - Parrot Uses Alexa to Order Watermelon, Lightbulbs While Owner Is Out
New Cookbooks We're Reading
- At Last! Texas BBQ, Small Town to Downtown
by Wyatt McSpadden [Great Pictures!]
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
Request a Free Garden Catalog
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
Unsubscribe from the Recipe of the Week Newsletter