Traditional Eggnog
Ingredients:
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5 cups milk
½ cup white sugar
1 (3.4 oz.) package of instant vanilla pudding mix
1 ½ tsp. rum-flavored extract
¼ tsp. ground nutmeg
¼ tsp. ground allspice
¼ tsp. ground ginger
Directions:
1. Blend 2 cups milk, sugar, pudding mix, run-flavored extract, nutmeg, allspice and ginger in a blender on medium-high speed until smooth.
2. Pour into a pitcher. Stir remaining 3 cups milk into mixture.
3. Refrigerate until thickened, for about an hour. Stir well before serving.
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"Egg-Less" Eggnog
Ingredients:
5 cups milk
½ cup white sugar
1 (3.4 oz.) package of instant vanilla pudding mix
1 ½ tsp. rum-flavored extract
¼ tsp. ground nutmeg
¼ tsp. ground allspice
¼ tsp. ground ginger
Directions:
1. Blend 2 cups milk, sugar, pudding mix, run-flavored extract, nutmeg, allspice and ginger in a blender on medium-high speed until smooth.
2. Pour into a pitcher. Stir remaining 3 cups milk into mixture.
3. Refrigerate until thickened, for about an hour. Stir well before serving.
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Chocolate Mint Eggnog
Ingredients:
6 large eggs
2 large egg yolks
1/2 cup sugar
2 tablespoons more sugar
1/4 teaspoon salt
1/2 teaspoon pure peppermint extract
1 tablespoon vanilla extract
4 cups whole milk
12 peppermint candy canes, broken into pieces
3 oz. white chocolate, coarsely chopped
Directions:
1. Prepare an ice-water bath; set aside. Whisk together eggs, egg yolks, sugar, salt, and the extracts in large saucepan over medium-low heat until combined. Pour in milk in a slow, steady stream, whisking until fully incorporated. Raise heat to medium. Cook, whisking constantly, until mixture registers 160 degrees on an instant-read thermometer and is thick enough to coat the back of a spoon, 30 to 35 minutes.
2. Pour milk mixture through a fine sieve into a medium bowl. Set bowl in ice-water bath; let mixture cool completely. Transfer custard to an airtight container, and refrigerate at least 4 hours or up to overnight.
3. Process candy canes in a food processor until finely crushed. Sift in a strainer to discard dust. Transfer to a shallow dish.
4. Melt chocolate in a heatproof bowl set over a pan of simmering water. Let cool 5 minutes. Dip rim of each cup into melted chocolate, then crushed peppermint. Refrigerate until set, about 5 minutes.
5. Remove custard from refrigerator; set aside. Put cream into the bowl of an electric mixer fitted with the whisk attachment; mix on medium speed until stiff peaks form. Fold into cold custard until combined.
6. Fill cups with eggnog. Sprinkle with crushed peppermint, and garnish with peppermint sticks; serve.