cmcole
04-28-2006, 10:39 AM
Grandma's Eggnog
Serves: 16 Prep Time: 15 minutes
6 jumbo eggs (separated)
1 pint cream
1 pint half & half
¾ Cup Splenda
Whiskey to taste
Separate the eggs. Beat the yolks with ½ cup of the Splenda® until they turn lemon in color. Whip the eggs whites stiff with ¼ cup of Splenda. Fold the whites and yolks together and add the cream and half and half. Add whiskey to taste. (I use Jack Daniels, but some people use rum, brandy or even vanilla extract)
Ann's Egg Nog
7 egg yolks
2 cups heavy cream
3 cups Half & Half
enough sweetener to equal 1 ½ cups sugar
nutmeg
cinnamon (optional)
2 teaspoons vanilla
Place egg yolks and 1 cup of half and half in blender. Blend until WELL blended. In a large saucepan, add everything except sweetener. Cook on med heat stirring constantly. Using a candy thermometer, heat to 170. Remove from heat, cool slightly then add sweetener (can add sweetener in beginning, but some are not heat stable). Place in fridge until cool, Will thicken up to be almost spoonable. Can dilute with more cream or half and half.
Lowcarb Craignog
If you plan to add liquor, mix together the following:
1 cup gold rum
½ cup Kentucky bourbon (pref. Maker's Mark)
¼ cup cognac or French brandy
Separate a dozen eggs. Discard the whites, or save them for cooking in the future. Beat the yolks until thick and lemon yellow; a blender works well. Add to the yolks:
3/4 cup of your liquor mixture
16 packets of Equal
1 teaspoon vanilla extract
½ teaspoon rum extract
1 teaspoon nutmeg
½ teaspoon cinnamon
1 pint heavy whipping cream
Mix or blend well. If NOT using liquor, coddle the eggs by heating the mixture in a bowl placed over hot water, whisking constantly, until it reaches a temperature of 160 degrees (use a candy thermometer). If using liquor, you may skip this step, as the liquor kills any salmonella. Refrigerate yolk mixture.
Whip 3 pints heavy whipping cream until thickened. Add 6 packets of Equal and 1 tablespoon of vanilla extract. Whip until soft peaks form. Combine everything in a punch bowl, and sprinkle the top with more nutmeg. Leave the rest of the liquor mixture next to the bowl for guests to spike to their own taste.
I generally make this a day ahead of time, and keep it in a pitcher in the refrigerator. If anything, it's even better the second day.
Assuming 1 g carb per packet of Equal, and assuming each serving is about 4 ounces, I think we can say there's about 3 g carbs per serving.
Mary's Low Carb Eggnog
Makes about 2 ½ quarts
All the liquids should be very cold, including the alcohol. Be sure to refrigerate them in advance. *This recipe contains raw eggs.
6 eggs
1 cup AS (I used Splenda)
½ teaspoon vanilla extract
¼ teaspoon nutmeg (ground or fresh)
3/4 cup rum, brandy or whisky
2 cups whipping cream
2 cups milk (I used an additional 2 cups of whipping cream)
Beat the eggs for 3 minutes with an electric mixer at medium speed until frothy. Gradually beat in the Splenda, vanilla and nutmeg. Turn the mixer off and stir in the cold alcohol of choice, whipping cream. Chill. Before serving, sprinkle each portion with more nutmeg.
Serves: 16 Prep Time: 15 minutes
6 jumbo eggs (separated)
1 pint cream
1 pint half & half
¾ Cup Splenda
Whiskey to taste
Separate the eggs. Beat the yolks with ½ cup of the Splenda® until they turn lemon in color. Whip the eggs whites stiff with ¼ cup of Splenda. Fold the whites and yolks together and add the cream and half and half. Add whiskey to taste. (I use Jack Daniels, but some people use rum, brandy or even vanilla extract)
Ann's Egg Nog
7 egg yolks
2 cups heavy cream
3 cups Half & Half
enough sweetener to equal 1 ½ cups sugar
nutmeg
cinnamon (optional)
2 teaspoons vanilla
Place egg yolks and 1 cup of half and half in blender. Blend until WELL blended. In a large saucepan, add everything except sweetener. Cook on med heat stirring constantly. Using a candy thermometer, heat to 170. Remove from heat, cool slightly then add sweetener (can add sweetener in beginning, but some are not heat stable). Place in fridge until cool, Will thicken up to be almost spoonable. Can dilute with more cream or half and half.
Lowcarb Craignog
If you plan to add liquor, mix together the following:
1 cup gold rum
½ cup Kentucky bourbon (pref. Maker's Mark)
¼ cup cognac or French brandy
Separate a dozen eggs. Discard the whites, or save them for cooking in the future. Beat the yolks until thick and lemon yellow; a blender works well. Add to the yolks:
3/4 cup of your liquor mixture
16 packets of Equal
1 teaspoon vanilla extract
½ teaspoon rum extract
1 teaspoon nutmeg
½ teaspoon cinnamon
1 pint heavy whipping cream
Mix or blend well. If NOT using liquor, coddle the eggs by heating the mixture in a bowl placed over hot water, whisking constantly, until it reaches a temperature of 160 degrees (use a candy thermometer). If using liquor, you may skip this step, as the liquor kills any salmonella. Refrigerate yolk mixture.
Whip 3 pints heavy whipping cream until thickened. Add 6 packets of Equal and 1 tablespoon of vanilla extract. Whip until soft peaks form. Combine everything in a punch bowl, and sprinkle the top with more nutmeg. Leave the rest of the liquor mixture next to the bowl for guests to spike to their own taste.
I generally make this a day ahead of time, and keep it in a pitcher in the refrigerator. If anything, it's even better the second day.
Assuming 1 g carb per packet of Equal, and assuming each serving is about 4 ounces, I think we can say there's about 3 g carbs per serving.
Mary's Low Carb Eggnog
Makes about 2 ½ quarts
All the liquids should be very cold, including the alcohol. Be sure to refrigerate them in advance. *This recipe contains raw eggs.
6 eggs
1 cup AS (I used Splenda)
½ teaspoon vanilla extract
¼ teaspoon nutmeg (ground or fresh)
3/4 cup rum, brandy or whisky
2 cups whipping cream
2 cups milk (I used an additional 2 cups of whipping cream)
Beat the eggs for 3 minutes with an electric mixer at medium speed until frothy. Gradually beat in the Splenda, vanilla and nutmeg. Turn the mixer off and stir in the cold alcohol of choice, whipping cream. Chill. Before serving, sprinkle each portion with more nutmeg.