Promised Land Dairy OldFashioned Egg Nog ALDI REVIEWER
If you check out the side of the carton, this brand recommends a 4:1 ratio of eggnog to whiskey. You can serve this drink cold or warm. Garnish with a sprinkling of nutmeg or even a cinnamon stick. After enjoying a glass of this holiday tipple, use the rest of the carton to make these recipes with eggnog (like this amazing eggnog pie!).
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Store-bought eggnog contains more preservatives, so it lasts longer than its homemade counterpart. You can see how long an unopened refrigerated carton of store-bought eggnog lasts on the information printed on the packacging. Often it is about 5 to 7 days. Opened store-bought eggnog lasts about 3 to 5 days in the fridge.
Eggnog cocktail recipe Mix That Drink
Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle.
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In a small bowl, whisk the egg yolks until their color lightens. Once the yolks change color, whisk in 1/3 cup of sugar and set aside. Place a saucepan over medium heat and combine the whole milk, heavy cream, vanilla, cinnamon, and nutmeg. Slowly bring the milk mixture to a gentle boil while stirring regularly.
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For one drink, fill your cocktail shaker with about two cups of ice. Pour in 3/4 cup of eggnog and, if spiking it, one ounce of your alcohol of choice. For me, that is either dark rum or bourbon. Seal the shaker and shake it vigorously for 10 to 15 seconds until the outside of the shaker is frosty. Strain the eggnog into a glass.
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Heat the milk, cinnamon, cloves, and a dash of vanilla. Boil, then remove from heat. Whisk the egg yolks, then whisk in the sugar. Gradually whisk the hot milk mixture into the egg mixture. Cook the mixture over medium heat until thick, then strain to remove the cloves. Stir in the cream, rum, remaining vanilla, and nutmeg.
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How To: Pour off some eggnog into a glass, then add the appropriate number of ounces of each alcohol to the plastic jug or carton, seal, and refrigerate.Make sure to shake very well to re-combine the mixture before serving. Measuring Tip - If you're using a 1/2 gallon container or carton of eggnog, I would pour off 8 to 10 ounces of the eggnog, and then add 4 to 5 ounces each of amaretto.
Dasher's Creamy Homemade Eggnog Recipe Ginger with Spice
Directions. In a large glass jar (at least 40 ounces), combine whiskey, simple syrup, and cinnamon sticks. Seal the jar with a lid and store in a cool, dark spot for 3 to 5 days, shaking it every so often. After a few days, if desired, add dried chili peppers and vanilla bean, reseal, and store a day or two longer (optional).
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If you find yourself with a carton of eggnog and are wondering how long it will last, read on for everything you need to know. Eggnog is a dairy-based beverage that traditionally contains milk, cream, sugar, and eggs. Some versions also include alcohol, such as rum or brandy. While the exact origins of eggnog are unknown, it's thought to have.
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5. Make flavored marshmallows. If you've been looking for an excuse to make a batch of sweet and fluffy homemade marshmallows, this is it. Use that last bit of eggnog for a super-flavorful batch of holiday marshmallows. 6. Make muffins or quick bread.
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Add The Right Amount. Here's your golden ratio for pop-up holiday cheer: Combine 1 part of your selected spirit to 5 parts prepared eggnog. Want us to make it even easier on you? If you buy a 1-quart container of eggnog, you should use 6.5 ounces of liquor, total.
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Aim for a ratio of about five-to-one of eggnog to your selected spirit for the best flavor. For each 8-ounce glass, add one shot (1.5 ounces) of alcohol. If you're mixing up a larger quantity in a pitcher of punch bowl, stir together a one-quart carton of eggnog with about four-and-a-half shots, or a half-gallon carton with about none shots.
Easy Homemade Eggnog Recipe House of Nash Eats
Separate your egg, placing the yolk in one bowl or jar and the white in another. Add 1 teaspoon of the sugar to the egg white and whisk it by hand for about 3 minutes, until very thick but not quite holding soft peaks. You can also do this with an electric hand mixer. Set aside.
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I remember researching traditional eggnog, and, as it turns out, it is really easy to "real foodify" that carton of junk ingredients at the supermarket. Eggnog is really just an ice cream base with cinnamon or nutmeg without putting it into an ice cream maker! In fact, you can drink it as is, or churn it into ice cream!
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Pour mixture back into saucepan and cook over medium heat, while stirring, for 2-3 minutes until thick. Do not boil. Let cool, then refrigerate overnight or for up to 3 days. Before serving, beat egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined.
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Place the unopened eggnog carton standing upright in the freezer and simply let it sit there for a few hours. In this way, the eggnog is frozen solid and making it easy to transfer in another container. Carefully place the contents of the frozen eggnog carton into a sealed tight container and return it into the freezer.
