5 MINUTE HOMEMADE BLENDER EGGNOG

5 MINUTE HOMEMADE BLENDER EGGNOG

Fixings

4 enormous eggs the freshest you can find

3/4 cup granulated sugar (or superfine sugar)

1/2 tsp dried nutmeg

1/4 tsp ground cinnamon

3 oz cognac (around 1/3 cup + 1 Tbsp)

3 oz whiskey (around 1/3 cup + 1 Tbsp)

1 1/2 cups entire milk

1 cup weighty cream

Guidelines:

Add entire eggs to blender and mix on MED speed (or LOW on the off chance that you just have a HIGH and LOW setting choice) for 30 seconds.

Add sugar and mix.

Add nutmeg, cinnamon, cognac, whiskey, milk and weighty cream and mix until consolidated, around 10-15 seconds.

Move to a hermetically sealed holder and refrigerate for a day or so to permit flavors to consolidate and smooth.

TO SERVE:

Eggnog might have gotten comfortable the cooler, so either give it a decent shake or two, or fill a blending bowl and give it a speed to get everything joined.

Present with some extra ground nutmeg on top, and a discretionary cinnamon stick. Appreciate it!

5 MINUTE HOMEMADE BLENDER EGGNOG VIDEO

JAMAICAN STYLE EGG NOG

JAMAICAN STYLE EGG NOG

Fixings:

7 Egg Yolks

1½ cups Heavy Cream

1 cup Evaporated Milk

1 cup Whole Milk

¼ Sweetened Condensed Milk

¼ cup Jamaican White Rum

¼ cup Bourbon

½ Dark Brown Sugar

½ tsp Vanilla

¼ tsp Nutmeg

¼ tsp Cinnamon

Guidelines:

Separate the eggs, put away the yolks (save the whites and make yourself something solid!). In a huge blending bowl, and the egg yolks and the earthy colored sugar, rush on medium speed until its all around joined and is a rich surface. Put away.

Then, in a huge pan, on medium hotness, add the entire milk, weighty cream, and dissipated milk. Bring to a light steam (don't overheat or permit to bubble).

Gradually empty the warm milk into the blending bowl on low speed. When very much joined, then add the dense milk and speed until smooth.

Ultimately, add the rum and whiskey, vanilla, and flavors. Race on medium speed for 2 minutes. From the blending bowl, strain into the serving pitcher. Chill for somewhere around 2 hours prior to serving. Serve cold.

Appreciate it!

JAMAICAN STYLE EGG NOG VIDEO