my recent version
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Mom's version
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My mother made a big bowl of EGGNOG PUNCH at least once, during the Christmas holidays in the 1950's. It's made from scratch, but the eggs ARE cooked in her version (many retro recipes used raw eggs) **
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The base will keep for a few days in the refrigerator. If you haven't tasted HOMEMADE EGGNOG, it really is SO much better than the stuff in the cartons!
You can add RUM or BRANDY (or not) * I had a bottle of Revel Stoke's PECAN BOURBON out with my version** You can top it with WHIPPED CREAM and/or add scoops of ICE CREAM (my mom usually just added ice cream) **
You can add RUM or BRANDY (or not) * I had a bottle of Revel Stoke's PECAN BOURBON out with my version** You can top it with WHIPPED CREAM and/or add scoops of ICE CREAM (my mom usually just added ice cream) **
Mom's EGGNOG PUNCH BOWL
6 eggs
1/2 – 1 cup sugar (start with 1/2 cup & add more per taste)
2 cups milk
2 cups whipping cream or half-and-half
1-1/2 tsp pure vanilla extract
1/4 tsp cinnamon
1/4 – 1/2 tsp nutmeg (depending on your taste)
vanilla ice cream and/or fresh whipped cream
Rum and/or Brandy
***
In large stockpot (to hold 2 qts) ~ beat/whisk eggs and sugar until smooth; whisk in milk. Cook over medium low heat, whisking/stirring frequently (be careful not to scorch bottom of pan). Cook until thick enough to coat a metal spoon (160 on food thermometer).
Remove from heat. Slowly add the whipping cream (half & half), while whisking together until smooth. Add vanilla, cinnamon & nutmeg and combine until mixed well. Carefully (it will be hot) taste and adjust sweetness (add more sugar if necessary); add more nutmeg too if desired.
Pour into pitcher; cover and refrigerate until thoroughly chilled (several hours or overnight). Can serve in pitcher or punch bowl ~ Garnish with scoops of vanilla ice cream and/or dollops of fresh whipped cream. Can also sprinkle a little nutmeg on top. Serve RUM or BRANDY (or PECAN BOURBON) on the side for guests to add their own.
Makes 6 cups ~ keeps about 3 days in the refrigerator
6 eggs
1/2 – 1 cup sugar (start with 1/2 cup & add more per taste)
2 cups milk
2 cups whipping cream or half-and-half
1-1/2 tsp pure vanilla extract
1/4 tsp cinnamon
1/4 – 1/2 tsp nutmeg (depending on your taste)
vanilla ice cream and/or fresh whipped cream
Rum and/or Brandy
***
In large stockpot (to hold 2 qts) ~ beat/whisk eggs and sugar until smooth; whisk in milk. Cook over medium low heat, whisking/stirring frequently (be careful not to scorch bottom of pan). Cook until thick enough to coat a metal spoon (160 on food thermometer).
Remove from heat. Slowly add the whipping cream (half & half), while whisking together until smooth. Add vanilla, cinnamon & nutmeg and combine until mixed well. Carefully (it will be hot) taste and adjust sweetness (add more sugar if necessary); add more nutmeg too if desired.
Pour into pitcher; cover and refrigerate until thoroughly chilled (several hours or overnight). Can serve in pitcher or punch bowl ~ Garnish with scoops of vanilla ice cream and/or dollops of fresh whipped cream. Can also sprinkle a little nutmeg on top. Serve RUM or BRANDY (or PECAN BOURBON) on the side for guests to add their own.
Makes 6 cups ~ keeps about 3 days in the refrigerator
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