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If you are hosting or attending a Christmas party this year, try this spiced eggnog recipe.
You can, of course, make non-alcoholic eggnog for kids and other guests by using rum flavoring from the spice aisle. These egg nog recipes are sure to give your party guests a new taste of one of winter’s most popular and traditional drinks. Here’s one of our favorite free Christmas invitation designs to kick off your celebration. Grand marnier or other orange liqueur, Water and 8 more.. Whipping cream, Sugar, Orange peel (finely shredded ) and 2 more.. Spiced chai tea teabags, Boiling water, Ice cube and 5 more..
Thick rhubarb slices (about 1 generous lb), Sugar, Water and 3 more..
All purpose flour, Generous ) ground cinnamon and 20 more..
Evaporated milk, Eggs, lightly beaten, Water and 14 more.. Strawberries, Milk, Water, Splenda sugar substitute and 2 more.. Eggs, Scalded milk, Butter, cubed, Sugar, Salt and 13 more.. Butter, softened, Sugar, Eggs, lightly beaten and 18 more..
Egg yolks, at room temperature, Sugar, Whole milk and 6 more..

Egg substitute, Sugar, Evaporated skim milk, Low-fat milk and 3 more..
Heavy cream, Canned pumpkin, Strong brewed hot coffee and 3 more.. I intended on making this two separate posts: one for low-fat eggnog, and one for pancakes, however thanks to my unfortunate inabilities with technologies, alllllll of the beautiful eggnog pictures deleted.
Meanwhile, in a clean large mixing bowl beat the egg whites and salt with an electric mixer on high speed until foamy. Cooking to the correct temperature is crucial when making most candies, ensuring toffees turn out crunchy and caramels stay chewy. To make an eggnog recipe with alcohol, add 1 ½ ounces spiced rum per glass to 4 ounces of eggnog, stirring together. Serve it warm or chilled and don’t be surprised if you are asked to share your mixology secrets!
Combining the milk with the flavorings in a saucepan and mixing the sugars and thickener in a separate bowl. In a small bowl combine powdered sugar and cornstarch; sprinkle about a quarter of the mixture evenly onto a large cutting board.
Heat and stir over low heat until mixture registers 160 degrees F on an instant-read thermometer.
Our Test Kitchen prefers a digital thermometer with a clip to attach it to the side of the pan. Not only does it give traditional eggnog recipes an extra kick, it's also great for serving large crowds. Gradually add 3 cups milk and 8 tablespoons sugar to your mixture until it has thickened slightly.
Set your burner on the lowest possible setting and heat your ingredients in a pan until the mixture is thick enough to coat the back of a spoon.

Cook, without stirring, over medium-high heat until thermometer registers 260 degrees F, (hard-ball stage) 12 to 15 minutes total. With the mixer running on high speed, gradually add gelatin mixture to egg white mixture, beating about 7 minutes or until thick (like the consistency of thick, pourable cake batter). I’ve read that curdled eggnog can be fixed with a few seconds in a blender (which happened to me initially), but I decided to start over.
Remove from heat; pour over gelatin mixture in bowl and stir well to combine (mixture will foam up). Store marshmallows between sheets of waxed paper or parchment paper in an airtight container in the refrigerator for up to 1 week.
Lightly coat another piece of plastic wrap with nonstick cooking spray; place, coated side down, over marshmallow mixture. After your milk comes to a simmer, start with a ladle and slowly add the hot milk into the egg yolk-sugar-cornstarch mix, while whisking at the same time. To make the low-fat version of this easy eggnog recipe, you can substitute with egg beaters, skim milk, and artificial sweetener.
Add remaining powdered sugar mixture; seal bag and toss to coat all sides of marshmallows with powdered sugar mixture.
Without the fat will my drink be just as creamy and delicious as the grocery store’s? I brought it to a simmer, gave it a good stir, forced my nose out of the pan, and gave it a little love.

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