Egg Nogs & Holiday Gloggs

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During the holidays, it is common to find Egg Nog and Glogg Nog in many homes throughout the USA. 

Here are some old recipes from my maternal side of the family. 

Does anyone prepare Egg Nog or Glogg Nog on Fotw ?  What are your recipes ? Would enjoy hearing from you. 

EGG NOG 

1 quart cream

1 quart milk

1 dozen eggs

1 pint Brandy of Choice

1/4 pint Jamaican Rum or New England Rum

8 to 10 tblsps. sugar

1/2 pint Rye

1/2 pint Sherry

1) Combine the liquors first and set aside. Then, separate the whites from the yolks of the eggs. Beat the whites stiff and set aside.

2) Add the sugar to beaten yolks. Combine thoroughly.

3) Add the liquor drop by drop gradually at first while slowly beating the mixture.

4) Add the cream and the milk and continue beating with a gentle hand.

5) Fold in the stiffly beaten egg whites and let set in cool place for 2 to 3 days.

HOLIDAY GLOGG NOG

6 Eggs

1 Quart Ginger Ale Soda

1 Quart Vanilla Ice Cream

1/4 tsp. Cardamom ground

1 stick cinammon

1/4 cup Lemon Juice freshly squeezed

1/4 tsp. ground cloves

1/8 cup sugar

6 cups of freshly squeezed orange juice

1/4 tsp. cinammon 

a pinch of nutmeg

1) beat the eggs on a low speed until well combined.

2) Incorporate sugar and spices. Beat at medium speed until the sugar is dissolved.

3) On a low speed beat in the softened icecream

4) add the citrus juices 

5) cover and chill in refrigerator

6) to serve, pour the icecream mixture into a large Punch Bowl and gradually pour in the Ginger Ale, stirring, with an up and down motion

7) add ice if desired

8) for each serving, sprinkle nutmeg atop and place a stick of cinammon for a stirrer 

SAINT NICHOLAS´  GLOGG 

1/2 gallon of Portuguese Port Wine 

1 Fifth Pinot Noir, Rosé or Claret 

10 whole Cardamom Seeds

5 sticks of Cinammon

10 oz. sugar

blanched almonds

1 quart Moscatel semi sweet white wine 

10 whole cloves

1/2 of an orange´s zest 

raisins

1) place all spices except raisins and almonds in 1 quart of Port and heat on slow low simmer flame for 30 mins. Do not boil.

2) dissolve sugar in the brandy in a saucepan

3) add all the wines and the spices together and heat

4) Marinate the raisins in the wine mixture overnight

5) to serve, place 8 to 10 raisins and a few almonds in each glass or glass mug and add the piping hot Glogg 

COFFEE EGG NOG 

32 ounces premade containers or homemade  Egg Nog chilled

1/8 packed golden brown sugar 

2 tblsps instant dry coffee

1/8 confectioner´s sugar

1/8 tsp. cinammon 

1 tsp. vanilla extract

1/2 cup Kahlua Coffee Liqueor

1/2 cup Bourbon or Brandy 

ground cinammon

1) in a large mixing bowl combine the egg nog,  cinammon, the brown sugar and coffee

2) beat on low speed until sugar and coffee are dissolved

3) stir in Kahlua and Bourbon or Brandy

4) Chill overnight 

5) in a mixing bowl, beat whipped cream with confectioner´s sugar and vanilla extract until stiff

6) pour egg nog into a punch bowl and / or into martini stemware and top with whip cream and cinammon 

Enjoy, 

Happy Holidays. 

Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Egg Nogs & Holiday Gloggs Posted: 16 December 2012 at 01:41
	During the holidays, it is common to find Egg Nog and Glogg Nog in many homes throughout the USA. Here are some old recipes from my maternal side of the family. Does anyone prepare Egg Nog or Glogg Nog on Fotw ? What are your recipes ? Would enjoy hearing from you. EGG NOG 1 quart cream 1 quart milk 1 dozen eggs 1 pint Brandy of Choice 1/4 pint Jamaican Rum or New England Rum 8 to 10 tblsps. sugar 1/2 pint Rye 1/2 pint Sherry 1) Combine the liquors first and set aside. Then, separate the whites from the yolks of the eggs. Beat the whites stiff and set aside. 2) Add the sugar to beaten yolks. Combine thoroughly. 3) Add the liquor drop by drop gradually at first while slowly beating the mixture. 4) Add the cream and the milk and continue beating with a gentle hand. 5) Fold in the stiffly beaten egg whites and let set in cool place for 2 to 3 days. HOLIDAY GLOGG NOG 6 Eggs 1 Quart Ginger Ale Soda 1 Quart Vanilla Ice Cream 1/4 tsp. Cardamom ground 1 stick cinammon 1/4 cup Lemon Juice freshly squeezed 1/4 tsp. ground cloves 1/8 cup sugar 6 cups of freshly squeezed orange juice 1/4 tsp. cinammon a pinch of nutmeg 1) beat the eggs on a low speed until well combined. 2) Incorporate sugar and spices. Beat at medium speed until the sugar is dissolved. 3) On a low speed beat in the softened icecream 4) add the citrus juices 5) cover and chill in refrigerator 6) to serve, pour the icecream mixture into a large Punch Bowl and gradually pour in the Ginger Ale, stirring, with an up and down motion 7) add ice if desired 8) for each serving, sprinkle nutmeg atop and place a stick of cinammon for a stirrer SAINT NICHOLAS´ GLOGG 1/2 gallon of Portuguese Port Wine 1 Fifth Pinot Noir, Rosé or Claret 10 whole Cardamom Seeds 5 sticks of Cinammon 10 oz. sugar blanched almonds 1 quart Moscatel semi sweet white wine 10 whole cloves 1/2 of an orange´s zest raisins 1) place all spices except raisins and almonds in 1 quart of Port and heat on slow low simmer flame for 30 mins. Do not boil. 2) dissolve sugar in the brandy in a saucepan 3) add all the wines and the spices together and heat 4) Marinate the raisins in the wine mixture overnight 5) to serve, place 8 to 10 raisins and a few almonds in each glass or glass mug and add the piping hot Glogg COFFEE EGG NOG 32 ounces premade containers or homemade Egg Nog chilled 1/8 packed golden brown sugar 2 tblsps instant dry coffee 1/8 confectioner´s sugar 1/8 tsp. cinammon 1 tsp. vanilla extract 1/2 cup Kahlua Coffee Liqueor 1/2 cup Bourbon or Brandy ground cinammon 1) in a large mixing bowl combine the egg nog, cinammon, the brown sugar and coffee 2) beat on low speed until sugar and coffee are dissolved 3) stir in Kahlua and Bourbon or Brandy 4) Chill overnight 5) in a mixing bowl, beat whipped cream with confectioner´s sugar and vanilla extract until stiff 6) pour egg nog into a punch bowl and / or into martini stemware and top with whip cream and cinammon Enjoy, Happy Holidays. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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