br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg and
In bowl stir together eggnog, brandy, orange juice, water and allspice.
Chill.
Beat in the rum or brandy, if you're using it
Beat the egg yolks with electric mixer until thick and almost white. Continue beating and add in the granulated sugar, cognac and brandy.
Fold in 3 quarts heavy cream and 6 egg whites that were whipped until soft peaks formed.
In another bowl, beat 6 egg whites very stiff. Gradually add to it the powdered sugar, then fold this mixture into the eggnog.
In another bowl, whip 3 cups heavy cream until barely holds its shape.
Blend this mixture into the eggnog with a rubber spatula.
Let eggnog \"rest\" 12 to 14 hours before serving.
ie crust.
SPICED & SPIRITED EGGNOG PIE: Beat egg yolks with
/4 cup of the eggnog in a saucepan. Squeeze out
hisk in hot milk. Return eggnog mixture to pan; stir on
00b0F.
Meanwhile, for the eggnog custard, combine cornstarch, custard powder
dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes.
Beat pudding mix, eggnog and brandy together in a bowl with a wire whisk or hand-held mixer for two minutes.
Pour into four serving dishes and chill. Pudding will be soft-set and ready to eat within five minutes.
Garnish with nutmeg and serve!
Gradually stir in 1 cup eggnog. Heat over low heat, stirring
Add brandy or rum (I used brandy) and liqueur to ready-made egg nog to taste. I used about 1 cup of brandy and about 1 1/2 cups liqueur to 1 quart of egg nog. Grate nutmeg over each cup or glass.
Pour milk into small mixing bowl.
Add pudding mix& beat at low speed until blended.
Gradually beat in eggnog.
Stir in nutmeg& chill until serving time.
Beat whipping cream until stiff peaks form.
Fold into eggnog mixture along with brandy.
In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.
Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice.
Cover and let cool slightly; refrigerate until cold.
In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy.
Fold into eggnog mixture until smooth.
Refrigerate sauce until ready to serve.
Dissolve the instant coffee granules in the hot water and let cool.
Combine the coffee, eggnog, and brandy if using; mix well.
Add chocolate syrup, and cover and chill thoroughly.
Fold in whipped cream just before serving.
Garnish with grated semisweet chocolate if desired.
Drain oranges, reserving juice.
Add water to juice to make 1-1/4 cups.
Heat until boiling and dissolve Jello.
Add brandy or rum and eggnog.
Chill until slightly thick.
Fold in orange sections and pour into a 3-cup mold.
Chill.
Mix sugar, rum, bourbon, brandy, salt, vanilla extract, and nutmeg in a blender on medium speed until combined. Transfer liquor mixture to a large bowl.
Mix half-and-half, cream, and eggs in the blender on low speed until combined. Stir egg-cream mixture into the liquor mixture.
Ladle eggnog mixture into the blender in batches; blend on low speed. Transfer blended eggnog to a punch bowl or pitcher. Refrigerate until cold, 1 to 2 hours.
you'll add it after eggnog base has cooked).
Meanwhile
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Beat yolks with sugar until thick and lemony.
Slowly add brandy, rum and peach brandy.
Stir in milk and cream.
Beat egg whites until stiff.
Fold into eggnog.
Do not stir!
Top with freshly grated nutmeg.