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Eggnog (/ ˈ ɛ ɡ ˌ n ɒ ɡ / ⓘ), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, [1] [2] [3] is a rich, chilled, sweetened, dairy-based beverage traditionally made with milk, cream, sugar, egg yolk and whipped egg white (which gives it a frothy texture, and its name).
Drumroll, please: eggnog’s main components — sugar, dairy and alcohol — are on the list. Rich, delicious foods like cream contain more fat and are slower to digest.
Baltimore-style Eggnog (Serves 12) Half a bottle of Bourbon, preferably Michter's Half a bottle of molasses or demerara based Rum, preferable Doorly's or Real McCoy 5 Year
Even better than holiday eggnog in a glass is eggnog on a plate! This creamy pie delivers all that rich, wonderful flavor. It’s pretty, too, with a sprinkling of nutmeg on top.
The Puerto Rican mixed drink resembles eggnog and is usually served after dinner in a shot glass. Some prepare the drink with eggs. The drink is known to be sweet and strong (with rum). [1] [5] Many families have their own variations of the recipe that are passed down through generations. [3]
It is made by mixing 1/2 Advocaat or eggnog and 1/2 Brandy. More commonly, bombardino is obtained by mixing 3/4 of hot traditional Italian egg liquor (for example Vov or Zabov) and 1/4 rum or brandy. "Vov" egg liqueur was created in Padua, Italy, in 1845 by a pastry chef, Gian Battista Pezziol, mixing egg yolks (leftover from the production of ...
For the perfect ratio of eggnog to liquor simply follow this rule of thumb: one part alcohol and five parts eggnog. You can also think of it this way—if you have a one-quart container of eggnog ...
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