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Tom and Jerry
Drink

Tom and Jerry

4.3

Prep
Cook
Total

Instructions

  1. 1 Separate the eggs. In a large bowl beat the egg whites until frothy. Whisk in 3/4 cup of the confectioners' sugar and beat until stiff peaks are formed.
  2. 2 Beat the egg yolks with the remaining 1/2 cup of confectioners' sugar and about 4 to 5 tablespoons of the brandy until light and lemon colored. Fold the egg whites into the egg yolks and refrigerate.
  3. 3 In a large stock pot heat the milk until hot but do not boil. Reduce heat and keep milk hot.
  4. 4 To each mug add 2 tablespoons brandy (or more to taste) and 1 large heaping tablespoon of egg mixture. Stir and fill mug with hot milk. Place another tablespoon of egg mixture on top and sprinkle with nutmeg.

By Lorna

Hot Chocolate
Drink

Hot Chocolate

4.3

Prep
3 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Put milk into a microwave-safe container and cook on High in microwave for 2 minutes. Mix in chocolate, sugar, and cinnamon. In a small bowl, whisk an egg until smooth, then mix it into the chocolate mixture.
  2. 2 Return to microwave and cook on High for 3 to 4 minutes or until foamy (be careful not to let it boil.) Whisk until smooth and pour into 3 mugs. Garnish with a sprinkle of cinnamon if desired.

By Steph

Southern Boiled Custard
Drink American

Southern Boiled Custard

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place milk in the top of a double boiler over simmering water. Stir occasionally until milk is heated through.
  2. 2 Beat eggs in a large bowl until light. Add sugar and mix well. Pour a small portion of hot milk into egg mixture, whisking constantly, until warmed and thinned. Pour mixture slowly back into hot milk, whisking constantly.
  3. 3 Cook and stir until custard is thick enough to coat the back of a spoon. An instant read thermometer inserted into custard should read 180 degrees F (82 degrees C). Remove from heat and stir in vanilla. Transfer custard to a container and chill completely in the refrigerator before serving.

By Cathy

Cooked Eggnog
Drink American

Cooked Eggnog

4.2

Prep
10 min
Cook
5 min
Total
140 min

Instructions

  1. 1 Place eggs and sugar into a pan; whisk until frothy and light in color. Whisk in 2 cups milk until thoroughly blended. Place the pan over medium heat; cook and stir until mixture thickens and coats the back of a wooden spoon, about 5 minutes. Remove from the heat and allow to stand for 5 minutes.
  2. 2 Stir in remaining 6 cups milk, vanilla extract, and nutmeg. Refrigerate for at least 2 hours to cool thoroughly before serving.

By Kathryn Howl

Vitamix Eggnog
Drink American

Vitamix Eggnog

4.7

Prep
5 min
Cook
10 min
Total
255 min

Instructions

  1. 1 Whip eggs, sugar, and rum in high-powered blender on High until a thick custard forms, about 4 minutes.
  2. 2 Pour milk and add nutmeg to custard; blend on Medium until well-mixed, about 2 minutes. Increase the speed to High for 1 minute.
  3. 3 Chill for 4 hours before serving.

By Sam Nemati

Spiked Eggnog
Drink

Spiked Eggnog

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat eggs in a bowl using an electric mixer on medium speed until very frothy, 2 to 3 minutes. Add 1 cup plus 1 tablespoon sugar, vanilla extract, and nutmeg gradually while beating. Turn the mixer off and manually stir in whipping cream, milk, brandy, and spiced rum. Chill before serving.

By Brandi Gilbertson

Lisa's Irish Cream
Drink

Lisa's Irish Cream

4.6

Prep
495 min
Cook
Total
500 min

Instructions

  1. 1 In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules. Blend for 3 minutes.
  2. 2 Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender. Blend for 12 minutes. Refrigerate the mixture overnight.
  3. 3 Strain the Irish Cream through a cheesecloth, then serve.

By Lisa

Betty's Famous Eggnog
Drink

Betty's Famous Eggnog

4.9

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
  2. 2 Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
  3. 3 Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
  4. 4 Serve in small cups or glasses dusted with a pinch of nutmeg.

By Baumannowski

Eggnog (Spiked with Rum)
Drink American

Eggnog (Spiked with Rum)

5.0

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large mixing bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
  3. 3 Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form.
  4. 4 Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined.
  5. 5 Pour into lidded jars or containers, refrigerate, and shake before serving.

By Donna Fair

Mom's Best Spiced Eggnog
Drink

Mom's Best Spiced Eggnog

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice in a bowl.
  2. 2 Whip egg whites with an electric mixer on high speed until soft peaks form. Reduce speed to medium and beat, gradually adding 1/2 of sugar mixture, until stiff peaks form.
  3. 3 Beat egg yolks in a separate bowl until thick and lemon colored. Mix remaining sugar mixture into the yolks. Fold yolk mixture into the egg whites. Add milk and half-and-half; combine gently. Garnish with remaining cinnamon.

By AdamJenkins

Root Beer Float Ice Cream
Drink American

Root Beer Float Ice Cream

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Whip eggs in a bowl until foamy; slowly pour in sugar while continually whipping eggs until ribbony. Fold in cream, milk, vanilla extract, and root beer extract until evenly mixed.
  2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 30 minutes.

By Grace Gutberlet

Virginia Eggnog
Drink American

Virginia Eggnog

3.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Beat sugar and egg yolks together in a bowl using an electric mixer until very light in color. Mix milk and cream into yolk mixture.
  2. 2 Beat egg whites in a separate bowl using an electric mixer until stiff peaks form, adding more sugar, if desired. Fold egg whites into milk mixture until eggnog is smooth. Stir rum and whisky into eggnog. Refrigerate until chilled, at least 1 hour.

By mckeown

Don's Friend Tonja's Cousin Toni's Boyfriend's Grandmother's Eggnog
Drink American

Don's Friend Tonja's Cousin Toni's Boyfriend's Grandmother's Eggnog

4.5

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Gradually stir in the bourbon, rum, half and half and nutmeg.
  2. 2 In a separate chilled bowl, whip the cream until it can stand in a peak. Fold the whipped cream into the egg mixture. Pour into a plastic container and refrigerate overnight (if possible). Shake the container before serving.

By Don

LEGO® Sheet Cake
Drink

LEGO® Sheet Cake

5.0

Prep
30 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Combine eggs, sugar, and vanilla sugar in a bowl and beat with an electric blender until foamy. Add oil and orange soda and stir to combine.
  3. 3 Sift flour and baking powder together and slowly stir into batter until well combined. Spread batter on the prepared baking sheet.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Remove from oven and allow to cool completely, about 1 hour.
  5. 5 Sort chocolate-covered candy by the colors in your food color assortment, such as yellow, green, orange, blue, and red.
  6. 6 Cut cooled cake into evenly sized rectangles, about 1.5 x 3 inches in size, like oversized LEGO® pieces. Gauge the size in relationship to the chocolate-covered candy pieces; 8 pieces should fit onto each to resemble a large LEGO® piece.
  7. 7 Mix about 1/2 cup confectioners sugar with enough lemon juice in a bowl to make a thick icing. Color with a couple drops of food coloring so icing turns a deep color. Brush icing onto 2 or 3 cake pieces and arrange 8 chocolate-covered candy pieces with the matching color on top. Allow to set.
  8. 8 Continue with the next color and the next set of chocolate-covered candy pieces in the same color until all cake pieces are decorated. Allow to set.

By elisabeth

Tom and Jerry Batter
Drink American

Tom and Jerry Batter

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Beat egg whites and salt in a large bowl until stiff peaks form. Lift beater straight up: egg whites should form stiff peaks that hold their shape.
  2. 2 Beat egg yolks in a separate large bowl.
  3. 3 Beat confectioners' sugar and butter together in a third large bowl until light and fluffy; beat in egg yolks and vanilla. Stir in nutmeg, cloves, allspice, and egg whites until well blended.
  4. 4 Scoop batter onto drink of choice.

By drea

Brad's Killer Eggnog
Drink American

Brad's Killer Eggnog

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1 cup sugar gradually, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
  2. 2 Beat egg yolks and remaining 1 cup sugar in a separate bowl until frothy and lightened in color.
  3. 3 Fold egg whites into egg yolk mixture gently; pour into a large punch bowl or pitcher. Stir in rum, half-and-half, and milk.
  4. 4 Top eggnog with nutmeg; serve with ice.

By Brad Lott

Ponche de Crème (Trinidad's Eggnog)
Drink Caribbean

Ponche de Crème (Trinidad's Eggnog)

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat eggs and lime zest in a large bowl using an electric mixer until light and fluffy.
  2. 2 Gradually pour in condensed milk while continuing to mix, and then pour in evaporated milk.
  3. 3 Stir in rum and bitters and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving.
  4. 4 Serve over crushed ice.

By CRYSTAL_CLARE

Coco-Cola Cake I
Drink

Coco-Cola Cake I

3.8

Prep
Cook
Total

Instructions

  1. 1 Heat to boiling: butter, cocoa and cola drink.
  2. 2 Remove from heat and add flour, sugar, baking soda and mix gently. Stir in buttermilk, eggs, vanilla and marshmallows.
  3. 3 Pour into greased 13 x 9-inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cake can be frosted while warm. Makes 10 to 12 servings.

By Carole Zee

Jack Daniel's Very Merry Eggnog
Drink

Jack Daniel's Very Merry Eggnog

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Mix sugar, rum, bourbon, brandy, vanilla, nutmeg, and salt in a blender on medium speed until combined. Transfer to a large bowl.
  2. 2 Pour half-and-half, cream, and eggs into the blender; mix on low speed until combined. Carefully pour into the liquor mixture and stir to combine.
  3. 3 Ladle combined mixture back into the blender in batches; blend on low speed. Transfer blended eggnog to a punch bowl or pitcher.
  4. 4 Refrigerate eggnog until cold, 1 to 2 hours, before serving.

By JACK BERGGREN

Traditional Eggnog
Drink American

Traditional Eggnog

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes.
  3. 3 Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg.
  4. 4 Stir in cream, milk, brandy, and rum.
  5. 5 Cover and chill before serving. Sprinkle individual servings with remaining nutmeg.

By phalanx0

Coquito Coconut Eggnog
Drink

Coquito Coconut Eggnog

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Pour coconut milk, almond milk, cream of coconut, rum, eggs, sugar, honey, vanilla extract, cinnamon, nutmeg, and cloves into a large bowl and whisk well to combine.
  2. 2 Blend mixture in two batches in a blender on high speed until frothy, 3 to 4 minutes. Pour into a gallon-size glass container and chill overnight or serve over ice.

By awakenedone

Badische Schupfnudeln (Potato Noodles)
Drink European

Badische Schupfnudeln (Potato Noodles)

4.1

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
  2. 2 Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
  3. 3 In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

By Seb

German Zwiebelkuchen (Onion Pie)
Drink European

German Zwiebelkuchen (Onion Pie)

4.7

Prep
60 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 15x10-inch pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
  2. 2 Sauté onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
  3. 3 Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
  4. 4 Bake in preheated oven until onions start to turn golden brown on top, about 1 hour.

By Bill Whitford