Eggnog-aritas

Eggnog-aritas could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. One portion of this dish contains around 4g of protein, 11g of fat, and a total of 222 calories. For $1.67 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 274 fans. Head to the store and pick up sugar, brandy, nutmeg, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes. With a spoonacular score of 18%, this dish is not so outstanding. Users who liked this recipe also liked Eggnog Chocolate Chip Bread with Brown Butter Eggnog Glaze, Chocolate Eggnog Cupcakes with Eggnog Cream Cheese Frosting, and Eggnog Croissant Bread Pudding with Caramel Eggnog Syrup.

Servings: 8

Preparation duration: 240 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 ounces bourbon

2 ounces brandy

6 large egg yolks

2 cups half-and-half

1/2 whole nutmeg, crushed with a heavy pan

1/2 teaspoon freshly grated nutmeg

2 ounces rum

1/2 cup sugar

1 vanilla bean, split lengthwise and seeds scraped out

Equipment:

sauce pan

whisk

bowl

Cooking instruction summary:

Make the creme anglaise: Combine the half-and-half, crushed nutmeg, and vanilla pod and seeds in a medium saucepan and bring just to a boil over medium heat. Remove from the heat and let steep 5 minutes. Whisk the egg yolks and sugar in a bowl. Slowly whisk in the warm half-and-half mixture, then pour the egg mixture into the saucepan and cook over medium heat, stirring constantly, until the creme anglaise just begins to thicken, about 10 minutes. Strain and refrigerate until cold, about 4 hours. Make the cocktails: Combine the sugar and grated nutmeg on a plate. Dip the rims of 8 martini glasses in water, then in the sugar mixture. Combine half each of the creme anglaise, brandy, rum and bourbon in a cocktail shaker with ice. Shake well and strain into 4 glasses. Repeat to make 4 more cocktails. Photograph by James Wojcik

 

Step by step:

Make the creme anglaise

1. Combine the half-and-half, crushed nutmeg, and vanilla pod and seeds in a medium saucepan and bring just to a boil over medium heat.

2. Remove from the heat and let steep 5 minutes.

3. Whisk the egg yolks and sugar in a bowl. Slowly whisk in the warm half-and-half mixture, then pour the egg mixture into the saucepan and cook over medium heat, stirring constantly, until the creme anglaise just begins to thicken, about 10 minutes. Strain and refrigerate until cold, about 4 hours.


Make the cocktails

1. Combine the sugar and grated nutmeg on a plate. Dip the rims of 8 martini glasses in water, then in the sugar mixture.

2. Combine half each of the creme anglaise, brandy, rum and bourbon in a cocktail shaker with ice. Shake well and strain into 4 glasses. Repeat to make 4 more cocktails.

3. Photograph by James Wojcik


Nutrition Information:

Quickview
219k Calories
3g Protein
10g Total Fat
15g Carbs
1% Health Score
Limit These
Calories
219k
11%

Fat
10g
16%

  Saturated Fat
5g
35%

Carbohydrates
15g
5%

  Sugar
12g
14%

Cholesterol
160mg
54%

Sodium
31mg
1%

Alcohol
7g
39%

Get Enough Of These
Protein
3g
8%

Selenium
8µg
12%

Phosphorus
108mg
11%

Vitamin B2
0.16mg
9%

Calcium
80mg
8%

Vitamin A
398IU
8%

Vitamin B12
0.45µg
7%

Vitamin B5
0.56mg
6%

Vitamin D
0.81µg
5%

Folate
20µg
5%

Zinc
0.62mg
4%

Vitamin E
0.53mg
4%

Vitamin B6
0.07mg
3%

Vitamin B1
0.05mg
3%

Potassium
94mg
3%

Iron
0.41mg
2%

Magnesium
7mg
2%

Copper
0.02mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

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