Eggnog for Two (or Three). If you were writing something longer, I would suggest using "two to three" or a similar phrase instead; almost all style guides suggest spelling out small numbers. Or maybe you decided to test out commercially prepared eggnog sold in refrigerated cartons. The main ingredients of Eggnog (or milk punch) are milk, eggs (or only yolks) and whipped An unopened package should be fine for an extra two or three days, but not much longer.
Besides, most people will only have one or two glasses before turning to another drink because you can only have so much nog! eggNOG-mapper is a tool for fast functional annotation of novel sequences.
It uses precomputed orthologous groups and phylogenies from the eggNOG database to transfer functional information from fine-grained orthologs You signed in with another tab or window.
A fresh batch of eggnog can mature for months, or even years.
You can cook Eggnog for Two (or Three) using 9 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Eggnog for Two (or Three)
- Prepare 2 of Fresh eggs - separate the whites and yolks so you have 2 whites and 2 yolks.
- Prepare 240 ml of Whole milk (1 cup).
- Prepare 120 ml of Heavy cream (1/2 cup - sub milk for lighter version).
- Prepare 4 tbsp of Sugar, more to taste.
- You need 1/2 tsp of Vanilla.
- You need 3 Tbsp of Bourbon or rum (i love cointreau too!).
- Prepare 1/2 tsp of Nutmeg.
- It's 1/4 tsp of Ground cloves (optional).
- You need Dash of Cinnamon.
Taste frequently," are the final instructions in George Washington's eggnog recipe from the Old Farmer's Almanac. Eggnog involves blending eggs, sugar, milk, cream, and hooch into a sweet, boozy custard-like stew. Of course, you can serve it without alcohol, but it's not nearly as much fun. Plus, all that rum or whisky or cognac or all of the above actually helps ensure the eggnog is safe to drink.
Eggnog for Two (or Three) step by step
- Separate the egg whites and yolks into two separate large bowls..
- With a whisk or mixer, beat the egg yolks until they start to lighten in color. Then, gradually add 3 Tbsp of sugar, mixing it in until it dissolves..
- Add the milk, cream, bourbon (and Cointreau if using) and nutmeg and stir to combine. I prefer mine less sweet so taste and add more sugar if you like. Set aside..
- In the other bowl, beat the egg whites until foamy and "soft peaks" form (that means the little peaks that form when beating start to form, but will still melt back into the mixture)..
- Gradually add the 1 tablespoon of sugar and beat until stiff peaks form (= the egg white peaks will stand up on their own without melting back into the mix)..
- Fold the egg whites into the rest of eggnog. Serve into cups and dust with cinnamon and more nutmeg to taste..
Here, eggnog is topped with sweetened whipped cream and freshly ground spices. Whisk eggs, honey and salt in large saucepan. On this episode of How to Drink, I'm partnering up with Luxardo to make a Christmas favorite, Eggnog. This isn't your regular Eggnog though, I tested out. Eggnog /ˈɛɡˌnɒɡ/, egg nog or egg-nog, historically also known (when alcoholic beverages are added) as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage.