Cheers: Three eggnogs to warm up your winter

Once a favored drink of the English aristocracy, eggnog has become the drink of choice for holiday partiers from all walks of life. Some say no holiday is complete without a delectable concoction of beaten eggs, cream, sugar and sometimes alcohol. This year we’re bringing you three recipes sure to satisfy your ’nog fever.

Ginger snap cocktail

4 oz. eggnog

1 ginger snap cookie

3/4 oz. spiced rum

1/2 oz. ginger brandy

Instructions

Whirl ingredients in blender. If desired, garnish with additional ginger snap for dunking. (Courtesy Bar None drinks)

Low-fat eggnog

3/4 cup sugar

1/4 tsp. cinnamon

1/4 tsp. freshly grated nutmeg

1 egg

4 egg whites

1 1/2 cups fat free milk

1 1/2 cups fat free half-and-half

1 1/2 tsp. vanilla extract

1/4 cup rum or brandy (optional)

Freshly grated nutmeg to garnish

Instructions

Combine first three ingredients in a large bowl. Add egg and egg whites, and beat with a mixer for 3-4 minutes. Gently heat fat-free milk in a large saucepan. Gradually stir egg mixture into the hot milk. Heat, stirring constantly, until mixture is slightly thickened. Stir in vanilla extract and remove from heat. Let the milk and egg mixture cool a little before blending with fat-free half-and-half. Cover and chill in the refrigerator. Before serving, add rum or brandy if desired and sprinkle with freshly grated nutmeg on top. Serves 4. (Courtesy lowfatcooking.about.com)

Classic eggnog

6 eggs

3/4 cup superfine sugar

1/4 tsp. salt

3 cups nonfat milk

1 tsp. vanilla extract

1 cup light whipping cream

1/2 to 3/4 cup rum or bourbon or

2 tsp. rum extract

Freshly grated nutmeg, if desired

Instructions

In medium bowl, beat together eggs, sugar and salt. In medium saucepan, heat 2 cups milk over medium-low heat just until hot. Slowly whisk milk into egg mixture. Return egg-milk mixture to saucepan. Cook mixture over low heat, stirring constantly, about 15 to 20 minutes or until slightly thickened (thermometer should register 160 degrees F). Remove from heat. Stir in remaining milk and vanilla.

Transfer to a clean bowl; cover and refrigerate until thoroughly chilled—several hours or overnight. Just before serving, beat whipping cream until soft peaks form. Transfer eggnog to punch bowl. With wire whisk, stir in rum, then fold in whipped cream. Garnish with grated nutmeg. Makes 12 servings. (Courtesy mealsmatter.org)