Eggnog

[_JP_]

Tis the season and the eggnog is back in the local supermarkets. My favorite is a store brand that sells for $2.50 per half gallon, and it tastes better than the ones where the price is higher than that for a single quart.

:arf: And I like it with fresh grated nutmeg. In fixing myself a cup just now, I managed to drop the nut into the cup. While fishing around in the cup for it with a spoon, I pondered the idea of fresh home made eggnog. I've tried that in the past, but with disappointing results. While rinsing off the rescued nut and finally dusting the cup with it I concluded that I should ask here to see if anyone has a favorite home made eggnog recipe. I rarely have it with spirits mixed in.

My cup is empty already, time to fix another! :tongue_sm

[peacefrog]

Mmm...eggnog!

[italianotigre]

Around my house we put Southern Comfort.......thats what the back of the jug says to do anyway. Works for me!

[Limey]

I love eggnog. JP, what's your brand?

[_JP_]

What I currently have is Kroger's, which is what I was referring to earlier. Kroger's is a grocery store chain in the U.S.

[italianotigre]

Do any of you guys have a Farm Crest? or a Royal Crest dairy? We have them here in Colorado and the eggnog is really really good. Kroger......isnt King Soopers the same, someone told me that.

[EL Alamein]

I have been making home made egg nog for years and it's always a hit. The stuff you get in the store isn't real egg nog but a modern concoction created to mimic an old classic. It's a nice substitute but not quite like the real thing. I made it for Thanksgiving this year and will make another batch of it for Christmas.

Here's the recipe I use:

1 dozen large eggs
1 quart of heavy whipping cream
2 quarts of milk
1 pound of 10x confectionary sugar
1 teaspoon of vanilla extract
Fresh grated nutmeg (or pre-grated from store)
1 gallon empty container (say, an empty plastic milk container)
1 ½ gallon empty container

1. Separate eggs into egg whites and egg yolks into 2 bowls.
2. Whip egg whites until stiff (easier if 1 cup of 10x sugar is added first before whipping).
3. Whip heavy cream until stiff (easier if 1 cup of 10x sugar is added first before whipping) in a separate bowl.
4. Pour whipped egg whites, whipped cream and 2 quarts of milk (any kind of milk will do) into a VERY LARGE bowl and mix thoroughly.
5. Add remaining sugar, vanilla extract and nutmeg to taste to the egg yolks and whisk until thick and pasty.
6. Add the egg yolks to the big bowl of cream, milk egg whites etc and mix thoroughly.

You will need at least a one gallon container plus a half gallon container to put the mixture into when done mixing. Let the egg nog sit for 24 hours in the refrigerator before tasting. Shake container thoroughly before pouring a drink – EACH and EVERY Time. Add spirits to individual glasses if desired.
Very fattening but delicious! Hope you enjoy.

Chris

[castlecraver]

Around my house we put Southern Comfort.......thats what the back of the jug says to do anyway. Works for me!

Eggnog without the Southern Comfort is like White Castles without the onions. Some sort of bourbon is required, and although you wouldn't catch me drinking the stuff otherwise, my eggnog mixes with SoCo.

[italianotigre]

Eggnog without the Southern Comfort is like White Castles without the onions. Some sort of bourbon is required, and although you wouldn't catch me drinking the stuff otherwise, my eggnog mixes with SoCo.

:a17: CHEERS!

[peacefrog]

I have a strong aversion to any kind of whiskey, bourbon, etc. But I'll happily take rum in my eggnog.

[_JP_]

El, your recipe is very different from the one that I have in The Culinary Arts Institute Encyclopedic Cookbook.

1 egg, beaten
1 tablespoon sugar or honey
Salt
3/4 cup milk
1/4 teaspoon vanilla
Dash nutmeg

Of course, this is for one cup. They do mention that separating the egg and beating the white is optional.

[mark the shoeshine boy]

El, your recipe is very different from the one that I have in The Culinary Arts Institute Encyclopedic Cookbook.

1 egg, beaten
1 tablespoon sugar or honey
Salt
3/4 cup milk
1/4 teaspoon vanilla
Dash nutmeg

Of course, this is for one cup. They do mention that separating the egg and beating the white is optional.

would somebody get a video of this and put it on the news.....

:a13: :a7: :a6: :a19: :a53:

[_JP_]

You definitely have a different slant when it comes to how you look at things. :em2100:

[TimmyBoston]

What I currently have is Kroger's, which is what I was referring to earlier. Kroger's is a grocery store chain in the U.S.

Actually most their products I've had have been very good and their brand of Eggnog is quite tasty.

[moses]

In the southwest VA area, there is a local dairy that is available in a lot of grocery stores. Don't remember the name. Comes in glass old school milk jugs. And not much more expensive than regular milk, as long as you do return the bottles.

Anyway, they make the best commercial eggnog I've had by far. Although I like them all.

Homemade is something else entirely. Brandy also works, btw.

-Mo

[fuerein]

Eggnog is too rich... I can handle about 1 maybe two glasses a year at most.

[Dennis]

I trust in Alton Brown (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32424,00.html).

Dennis

[Phog Allen]

I have been making home made egg nog for years and it's always a hit. The stuff you get in the store isn't real egg nog but a modern concoction created to mimic an old classic. It's a nice substitute but not quite like the real thing. I made it for Thanksgiving this year and will make another batch of it for Christmas.

Hi Chris. Right you are! Homemade eggnog is just that. REAL eggnog. For years I wondered why I couldn't duplicate that thickish concoction from the store. Then I got a bit older, learned a lot more about cooking(or in this case NOT cooking it), and started making stuff that is very popular with the family. I now rarely drink what comes from stores. I find it telling that Mo found one in the glass jars that was really good. Likely it was not full of high fructose corn syrup. Ever since I made some good eggnog at home, I've hardly touched any commercial stuff. Hey, it's only an opinion. Any eggnog tastes great when you haven't had some for awhile! BTW, you guys who like nutmeg on your nog. Try getting the whole nutmeg seeds from a food store and grind them yourself. It is literally night and day. We topped some hasty puddings with this a week or so ago. Gastronomical wonderland.

Regards, Todd

[sphughes]

The dairy farm in my small rural town that sells me my milk, other dairy products and fresh veggies in season does eggnog twice a tear, Christmas & Easter. By far the best I have ever had.

-Scott-

[ratcheer]

My wife makes great home made eggnog. I don't know the recipe, though. :rolleyes:

Tim

[jduffy]

Get me the Borden Nog in the can baby!

None finer. :biggrin:

[_JP_]

Eggnog is too rich... I can handle about 1 maybe two glasses a year at most.

Add some glycerin, whip it up some more and you could shave with EL Alamein's recipe.

I made up a batch following EL Alamein's recipe and I'm having a hard time waiting until tomorrow to start drinking it. I did siphon off a bit to taste (just like you need to taste wine or beer at the various stages of the fermenting process) and decided to add a dash of salt and more vanilla. I grated a whole nutmeg into it and wouldn't you know it? I dropped it into the eggnog again. This time it stayed on top so I didn't have to dive for it.

Next time I'll cut that recipe in half. Hand whipping a dozen eggs whites took much longer than I figured.

[clubman]

If you're in California, the stuff to get is Strauss Family Creamery eggnog (they have it at Whole Foods and other fancy grocery stores). It's in a glass milk jug and man is it GOOD! I'm sipping some right now with a healthy slug of Seagrams VO (after extensive testing of eggnog suppliments both cheap and pricey, I think it's the best eggnog spiker around) and everything is good with the world. :biggrin:

[EL Alamein]

Hand whipping a dozen eggs whites took much longer than I figured.

JP you are a better man than I. I like to hand whisk things when I can and once I did make a batch by hand. Never again. My arm felt like it was going to fall off afterward. I thought to myself, this is worse than making mayonaise.

The waiting is to allow it to develop flavor, the same is true of creme brulee. I hope you enjoy it.

Chris

[TimmyBoston]

IMO the best eggnog in my area is from Oberweis Icre Cream and Dairy Store. Personally I'm not a huge fan of egg nog, but I really like theirs.

Tim, Does your wife put bourbon in her egg nog?
Also have you had the Evan Williams Egg Nog? If so is it decent?

[_JP_]

JP you are a better man than I. I like to hand whisk things when I can and once I did make a batch by hand. Never again. My arm felt like it was going to fall off afterward. I thought to myself, this is worse than making mayonaise.

The waiting is to allow it to develop flavor, the same is true of creme brulee. I hope you enjoy it.

Chris

The secret with a whisk is to use one that has thick handle on it, not one of those cheap wire wrapped handles. With the thick handle you can spin it between both palms. Works best for small batches of cream, say, a couple of cups at a time. For whipping up that volume of eggs, you want a wire whisk that is about 8 or 10 inches long. A smaller one would take forever.

[berzerkeleyan]

Get me the Borden Nog in the can baby!

None finer. :biggrin:

I always found that Borden Nog to be so odd tasting, very unlike any other egg nog. Still, as a kid I could never turn down a glass. <slurp!> :biggrin:

[_JP_]

I'm now sipping a glass of the eggnog that I made yesterday, very tasty! :thumbup: It does separate when standing, so it definitely needs to be stirred up again before pouring. Next time I'll try putting it in jugs so that I can shake it up instead.

[EL Alamein]

Glad you are enjoying it. Happy Holidays.

Chris

[berzerkeleyan]

You guys inspired me to make homemade eggnog last night. I'm sipping some right now. <slurp!> :biggrin:

[PalmettoB]

I put a little Jameson's Irish whiskey in mine. Yummmm.

[_JP_]

I always found that Borden Nog to be so odd tasting, very unlike any other egg nog. Still, as a kid I could never turn down a glass. <slurp!> :biggrin:

I think that the best thing to do with Bordon's is to make french toast out of it, simply substitute the eggnog for the milk. (Any eggnog will work.) And instead of using syrup on it, give it a good dusting of powdered sugar like they did in restaurants when I was in London. Top with fresh grated nutmeg, and perhaps a dash of cinnamon if you wish.

[ratcheer]

Based on this thread, I asked my wife to get some egg nog when she went to the store last night. She came back with something called Moovers. The packaging sort of reminds me of Land o' Lakes half and half, but I have no idea whether they're related.

I just had a small cup of it with a tablespoon or so of J. W. Dand bottled in bond Kentucky bourbon. It is delicious! :thumbup1:

Tim

[chirimoya]

I have been wanting to make coquito for years. I've had it several times and it's great, a lighter take on eggnog. "puerto rican eggnog" or "coquito" is made with coconut milk, condensed milk, eggs, water, and rum.

I would reserve part of that, lighten it up with coconut water, and make a base for coconut mojitos.

:closedeye

[moses]

I have been wanting to make coquito for years. I've had it several times and it's great, a lighter take on eggnog. "puerto rican eggnog" or "coquito" is made with coconut milk, condensed milk, eggs, water, and rum.

I would reserve part of that, lighten it up with coconut water, and make a base for coconut mojitos.

:closedeye

THAT, sounds mighty interesting.... Do you have a recipe? (I am sure they can be found online easily enough, though).

-Mo

[chirimoya]

this (http://www.chiff.com/a/eggnog.htm) is the one i'd thought of doing. i noticed there are about two or three versions of how to make it: cooked eggs, raw eggs, no eggs.

[berzerkeleyan]

THAT, sounds mighty interesting.... Do you have a recipe? (I am sure they can be found online easily enough, though).

-Mo

Coquito
1 cup coconut milk
1 cup sweetened condensed milk
1 cup evaporated milk
1 cup white rum, or to taste
1 cup water
3 cinnamon sticks
4 egg yolks, well beaten
ground cinnamon for garnish

Mix the milks and rum. Boil the water with the cinnamon sticks. cool water, then discard the cinnamon sticks. Combine all ingredients in a blender. Refrigerate. Bob's your uncle.

Buen provecho!

[chef8489]

Well i decided to get creative today and made eggnog ice cream today at work. It was great.

[moses]

Well i decided to get creative today and made eggnog ice cream today at work. It was great.

Where do you work, might I ask? Sounds tasty....

-Mo

[berzerkeleyan]

Well i decided to get creative today and made eggnog ice cream today at work. It was great.

I've made this in the past as well. Good stuff. :a18:

I'm a bit of an ice cream aficionado, always trying out new flavors at home. My favorite creation is coconut ginger w/ pineapple chunks. I call it Gina Colada.

[chef8489]

Where do you work, might I ask? Sounds tasty....

-Mo

Currently I am a Chef de Cuisine at a local university. Since I took the position I have completly changed the quality of food they serve. Everything is made from scratch and top quality. Catering is where I get to play around and really shine.

[berzerkeleyan]

Currently I am a Chef de Cuisine at a local university. Since I took the position I have completly changed the quality of food they serve. Everything is made from scratch and top quality. Catering is where I get to play around and really shine.

Very cool. Since you're the creative foodie type, do you have a good eggnog recipe for us, something with a twist? :001_smile

[chef8489]

You can add a little pumpkin and some pumpkin pie spice for a twist and of course the spirit of your choice.

[chirimoya]

You can add a little pumpkin and some pumpkin pie spice for a twist and of course the spirit of your choice.

Mmmm very nice! I am thinking of making coquito, and reserving some of the mixture to use as a base for other coconut drinks. I also want to make some herbal/coconut mixtures, say lemongrass, mint, rosemary, basil...let those steep for a few days, and then use those as base for other drinks. A coconut margarita on the rocks is delightful. Granted, better served in warm weather but the time for experimentation is now :001_tongu

[moses]

Currently I am a Chef de Cuisine at a local university. Since I took the position I have completly changed the quality of food they serve. Everything is made from scratch and top quality. Catering is where I get to play around and really shine.

Lucky students. University cuisine is notoriously bad, and I never feel like it has to be.

We actually did have one fairly good dining establishment, won lots of awards and stuff. But actually, only about two things there were good enough that I would have paid real money.

-Mo

[ratcheer]

You can add a little pumpkin and some pumpkin pie spice for a twist and of course the spirit of your choice.

I used to hate spirits in eggnog. Then, I discovered that I was not supposed to be making a cocktail-strength drink, but just adding a bit of flavor. So now, instead of a jigger of whiskey or rum, I use about a tablespoon. Yum! :001_tongu

Tim