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Egg nog recipes
Posted on 12/4/15 at 9:58 am
Posted on 12/4/15 at 9:58 am
Hey guys, would you mind sharing your favorite egg nog recipes? I'm looking to do some "taste testing" this weekend.
This post was edited on 12/4/15 at 9:59 am
Posted on 12/4/15 at 10:21 am to phantom70815
Made this one for Thanksgiving. Really easy, came out great, and everyone loved it. Made about two and a half bottles worth. Gonna make it again for Xmas/new year's
This post was edited on 12/4/15 at 10:22 am
Posted on 12/4/15 at 10:21 am to phantom70815
Here's mine:
1. Go to Kroger
2. Buy Kroger Egg Nog
3. Add Jim Beam
4. Drink
1. Go to Kroger
2. Buy Kroger Egg Nog
3. Add Jim Beam
4. Drink
Posted on 12/4/15 at 11:10 am to Tigertown in ATL
quote:
Here's mine:
1. Go to Kroger
2. Buy Kroger Egg Nog
3. Add Jim Beam
4. Drink
Same here except I get the HEB brand. That shite is THICK !!! and good
Posted on 12/4/15 at 11:11 am to phantom70815
There is one in the Recipe Book from JeepFreek's mom. It looks awesome.
Posted on 12/5/15 at 5:15 pm to phantom70815
I found my favorite in the Mr. Boston book - called "The Ambassador's Morning Lift" -
32 oz prepared dairy eggnog (I use Kleinpeter's)
6 oz Cognac / Brandy / Bourbon (I use Christian Bros brandy or Jack Daniels)
3 oz dark rum (I've used white too - still good)
3 oz Creme de Cacao
Good stuff!
32 oz prepared dairy eggnog (I use Kleinpeter's)
6 oz Cognac / Brandy / Bourbon (I use Christian Bros brandy or Jack Daniels)
3 oz dark rum (I've used white too - still good)
3 oz Creme de Cacao
Good stuff!
Posted on 12/5/15 at 5:29 pm to phantom70815
Buy Brown's Dairy eggnog and add Butterscotch Schnapp's
You're welcome.
You're welcome.
Posted on 12/5/15 at 5:30 pm to phantom70815
I've been wanting to try Alton Brown's.
12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt
Instructions
Separate the eggs and store the whites for another purpose.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon."
Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.)
Serve in mugs or cups topped with a little extra nutmeg grated right on top.
12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt
Instructions
Separate the eggs and store the whites for another purpose.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon."
Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.)
Serve in mugs or cups topped with a little extra nutmeg grated right on top.
Posted on 12/5/15 at 5:34 pm to Tlclsu
quote:
32 oz prepared dairy eggnog (I use Kleinpeter's)
6 oz Cognac / Brandy / Bourbon (I use Christian Bros brandy or Jack Daniels)
3 oz dark rum (I've used white too - still good)
3 oz Creme de Cacao
This sounds amazing.
Posted on 12/5/15 at 6:19 pm to OTIS2
quote:
There is one in the Recipe Book from JeepFreek's mom. It looks awesome.
It is!
Egg Nog
Pour a gallon of milk in a large heavy pot (preferably Magnalite) and add about 2 cups of sugar (to your taste) and 1 tablespoon of vanilla; stir to dissolve sugar.
Separate the yolks and the whites of a dozen eggs. Set the whites aside. Beat the yellows with a whisk and add to cold milk. Always add egg yolks to cold milk. If you put them in hot milk, you'll end up with scrambled eggs in your egg nog.
Cook the milk and yolk mixture over a medium fire, stirring often. If you put the fire too high or if you don't stir it enough, the bottom will scorch.
After the milk has cooked for about 30 minutes, dip some out with a cup or bowl. Add a couple of heaping tablespoons of corn starch to the eggnog in your cup/bowl and mix it until corn starch is dissolved. Add slowly to milk and stir constantly. If you add cornstarch too fast and don't stir as you add, the cornstarch will be lumpy and you'll have a mess. If the eggnog is not thick enough, dissolve more cornstarch (1 T. at a time) in cup of eggnog and add to milk mixture slowly while stirring constantly.
Once the milk mixture is as thick as you want it to be, beat the egg whites with a mixer until stiff. Slowly add about 1/3 cup of sugar to egg whites, while continuing to beat.
Drop stiff egg whites by the heaping spoonful into eggnog and spoon eggnog over each "cloud" of whites. If you're going to make eggnog ahead of time, don't put egg whites in at this point. If you put the egg whites in, you'll break them all up when you're re-heating the eggnog. It'll ruin the appearance of the fluffy clouds.
Put the unbeaten whites in the fridge. When ready to heat the eggnog, take the whites out of the fridge so they can come to room temperature and heat the eggnog until hot, stirring constantly to keep from scorching the bottom of the pot. If it sticks, don't scrape it! Transfer it to another pot if you have to. When the eggnog is hot, beat your whites, add sugar, and add to eggnog as I said above. If you use a Magnelite pot, it should stay hot enough to serve when you get to the party.
ETA: Be careful adding the corn starch. When the nog is hot, it is thinner than it will be when cooled. It's easy to over-starch. Won't hurt the flavor, but it will be gelatinous coming out of the fridge.
This post was edited on 12/5/15 at 6:21 pm
Posted on 12/5/15 at 6:22 pm to StringedInstruments
quote:
12 large eggs (pasteurized if you need peace of mind)
Peace of mind?
1 quart of Kleinpeter Eggnog- 1 quart of Kleinpeter chocolate milk = coma.
Posted on 12/5/15 at 6:32 pm to Martini
Egg nog......pretty much melted ice cream. I can go for about 1 cup a year, however my wife cou,d drink a quart a day. Promise land brand from Costco is great
Posted on 12/5/15 at 9:25 pm to phantom70815
I use a sous vide to reverse sear my eggnog
Posted on 12/5/15 at 11:26 pm to Tiger Ree
I am not that particular about which store brand I get, but to one qt. I add a pint of cream and 4 oz each dark rum, Kalua, Baley's, and Godiva Chocolate liquor. Mix well and put in freezer...best "milk shake" ever.
Posted on 12/6/15 at 7:12 am to Martini
quote:
Peace of mind?
It's an expression. Absence of mental stress is the other way to say it. Some people are scared of raw eggs and may think they're going to get salmonella.
Posted on 12/6/15 at 7:37 am to phantom70815
I make Alton Brown's recipe every year w/ Wild Turkey and it is always a hit.
LINK
LINK
This post was edited on 12/6/15 at 7:37 am
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