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Started By
Message
What's your eggnog recipe?
Posted on 12/14/13 at 9:06 pm
Posted on 12/14/13 at 9:06 pm
Feeling festive by the fire and craving some eggnog. What's your go to recipe? TIA 
This post was edited on 12/14/13 at 9:08 pm
5
Posted on 12/14/13 at 9:10 pm to Uncle JackD
Quart of Kleinpeter Eggnog, Quart of Kleinpeter Chocolate milk, cup of bourbon.
Posted on 12/14/13 at 9:15 pm to Uncle JackD
Kleinpeter Eggnog, Wild Turkey
...at least that's how Nana does it!
...at least that's how Nana does it!
Posted on 12/14/13 at 9:20 pm to heypaul
quote:
.at least that's how Nana does it!
And I assume nana knows her stuff! Is the kleinpeter stuff as good as starting from scratch?
Posted on 12/14/13 at 9:26 pm to Uncle JackD
No it is not
Base Mixture:
6 large eggs
3/4 cup bourbon
1/3 cup rum (dark is best)
1/2 cup granulated sugar
With an electric mixer, beat eggs until well mixed.
Combine bourbon and rum, and add very gradually to the egg mixture; this should take about 15 minutes. If the booze is added too quickly, it will curdle the eggs by causing the proteins to denature, so take it slow.
Beat in the sugar — about 5 minutes — and store in a glass or ceramic jar or jug in a cool, dark place, but not a refrigerator. Of course you can drink the same day, but our family recipe calls for a month of mellowing. The container should be covered loosely, but you want some air to get in.
Finished Mixture:
1 cup whipping cream
1 teaspoon vanilla extract
1/4 cup sugar
Whip the cream until almost stiff. Whip in vanilla and sugar.
Stir the base mixture and thoroughly mix into cream.
This nog will be very thick and you may wish to thin it somewhat with milk.
Serve in punch cups with a sprinkling of finely grated nutmeg.
Base Mixture:
6 large eggs
3/4 cup bourbon
1/3 cup rum (dark is best)
1/2 cup granulated sugar
With an electric mixer, beat eggs until well mixed.
Combine bourbon and rum, and add very gradually to the egg mixture; this should take about 15 minutes. If the booze is added too quickly, it will curdle the eggs by causing the proteins to denature, so take it slow.
Beat in the sugar — about 5 minutes — and store in a glass or ceramic jar or jug in a cool, dark place, but not a refrigerator. Of course you can drink the same day, but our family recipe calls for a month of mellowing. The container should be covered loosely, but you want some air to get in.
Finished Mixture:
1 cup whipping cream
1 teaspoon vanilla extract
1/4 cup sugar
Whip the cream until almost stiff. Whip in vanilla and sugar.
Stir the base mixture and thoroughly mix into cream.
This nog will be very thick and you may wish to thin it somewhat with milk.
Serve in punch cups with a sprinkling of finely grated nutmeg.
This post was edited on 12/14/13 at 9:32 pm
Posted on 12/14/13 at 9:33 pm to DocHolliday1964
Now we talking. That sounds delicious 
Posted on 12/14/13 at 9:36 pm to Uncle JackD
Doc probably has it right but I don't like it enough to go to the trouble. Hence the Kleinpeter. It's like bloody Mary to me. One or two tops and I'm done.
Posted on 12/14/13 at 9:44 pm to Martini
Yeah I hear ya. I just haven't had it since my grandma passed away so I may try to make one that year.
Posted on 12/14/13 at 9:48 pm to Uncle JackD
If you dont "age" it, not too much trouble. Really sooo much better.
Posted on 12/14/13 at 9:50 pm to DocHolliday1964
Thanks for recipe, doc.
Posted on 12/14/13 at 9:54 pm to Uncle JackD
My pleasure to pass it along. Merry Christmas
Posted on 12/16/13 at 2:36 pm to DocHolliday1964
Bump
Posted on 12/16/13 at 3:45 pm to Uncle JackD
Posted on 12/16/13 at 4:26 pm to Uncle JackD
you gonna make some? save me some!
Posted on 12/16/13 at 4:27 pm to Martini
quote:
Chocolate milk
never seen this before. Though, I guess i've had it with Kahlua in it before.
Posted on 12/16/13 at 4:30 pm to SaDaTayMoses
quote:Gonna give it a shot
you gonna make some? save me some!
Posted on 12/20/13 at 8:51 pm to DocHolliday1964
Trying out DocHolidays recipe tonight. Mixed up one batch to try fresh, and mixed up a second batch to let mellow for a bit. I'm a little concerned about the no refrigeration thing but hey-you only live once. It's pretty damn good on day one, interested to see after a while...
Posted on 12/20/13 at 9:56 pm to Kaleb3282
Good for you! This year, I tried refrigerating the base for those squemish about it. Tried it tonight, really good. Not as mellow but really good!
Good luck
Doc
Good luck
Doc
Posted on 12/21/13 at 6:35 am to DocHolliday1964
Two questions:
1. You're not trolling us, right? The idea of letting eggs sit at room temperature while being not tightly covered for days at a time seems...well...seems like death.
2. When you say 15 minutes to incorporate the alcohol, do you mean a constant drip or just a teaspoon and let it mix for a while and then another teaspoon?
1. You're not trolling us, right? The idea of letting eggs sit at room temperature while being not tightly covered for days at a time seems...well...seems like death.
2. When you say 15 minutes to incorporate the alcohol, do you mean a constant drip or just a teaspoon and let it mix for a while and then another teaspoon?
Posted on 12/21/13 at 7:14 am to Uncle JackD
I also add a heavy pinch of kayenne pepper
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