Date: 2005-12-15 09:29 pm (UTC)

From: [identity profile] bitterlawngnome.livejournal.com
wasn't Nog a Ferengi?
Date: 2005-12-15 09:31 pm (UTC)

From: [identity profile] snowy-owlet.livejournal.com
Actually, I quite like Silk brand soy "egg nog."

My mother's homemade is 4 c. milk, 1 package of vanilla pudding mix, 3/4 c. sugar, 1 egg, and 2 tsp. vanilla. The pudding mix really makes it.
Date: 2005-12-15 09:43 pm (UTC)

From: [identity profile] muckefuck.livejournal.com
Um...isn't there already sugar in the pudding mix?
Date: 2005-12-15 10:07 pm (UTC)

From: [identity profile] snowy-owlet.livejournal.com
Yes. What's your point?

(I think I've left out the extra sugar, to good effect)
Date: 2005-12-15 09:31 pm (UTC)

From: [identity profile] niemandsrose.livejournal.com
isn't it just cream...and rum...and spices? what makes it sweet?
Date: 2005-12-15 09:32 pm (UTC)

From: [identity profile] carneggy.livejournal.com
Tons of sugar.
Date: 2005-12-15 09:32 pm (UTC)

From: [identity profile] niemandsrose.livejournal.com
o yeah and egg.
Date: 2005-12-15 09:39 pm (UTC)

From: [identity profile] muckefuck.livejournal.com
I personally think the cream makes it too heavy. That's why I prefer a German recipe that uses whole milk. Some of the recipes I've seen recently call for sweetened condensed milk, the thought of which just makes my teeth ache.
Date: 2005-12-15 09:34 pm (UTC)

From: [identity profile] carneggy.livejournal.com
I'll have to figure out where I put mine - it's an at-least-100-year-old family recipe. Not handy at the moment, though.

Date: 2005-12-15 09:57 pm (UTC)

From: [identity profile] carneggy.livejournal.com
Generally speaking, the key ingredient to the family recipe is 12 jiggers of top-shelf brandy - about 3/4 of a fifth - in a recipe that makes about a gallon. Once you add a little rum, it's about 1/3 booze by volume.
Date: 2005-12-15 09:43 pm (UTC)

From: [identity profile] rollick.livejournal.com
My recipe is "Look at eggnog in the grocery store or at other people's homes. Go 'BLEAH.' Get another Christmas cookie."
Date: 2005-12-15 09:45 pm (UTC)

From: [identity profile] mollpeartree.livejournal.com
You're not using enough rum.
Date: 2005-12-15 09:49 pm (UTC)

From: [identity profile] kcatalyst.livejournal.com
Separate a dozen eggs. Beat the yolks with between one and 2 c.upsof sugar. Beat the whites to stiff peaks. Beat a whole lot of heavy cream (maybe quart?) until whipped. Combine all of this with whatever spices your religion demands and enough brandy or whiskey or rum until you can't feel your teeth anymore. Serve with spoons, as it is too thick to drink.

The next morning, use the leftovers to make the most wonderful French toast you ever tasted.
Date: 2005-12-15 11:20 pm (UTC)

From: [identity profile] lhn.livejournal.com
Alton Brown has a recipe that sounds pretty similar to this that I've been thinking of trying to make, if I have occasion to bring it somewhere. (Having something made from heavy cream and whole milk just sitting in my refrigerator is a recipe for personal disaster, even without the bourbon. :-) )
Date: 2005-12-15 10:25 pm (UTC)

From: [identity profile] cpratt.livejournal.com
My recipe? Avoid; open Champagne.
Date: 2005-12-16 01:22 am (UTC)

From: [identity profile] bemocked.livejournal.com
I vote for wassail or mulled wine instead!
Date: 2005-12-16 04:21 am (UTC)

From: [identity profile] danbearnyc.livejournal.com
Haagen Dazs vanilla ice cream - melt until liquid. Add rum.
Date: 2005-12-16 08:53 pm (UTC)

From: [identity profile] innerdoggie.livejournal.com
eggs, sugar, light cream, rum and nutmeg. I don't remember the proportions.

I'd like to make it again, but I haven't been able to find the fabled pasteurized eggs anywhere.

Maybe it's just as well; us middle-aged folks probably should leave the cream alone.

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