"I know what an egg is, but what is 'nog'?"

[muckefuck]

Store-bought eggnog is nasty. What's your home recipe?

Comments

[bitterlawngnome.livejournal.com]

wasn't Nog a Ferengi?

[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.

[niemandsrose.livejournal.com]

isn't it just cream...and rum...and spices? what makes it sweet?

[carneggy.livejournal.com]

Tons of sugar.

[niemandsrose.livejournal.com]

o yeah and egg.

[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.

[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.

[muckefuck.livejournal.com]

Um...isn't there already sugar in the pudding mix?

[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."

[mollpeartree.livejournal.com]

You're not using enough rum.

[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.

[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.

[snowy-owlet.livejournal.com]

Yes. What's your point?

(I think I've left out the extra sugar, to good effect)

[cpratt.livejournal.com]

My recipe? Avoid; open Champagne.

[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. :-) )

[bemocked.livejournal.com]

I vote for wassail or mulled wine instead!

[danbearnyc.livejournal.com]

Haagen Dazs vanilla ice cream - melt until liquid. Add rum.

[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.