Spitfire
New member
Goed, goed, nederlandse mensen mogen niet advocaat ongaarne hebben.
No, I just thnk milk is really gross.
Darn! Now, I'm craving egg nog! I guess I'll have to go get some tomorrow. :chuckle: It's all your fault, Catty!
I can't drink milk plain. But, I like chocolate milk, hot cocoa, and egg nog.
Maybe I’ll give it another shot, it might have to be a little heavy on the Wild Turkey.
I love it year round, but without the egg....or nog...or nut meg...
Now that I think about it I suppose that just makes me an alcoholic.
Two minutes ago I had NO desire for egg nog...
I like the store bought stuff fine, but curious to know what I'm missing now.
I'll rep you for an actual recipe!
Two minutes ago I had NO desire for egg nog...
I like the store bought stuff fine, but curious to know what I'm missing now.
I'll rep you for an actual recipe!
I remember my Aunt Mary making egg nog but I never bothered getting the recipe, until now (No. You don't have to rep me for it. :chuckle: ). Of course, Aunt Mary didn't use the bourbon or the brandy. :chuckle: I found a cool site while searching: EggnogRecipe.Net. Here's a basic egg nog recipe:
Traditional Eggnog Recipe
12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the color of butter). Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog). 30 minutes before your guests arrive, stir the milk into the chilled yolk mixture. Stir in 1+ ½ teaspoons ground nutmeg. In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks. In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture. Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.
Serves: 8.
iieee! I just broke my egg nog cherry, so to speak.
It was from teh store but it had no unpronounceable ingreadients. Just milk, egg, sugar and some flavours.
mmm... Just like a vanilla milk shake only eggy. And oddly filling.
If I let her, my daughter could go through a half gallon of egg nog, alone, in one night. :chuckle:
Ow! no one said - "Go easy on the nog. It's filling and you shouldn't just down a huge glass" I'm sure someone should have said that...
I didn't even think of it. I usually have a teacup/punch cup full with a few graham crackers, myself.
That's the receipe :thumb:
Yes! I enjoy a good nog :firechyld with no additives (Know what I mean)
- 30 -
:scripto:. . Psalmist
That would be 'Unleaded'?
Why of course, silly me :dunce:
- 30 -
:scripto:. . Psalmist
Two minutes ago I had NO desire for egg nog...
I like the store bought stuff fine, but curious to know what I'm missing now.
I'll rep you for an actual recipe!
The one we use is from a cookbook called The Good Egg. It might be more appealing to anyone who doesn't like the idea of consuming raw eggs.
Classic Brandy Eggnog
Eggnog made from scratch is far superior to the supermarket variety.
This recipe cooks the eggs into a custard, so it can safely be made a day ahead.
4 cups whole milk
6 large eggs
1/3 cup sugar
pinch of salt
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
1/2 cup brandy, or more to taste
Ground cinnamon
Ground nutmeg
1. Heat the milk in a small saucepan until small bubbles appear around the edges; do not boil. Remove from the heat.
2. In a large saucepan, combine the eggs, sugar, and salt and whisk until very well blended. Gradually stir in 2 cups of the hot milk. Cook, stirring constantly, over very low heat until the mixture is thick enough to coat the back of the spoon with a thicn film (it should register 160F on an instant-read thermometer), about 10 minutes.
3. Remove from the heat and stir in the remaining 2 cups of milk and the vanilla. Place the pan in a bowl of cold water and stir until cooled. Cover and refrigerate until thoroughly chilled, at least several hours, or overnight.
4. Just before serving, beat the cream in a large bowl with an electric mixer until soft peaks form. Stir the brandy into the chilled milk mixture, then gently fold in the whipped cream.
5. Pour into a small punch bowl. Sprinkle with cinnamon and nutmeg and serve.
Makes twelve 1/2 cup servings
Eggnog made from scratch is far superior to the supermarket variety.
This recipe cooks the eggs into a custard, so it can safely be made a day ahead.
4 cups whole milk
6 large eggs
1/3 cup sugar
pinch of salt
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
1/2 cup brandy, or more to taste
Ground cinnamon
Ground nutmeg
1. Heat the milk in a small saucepan until small bubbles appear around the edges; do not boil. Remove from the heat.
2. In a large saucepan, combine the eggs, sugar, and salt and whisk until very well blended. Gradually stir in 2 cups of the hot milk. Cook, stirring constantly, over very low heat until the mixture is thick enough to coat the back of the spoon with a thicn film (it should register 160F on an instant-read thermometer), about 10 minutes.
3. Remove from the heat and stir in the remaining 2 cups of milk and the vanilla. Place the pan in a bowl of cold water and stir until cooled. Cover and refrigerate until thoroughly chilled, at least several hours, or overnight.
4. Just before serving, beat the cream in a large bowl with an electric mixer until soft peaks form. Stir the brandy into the chilled milk mixture, then gently fold in the whipped cream.
5. Pour into a small punch bowl. Sprinkle with cinnamon and nutmeg and serve.
Makes twelve 1/2 cup servings
I've never actually bothered with the brandy because I never have any on hand.
The trickiest part of this recipe is heating the egg mixture. If they're cooked to long, or with too much heat, and it is especially important to stir constantly, or else your eggs will start to curdle. This won't effect the taste, but chunky eggnog looks kinda weird.
The second hardest part is waiting for it to chill, because I want nog NOW!!
Ours has never made it into a punch bowl, because we haven't made it for company. We just ladle it out of the large saucepan.
Have you ever had it hot with a cinnamon stick in it? That's good.
I haven't tried UDF's egg nog. I should try it the next time I'm in Aurora.
Hi Ken! :wave: I PM'd you and e-mailed your wife.
C
cattyfan
Guest
Yup...that and world hunger. All my fault :crackup: