Egg Nog Recipes ?

The Pub
1

Anybody drink this stuff ?

2qts whole milk
1 pint 40% cream
1 dozen egg yolks  :o
2 pints bourbon
1/2 cup Jamaican Rum
1 cup brandy
1/2 lb powdered sugar
1/2 gal premium egg nog ice cream

Beat yolks and powdered sugar until creamy, blend in first rum, then milk and cream beating well after each addition.
Follow same procedure for bourbon and brandy, Chill.  Scoop ice cream into serving bowl and pour nog over ice cream, stirring to blend and chill.

This is from The Racquet Club Saint Louis.

2

I personally cant stand the stuff. But my wife and other guest request it all of the time, we made some the other night.

We make ours raw as real eggnog should be.

4 egg yolks ( free range)

2 cups cream from top of fresh raw milk. preferably from Jersey cows.

1 cup of raw milk

3 shots of bourbon or more to taste

1/3 cup sugar

1/2 tea spoon fresh grated nutmeg

1/2 teaspoon cinnamon (optional)

1/2 teaspoon vanilla (optional)

4 egg whites

In a mixer or blender add egg yolks cream, milk, bourbon, sugar vanilla and spices. run till completely blended and smooth.

Then take the egg whites in a bowl and whisk them to soft peaks.

Dump in the stuff from the blender and fold into the peaked egg whites. Blend but don’t over mix and loose the yummy frothyness.

Chill well and serve.

MMM raw eggs, just like Rocky drinks.

3

I had a bad experience in high-school and eggnog is unfortunately deeply associated. It pains me because I used to enjoy it. Regardless, if memory serves me right eggnog should be a lighter bodied drink and not like the disgusting viscous commercial examples usually available.

4

Thats correct. It should be light and frothy. Nice for a sip or two, wouldnt want to drink more than that.

5

Try my way. I can drink tons of that stuff…

6

Love it!

But it doesn’t like me. Heartburn central. I can have a very small amount along with a couple of tums.

I make an effort to have a cup or two around the holidays. I’ll give your recipe a try beerocd.  ;)

7

heres mine:

  1. clean dry tumbler glass
  2. 1 cube of ice
  3. 4 fingers knob creek
  4. merry christmas
8

Eggnog lite?

9

Every Christmas, my mom would get a fresh goose, for gooseburgers…

10

1 carton egg nog from the dairy section, about 6 oz in an 8 oz glass. 1 oz dark rum. It’s the finest of nog drinks.  ;D

11

synchronicity.
from this morning’s Home Brew Digest…

Greetings, Beerlings! Take me to your yule log…

Over the years, Jeff Renner has been kind enough to provide us with his
father’s Christmas eggnog recipe, citing its origin as a Four Roses
bourbon advertisement.

Folks, I’ve stumbled across the original! Four Roses Bourbon still exists,
and, while collecting custard nog recipes (custard nog dates back to
colonial times and beyond and it is like liquid crack! Addictive! C.F.
Berger makes a stellar version of it, but you know how we brewers are:
gotta make my own, and adapt it to my style and tastes…), I found their
web site (http://www.fourroses.us/drink_recipes) on which the following
recipe is displayed

Four Roses Eggnog

Beat separately yolks and whites of 6 eggs.
Add 1/2 cup of sugar to yolks while beating.
Add 1/4 cup of sugar to whites after they have been beaten very stiff.
Mix egg whites with yolks.
Stir in 1 pint of cream and 1 pint of milk.
Add a pint of Four Roses and 1 oz. Jamaica Rum. Stir thoroughly.

Makes 5 pints of the grandest eggnog ever ladled into a cup.
Serve very cold with grated nutmeg.

Though you have to read the recipe to get the bill of maerials, here is a
synopsis for your shopping list:

6 eggs
3/4 c sugar (Many of the nog recipes I’ve reviewed recommend
confectioners’ sugar to granulated)
1 pt cream
1 pt milk
(or 2 pts half-n-half)
1 pt bourbon
1 oz rum

Jeff’s original posting of his dad’s recipe can be found here:
http://hbd.org/hbd/archive/3500.html#3500-9

To all: I wish you all a very Merry Christmas and a Happy New Year!

See ya!

Pat Babcock in SE Michigan

12

We make it every Christmas eve and it’s a big hit.  This makes a whopping punchbowl full:

12 eggs, separated
1 cup sugar
1 1/2 cups spiced rum
1/2 cup brandy
6 cups 1% milk
Nutmeg
1 cup heavy cream

Beat the egg yolks with the sugar for awhile.  Then slowly beat in the booze.  Cover and chill.

Beat the egg whites until soft peaks form.  In a separate bowl beat the cream until stiff peaks form.

20 minutes before serving stir the milk and some nutmeg into the yolk mixture.  Fold in egg white and cream mixtures until just blended.

The 1% milk makes it light enough to have a couple.  Over the years we’ve used everything from skim to whole.  Skim is too light and anything more than 1% is too heavy.  We usually serve it with cinnamon sticks as well.  It’s got a pretty decent kick to it.

13

I mixed some nog with some bourbon last night, and I have to say something about the alcoholic versions, I’m not a fan of.  They end up tasting hot in a strange way.

I’m not a huge fan generally, which is probably a good thing given the health aspects of the drink!  I would much rather have loopy’s recipe!  ;D

14

Here’s my recipe for eggnog.

One of my favorite things about living in LA.

75740663_5f9a8d5959.jpg

15

Well, we all have our favorites, but I have to say eggnog was not on my list of things to look for when relocating. :smiley:

16

No doubt, but if/when I leave LA, I’m going to miss In/Out Double Doubles and Broguiere’s Egg Nog.

17

We had an In/Out here in Tampa for maybe six months before it closed down.  I guess it’s a regional taste.

18

OK, enough of the InNOut talk, I’m getting hungry!!!

That is an exceptional sort of place for a fast food joint.

19

Walter Sobchak: He lives in North Hollywood on Radford, near the In-and-Out Burger…
The Dude: The In-and-Out Burger is on Camrose.
Walter Sobchak: Near the In-and-Out Burger…
Donny: Those are good burgers, Walter.
Walter Sobchak: Shut the fuck up, Donny.

20

Is it just me or does anyone else think of something besides burgers when discussing In-and-Out Burger? :smiley: