Willravel

After the amazing success of Tilted Tea, I figured it was time to bring to light another great beverage; tis the season, after all.

Egg Nog. Milk based, uber-festive, sweet and delicous. How can a simple combination of milk, egg and sugar be like drinking a cloud? HOW?!

So, how do you take yours? I like mine with nutmeg and cinnamon. No spirits for me. A lot of my friends like it with a bit of rum or brandy.

Any great memories of shared nog and an open fire?

ratbastid

Oh HELL yes.

I have a nog recipe that's been handed down the men in my family for at least four generations. I have vivid memories of making it with my grandfather when I was little.

10 egg yolks
2 1/2 cups sugar
1 qt bourbon (I use Jim Beam)
13 oz light rum (I use Bacardi--13oz is half of a fifth)
3 qts 2% milk

Separate the egg yolks into a BIG metal mixing bowl. You can reserve the whites and whip them up to float on top of individual glasses if you want, although I don't generally do that.

With an electric blender, beat the yolks until they turn light yellow. Gradually beat in 2.5 cups sugar. It should be light and doughy by the time you're done. Use a spatula to scrape down the sides of the bowl. Slowly blend in bourbon then rum. Then SLOWLY blend in the milk--theoretically it could curdle if you dump it in too fast, though I've never seen that actually happen.

This makes 1 gallon and 1 quart of the best nog you've ever tasted. Put ground nutmeg on top (or grate it fresh, even better). Sit by the fire and enjoy.

Willravel

Ratbastid speaks the nog. --Willravel

That sounds delicous. I've not usually liked nog with alcohol, but I'm willing to give it a shot.

snowy

I usually don't make eggnog, mostly because it's a huge trigger for my acid reflux disease. I make cider instead.

You'll need:
1 stockpot or other large pot, such as a Dutch oven
2 quarts of cider (I prefer to get mine fresh from the produce stand)
3 or so cinnamon sticks
a sprinkle of whole cloves
nutmeg (I buy it whole and grate it fresh with a microplane)

It's very simple but totally delicious. You can also jazz it up with some liquor if you like, but I prefer mine plain.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

kurty[B]

Eggnog

Ingredients:
• 4 cups half-and-half or milk
• 1 1/2 cups sugar
• 12 large egg yolks
• 1/2 cup dark rum
• 1/2 cup brandy
• 1/4 cup bourbon
• 2 cups heavy cream
• 1 pint high-quality vanilla ice cream
• Freshly grated nutmeg, for serving

Method:

In a medium saucepan over medium heat, stir the half-and-half with the sugar until the sugar dissolves and the mixture is hot. In a medium bowl, whisk the egg yolks. Gradually whisk in some of the hot mixture. Return to the saucepan and cook over low heat, stirring constantly, until the mixture is thick enough to coat a spoon (a thermometer will read 180 degrees Farenheit). Strain into another medium bowl. Cool completely. Whisk in the rum, brandy, and bourbon. Cover and refrigerate until well chilled, at least four hours.
In a chilled medium bowl, beat the heavy cream just until stiff. Fold into the chilled custard. Pour into a punch bowl and add the ice cream. Grate the nutmeg over the eggnog, and serve chilled.



I generally use Maker's Mark, a Jamaican Rum, and some Paul Masson Brandy (I go heavy on the Bourbon, or the Brandy, or all three alcohols if I happen to be drunk while making my eggnog). I like cooking the egg yolks to make sure no one gets sick off my eggnog. I tried taking the alcohol out one year to make non-alcoholic eggnog, it was over sugarry and awful. Someone mentioned using apple-juice instead of alcohol, I'll try that out this year. I no longer buy store bought eggnog. Doesn't appeal to me. I'm definitely going to try the cider onesnowyowl, should be great after a full day of skiing.