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Thread: Eggnog

  1. #31
    Apprentice
    Join Date
    Nov 2007
    Location
    Kentucky...God's country
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    42

    Re: Eggnog

    I am looking forward to trying out this recipe and have gathered up the necessary ingredients. A couple of quick questions.
    About how much will this make and how long would you advise to keep it after it's made(refrigerated)? I am the only nog drinker in the house so it may have to keep for a day or two.

    Thanks
    Dave

    You're not drunk if you can lay on the floor without holdin' on.-Joe E. Lewis


  2. #32
    Apprentice
    Join Date
    Dec 2007
    Location
    Washington, D.C.
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    43

    Re: Eggnog

    For 50 years, my boss's father gave thie recipe out to his customers:

    32 oz. generic non-alcoholic egg nog (i.e. Safeway brand)
    6 oz. Bourbon
    2 oz. Brandy

    I would guess that this yields 10 servings.

    Not fancy, but sure sounds good to me.

  3. #33
    Connoisseur
    Join Date
    Jan 2004
    Location
    Saline, MI
    Posts
    751

    Re: Eggnog

    The Calders has arrived at Busch's. There's a bottle in the frig waiting for some bourbon and nutmeg.
    Craig

  4. #34
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
    Posts
    12,389

    Re: Eggnog

    Here is the official Jim Beam egg nog recipe. I'm not sure what the straining step is for, unless it is to catch any egg bits that may have cooked. I just now happened upon this and have never made it, so it is provided without endorsement.

    You'll need
    • 3/4 cup Jim Beam® Bourbon
    • 6 large egg yolks
    • 3/4 cup sugar
    • 2 1/2 cups milk
    • 1 teaspoon vanilla
    • 1/4 teaspoon nutmeg


    Beat the egg yolks and sugar in a medium saucepan. Slowly beat in 2 cups of milk. Cook over medium heat, stirring frequently until your thermometer registers 150 degrees, or until the mixture coats the back of a metal spoon. Remove from heat and strain into a container. Stir in the remaining milk, Jim Beam® Bourbon, vanilla and nutmeg.

    Cover and chill overnight, or at least eight hours. Sprinkle with more nutmeg if desired. Makes 6-8 servings.

  5. #35
    Virtuoso
    Join Date
    Jan 2007
    Location
    Louisville
    Posts
    1,091

    Re: Eggnog

    Yes, the straining is to get out any bits of egg that manage to curdle and the little support pieces that hold the yolk in the middle of the egg (I forget the name). It's not necessary, but it's a nice little touch when making any custard.

    A better technique would be to scald the dairy separately while beating together the egg yolks and sugar to the ribbon stage, then mix the two, being careful to temper the eggs with small amounts of hot dairy first. There should be enough heat in the dairy to get the whole thing up to the target temperature. If not the whole thing can be heated slowly over a double boiler.

  6. #36
    Connoisseur
    Join Date
    Apr 2005
    Location
    Northern California
    Posts
    681

    Re: Eggnog

    Quote Originally Posted by TBoner View Post
    Maybe I should give VSOF or MM a shot. I don't have either right now, but could pick one of the two up. Weller 107 is a bit too caramel apple flavored, and Weller SR isn't something I keep around. I haven't tried a S-W wheater. VSOF and MM are inexpensive enough to take the risk, I think.
    This weekend I had Eagle Rare SB/egg nog with cinnamon sprinkled on top. I can report that it was exception.

    Greg
    "That rug really tied the room together" -- Jeffery Lebowski

  7. #37
    Novice
    Join Date
    Apr 2005
    Location
    Indiana
    Posts
    12

    Re: Eggnog

    I picked up a bottle of Evan Williams Egg nog at CVS last night. Really excellent flavor. 15% alcohol and only $7 a bottle....

    Now I don't have to make my own.....

  8. #38
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
    Posts
    12,389

    Re: Eggnog

    Thanks for that, Sloop. I would enjoy hearing opinions of the various alcohol-in egg nogs from the different bourbon brands, although I'm not quite sure who else makes one.

    I've noticed every year that the Evan Williams egg nog does a big holiday business at my neighborhood Jewel-Osco (a local supermarket/drugstore chain in Chicagoland), as does Christian Brothers Egg Nog. (Christian Brothers brandy is also a Heaven Hill product.)

  9. #39
    Taster
    Join Date
    Dec 2006
    Location
    Morris, CT
    Posts
    64

    Re: Eggnog

    I thought that the EW egg nog was really good also. I thought that at such a low price even if it had been awful it would be worth a try. I was quite surprised that it was that good. I had to drink it all to keep it away from the kids.

  10. #40
    Apprentice
    Join Date
    Nov 2007
    Location
    Kentucky...God's country
    Posts
    42

    Re: Eggnog

    Well, I made my nog last Sun night and it was excellent!! I used the recipe more toward the beginning of the thread with 6 eggs seperated 1/2 cup sugar in the yolks 1/4 cup in the whites etc... We used 3 oz of Appleton estates v/x rum and 3 oz of MM. I didn't want to use anything more expensive in case it didn't turn out well. Such was not the case. The whites were beaten to within an inch of their lives and they gave it a lightness you don't find in store brands. It made enough for myself and 2 others to have 2 good sized mugs each. Oh, don't forget to buy nutmeg. I knew I had most everything so I shopped from memory and forgot it. We used cinnamon which worked out ok. There was a faint flavor of alcohol to the nog, but it wasn't really discernible. So if you like more specific bourbon flavor I would add a bit more and subtract from the rum. I plan to make more over the holidays and impress the in-laws! Thanks for sharing the recipe.
    Dave

    You're not drunk if you can lay on the floor without holdin' on.-Joe E. Lewis


 

 

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