dean_martin Posted December 3, 2010 Share Posted December 3, 2010 As an Alabama Brother I offer you some Calder's Egg Nog.I'll dry ice it and ship it down to you, IF you ship me up some 'Bama sunshine and warm weather.I suspect a video or picture won't do. Here, it's in the mid 60s and sunny today with a light breeze. Too bad I'm stuck in the office. Link to comment Share on other sites More sharing options...
texascarl Posted December 6, 2010 Share Posted December 6, 2010 Butterscotch Scotch Eggnoghttp://www.nytimes.com/2010/12/08/dining/08apperex.html?ref=dining2 large eggs, separated1 cup dark brown sugar2 teaspoons pure vanilla extract1/2 teaspoon kosher salt, plus pinch2 cups whole milk1 cup smoky Scotch whisky1/2 cup brandy2 cups heavy cream4 tablespoons granulated sugarGrated nutmeg.1. In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.)2. In a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form.3. When ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately.Yield: 12 servings. ------------It occurs to me that you could sub. 4 cups of half-and-half for the 2 cups of cream, 2 cups whole milk. Link to comment Share on other sites More sharing options...
nblair Posted December 14, 2010 Share Posted December 14, 2010 Has anyone received their Four Roses Christmas Card yet? It includes Jeff's recipe and a picture of the 1934 Four Roses ad highlighting the recipe as well. Must be a great one to have been carried on so many years. I have plans to make it this Christmas Eve! Link to comment Share on other sites More sharing options...
HipFlask Posted December 26, 2010 Share Posted December 26, 2010 Well this years batch is pretty good. I followed Jeff's dads recipe but I used Captain Morgan for the Rum component and WT 101 for the bourbon. I think I will go back to Meyers Rum and EWSB or OF for the Bourbon. It seems like it mellows better when I make it the day after Thanksgiving for serving at Christmas. Link to comment Share on other sites More sharing options...
Parkersback Posted December 26, 2010 Share Posted December 26, 2010 Well this years batch is pretty good. I followed Jeff's dads recipe but I used Captain Morgan for the Rum component and WT 101 for the bourbon. I think I will go back to Meyers Rum and EWSB or OF for the Bourbon. It seems like it mellows better when I make it the day after Thanksgiving for serving at Christmas.It keeps that long with eggs and milk in it? Link to comment Share on other sites More sharing options...
smokinjoe Posted December 27, 2010 Share Posted December 27, 2010 Another lazy effort at the Smokinjoe household this year, but still fulfilling. Borden's Eggnog in the can, with a little VW 10yr 107 thrown in. More than good, for me. :yum:One day...maybe, next year....I'm going to man up and make Jeff Renner's recipe. :toast: Link to comment Share on other sites More sharing options...
HipFlask Posted December 29, 2010 Share Posted December 29, 2010 It keeps that long with eggs and milk in it?Yes it does. The alcohol is high enough that keeps it good. Link to comment Share on other sites More sharing options...
ratcheer Posted January 1, 2011 Share Posted January 1, 2011 I helped my wife make fresh egg nog, tonight. As nearly as I could tell, it had only eggs, cream, and sugar - well, plus 4 oz of 100-proof Old Grand Dad for two servings. We had it while watching The Shawshank Redemption.Very nice.Tim Link to comment Share on other sites More sharing options...
darkluna Posted January 1, 2011 Share Posted January 1, 2011 It keeps that long with eggs and milk in it?I've aged some eggnog in my fridge for quite a long time. Here's a good article on Chow discussing the safety of aged eggnoghttp://www.chow.com/food-news/53619/old-but-not-lethal/ Link to comment Share on other sites More sharing options...
JeffRenner Posted November 9, 2011 Author Share Posted November 9, 2011 I assumed his house had gone into foreclosure after paying those prices at A & L! Here I am, nearly a year later, and still alive, just not active on the group at all. But thinking it's time to bump this thread up to keep it alive, and to post a link to the original post I made about my dad's eggnog. Hey, it's getting to be that time of year. We're supposed to have snow Thursday! Link to comment Share on other sites More sharing options...
MarkEdwards Posted November 9, 2011 Share Posted November 9, 2011 My local store still has no Evan Williams eggnog. I'm about ready to call in an emergency air drop. Promised Land brand eggnog does not liquor up well, and I'm not good at making my own. Link to comment Share on other sites More sharing options...
StraightNoChaser Posted November 9, 2011 Share Posted November 9, 2011 I saw Southern Comfort eggnog on the shelf recently. However, I think it's non alcoholic Link to comment Share on other sites More sharing options...
SMOWK Posted November 9, 2011 Share Posted November 9, 2011 I've been drinking from a bottle of EW EggNog I found in Baltimore a couple of weeks ago. WaWa also has started carrying their EggNog for 2011 so I've also been mixing that with just about everything. Link to comment Share on other sites More sharing options...
OscarV Posted November 10, 2011 Share Posted November 10, 2011 Yep, tis the season. Calder's eggnog should hit the shelf soon up here. Link to comment Share on other sites More sharing options...
Tony Posted November 10, 2011 Share Posted November 10, 2011 Yep, tis the season. Calder's eggnog should hit the shelf soon up here.Ok, I am interested in trying Calder's will look around for it. What is the ratio of Bourbon to Nog you use?Best regards, tony Link to comment Share on other sites More sharing options...
OscarV Posted November 10, 2011 Share Posted November 10, 2011 Ok, I am interested in trying Calder's will look around for it. What is the ratio of Bourbon to Nog you use?Best regards, tonyIn a rocks glass I like two shots of bourbon.But you should start with one and can always add more.Calder's is so thick the bourbon will sit on top of it, then you need to whip it with a fork. Link to comment Share on other sites More sharing options...
MarkEdwards Posted November 10, 2011 Share Posted November 10, 2011 In a rocks glass I like two shots of bourbon.But you should start with one and can always add more.Calder's is so thick the bourbon will sit on top of it, then you need to whip it with a fork.Okay, I am morally obligated to quote the Talking Heads (or was it Devo - the mind is going...) here:"Whip it. Whip it good." :cool: Link to comment Share on other sites More sharing options...
Beer&Bourbon Posted November 10, 2011 Share Posted November 10, 2011 I saw some EW eggnog at the store yesterday. I plan to pick some up this year (as well as making my own).WT 101, OWA, and VOB BiB are go-tos for cooking in my house so I figure those would be perfect to start with for the eggnog. Others have mentioned WT and OWA on here, but has anyone tried VOB in nog?I'm also curious about the BT cream liqueur. Has anybody tried this? If so, what do you use it in - or do you just drink it straight?That's Devo btw. Link to comment Share on other sites More sharing options...
Beer&Bourbon Posted November 10, 2011 Share Posted November 10, 2011 I also meant to say that Trader's Point creamery located in Indiana makes some great eggnog:http://www.tpforganics.com/I got some through a home grocery deliver (Green B.E.A.N. delivery - no affiliation) last year. My wife told me she didn't like eggnog, but couldn't stop drinking the stuff.I think a lot of local dairys make the stuff; I'm hoping Snowville Creamery (who make my absolute favorite milk) makes some in the near future. Link to comment Share on other sites More sharing options...
GreggJ Posted November 10, 2011 Share Posted November 10, 2011 I have made the Washington Egg Nog recipe that AVB posted for the last 2 years and it is excellent. I had no idea regarding the aging that is good to know. I always found myself trying to drinnk it all in 2-3 days. Granted they were good days :grin: but, making a big batch and using for Thanksgiving and Christmas is much more appealing. Good stuff. Thanks for the info. Link to comment Share on other sites More sharing options...
SMOWK Posted November 10, 2011 Share Posted November 10, 2011 has anyone tried VOB in nog?VOBBIB has been my go-to bourbon lately for mixing with the WaWa EggNog. I usually use 3:1 VOBBIB:EggNog. Link to comment Share on other sites More sharing options...
OscarV Posted November 10, 2011 Share Posted November 10, 2011 I think wheaters work best.Old Weller Antique at 107prf holds up good and the sweetness compliments the eggnog. Link to comment Share on other sites More sharing options...
MarkEdwards Posted November 25, 2011 Share Posted November 25, 2011 YES!! The Evan Williams has finally arrived. I grabbed half a case today. Link to comment Share on other sites More sharing options...
jcg9779 Posted November 30, 2011 Share Posted November 30, 2011 YES!! The Evan Williams has finally arrived. I grabbed half a case today.I bought a couple the other day...I'm not a big eggnog fan, but I do like the Evan Williams product. Link to comment Share on other sites More sharing options...
gblick Posted December 19, 2011 Share Posted December 19, 2011 Ok, I compared the Pennsylvania Dutch with the Evan Williams eggnog, and the EW is much better IMO. Link to comment Share on other sites More sharing options...
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