• Welcome! The TrekBBS is the number one place to chat about Star Trek with like-minded fans.
    If you are not already a member then please register an account and join in the discussion!

Eggnog

trekkiedane

trekkiedane

Admiral
Admiral
I need to know about eggnog!

Especially how to make it!

So, your recipes please -and if it wouldn't be too much trouble tell me a little about why that particular recipe and method of making it is the best

I would also like to know if you have any recipes for the cholesterol conscious.

You see, here the seasonal bowl-drink would be something akin to mulled wine and eggnog is something we only know from TV and film.

I did find a usable recipe on-line:

2 cl spiced rum
2 cl brandy
4 cl milk
1 tsp sugar
1 egg

Shake vigorously with ice, strain into chilled cocktail glass and sprinkle nutmeg on top.​

It's just that I have no idea whether this is how eggnog is supposed to taste!

Please help me!
 
Last edited:
The grocery store stuff is very thick, some like it, some hate it. You'll have to try it to know.

I like mine a little lighter and use Alton brown's recipe:
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon (I prefer dark rum)
1 teaspoon freshly grated nutmeg
4 egg whites*

Using a mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in another bowl and beat to soft peaks with the mixer (clean the beaters first). While still beating gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.



-----------

an optional treatment:

substitute coconut milk for the whole milk and use white rum (most will use much more, do it to your taste), substitute fresh cinnamon for the nutmeg.

That is the Latin American version called Ronpopo
 
Go to grocery store and pickup a quart of Southern Comfort Vanilla Spice Eggnog*. Good God that stuff is heavenly!


*Despite the brand, it contains no alcohol, though they do recommend adding their whiskey to it.
 
Bloodwhiner said:
The grocery store stuff is very thick, some like it, some hate it. You'll have to try it to know.

I like mine a little lighter and use Alton brown's recipe:
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon (I prefer dark rum)
1 teaspoon freshly grated nutmeg
4 egg whites*

Using a mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in another bowl and beat to soft peaks with the mixer (clean the beaters first). While still beating gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.



-----------

an optional treatment:

substitute coconut milk for the whole milk and use white rum (most will use much more, do it to your taste), substitute fresh cinnamon for the nutmeg.

That is the Latin American version called Ronpopo
Click to expand...

I also use Alton Brown's recipe. It's the best I've found. Just the most flavorful and closest to other home made egg nogs I've had in the past (but, to be honest, superior, I think.)

Although, I use the "cooked egg" version, as I had salmonella once long ago and never want to have it again. :borg: I also coddle the eggs when I make Caesar dressing. But, that's an aside.

Unfortunately, I don't think it's possible to make a cholesterol conscious version of egg nog, seeing as how one of the primary ingredients is egg yolks (not to mention the cream and whole milk). There's really just no way around using those ingredients for "real" egg nog.

Oh, and I also have a pretty good mulled wine recipe if anyone's interested. :cool:

In fact, last Saturday we had friends over for our annual viewing of "It's a Wonderful Life" and I made both. They were well-received.
 
Julemand said:
I need to know about eggnog!

Especially how to make it!

So, your recipes please -and if it wouldn't be too much trouble tell me a little about why that particular recipe and method of making it is the best

I would also like to know if you have any recipes for the cholesterol conscious.

You see, here the seasonal bowl-drink would be something akin to mulled wine and eggnog is something we only know from TV and film.

I did find a usable recipe on-line:
2 cl spiced rum
2 cl brandy
4 cl milk
1 tsp sugar
1 egg

Shake vigorously with ice, strain into chilled cocktail glass and sprinkle nutmeg on top.​
It's just that I have no idea whether this is how eggnog is supposed to taste!

Please help me!
Click to expand...

Every year my grandfather and cousin and I make literally 7-10 gallons of homemade egg nog. We've become quite the experts. The TRICK, is less in the ingredients and more in the process...

FOR INSTANCE: Do NOT "shake vigorously." You are destroying the consistency. Using a blender on high you lightly whip the egg yolk, cream and egg whites separately and then fold the ingredients together gently with a large wooden spoon. There will be a lot of natural separation. Spiced rum is usually a bad idea because it'll overpower your mixture. I personally think Makers Mark is a great choice and you don't want to use too much-- just enough to kill any bacteria in the recipe. You will wind up with a sweet, creamy beverage with a light foam on top that you can season with a pinch of nutmeg after pouring.
 
Aww... I thought that this was a thread about me. :(

I do love me some of that egg-based elixir, though.
 
I love eggnog! (I drink the non-alcoholic though).
Unfortunately, it's very high in sugar and I have to be careful with it. I've only had a small cup of it this year. :(

Like doughnuts, I'm working on a low carb/low sugar recipe for people who can't celebrate like they wish. I swear I will make it happen, until then, just a little nog, not much.

J.
 
get the store variety..(Safeway is good)..pour Bourbon in it to taste..mix well..and drink to your heart's content..


Wake up on the couch 2 days later...
 
Thank you for the recipes and how-to's :bolian:

Of course I would never put egg whites in a blender -it cuts up the molecules that are supposed to become entangled and hold air bubbles- I was talking about a cocktail shaker ;)

sojourner said:
Go to grocery store and pickup a quart of Southern Comfort Vanilla Spice Eggnog*. Good God that stuff is heavenly!
Click to expand...
If it wasn't for the current in the north Atlantic gong the other way I'd swim over and do that right away :p

Eggnog said:
Aww... I thought that this was a thread about me. :(
Click to expand...
I kind of knew you'd be in this thread when decided against putting the word "recipe" in the title :rommie:

Claus, couldn't you make it with some sort of artificial sweetener?

I read a recipe that substituted the egg and cream with pudding powder of some sort (iirc) -that was what I was thinking when asking about the cholesterol conscious versions, I just don't remember where I read that :(
 
Well i guess you can have gin. It can taste like pine needles, and if that isn't christmas in a glass, i don't know what is.
 
Julemand said:
Claus, couldn't you make it with some sort of artificial sweetener?

I read a recipe that substituted the egg and cream with pudding powder of some sort (iirc) -that was what I was thinking when asking about the cholesterol conscious versions, I just don't remember where I read that :(
Click to expand...

Ah, now there's an idea. I wonder if a cooked variety of pudding could do the same work as a creme. I'll be looking into that, thank you. :D

ShamelessMcBundy said:
But where else will you get your Christmas cheer?
Click to expand...

Oh, I naturally produce Christmas Cheer. I take in oxygen and exhale Tidings of Comfort and Joy.

J.
 
Santa Claus said:
Julemand said:
Claus, couldn't you make it with some sort of artificial sweetener?

I read a recipe that substituted the egg and cream with pudding powder of some sort (iirc) -that was what I was thinking when asking about the cholesterol conscious versions, I just don't remember where I read that :(
Click to expand...

Ah, now there's an idea. I wonder if a cooked variety of pudding could do the same work as a creme. I'll be looking into that, thank you. :D
Click to expand...

Let me know what you find out -us 'father christmasses' have to stick together you know ;)
 
Googling always finds something...


LOW-FAT EGG NOG
1 1/2 c. egg substitute
2 tbsp. artificial sweetener
2 tbsp. vanilla
1 tbsp. brandy extract
1 can non-fat evaporated milk
Pour egg substitute in large bowl. Add sweetener and vanilla. Add 3 cups evaporated milk and brandy extract. Chill for 24 hours to blend flavors. 72 calories, 1/2 gram of fat.

Some other versions whip the egg substitute to a froth then add other ingredients and mix together. That would seem to be better to me.


Personally I'd just go with regular version and realize that a cup or two of indulgence will not kill me if I'm good the rest of the year.
 
How about Wassail recipes - anyone have a nice one?

It appears to me to be something akin to mulled wine and therefore something a little closer to the expectations of an x-mas punch, something people around here might actually be a little more willing to try a taste of.
 
You must log in or register to reply here.

Similar threads

ColdFusion180
Star Trek: Lower Decks - CF074 - "Halloween Havoc"
Replies
3
Views
504
Bynar0110
Bynar0110
McCovey Cove
Star Trek: First Duty (PC #5) - "A Work in Progress" (COMPLETED)
Replies
2
Views
610
Robert Bruce Scott
Robert Bruce Scott
If you are not already a member then please register an account and join in the discussion!

Sign up / Register


Back
Top