Ultimate Egg Nog

Anyone have a killer recipe? I need one for a function I'm doing.

I just buy the Oberweis. It's very very good.

Hi,

There is an existing thread of eggnog recipes that just may fit your needs.

Regards,

Liz in Norwood Park wrote:I just buy the Oberweis. It's very very good.

I agree with Liz. Oberweis makes a killer egg nog. Nice and creamy.

But if really need a recipe, Alotn Brown did a good one on Good Eats.

I started making this years ago. It's killer cholesterol but tastes great.

Homemade Eggnog

10 Servings

6 large eggs, separated
3/4 cup sugar
3 cups milk
1/4 cup bourbon whiskey
2 tablespoons dark rum
2 tablespoons brandy
1 cup heavy cream
1/2 teaspoon nutmeg, freshly grated

1. Put the egg yolks in a medium bowl and set the bowl over a saucepan of simmering water. Add 1/4 cup plus 2 tablespoons of the sugar and whisk over low heat until pale yellow and thick, about 5 minutes. Whisk in the milk, bourbon, rum and brandy and transfer to a large bowl.

2. In another large bowl, whisk the egg whites with the remaining 1/4 cup plus 2 tablespoons of sugar until very soft peaks form. Stir the whites into the yolk mixture. In a medium bowl, beat the heavy cream until lightly thickened. Fold the whipped cream and nutmeg into the eggnog and chill thoroughly. Whisk to reblend before serving.

The eggnog can be refrigerated overnight. Stir before serving.

I make egg nog every year from Martha Stewart's recipe. http://www.marthastewart.com/recipe/favorite-eggnog?autonomy_kw=egg%20nog&rsc=header_1

This year, I made the egg nog base with Maker's Mark bourbon, Flor de Cana 5-year aged rum and cognac (nondescript variety). Unfortunately, I got sick and had to leave the base in the refrigerator for a week before I could complete my egg nog recipe. Not wanting to throw away the base and waste the eggs, sugar and alcohol, I consulted some friends and the bar staff at Bar DeVille about how long the base could stay in the refrigerator. I learned that egg nog can actually be aged with minimal danger.

About 8 days after I made the base, I whipped up the egg whites and the cream, shaved the nutmeg on the final product and served up my egg nog. It was even better aged, as the flavors in the alcohol had time to blend. The final product had caramel and chocolate undertones that must have been produced from the interaction between the rum, bourbon and cognac.

Next year, I will be aging my egg nog on purpose instead of by necessity.

Cheers!

Susie Bright's recipe, posted while she guest-blogged for BoingBoing, sounds decadent (warning, mildly NSFW pics on sidebar).

I've bought the egg nog in previous years and no body drank it. Seems the oldsters who remember it are afraid of cholesteral. The young folks don't know what egg nog is. I'll admit, its very rich and a little goes a long way.

I ended up making pound cake with it for an egg nog flavored pound cake.

Cinny's Mom wrote:I make egg nog every year from Martha Stewart's recipe. http://www.marthastewart.com/recipe/favorite-eggnog?autonomy_kw=egg%20nog&rsc=header_1

I made a half-batch of this for my office (yup, we're drinking this morning ) and it's basically rocket fuel disguised as Egg Nog. I think I caught a buzz from just stirring it up. Did Martha learn this recipe in prison?

Seriously though, it's a great recipe but next time, I might let the base age a while, too. I think it's very intense from an alcohol perspective and I'm a lightweight when it comes to brown/amber spirits. I might also consider cutting back slightly on the alcohol when making the recipe. But hey, that's just me. Needless to say, others in the office love it.

=R=

Yeah, she must have learned it in prison, along w/a few other things like shiv cozy's etc...

That pruno will get you.

toria wrote:I've bought the egg nog in previous years and no body drank it. Seems the oldsters who remember it are afraid of cholesteral.

I thought the whole "eggs are really bad for you" thing had been mostly debunked as long as you are within reason (don't eat a four-egg omelette every day of your life). If not, I don't want to know, *hands covering ears* la la la la.

I was tempted by the Oberweis egg nog this year but in the past it has been responsible for a few unwanted extra pounds. It's good stuff.

Nobody should be buying eggnog, especially for themselves. It takes only a couple of minutes to have a great fresh version made.
(note to reader: post goes from simple+great to complex, intensive, pretentious, but terrific. be forewarned)

Easy, Individual Egg Nog
(I do this by feel, so cream etc. is imprecise)
large shaker, chilled
1 egg
Ice (just enough to break up egg during shake)
Heavy Cream or, if desperate, Half&Half; if suicidal, double cream
dry whiskey/scotch
dark rum
maple syrup
nutmeg

--> crack whole egg in chilled shaker; top with ice (4-5), measure of scotch, ~tablespoon of dark rum, half measure of maple syrup or to taste, add cream (say, 2.5oz?). shake hard+strain. pour +garnish with nutmeg. (you should feel comfortable with little guidance on exact measurements. also, a "measure" is about one ounce).

- The quality/freshness of the egg and of the heavy cream are really the major contributors for taste here. Don't store them long or with the other stuff in your freezer -- an egg shell is porous and takes on the flavors of the scents around it, including that airplane-esque smell; heavy cream is just as susceptible, more so than regular milk because of the fat content.
- Buy grade B syrup: it's cheaper, darker, and more flavorful. Fresh nutmeg is great because it's so amazingly aromatic, but most people never smell it and are really just looking for the token of it on top. It's the balanced vanilla flavor of the maple syrup that gets their attention.
- I like scotch (not bourbon, maybe rye) as the main liquor w/ a backup of dark rum for tradition and color's sake. This is because: bourbon is too chewy+sweet to share with maple syrup; cheap scotch is readily available, at quality, and gives structure; brandies, etc, while great and more historically accurate, well made, are much more dear to me.

I'd suggest you make one without maple syrup first to get an idea of what it is you're drinking, which is basically an adult milk shake with little depth; the maple syrup should be enough to bring out the flavors of the drink without making it just a sugar-bomb.

If you want to "improve" it a bit, take it easy with the maple syrup and use some amarula, add healthy pinch ceylon cinnamon to shaker --> darker color, more even taste. (ceylon kicks cassia's ass). grated citrus rind or orange blossom water is also a cheap, effective aromatic garnish suitable for egg nog.

**"Individual" servings take about a minute to make once you get your process down, and from a large shaker to petite glasses, should cater more than enough for two servings**... so you don't really need to do a large batch, for which you would have to be much more precise. I recently served a group of twenty at my house this way, and all I had to do was disappear for a little more than eight minutes with my ingredients, shaker, and two chilled pitchers over ice to transfer successive batches to.

-------
If you really want to be fancy though, keep these in mind:
- while the health risks from fresh raw eggs of this fashion are really minimal, careful heating over a double boiler will increase the density of your drink and give it a pleasing texture more like the carageenan concoctions of the supermarket. At this point you've made a drinkable custard, but that's nothing to be sorry for; they're damned good. This is difficult, but if you temper-cook the whites (with a cream, etc.) the protein will be more available; conversely, by tempering the yolk you oxidize the cholesterol and thereby cause it to be more harmful.
- if you're really into this, and know something about cooking, the consistency of the best custards comes from carefully separating the whites + yolks; straining off the chalaza/chelate, set aside whites in metal bowl, cover with half-damp cloth and chill; cream the yolks separately in glass bowl with a tinytiny bit of salt and slightly more sugar... infuse the heavy cream and increase its consistency at the same time by taking a flavoring agent (split+scraped vanilla bean), adding it to the cream, and scorching the cream briefly before letting it cool; when still slightly warm, add some of this cream to the yolks, temper whisk high over simmering double boiler, gradually increasing the addition of the cream as it continues to cool...
chill the yolk mixture, adding your liquor and some of the syrup (can't take sugar back once in, so hold off til you taste), let sit for a while to rest.
When ready to serve: stir yolk mixture lightly to incorporate; bring strained whites to soft peaks, setting aside some of egg white meringue for garnish; fold yolk-cream with soft peak egg whites, gently pour into chilled coupe or similar (~3-4oz) and grate nutmeg and citrus rind for garnish. gently add few drops of maple syrup to float atop. Add sugar to remaining egg whites, whip to semi-stiff peak, and spoon to grace top of cup. Use toothpick to draw out figures.

NB: this version, because tempered eggs and no ice added, will be amazingly rich and you should reduce use of sugars accordingly. Also, if you want to cheat for body, you can use a *tiny* bit of cream of tartar or arrowroot. And citrus rind is a terrific compliment for this drink. You'll also note, with the bioavailability comment above about cooked egg whites = better protein, "cooked" yolks = deadly cholesterol, that this is the least healthy version... A double boiler is just a pot of boiling water and a second bowl resting atop without touching the water or the sides -- it's used for careful tempering of eggs, chocolate, etc.

Final mention is the possibility of a small ruby port float, which can be heavenly. If do this, use a brandy for liquor and garnish with star anise.

Its all about the pimento dram. You can get it at Sam's.

2 oz Jim Beam Rye
1 oz Cockburns Tawny Port
.5 oz St. Elizabeth Allspice Dram
1 oz Cream
1 oz Simple Syrup
1 Whole Egg

Glass: Collins
Ice: Rocks
Garnish: Grated Nutmeg

Cheers,

Toby

Shake. Strain. Serve up.

arbitry wrote: - while the health risks from fresh raw eggs of this fashion are really minimal, careful heating over a double boiler will increase the density of your drink and give it a pleasing texture more like the carageenan concoctions of the supermarket.

In these situations, I often buy the in-shell pasturized eggs if I'm concerned (we did this when I was pregnant or for the ones we made for the kids: obviously virgin versions.) I've not noticed a real difference beyond a slight milky color to the white.

Attaching my Egg Nog recipe for all to enjoy!! Happy Holidays!!!


Vintage Egg Nog

By: Michael Page – Vie Restaurant, Inc.


1 ¾ oz milk (I use 2%)
1 oz Prichard’s Crystal Rum
¾ oz DePaz Cane Syrup (A strong raw sugar simple syrup will work too, but DePaz is a must when rum is involved!)
½ oz Ron Abuelo 12yr Rum
1 egg yolk
¼ tsp nutmeg/cinnamon (2:1 ratio, premixed)

Build ingredients in mixing glass shaker over ice. Shake softly, 40 times*, and strain into glass coffee mug, Sprinkle a pinch of the spices over the, hopefully thin, layer of foam on top.

*note: If you shake too hard, you will have way to much foam when you strain. Just go soft and slow, enough to mix the
cane syrup into the cold ingredients well.

ALSO!!! Feel free to use brandy, whiskey, or whatever...have fun playin' around :)