'Tis the Season for Eggnog!

Discussion in 'Whiskey, Wine & Other Booze' started by Michigan, Nov 18, 2013.

  1. Michigan

    Michigan

    Joined:
    May 12, 2013
    Location:
    Royal Oak, MI
    Any Eggnog fans here? I'd love to share some recipes for the holidays. Do you buy a carton at the store or make your own?

    I haven't found anything in the store that I like so I gravitate towards making my own. Here's my recipe:

    Ingredients
    4 egg yolks
    1/3 cup sugar, plus 1 tablespoon
    2 cups whole milk
    1 cup heavy cream
    1 teaspoon vanilla bean paste
    3 ounces bourbon (your choice. I use Buffalo Trace or Elijah Craig)
    1/2 teaspoon freshly grated nutmeg (not ground nutmeg. Use the nut and a Microplane)
    4 egg whites

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

    Place the egg whites and vanilla bean paste in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the remaining 1 Tablespoon of sugar and beat until stiff peaks form.

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

    Note: For cooked eggnog, follow procedure below.
    In the bowl of a stand 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. Set aside.

    In a medium saucepan, over high heat, combine the milk, heavy cream, vanilla bean paste and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

    In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
     
    AndHow, richardflyr, LSMroz and 14 others like this.
  2. stxSS07

    stxSS07

    Joined:
    Apr 15, 2013
    Location:
    South Chi-Burbs, IL
    Nog-fan #1 here. Will try dis recipe soon....maybe this weekend.
     
    PurityControl88 likes this.
  3. cneville

    cneville

    Joined:
    May 3, 2013
    Location:
    A2, MI
    n00b question--i see the EW eggnog all over the place at like $9--is it any good? worth trying?
     
    FTowne likes this.
  4. Aaron from the Wood

    Aaron from the Wood

    Joined:
    Oct 4, 2013
    Location:
    Boston, MA
    I've only made my own eggnog once, but it was 10x better than anything i've bought from a store so I'd like to attempt it again.

    One question about your recipe: What's the purpose of the cooked version (if not for pasteurization, since the whites are still raw)?
     
  5. Michigan

    Michigan

    Joined:
    May 12, 2013
    Location:
    Royal Oak, MI
    Never tried it. But I've never had a good store-bought eggnog.

    I suppose I should amend that. The whites can be cooked if you beat them to stiff peaks over boiling water. I have to admit, I've never done the cooked version so that part was mostly made up. It was there to point out that you should not add the alcohol to the mixture before boiling to avoid the risk of boiling the alcohol out. I can work on a more precise recipe if you're interested. I'm now thinking that incorporating the whole egg when cooking would work. Then I would reserve the heavy cream from the mixture and whip it into whipped cream then folding that in. That might produce a similar result....
     
  6. Aaron from the Wood

    Aaron from the Wood

    Joined:
    Oct 4, 2013
    Location:
    Boston, MA
    Interesting, thanks!
     
  7. sherm1016

    sherm1016

    Joined:
    Jun 6, 2013
    Location:
    Milwaukee, Wisconsin
    I make egg nog every year for various family get-togethers. Basic recipe:

    12 fresh eggs, separated
    1.5 cups of sugar, divided equally
    4.5 cups spiced rum (I use Captain Morgan)
    1.5 cups bourbon (I use Jim Beam)
    4.5 cups whole milk
    3 cups heavy cream, divided equally

    Directions:

    1. Mix half the sugar with the egg yolks
    2. Beat the egg whites until stiff, then mix with the other half of the sugar
    3. Slowly mix the yolks into the whites.
    4. Slowly mix in the Rum, Milk, and Bourbon.
    5. Slowly mix in half the heavy cream.
    6. Whip the other half of the heavy cream, then fold it in.

    I like to let the nog sit in the fridge for a few days in a milk jug to cure the eggs of any salmonella. I say boo-urns to anyone who cooks their egg nog to try to rid the eggs of any bacteria. Boo-urns also to using pasteurized eggs.
     
    Last edited: Nov 18, 2013
  8. Michigan

    Michigan

    Joined:
    May 12, 2013
    Location:
    Royal Oak, MI
    I think it's 1/30,000 eggs that have salmonella. Not too concerned.
     
    richardflyr likes this.
  9. sherm1016

    sherm1016

    Joined:
    Jun 6, 2013
    Location:
    Milwaukee, Wisconsin
    Agreed. I always drink some the night I make it, but it's nice to see science prove all the naysayers wrong: the booze in egg nog is necessary :D.
     
  10. Michigan

    Michigan

    Joined:
    May 12, 2013
    Location:
    Royal Oak, MI
    The booze kills the bacteria!
     
    richardflyr and BusinessSloth like this.
  11. sacrelicio

    sacrelicio

    Joined:
    May 3, 2013
    Location:
    MPLS
    is this the beginning of nogwalez?
     
  12. franch

    franch

    Joined:
    May 1, 2013
    Location:
    Washington, DC
    fuck yes. bourbon, brandy, or rum... want it ALL.
     
  13. domtronzero

    domtronzero

    Joined:
    Apr 10, 2013
    Location:
    92040
    Michigan thanks for sharing! I've never even thought of this before.

    've never had home-made nog, and I'm definitely going to make some. Perhaps tonight.

    Full report to follow.
     
    BusinessSloth and housepants like this.
  14. VaTechHopHead

    VaTechHopHead

    Joined:
    Apr 21, 2013
    Location:
    Tustin, CA
    How many grams of protein, poly-saturated fat and cholesterol are we talking per serving here??
     
  15. stxSS07

    stxSS07

    Joined:
    Apr 15, 2013
    Location:
    South Chi-Burbs, IL
    Protein - 80g(?)
    Satty Fat - A bunch
    Cholesterol - what do you mean your hand is numb?
     
    Rempo, richardflyr, KWMiles and 5 others like this.
  16. MordorMongo

    MordorMongo

    Joined:
    Apr 10, 2013
    Wait, wait....none of you add lighter fluid?















    A hearty LIKE to first person to catch the reference.
     
    davey101 likes this.
  17. Michigan

    Michigan

    Joined:
    May 12, 2013
    Location:
    Royal Oak, MI
    Better Off Dead

    [​IMG]
     
    MordorMongo likes this.
  18. MordorMongo

    MordorMongo

    Joined:
    Apr 10, 2013
    How long did it take you to Google that?? ;)
     
  19. Michigan

    Michigan

    Joined:
    May 12, 2013
    Location:
    Royal Oak, MI
    The difference between your post and mine was 25 minutes. I had to go grab an encyclopedia to look it up because that movie is WAY to old to be referencing.
     
    harrymel and MordorMongo like this.
  20. MULDER1010

    MULDER1010

    Joined:
    Sep 29, 2013
    Location:
    Sydney, Australia
    Eggnog sound so disgusting when it is mid 90's here for Christmas. Stupid Southern Hemisphere Christmas
     
    harrymel, quirkzoo and domtronzero like this.