Discussion in 'Whiskey, Wine & Other Booze' started by Michigan, Nov 18, 2013.
1.75 gallons! It's only 5 people for Christmas
What are the rest drinking?
I enjoy the nog every season. Because of this thread, I made my first batch last night. I dont think there is any going back now... im ruined.
I never had freshly microplaned nutmeg before. Wow was that an eye opening experience. Is that even the same stuff you buy already ground in the spice isle???
Question for the nogsperts - is it possible I actually over-frothed the whites? I did the yolks and liquids all in a stand mixer and used a hand blender for just the whites. When I brought it all together, the whites just sat on top and didnt really stir into the solution. It made my attempt at filling a growler quite painful.
Not Really. No fresh herb or spice is the same as what's in the spice isle, IMO.
It's possible, but you would have to beat them for a really long time. Whipped egg whites will typically float to the top, which is one of the indications of good, homemade egg nog. The recipes out there never really intended for you to put it into a small mouthed vessel. Only some sort of punch bowl or other large serving vessel.
EDIT: Forgot to mention - welcome to the light that is real egg nog. Store bought stuff is for tourists.
Had some delicious homemade nog over the weekend at a holiday party, he used condensed milk in his recipe and it added a lot of viscosity and body. May have to try that.
trickytunadicky there will be nog on Saturday.
Interesting. In looking at a few recipes that use condensed milk, it seems to take the place of sugar and heavy cream in other recipes I've seen. (Makes sense, right?) I could see how it would give the nog more body. Not sure if that would make it feel heavier in your belly (resulting in a lower nog intake, which, is a bad thing IMO).
If my eggnog was any thicker, it would be a solid.
I know it'd probably be alright, but I don't use my brew kettle for anything other than beer, and especially not for anything that has oil/fat in it.
I like the giant 5 gallon plastic food-grade bucket idea and huge whisk/mixer idea though.
eggnog is essentially an ice cream base
Have you nogged with Schramm's Nutmeg yet?
No. But I'm about to!!!
I despise eggnog, but my woman insists on bringing it home every goddamn time she hits the store. THere's just something about storebought that's so unappetizing to me, but hell, these sound wonderful. Is there anyway to make this elixir without the use of electronic tools? I have no stand mixer or hand blender (yet), just a whisk and my two hands.
Whipping egg whites and cream by hand is for suckers though.
I have no stand mixer. Will my submersion blender be too much?
Also... raw vs uncooked?
Raw. The booze will kill the bad shit. If you're really worried, add more booze.
Werd... no taste benefit to cooked then?
My immersion blender came with a whisk attachment. That has worker for me in the past.
You can use a normal immersion blender to whip cream, but not egg whites.
If you want, you can temper the eggs (a la Alton Brown's recipe), but don't cook (i.e. scramble) the eggs. That would make for some gross, lumpy nog.
Raw eggs are not that dangerous. Don't worry about it. Looking forward to making some nog this year