Got Nog? (Recipe Swap & Open Thread)

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Thanks to my highly productive Reds and Australorps, I will have no egg shortage to contend with during this year’s eggnog season. Maybe it’s too soon to talk about eggnog—we haven’t even had Thanksgiving in the US. Oh well.

I have what I consider a very fine eggnog recipe, which I post at Rumproast each year and am sharing below. It not only tastes good, it’s deceptively strong and is highly effective for silencing tiresome wingnut relatives, dispatching the Sandman to whisk them to Dreamland in front of the television. That way the bakers don’t have to hear the self-described makers bitching about the goddamned takers:

INGREDIENTS:
6 eggs, separated
1/2 cup sugar
1/2 cup Southern Comfort*
1/2 cup rum**
1/2 cup bourbon***
2 cups whipping cream
2 cups whole milk
Freshly grated nutmeg

DIRECTIONS:
Separate eggs and reserve whites in fridge in a separate container. In a large bowl, beat yolks until lemony, gradually adding sugar. Add the booze. Refrigerate mixture overnight.****

Next day, add milk to booze mixture. Beat egg whites until stiff peak stage. Separately beat whipping cream to the consistency of that nasty Cool Whip crap. Fold egg whites into booze mixture, then fold in whipped cream. Don’t over-mix—leave it a little lumpy. Grate nutmeg over top and enjoy!


* As vile and hideous as Southern Comfort is (and no one despises it more than I do, having once yerked up great quantities of it all over a golf course during a teenage drinking binge), it is for some reason an essential ingredient in this recipe. I tried doubling the GOOD bourbon once and eliminating the SoCo, and it wasn’t as good. Really.

** I generally use Appleton’s, but last year I tried it with Kraken rum, which is just insanely good. In my opinion.

*** I usually use Maker’s Mark or Knob Creek. Because I care.

**** We’ve omitted the refrigerate overnight step a time or two. If you’ve already had several cups of it made the proper way, you won’t notice the difference. If you haven’t you will. Funny how that works.

I haven’t found a recipe to rival this one, but I am open-minded. Please feel free to share your all-time favorite eggnog recipe. Or talk about whatever.

[X-posted at Balloon-Juice]

Posted by Betty Cracker on 11/10/12 at 02:15 PM • Permalink

Categories: BoozeCritters

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Holy smoke, that’s a lotta hooch!  Looks yummy!  Damn!

I’ve never made egg nog before.  I did, however, find a foolproof recipe for seven layer bars, and I’m no baker (to put it vulgarly, I’ve killed more yeast than Monistat).  I made them in a fit of nostalgia- one of my college roommates would periodically get a package of seven layer bars and Deep Foods Hot Mix from home.  I stopped by the local IndoPak grocery and bought some Hot Mix (best snack food EVER!!!), then thought, “Why not seven layer bars as well?”

No trip like the nostalgia trip.

Come to think of it, I have several recipes for egg nog, all involving some degree of booze:

Recipe #1:

One third tumbler of prepared carton of egg nog from supermarket, one third tumbler of skim milk, top with rum. Stir with a swizzle stick if provided.

This is called “behaving myself with a nice glass of calorie-reduced eggnog.”

Recipe #2

About one part egg nog and one part rum. Never liked skim milk that much and it’s only the holidays once for about a month and a half, anyway.

That’s called “my second egg nog of the evening.”

Recipe #3

How much egg nog is fucking left? Am I the only person drinking it? We’re out of rum? Four Roses, then. That’ll do. (No measurements—that would be the third egg nog of the evening.)

Recipe #4

I will wassail my guts out in the sink if I drink more egg nog—what’s that?  An unopened Chambord bottle. A gift you say? Oh, pass the vodka, you’re in for a treat—pitcher of Vampires, coming up.

Recipe #5

NO, no, bring the egg nog baaaack here, I say it’s probably still good even if you did leave it on the counter because of the booze I,  or someone put in it. It’s just warm and that…doesn’t smell quite right. I’d drink it, but I just had a Midori Sour. I wonder if egg nog is any good hot?

Recipe #6

(After some microwaving). That wasn’t any good at all. I’ll just have some Elmo Pio spumante.  I’ll just rinse this red cup out.

Recipe #7

Shot-gunned Courvoisier in a Dixie Cup before getting into someone’s car. Possible egg nog residue because it was kind of nutmeggy.

Best party, I mean, Thankgiving, ever.

That was hilarious, V.S.  At the risk of sounding cliched, L.O.L.

I imagine leftover egg nog would make kickass French toast.  Put enough booze in it, and you can have French toast flambé.

How soon before the big beverage conglomerates start making egg nog based energy drinks with taurine and caffeine?  Monster Nog, anyone?  How about a sport nog with electrolytes?  Need to carbo-load mid-marathon?  Gulp some Gatornog!!!

Okay. I’m a gonna give this a try. There’s a huge element of trust involved here, you know.

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