Eggnog (1 Viewer)

[bshell27]

Well, this is our first year hosting my family. I want to make a great eggnog (If nothing else to take the edge off.

Let's hear the recipes you have! As long as there is booze I am sure they are all great, if you drink enough.

 

[tommyGunZ]

2 ice cubes

4 oz Makers Mark

4 oz Egg Nog

Drink

 

[-jb-]

1 vodka

1 frangelico

nog to taste

 

[Chaos Commish]

I had to pull rank and make some promises to post this family recipe, but I wanted to share it for those of you who take nog seriously. The best nog is aged. If you search aged eggnog recipes, you will find some fine recipes but nothing quite like this. Most of them suggest a 1 year or 1 month aging process. 1 year generally means make it this season and drink it next. 1 month means make over Thanksgiving and break it out for Christmas. This one ages 3 and 4 months. Most other recipes are sweetened with a cup or more sugar. Not this one. My father (rip for ten years now) took about 30 years to perfect this recipe. When I was finally allowed to taste it at age 17 it was in it's final form below, so I don't know what the many other concoctions he aged tasted like. This is the one that got the best reviews, and he also liked it the best so here it is.

This is called Damn Eggnog and it goes great with Damn Fudge, another familiy recipe. It got the name because every year as my dad experimented with this or that and turned it every week in the garage fridge he would refer to it as the damn eggnog. He might call me when he was on travel and say, "Hey Chaos, turn the damn eggnog for me." So one year as it was being served my mom called it his damn eggnog and the name stuck. Come to my house this week and I will ask you if you'd like some Damn Eggnog. I am drinking some Damn Eggnog as I type this up.

Ingredients:

12 large fresh eggs

1/2 gallon whole milk

1 cup of heavy cream

1 cup high quality vanilla ice cream

1 cup Frangelico

1 cup dark rum

3 cups bourbon

1 shot Amaretto

1 shot brandy

2 tbs grated nutmeg

2 tsp ground cinnamon

You will also need

2 1 gallon glass jugs

tin foil to wrap them

a very large mixing bowl

an electric mixer and a funnel

you can improvise with blenders and techniques to put it together how you please, but do use a sealed glass container or two for storing the nog.

Ready. In September around the NFL opener, poor all of the booze into a large pitcher, stir briskly and chill overnight in the fridge. It's okay to try a little, but not much. Anything over about 6 ounces should be replaced.

Separate the eggs. In a large bowl beat the whites until they are stiff. In a small bowl beat the yolks until they are of a very even consistency and frothy. Fold the yolks into the whites and stir gently.

With an electric mixer on low very slowly pour in the milk and cream and add ice cream, which should be softened at room temperature fro easy mixing. Allow this to rest for a couple hours then with the mixer on low very slowly add the booze. I pour it into a 2 cup measuring cup so I can control it better and do about a cup and a half at a time, slowly. After each cup and a half, I run the mixer thoroughly through everything, scraping the sides and whatnot. If you add the booze too fast, it can curdle the mixture. Go slow. Make it a project. Do a cup and go watch some football or something. Keep it chilled if you go slow like that though. Finally after all the booze has been mixed in dump in the nutmeg and cinnamon and stir it in thoroughly. I guess you could add those two any time you want.

The mixture should fill two 1 gallon jugs to about 3/4ths full. Wrap the jugs in tinfoil. Light is bad for the aging process. Make sure the lids do not leak Store them in the fridge. Every week turn the jugs upside down gently a couple times and switch back and forth from storing on their sides to storing upright. It's perfectly fine to foget a week here and there or turn them a little too much. By Thanksgiving both mixtures will have settled to just a little more than half their original volume. Remove the lids and fill one jug. The remaining quart is for Thanksgiving. It should be awesome. The gallon for Christmas will be even better.

eta: I should have emphasized fresh eggs. My dad would not use store bought eggs. He wanted them fresh from the hens. You know. The kind with the very bright yellow yolks. I cannot emphasize this enough. Find a source for true fresh eggs.

 

[fasteddie_21]

I assume that all the booze keeps the milk/eggs from going bad? I am a little leary of this as I've only known 'nog to be a freshly made drink. I'm willing to learn though.

Thanks for sharing!

 

[Raider Nation]

 

[Chaka]

1 bottle top shelf tequila

1 glass

Fill glass

Enjoy

 

[Raider Nation]

1 bottle top shelf tequila1 glassFill glassEnjoy

That's not bad.

 

[bueno]

Take eggnog - store bought or homemade.

Add to taste: vanilla, nutmeg and your favorite alcohol (I use rum or brandy or whiskey - this year I'm going to try Celtic Crossing).

Stir.

Drink.

 

[Chaka]

1 bottle top shelf tequila1 glassFill glassEnjoy

That's not bad.

I call it "Chaka's Honest Egg Nog"

 

[Raider Nation]

What's the story with this?

SC flavor but non-alcoholic?

 

[gianmarco]

I had to pull rank and make some promises to post this family recipe, but I wanted to share it for those of you who take nog seriously. The best nog is aged. If you search aged eggnog recipes, you will find some fine recipes but nothing quite like this. Most of them suggest a 1 year or 1 month aging process. 1 year generally means make it this season and drink it next. 1 month means make over Thanksgiving and break it out for Christmas. This one ages 3 and 4 months. Most other recipes are sweetened with a cup or more sugar. Not this one. My father (rip for ten years now) took about 30 years to perfect this recipe. When I was finally allowed to taste it at age 17 it was in it's final form below, so I don't know what the many other concoctions he aged tasted like. This is the one that got the best reviews, and he also liked it the best so here it is. This is called Damn Eggnog and it goes great with Damn Fudge, another familiy recipe. It got the name because every year as my dad experimented with this or that and turned it every week in the garage fridge he would refer to it as the damn eggnog. He might call me when he was on travel and say, "Hey Chaos, turn the damn eggnog for me." So one year as it was being served my mom called it his damn eggnog and the name stuck. Come to my house this week and I will ask you if you'd like some Damn Eggnog. I am drinking some Damn Eggnog as I type this up.Ingredients:12 large fresh eggs1/2 gallon whole milk1 cup of heavy cream1 cup high quality vanilla ice cream1 cup Frangelico1 cup dark rum3 cups bourbon 1 shot Amaretto1 shot brandy2 tbs grated nutmeg2 tsp ground cinnamonYou will also need 2 1 gallon glass jugstin foil to wrap thema very large mixing bowlan electric mixer and a funnel you can improvise with blenders and techniques to put it together how you please, but do use a sealed glass container or two for storing the nog.Ready. In September around the NFL opener, poor all of the booze into a large pitcher, stir briskly and chill overnight in the fridge. It's okay to try a little, but not much. Anything over about 6 ounces should be replaced. Separate the eggs. In a large bowl beat the whites until they are stiff. In a small bowl beat the yolks until they are of a very even consistency and frothy. Fold the yolks into the whites and stir gently. With an electric mixer on low very slowly pour in the milk and cream and add ice cream, which should be softened at room temperature fro easy mixing. Allow this to rest for a couple hours then with the mixer on low very slowly add the booze. I pour it into a 2 cup measuring cup so I can control it better and do about a cup and a half at a time, slowly. After each cup and a half, I run the mixer thoroughly through everything, scraping the sides and whatnot. If you add the booze too fast, it can curdle the mixture. Go slow. Make it a project. Do a cup and go watch some football or something. Keep it chilled if you go slow like that though. Finally after all the booze has been mixed in dump in the nutmeg and cinnamon and stir it in thoroughly. I guess you could add those two any time you want.The mixture should fill two 1 gallon jugs to about 3/4ths full. Wrap the jugs in tinfoil. Light is bad for the aging process. Make sure the lids do not leak Store them in the fridge. Every week turn the jugs upside down gently a couple times and switch back and forth from storing on their sides to storing upright. It's perfectly fine to foget a week here and there or turn them a little too much. By Thanksgiving both mixtures will have settled to just a little more than half their original volume. Remove the lids and fill one jug. The remaining quart is for Thanksgiving. It should be awesome. The gallon for Christmas will be even better.eta: I should have emphasized fresh eggs. My dad would not use store bought eggs. He wanted them fresh from the hens. You know. The kind with the very bright yellow yolks. I cannot emphasize this enough. Find a source for true fresh eggs.

Ok, seriously. This seems like a TON of work for Eggnog. That being said, is this TRULY worth it? If it is, I'll give this a shot next year.

 

[Glass Joe]

I made eggnog myself one year - a lot of work, and in reality I didnt think it any better than store bought.

Just my

 

[Parrothead]

Santa only comes once a year, and it is the only time of year that we have eggnog.

coincendence?

 

[popeye]

Maker's Mark Bourbon Eggnog

Ingredients:

1 liter Maker's Mark

1 quart milk

1 quart heavy cream

2 dozen eggs

1 1/2 cups sugar

Nutmeg for garnish

Separate eggs and beat yolks until creamy. Whip sugar into yolks. Beat whites until they stand in peaks, adding 1/2 cup additional sugar, if desired. Beat yolks and Maker's Mark together, add whites. Beat cream. Add cream and milk to mixture. Add nutmeg to taste and garnish each cup with nutmeg. Makes 2 1/2 gallons

Presently, I'm drinking Makers Mark 46 neat. And I don't think that I've really missed the eggs and such.

 

[Maurile Tremblay]

2 ice cubes4 oz Makers Mark4 oz Egg NogDrink

Wow, a recursive recipe!!

 

[Drunken Cowboy]

AB

 

[JFT Ben]

I had to pull rank and make some promises to post this family recipe, but I wanted to share it for those of you who take nog seriously. The best nog is aged. If you search aged eggnog recipes, you will find some fine recipes but nothing quite like this. Most of them suggest a 1 year or 1 month aging process. 1 year generally means make it this season and drink it next. 1 month means make over Thanksgiving and break it out for Christmas. This one ages 3 and 4 months. Most other recipes are sweetened with a cup or more sugar. Not this one. My father (rip for ten years now) took about 30 years to perfect this recipe. When I was finally allowed to taste it at age 17 it was in it's final form below, so I don't know what the many other concoctions he aged tasted like. This is the one that got the best reviews, and he also liked it the best so here it is. This is called Damn Eggnog and it goes great with Damn Fudge, another familiy recipe. It got the name because every year as my dad experimented with this or that and turned it every week in the garage fridge he would refer to it as the damn eggnog. He might call me when he was on travel and say, "Hey Chaos, turn the damn eggnog for me." So one year as it was being served my mom called it his damn eggnog and the name stuck. Come to my house this week and I will ask you if you'd like some Damn Eggnog. I am drinking some Damn Eggnog as I type this up.Ingredients:12 large fresh eggs1/2 gallon whole milk1 cup of heavy cream1 cup high quality vanilla ice cream1 cup Frangelico1 cup dark rum3 cups bourbon 1 shot Amaretto1 shot brandy2 tbs grated nutmeg2 tsp ground cinnamonYou will also need 2 1 gallon glass jugstin foil to wrap thema very large mixing bowlan electric mixer and a funnel you can improvise with blenders and techniques to put it together how you please, but do use a sealed glass container or two for storing the nog.Ready. In September around the NFL opener, poor all of the booze into a large pitcher, stir briskly and chill overnight in the fridge. It's okay to try a little, but not much. Anything over about 6 ounces should be replaced. Separate the eggs. In a large bowl beat the whites until they are stiff. In a small bowl beat the yolks until they are of a very even consistency and frothy. Fold the yolks into the whites and stir gently. With an electric mixer on low very slowly pour in the milk and cream and add ice cream, which should be softened at room temperature fro easy mixing. Allow this to rest for a couple hours then with the mixer on low very slowly add the booze. I pour it into a 2 cup measuring cup so I can control it better and do about a cup and a half at a time, slowly. After each cup and a half, I run the mixer thoroughly through everything, scraping the sides and whatnot. If you add the booze too fast, it can curdle the mixture. Go slow. Make it a project. Do a cup and go watch some football or something. Keep it chilled if you go slow like that though. Finally after all the booze has been mixed in dump in the nutmeg and cinnamon and stir it in thoroughly. I guess you could add those two any time you want.The mixture should fill two 1 gallon jugs to about 3/4ths full. Wrap the jugs in tinfoil. Light is bad for the aging process. Make sure the lids do not leak Store them in the fridge. Every week turn the jugs upside down gently a couple times and switch back and forth from storing on their sides to storing upright. It's perfectly fine to foget a week here and there or turn them a little too much. By Thanksgiving both mixtures will have settled to just a little more than half their original volume. Remove the lids and fill one jug. The remaining quart is for Thanksgiving. It should be awesome. The gallon for Christmas will be even better.eta: I should have emphasized fresh eggs. My dad would not use store bought eggs. He wanted them fresh from the hens. You know. The kind with the very bright yellow yolks. I cannot emphasize this enough. Find a source for true fresh eggs.

I'm making this today and am following directions to the T (including fresh eggs). Will give a report as to how it turns out in a few months. It's an expensive batch, but hopefully will knock my socks off.

 

[wikkidpissah]

fresh-grated nutmeg - a seed & a rasp right at the bowl for folks to top their own after they pour - and B&B - were there ever a spirit better-suited for a drink not specifically designed for it, i dont know of it - are the keys to a great nog.

 

[JFT Ben]

I had to pull rank and make some promises to post this family recipe, but I wanted to share it for those of you who take nog seriously. The best nog is aged. If you search aged eggnog recipes, you will find some fine recipes but nothing quite like this. Most of them suggest a 1 year or 1 month aging process. 1 year generally means make it this season and drink it next. 1 month means make over Thanksgiving and break it out for Christmas. This one ages 3 and 4 months. Most other recipes are sweetened with a cup or more sugar. Not this one. My father (rip for ten years now) took about 30 years to perfect this recipe. When I was finally allowed to taste it at age 17 it was in it's final form below, so I don't know what the many other concoctions he aged tasted like. This is the one that got the best reviews, and he also liked it the best so here it is. This is called Damn Eggnog and it goes great with Damn Fudge, another familiy recipe. It got the name because every year as my dad experimented with this or that and turned it every week in the garage fridge he would refer to it as the damn eggnog. He might call me when he was on travel and say, "Hey Chaos, turn the damn eggnog for me." So one year as it was being served my mom called it his damn eggnog and the name stuck. Come to my house this week and I will ask you if you'd like some Damn Eggnog. I am drinking some Damn Eggnog as I type this up.Ingredients:12 large fresh eggs1/2 gallon whole milk1 cup of heavy cream1 cup high quality vanilla ice cream1 cup Frangelico1 cup dark rum3 cups bourbon 1 shot Amaretto1 shot brandy2 tbs grated nutmeg2 tsp ground cinnamonYou will also need 2 1 gallon glass jugstin foil to wrap thema very large mixing bowlan electric mixer and a funnel you can improvise with blenders and techniques to put it together how you please, but do use a sealed glass container or two for storing the nog.Ready. In September around the NFL opener, poor all of the booze into a large pitcher, stir briskly and chill overnight in the fridge. It's okay to try a little, but not much. Anything over about 6 ounces should be replaced. Separate the eggs. In a large bowl beat the whites until they are stiff. In a small bowl beat the yolks until they are of a very even consistency and frothy. Fold the yolks into the whites and stir gently. With an electric mixer on low very slowly pour in the milk and cream and add ice cream, which should be softened at room temperature fro easy mixing. Allow this to rest for a couple hours then with the mixer on low very slowly add the booze. I pour it into a 2 cup measuring cup so I can control it better and do about a cup and a half at a time, slowly. After each cup and a half, I run the mixer thoroughly through everything, scraping the sides and whatnot. If you add the booze too fast, it can curdle the mixture. Go slow. Make it a project. Do a cup and go watch some football or something. Keep it chilled if you go slow like that though. Finally after all the booze has been mixed in dump in the nutmeg and cinnamon and stir it in thoroughly. I guess you could add those two any time you want.The mixture should fill two 1 gallon jugs to about 3/4ths full. Wrap the jugs in tinfoil. Light is bad for the aging process. Make sure the lids do not leak Store them in the fridge. Every week turn the jugs upside down gently a couple times and switch back and forth from storing on their sides to storing upright. It's perfectly fine to foget a week here and there or turn them a little too much. By Thanksgiving both mixtures will have settled to just a little more than half their original volume. Remove the lids and fill one jug. The remaining quart is for Thanksgiving. It should be awesome. The gallon for Christmas will be even better.eta: I should have emphasized fresh eggs. My dad would not use store bought eggs. He wanted them fresh from the hens. You know. The kind with the very bright yellow yolks. I cannot emphasize this enough. Find a source for true fresh eggs.

I'm making this today and am following directions to the T (including fresh eggs). Will give a report as to how it turns out in a few months. It's an expensive batch, but hopefully will knock my socks off.

Here's my report. This was a lot of work to make, had some over Thanksgiving and am starting to pass this out to a few folks at work for a holiday departure until new years. I think it's pretty dang good, World's Best? I'm not sure. Those that were nog fans liked it, and it's pretty strong but the flavors of bourbon and rum go pretty well with the creamy goodness that is nog. I probably won't make it again next year, but I like it way better than that HFCS crap from most stores.

 

[hooter311]

If you live anywhere that has Kwik Trip or Kwik Star one of the of the other names they operate under, their brand egg nog is the best tasting stuff I can ever remember enjoying, and it's not even close.

 

[bueno]

I don't make my own nog but I do improve the nog I buy: add rum or brandy, vanilla and nutmeg. Drink.

Also make a good eggnog latte: two shots of espresso, shot of butter rum flavoring, shot of vanilla bean flavoring, stir, top with nutmeg.

 

[[icon]]

If you live anywhere that has Kwik Trip or Kwik Star one of the of the other names they operate under, their brand egg nog is the best tasting stuff I can ever remember enjoying, and it's not even close.

Talking about Quiktrip? Those places are like rest stop heaven... best food/drink options I've ever seen in a gas station. So wish they had them down here.

 

[hooter311]

If you live anywhere that has Kwik Trip or Kwik Star one of the of the other names they operate under, their brand egg nog is the best tasting stuff I can ever remember enjoying, and it's not even close.

Talking about Quiktrip? Those places are like rest stop heaven... best food/drink options I've ever seen in a gas station. So wish they had them down here.

Must be different. The Kwik Trip I was referring to it hubbed out here in LaCrosse, WI. They are in Wisconsin, Minnesota, Iowa. I don't know if they go further than that. Sorry you are missing out brother.

 

[Gopher State]

4 raw eggs

teaspoon chili pepper

4 cups whole milk

1 pint old crow

2 cups ice

mix in blender

you be blind by nine

 

[Hastur]

 

[boots11234]

I had to pull rank and make some promises to post this family recipe, but I wanted to share it for those of you who take nog seriously. The best nog is aged. If you search aged eggnog recipes, you will find some fine recipes but nothing quite like this. Most of them suggest a 1 year or 1 month aging process. 1 year generally means make it this season and drink it next. 1 month means make over Thanksgiving and break it out for Christmas. This one ages 3 and 4 months. Most other recipes are sweetened with a cup or more sugar. Not this one. My father (rip for ten years now) took about 30 years to perfect this recipe. When I was finally allowed to taste it at age 17 it was in it's final form below, so I don't know what the many other concoctions he aged tasted like. This is the one that got the best reviews, and he also liked it the best so here it is. This is called Damn Eggnog and it goes great with Damn Fudge, another familiy recipe. It got the name because every year as my dad experimented with this or that and turned it every week in the garage fridge he would refer to it as the damn eggnog. He might call me when he was on travel and say, "Hey Chaos, turn the damn eggnog for me." So one year as it was being served my mom called it his damn eggnog and the name stuck. Come to my house this week and I will ask you if you'd like some Damn Eggnog. I am drinking some Damn Eggnog as I type this up.Ingredients:12 large fresh eggs1/2 gallon whole milk1 cup of heavy cream1 cup high quality vanilla ice cream1 cup Frangelico1 cup dark rum3 cups bourbon 1 shot Amaretto1 shot brandy2 tbs grated nutmeg2 tsp ground cinnamonYou will also need 2 1 gallon glass jugstin foil to wrap thema very large mixing bowlan electric mixer and a funnel you can improvise with blenders and techniques to put it together how you please, but do use a sealed glass container or two for storing the nog.Ready. In September around the NFL opener, poor all of the booze into a large pitcher, stir briskly and chill overnight in the fridge. It's okay to try a little, but not much. Anything over about 6 ounces should be replaced. Separate the eggs. In a large bowl beat the whites until they are stiff. In a small bowl beat the yolks until they are of a very even consistency and frothy. Fold the yolks into the whites and stir gently. With an electric mixer on low very slowly pour in the milk and cream and add ice cream, which should be softened at room temperature fro easy mixing. Allow this to rest for a couple hours then with the mixer on low very slowly add the booze. I pour it into a 2 cup measuring cup so I can control it better and do about a cup and a half at a time, slowly. After each cup and a half, I run the mixer thoroughly through everything, scraping the sides and whatnot. If you add the booze too fast, it can curdle the mixture. Go slow. Make it a project. Do a cup and go watch some football or something. Keep it chilled if you go slow like that though. Finally after all the booze has been mixed in dump in the nutmeg and cinnamon and stir it in thoroughly. I guess you could add those two any time you want.The mixture should fill two 1 gallon jugs to about 3/4ths full. Wrap the jugs in tinfoil. Light is bad for the aging process. Make sure the lids do not leak Store them in the fridge. Every week turn the jugs upside down gently a couple times and switch back and forth from storing on their sides to storing upright. It's perfectly fine to foget a week here and there or turn them a little too much. By Thanksgiving both mixtures will have settled to just a little more than half their original volume. Remove the lids and fill one jug. The remaining quart is for Thanksgiving. It should be awesome. The gallon for Christmas will be even better.eta: I should have emphasized fresh eggs. My dad would not use store bought eggs. He wanted them fresh from the hens. You know. The kind with the very bright yellow yolks. I cannot emphasize this enough. Find a source for true fresh eggs.

Post up the Damn Fudge recipe please

 

[fasteddie_21]

Ingredients4 egg yolks1/3 cup sugar, plus 1 tablespoon1 pint whole milk1 cup heavy cream3 ounces bourbon1 teaspoon freshly grated nutmeg4 egg whites*DirectionsIn 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. Add the milk, cream, bourbon and nutmeg and stir to combine.Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.Whisk the egg whites into the mixture. Chill and serve.Cook's 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 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.

Alton Brown's Eggnog. Love this stuff. Making some tomorrow before the football games

 

[Boulder Toads]

I had to pull rank and make some promises to post this family recipe, but I wanted to share it for those of you who take nog seriously. The best nog is aged. If you search aged eggnog recipes, you will find some fine recipes but nothing quite like this. Most of them suggest a 1 year or 1 month aging process. 1 year generally means make it this season and drink it next. 1 month means make over Thanksgiving and break it out for Christmas. This one ages 3 and 4 months. Most other recipes are sweetened with a cup or more sugar. Not this one. My father (rip for ten years now) took about 30 years to perfect this recipe. When I was finally allowed to taste it at age 17 it was in it's final form below, so I don't know what the many other concoctions he aged tasted like. This is the one that got the best reviews, and he also liked it the best so here it is. This is called Damn Eggnog and it goes great with Damn Fudge, another familiy recipe. It got the name because every year as my dad experimented with this or that and turned it every week in the garage fridge he would refer to it as the damn eggnog. He might call me when he was on travel and say, "Hey Chaos, turn the damn eggnog for me." So one year as it was being served my mom called it his damn eggnog and the name stuck. Come to my house this week and I will ask you if you'd like some Damn Eggnog. I am drinking some Damn Eggnog as I type this up.Ingredients:12 large fresh eggs1/2 gallon whole milk1 cup of heavy cream1 cup high quality vanilla ice cream1 cup Frangelico1 cup dark rum3 cups bourbon 1 shot Amaretto1 shot brandy2 tbs grated nutmeg2 tsp ground cinnamonYou will also need 2 1 gallon glass jugstin foil to wrap thema very large mixing bowlan electric mixer and a funnel you can improvise with blenders and techniques to put it together how you please, but do use a sealed glass container or two for storing the nog.Ready. In September around the NFL opener, poor all of the booze into a large pitcher, stir briskly and chill overnight in the fridge. It's okay to try a little, but not much. Anything over about 6 ounces should be replaced. Separate the eggs. In a large bowl beat the whites until they are stiff. In a small bowl beat the yolks until they are of a very even consistency and frothy. Fold the yolks into the whites and stir gently. With an electric mixer on low very slowly pour in the milk and cream and add ice cream, which should be softened at room temperature fro easy mixing. Allow this to rest for a couple hours then with the mixer on low very slowly add the booze. I pour it into a 2 cup measuring cup so I can control it better and do about a cup and a half at a time, slowly. After each cup and a half, I run the mixer thoroughly through everything, scraping the sides and whatnot. If you add the booze too fast, it can curdle the mixture. Go slow. Make it a project. Do a cup and go watch some football or something. Keep it chilled if you go slow like that though. Finally after all the booze has been mixed in dump in the nutmeg and cinnamon and stir it in thoroughly. I guess you could add those two any time you want.The mixture should fill two 1 gallon jugs to about 3/4ths full. Wrap the jugs in tinfoil. Light is bad for the aging process. Make sure the lids do not leak Store them in the fridge. Every week turn the jugs upside down gently a couple times and switch back and forth from storing on their sides to storing upright. It's perfectly fine to foget a week here and there or turn them a little too much. By Thanksgiving both mixtures will have settled to just a little more than half their original volume. Remove the lids and fill one jug. The remaining quart is for Thanksgiving. It should be awesome. The gallon for Christmas will be even better.eta: I should have emphasized fresh eggs. My dad would not use store bought eggs. He wanted them fresh from the hens. You know. The kind with the very bright yellow yolks. I cannot emphasize this enough. Find a source for true fresh eggs.

Post up the Damn Fudge recipe please

Ok, the Damn Eggnog recipe reminder popped up on my calendar today ... Thinking about giving this a shot this weekend, anyone else? I need to figure out where to find 1-gallon glass jugs ...

 

[Leeroy Jenkins]

Did I misread or did he not say when/how to put in the egg mixture?

 

[Mr.Pack]

Did I misread or did he not say when/how to put in the egg mixture?

I think the eggs are the first step

 

[Osaurus]

Drinking some now

 

[JFT Ben]

Ok, the Damn Eggnog recipe reminder popped up on my calendar today ... Thinking about giving this a shot this weekend, anyone else? I need to figure out where to find 1-gallon glass jugs ...

Here's what I did BT: bought and drank some 1-gallon jug(s) of table wine with screw tops. Seemed to work fine.

 

[Mad Cow]

What is a good substitute for the alcohol if you want one sans the booze?

 

[crystal]

What is a good substitute for the alcohol if you want one sans the booze?

Meth.

 

[Boulder Toads]

Ok, the Damn Eggnog recipe reminder popped up on my calendar today ... Thinking about giving this a shot this weekend, anyone else? I need to figure out where to find 1-gallon glass jugs ...

Here's what I did BT: bought and drank some 1-gallon jug(s) of table wine with screw tops. Seemed to work fine.

Good tip thanks Definitely not paleo

 

[bshell27]

I had to pull rank and make some promises to post this family recipe, but I wanted to share it for those of you who take nog seriously. The best nog is aged. If you search aged eggnog recipes, you will find some fine recipes but nothing quite like this. Most of them suggest a 1 year or 1 month aging process. 1 year generally means make it this season and drink it next. 1 month means make over Thanksgiving and break it out for Christmas. This one ages 3 and 4 months. Most other recipes are sweetened with a cup or more sugar. Not this one. My father (rip for ten years now) took about 30 years to perfect this recipe. When I was finally allowed to taste it at age 17 it was in it's final form below, so I don't know what the many other concoctions he aged tasted like. This is the one that got the best reviews, and he also liked it the best so here it is.

This is called Damn Eggnog and it goes great with Damn Fudge, another familiy recipe. It got the name because every year as my dad experimented with this or that and turned it every week in the garage fridge he would refer to it as the damn eggnog. He might call me when he was on travel and say, "Hey Chaos, turn the damn eggnog for me." So one year as it was being served my mom called it his damn eggnog and the name stuck. Come to my house this week and I will ask you if you'd like some Damn Eggnog. I am drinking some Damn Eggnog as I type this up.

Ingredients:

12 large fresh eggs

1/2 gallon whole milk

1 cup of heavy cream

1 cup high quality vanilla ice cream

1 cup Frangelico

1 cup dark rum

3 cups bourbon

1 shot Amaretto

1 shot brandy

2 tbs grated nutmeg

2 tsp ground cinnamon

You will also need

2 1 gallon glass jugs

tin foil to wrap them

a very large mixing bowl

an electric mixer and a funnel

you can improvise with blenders and techniques to put it together how you please, but do use a sealed glass container or two for storing the nog.

Ready. In September around the NFL opener, poor all of the booze into a large pitcher, stir briskly and chill overnight in the fridge. It's okay to try a little, but not much. Anything over about 6 ounces should be replaced.

Separate the eggs. In a large bowl beat the whites until they are stiff. In a small bowl beat the yolks until they are of a very even consistency and frothy. Fold the yolks into the whites and stir gently.

With an electric mixer on low very slowly pour in the milk and cream and add ice cream, which should be softened at room temperature fro easy mixing. Allow this to rest for a couple hours then with the mixer on low very slowly add the booze. I pour it into a 2 cup measuring cup so I can control it better and do about a cup and a half at a time, slowly. After each cup and a half, I run the mixer thoroughly through everything, scraping the sides and whatnot. If you add the booze too fast, it can curdle the mixture. Go slow. Make it a project. Do a cup and go watch some football or something. Keep it chilled if you go slow like that though. Finally after all the booze has been mixed in dump in the nutmeg and cinnamon and stir it in thoroughly. I guess you could add those two any time you want.

The mixture should fill two 1 gallon jugs to about 3/4ths full. Wrap the jugs in tinfoil. Light is bad for the aging process. Make sure the lids do not leak Store them in the fridge. Every week turn the jugs upside down gently a couple times and switch back and forth from storing on their sides to storing upright. It's perfectly fine to foget a week here and there or turn them a little too much. By Thanksgiving both mixtures will have settled to just a little more than half their original volume. Remove the lids and fill one jug. The remaining quart is for Thanksgiving. It should be awesome. The gallon for Christmas will be even better.

eta: I should have emphasized fresh eggs. My dad would not use store bought eggs. He wanted them fresh from the hens. You know. The kind with the very bright yellow yolks. I cannot emphasize this enough. Find a source for true fresh eggs.

I forgot about this. Can I Still Make This For Christmas Or Is It Too late?

 

[STEADYMOBBIN 22]

I had to pull rank and make some promises to post this family recipe, but I wanted to share it for those of you who take nog seriously. The best nog is aged. If you search aged eggnog recipes, you will find some fine recipes but nothing quite like this. Most of them suggest a 1 year or 1 month aging process. 1 year generally means make it this season and drink it next. 1 month means make over Thanksgiving and break it out for Christmas. This one ages 3 and 4 months. Most other recipes are sweetened with a cup or more sugar. Not this one. My father (rip for ten years now) took about 30 years to perfect this recipe. When I was finally allowed to taste it at age 17 it was in it's final form below, so I don't know what the many other concoctions he aged tasted like. This is the one that got the best reviews, and he also liked it the best so here it is.

This is called Damn Eggnog and it goes great with Damn Fudge, another familiy recipe. It got the name because every year as my dad experimented with this or that and turned it every week in the garage fridge he would refer to it as the damn eggnog. He might call me when he was on travel and say, "Hey Chaos, turn the damn eggnog for me." So one year as it was being served my mom called it his damn eggnog and the name stuck. Come to my house this week and I will ask you if you'd like some Damn Eggnog. I am drinking some Damn Eggnog as I type this up.

Ingredients:

12 large fresh eggs

1/2 gallon whole milk

1 cup of heavy cream

1 cup high quality vanilla ice cream

1 cup Frangelico

1 cup dark rum

3 cups bourbon

1 shot Amaretto

1 shot brandy

2 tbs grated nutmeg

2 tsp ground cinnamon

You will also need

2 1 gallon glass jugs

tin foil to wrap them

a very large mixing bowl

an electric mixer and a funnel

you can improvise with blenders and techniques to put it together how you please, but do use a sealed glass container or two for storing the nog.

Ready. In September around the NFL opener, poor all of the booze into a large pitcher, stir briskly and chill overnight in the fridge. It's okay to try a little, but not much. Anything over about 6 ounces should be replaced.

Separate the eggs. In a large bowl beat the whites until they are stiff. In a small bowl beat the yolks until they are of a very even consistency and frothy. Fold the yolks into the whites and stir gently.

With an electric mixer on low very slowly pour in the milk and cream and add ice cream, which should be softened at room temperature fro easy mixing. Allow this to rest for a couple hours then with the mixer on low very slowly add the booze. I pour it into a 2 cup measuring cup so I can control it better and do about a cup and a half at a time, slowly. After each cup and a half, I run the mixer thoroughly through everything, scraping the sides and whatnot. If you add the booze too fast, it can curdle the mixture. Go slow. Make it a project. Do a cup and go watch some football or something. Keep it chilled if you go slow like that though. Finally after all the booze has been mixed in dump in the nutmeg and cinnamon and stir it in thoroughly. I guess you could add those two any time you want.

The mixture should fill two 1 gallon jugs to about 3/4ths full. Wrap the jugs in tinfoil. Light is bad for the aging process. Make sure the lids do not leak Store them in the fridge. Every week turn the jugs upside down gently a couple times and switch back and forth from storing on their sides to storing upright. It's perfectly fine to foget a week here and there or turn them a little too much. By Thanksgiving both mixtures will have settled to just a little more than half their original volume. Remove the lids and fill one jug. The remaining quart is for Thanksgiving. It should be awesome. The gallon for Christmas will be even better.

eta: I should have emphasized fresh eggs. My dad would not use store bought eggs. He wanted them fresh from the hens. You know. The kind with the very bright yellow yolks. I cannot emphasize this enough. Find a source for true fresh eggs.

I forgot about this. Can I Still Make This For Christmas Or Is It Too late?

Sounds like if you made it today it will be ready by March 1st.

 

[Ignoratio Elenchi]

2 ice cubes 4 oz Makers Mark 4 oz Egg Nog Drink

Wow, a recursive recipe!!

Yeah, I wouldn't recommend this one. I figured I'd give it a shot back in 2009 and since then, I've gone through thousands of ice cubes and god knows how many gallons of Maker's Mark, and it's still not done yet.

 

[Chaka]

Why do people like eggnog?

Hey everyone eggs, heavy cream and hard liquor...yum?

 

[Ramsay Hunt Experience]

Why do people like eggnog?

Hey everyone eggs, heavy cream and hard liquor...yum?

And sugar. In other words, all the ingredients in ice cream. Yeah, it's a real stumper.

 

[Soulfly3]

The Makers Mark premade stuff is pretty damn delicious

 

[Christo]

Why do people like eggnog?

Hey everyone eggs, heavy cream and hard liquor...yum?

It appears you've answered your own question.

 

[Chaka]

Why do people like eggnog?

Hey everyone eggs, heavy cream and hard liquor...yum?

And sugar. In other words, all the ingredients in ice cream. Yeah, it's a real stumper.

Why do people like eggnog?

Hey everyone eggs, heavy cream and hard liquor...yum?

It appears you've answered your own question.

Dairy and booze = :X

Add sugar? Hello diabetic coma.

 

[bshell27]

I had to pull rank and make some promises to post this family recipe, but I wanted to share it for those of you who take nog seriously. The best nog is aged. If you search aged eggnog recipes, you will find some fine recipes but nothing quite like this. Most of them suggest a 1 year or 1 month aging process. 1 year generally means make it this season and drink it next. 1 month means make over Thanksgiving and break it out for Christmas. This one ages 3 and 4 months. Most other recipes are sweetened with a cup or more sugar. Not this one. My father (rip for ten years now) took about 30 years to perfect this recipe. When I was finally allowed to taste it at age 17 it was in it's final form below, so I don't know what the many other concoctions he aged tasted like. This is the one that got the best reviews, and he also liked it the best so here it is.

This is called Damn Eggnog and it goes great with Damn Fudge, another familiy recipe. It got the name because every year as my dad experimented with this or that and turned it every week in the garage fridge he would refer to it as the damn eggnog. He might call me when he was on travel and say, "Hey Chaos, turn the damn eggnog for me." So one year as it was being served my mom called it his damn eggnog and the name stuck. Come to my house this week and I will ask you if you'd like some Damn Eggnog. I am drinking some Damn Eggnog as I type this up.

Ingredients:

12 large fresh eggs

1/2 gallon whole milk

1 cup of heavy cream

1 cup high quality vanilla ice cream

1 cup Frangelico

1 cup dark rum

3 cups bourbon

1 shot Amaretto

1 shot brandy

2 tbs grated nutmeg

2 tsp ground cinnamon

You will also need

2 1 gallon glass jugs

tin foil to wrap them

a very large mixing bowl

an electric mixer and a funnel

you can improvise with blenders and techniques to put it together how you please, but do use a sealed glass container or two for storing the nog.

Ready. In September around the NFL opener, poor all of the booze into a large pitcher, stir briskly and chill overnight in the fridge. It's okay to try a little, but not much. Anything over about 6 ounces should be replaced.

Separate the eggs. In a large bowl beat the whites until they are stiff. In a small bowl beat the yolks until they are of a very even consistency and frothy. Fold the yolks into the whites and stir gently.

With an electric mixer on low very slowly pour in the milk and cream and add ice cream, which should be softened at room temperature fro easy mixing. Allow this to rest for a couple hours then with the mixer on low very slowly add the booze. I pour it into a 2 cup measuring cup so I can control it better and do about a cup and a half at a time, slowly. After each cup and a half, I run the mixer thoroughly through everything, scraping the sides and whatnot. If you add the booze too fast, it can curdle the mixture. Go slow. Make it a project. Do a cup and go watch some football or something. Keep it chilled if you go slow like that though. Finally after all the booze has been mixed in dump in the nutmeg and cinnamon and stir it in thoroughly. I guess you could add those two any time you want.

The mixture should fill two 1 gallon jugs to about 3/4ths full. Wrap the jugs in tinfoil. Light is bad for the aging process. Make sure the lids do not leak Store them in the fridge. Every week turn the jugs upside down gently a couple times and switch back and forth from storing on their sides to storing upright. It's perfectly fine to foget a week here and there or turn them a little too much. By Thanksgiving both mixtures will have settled to just a little more than half their original volume. Remove the lids and fill one jug. The remaining quart is for Thanksgiving. It should be awesome. The gallon for Christmas will be even better.

eta: I should have emphasized fresh eggs. My dad would not use store bought eggs. He wanted them fresh from the hens. You know. The kind with the very bright yellow yolks. I cannot emphasize this enough. Find a source for true fresh eggs.

I forgot about this. Can I Still Make This For Christmas Or Is It Too late?

Sounds like if you made it today it will be ready by March 1st.

Maybe next year.

 

[Christo]

Why do people like eggnog?

Hey everyone eggs, heavy cream and hard liquor...yum?

And sugar. In other words, all the ingredients in ice cream. Yeah, it's a real stumper.

Why do people like eggnog?

Hey everyone eggs, heavy cream and hard liquor...yum?

It appears you've answered your own question.

Dairy and booze = :X

Add sugar? Hello diabetic coma.

You're not required to drink a gallon of it every day between Thanksgiving and New Year's. It's just one of many parts that make up a great holiday season.

 

[Chaka]

Why do people like eggnog?

Hey everyone eggs, heavy cream and hard liquor...yum?

And sugar. In other words, all the ingredients in ice cream. Yeah, it's a real stumper.

Why do people like eggnog?

Hey everyone eggs, heavy cream and hard liquor...yum?

It appears you've answered your own question.

Dairy and booze = :X

Add sugar? Hello diabetic coma.

You're not required to drink a gallon of it every day between Thanksgiving and New Year's. It's just one of many parts that make up a great holiday season.

Meh. Pretty much seems to be a way to combine alcoholism and obesity into a single delivery system.

Not knocking alcohol either, I am pretty much a daily drinker. But the nog is terrible.

 

[grateful zed]

i have heard egg nog made with chocolate milk is called nig nog.

 

[Christo]

 

[grateful zed]

thats as racist as i get.