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(Gizmodo)   Eggnog, here comes the SCIENCE   (gizmodo.com) divider line 5
    More: PSA, nutmeg, recipes, Rockefeller University  
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9775 clicks; posted to Main » on 23 Dec 2012 at 4:37 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-12-23 07:28:08 PM
1 votes:
How can anyone drink that swill?
2012-12-23 05:10:08 PM
1 votes:

DoughyGuy: I always do the same thing EVERY year... Around Christmas time I give in and buy a small carton of egg nog. Then when I bring it home, I pour myself a small 10 oz glass of it. Then I drink it and feel sick for the rest of the evening. Every year the glass gets smaller and smaller as I remember how it made me sick. I say "Oh, well I'll just make sure to have a smaller glass of it"

I love the taste of egg nog, but something about actual egg nog just sickens me. Maybe it's the protein from the eggs, or maybe just the sheer richness of it. I like egg nog "flavored" things, but I suspect that it's just the combination of egg nog spices and dairy that I like (i.e. Egg Nog Spice coffee with extra cream & sugar, or an egg nog shake)

I think I'm going to go and pick up some egg nog ice cream tonight. That should be OK.


I've found that if I do break down and buy the stuff, I have to cut it with milk to make it palatable. Retains the spicy characteristics but loses the thick sugary consistency.
2012-12-23 04:56:33 PM
1 votes:
Real 'nog, a'la my momma

This is not really 'my' recipe. I use Joy of Cooking's 'Eggnog in quantity' with a few revisions. The liquor
is what goes in a Brandy Alexander, and I got the idea from the Bartender's Guide, which has lots of
good eggnog combo suggestions. I substitute honey for some of the powdered sugar (somehow I figured
the substitution, intending it to be half and half), but you could either skip that, or use all honey, I am
not sure it would matter---there is enough booze and flavors, who would notice? It probably doesn't
change the texture that much either.

I also substitute half and half for whipping cream. I just can't bring myself to use/drink that much cream.

If you are concerned about raw eggs, you could use pasteurized eggs or whatever there is, and use
whipped cream for the topping.

Eggnog-from Aunt Cindy

Beat separately until light it color..............................................................12 egg yolks

Beat in gradually............................................................. ...1 ¾ cups powdered sugar, ¾ cup honey

Add very slowly, beating constantly.........................................................3 cups cognac

Let mixture stand covered for one hour to dispel the 'eggy' taste. (this is if you intend to serve it the
same day. I have friends who make eggnog and swear it has to sit a week, so that's what I aim for. In
that case, you don't have to do this part.)

Add, beating constantly..............................1 ½ cups each crème to cacao (light preferable) and dark rum.

Refridgerate until ready to serve.

Beat until stiff but not dry................................................................... ....8 to 12 egg whites

Fold them lightly into the other ingredients. Sprinkle with freshly grated nutmeg. ( I recommend this---a
whole nutmeg is charming and it smells divine!)
2012-12-23 04:42:46 PM
1 votes:

Super Chronic: Buy store-bought (supermarket brand is fine); add a shot of Maker's or Jack or, really, whatever you've got in the cabinet; enjoy.


Also, don't waste the good Scotch on this.
2012-12-23 04:40:31 PM
1 votes:
Buy store-bought (supermarket brand is fine); add a shot of Maker's or Jack or, really, whatever you've got in the cabinet; enjoy.
 
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