JRNYMAN wrote:G.I.Jim wrote:JRNYMAN wrote:G.I.Jim wrote:JRNYMAN wrote:Journey Mom wrote:Hands down - Oberweis makes the best eggnog. Best stuff I've ever tasted - with or without alcohol.
+1 Yum!!!
I'll have to see if I can find that. I can't drink too much of it because it's too sweet, but I LOVE it in moderation! I think it's actually the only alcohol I drink in moderation.
Ya know Jim... eggnog isn't really that difficult to make and it's waaaaaaay cheaper too! Homemade eggnog blows ANYTHING pre-packaged out of the water. I've got a couple of recipes in my cache of acquired things that are both outstanding. I'm not a big fan of the really thick nog, I like it a bit more toward the thin side - about the consistency of say, half-and-half. A lot of the store-bought stuff is soooooooooooo thick it's like trying to drink Elmer's glue!
How about posting your recipes here? I'll try them.
Hey there Jim... sorry for the delay. Here's two very different recipes each producing a very good nog. The first is the super-easy one that's ready to go in just about an hour (90% of the time involved is just letting it setup in the fridge.)
One thing to keep in mind regarding the thickness of nog is that all of the body (thickness, in this case) is governed by how thick you whip the cream. Sure we all love nice fluffy homemade whipped cream with soft peaks that sticks to a spoon upside down but that's when the whipped cream is going to be the topping for something. In this case, the less fluffy you whip it, the thinner your nog will be - and who cares if the cream looks like it's only halfway whipped.... No-one's gonna see it. The first recipe uses vanilla pudding in place of the whipped cream so it's gonna be a bit thick but you can easily thin it by adding some half and half or Hell, just throw some alcohol in it and Voila!
PREP TIME
10 Min
TOTAL TIME
1 Hr 10 Min
Makes 10 Cups
4 cups milk
1 (3.4-oz.) pkg. vanilla instant pudding and pie filling mix
1 (8-oz.) carton (1 cup) refrigerated or frozen fat-free egg product, thawed
1 teaspoon vanilla
1 teaspoon rum extract or 1/4 cup light rum
1/4 teaspoon salt
1/4 teaspoon nutmeg
Whipped cream, if desired
Nutmeg, if desired
In large bowl, combine 2 cups of the milk and pudding mix; beat 1 minute or until smooth. Add remaining 2 cups milk, egg product, vanilla, rum extract, salt and 1/4 teaspoon nutmeg; beat well. Cover; refrigerate until serving time. Serve topped with whipped cream and a sprinkle of nutmeg.
This one is a bit more involved but it's well worth it! Think of the finished product as a Bourbon or Rum milkshake that'll gently kick your ass!
PREP TIME: 15 MIN.
TOTAL TIME: 8hr 15 min.
MAKES: 1 Gal.
Ingredients
6 eggs
1 1/4 cups white sugar
1 quart bourbon
1 cup rum
2 quarts half-and-half cream
2 teaspoons ground nutmeg, or amount to taste
1 pint heavy whipping cream
Directions
In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Gradually stir in the bourbon, rum, half and half and nutmeg.
In a separate chilled bowl, whip the cream to your desired creaminess. (Remember, it's better to go less whipped and end up with a drinkable liquid than whip the shit out of it and end up with custard!) Fold the whipped cream into the egg mixture. Pour into a plastic container and refrigerate overnight (if possible). Shake the container before serving.
That one is just freakin' awesome! The recipe comes from a guy who was a bartender I used to work with at Winter Park Ski Area in Winter Park, CO. years ago. He had tended bar at the main lodge bar every winter for something like 25 years and was a fixture there. Every year for the employee Christmas party, he would make a huge batch of this and vary the default alcohol using spiced rums, sometimes Ever Clear believe it or not, sometimes Bourbon, but no matter what he used, it always tasted fantastic. Careful though.... this one will sneak up on you and knock you on your ass!
