Is egg my best choice of nog?

Answer 1

Save an egg! Drink "Bog Nog" instead.

Pumpkin Bog Nog*

8 large eggs, 2 separated **Oh hell, this has eggs in it too**
3/4 c. sugar
1/8 tsp. salt
2 1/2 c. heavy cream
2 c. whole milk
2 T. pure vanilla extract
1/2 tsp. freshly grated nutmeg, plus more for garnish
3/4 c. Prairie Berry Winery Pumpkin Bog wine
1/4 c. brandy

Combine the 6 whole eggs, 2 egg yolks, sugar and salt in a medium mixing bowl and whisk together. Next, heat 2 cups of the heavy cream (set aside remaining 1/2 c.) with the milk in a large saucepan over medium-low heat. When the cream and milk are hot, ladle about 1 cup of it into the egg mixture and whisk to incorporate. Pour the egg-milk mixture into the hot cream mixture and and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, about 3-5 minutes. Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve. Allow the custard to cool for 10 minutes before proceeding.

Add the vanilla, nutmeg, Pumpkin Bog wine and brandy to the eggnog and stir well to incorporate. Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base. In a separate bowl, beat the remaining 1/2 cup cream to soft peaks and fold into the eggnog as well. Cover and refrigerate until chilled about 1 hour.

Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses. makes about 1 1/2 quarts (6-8 servings).

*Based on "Emeril's Eggnog Recipe" courtesy Emeril Lagasse, Emeril's Potluck,
HarperCollins Publishers, 2004

Answer 2

I've always preferred vodkanog... minus the paprika

and the nog...

Answer 3

fug nog is better

Answer 4

Ahahahahah

I guess you could add enough rum that it's more like rumnog

Answer 5

Sure is

Answer 6

what?!