How do you prepare eggnog :) ?

Question

What is your special way? :)

Thank you for sharing! :)

Have a wonderful weekend! :)

They don't seel this in Brazil, I wanted to learn... :)

*sell

Sorry!

beano - Thank you!! :)

Answer 1

I don't prepare Eggnog. I simply pour it out of the container. I have had to make eggnog when I was working in restaurants, but most of the time they got it ready made as well. The traditional way (with fresh raw eggs) can be dangerous these days since most places that sell eggs keep the chickens far more confined, leading to all sorts of nasty diseases if you eat the hen fruit uncooked.

I must confess that when I imbibe in the holiday "Nog" I sometimes slip a bit of Irish Mist into the mixture to thin it down a bit. I find that the store's prepared eggnog is a bit clingy and that a bit of antifreeze tends to loosen up the concoction, as well as the subsequent conversation. My wife likes to add Amaretto, and my friends think both of us are wimps for adding nothing stronger than an aperitif or liquor. - sigh -

P.S. the traditional sprinkling of nutmeg takes on considerably more meaning when you recognize the fact that Nutmeg is a hallucination! That being said, the small amount ingested in eggnog is unlikely to do anything meaningful to you, since to get the effects, most people have to ingest enough to make them violently ill (i.e. the hurling sickness) Visions of sugar plums dancing in your head? sprinkle a bit less nutmeg next time!

Answer 2

I buy mine from the store, however to be fair, I think Barbara's recipe is the closest you could come to egg nog - without the bourbon, and I would probably use powdered sugar instead of regular, and less of it.
You can add any sort of liquor you want (if you want) after it's made, but it's good on it's own, cold and sometimes over ice.
Extremely high caloric content though teehee
Additional toppings: drizzle chocolate, whipped cream and additional nutmeg, cherry etc...
Also - any of the coffee creme based liquors tastes good in it.

more like a dessert than a drink if you ask me - but we enjoy it! whenever I buy it (by the carton) at the store, it's always gone before the next day - TWO CARONS AT A TIME!!. I still haven't had any this season..... in the words of the (now) infamous Jack B..... GIVE ME SYMPATHY!!
hhaahhaaahhahaaaa

(((((moonie)))))

Answer 3

1 whole egg
1 tablespoon superfine sugar
Pinch salt
1/4 teaspoon vanilla
1 cup milk
Nutmeg

Beat the egg with the sugar and salt and pour into a 10-ounce highball glass. Add vanilla and milk and stir to mix. Grate a little nutmeg on top.

Answer 4

Nowadays, I buy it from a store, then put a little something in it for the adults. When I was a kid, my mother would make it the old fashioned way, with raw eggs and cream. I always got to grate the nutmeg on top. That was my job.

Answer 5

I don't drink it and my husband like the pre-made stuff I either buy in the supermarket or the liquor store (that one has whiskey added).

Here is a recipe I've found on the Food Network website that you can follow:

Eggnog Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: School of Hard Nogs


4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

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. 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.

Answer 6

I'm with Beano, except I will talk someone into going to the store for me. In fact, with this weather, I will pay for somebody to go for me! I can doctor it up.

Answer 7

To avoid the possibility of food poisoning make sure that you slowly heat the eggs to 160º F before using. A way to tell if the eggs are ready is if they coat a metal spoon.

Answer 8

Buy a carton from the store and dilute it with milk.

Answer 9

I haven't a clue since I never drink it. Just the sound of it makes me turn away...lol

Answer 10

My special way is to buy it at the store. LOL I have a recipe, but I never use it. :))

EDIT: I'll e-mail you my recipe Moon. :))