I don’t like recipes where you have to “fold” something in.
That never works for me. I can fold something over, but that’s an omelet.
:shrug:
Quasi
We have a winner!
After experimenting with a few recipes the last days, this is what I envisioned a real eggnog. I use good Jamaican rum only, a little less sugar, a little more rum - and voila! It’s tasty. Thanks for posting.
Allow me to be unfair, I can’t do that right now.
Well you don’t have to be too carefull with the folding on mine it’s going to be a drink not a pie. You mostly want the eggwhites and whipped cream to not break down too much because they are going to give you the creamy foam on top of the eggnog, but you want to incorporate them a bit for body.
And I was wrong about the stiff peaks on the eggwhites, you want to only take them to soft peaks as well. Maybe just a little past. The recipie didn’t say exactly and I needed to make up a batch myself to be totally sure.
I can vouch for that recipe. My family has been making homemade eggnog since the dawn of man, and Alton’s is a pretty good one. Both his cooked & uncooked one are good, but I like to use the one with raw eggs. Just buy the pasteurized variety if the idea of raw eggs makes you nervous.
Seems that the quest for a recipe has been resolved, and I must confess to being a heathen and buying mine in a carton.
But I must sing the praises of Buttershots Schnapps as a licquer par excellent for the additive.
I must confess that I’ve never had eggnog, nor have I ever even witnessed other people drinking it. I really had no idea it was popular. I thought it was like fruitcake, a christmas cliche that no one really consumed anymore (I suppose you’ll now all tell me that fruitcake is actually popular too). learn something new every day.
I also really like Stroh rum in my eggnog. It’s Austrian and has this amazing butterscotch sort of taste to it. I use it for my Bananas Foster as well.
I’ve always liked whiskey in my eggnog which is odd, because normally I don’t care for it. But it seems to give the eggnog a nice “bite”. I use Canadian Rye Whiskey of course, but I doubt if it matters much.
Storebought eggnog varies wildly in quality, from nearly undrinkable crap made mainly from corn syrup and milk, to heavenly varieties made by small local dairies. A couple weeks ago I bought a glass bottle of the latter, and we were barely able to prevent ourselves from chugging teh whole thing straight. I’ve looked for it several times since then, but it’s been sold out every time–and understandably so.
I’ve made eggnog a couple of times, and I just don’t see that much of an improvement over the good storebought stuff to make it worth the hassle.
Daniel