I’m sure we’ve had egg nog recipes before, but since you can’t search for “egg” or “nog” in our search engine, help me out.
I’ve never made egg nog before, but we’re having a party this weekend and I want to give it a try.
The recipe I’m thinking about using is Alton Brown’s. However, I might swap in some spiced rum instead of bourbon. But I’m also not sure if I want to whip the egg whites like he does – I don’t want it to be real frothy.
So please edumacate me. What recipe works for you? Am I right to be worried about the frothiness? What’s the secret (like, keeping it the fridge overnight before serving?)?
I have to confess I kind of like (most) store-bought egg nog. I know this will be different but I’m looking forward to it.
6 eggs
1 Qt. liquid milk products- see following notes
1/2c+ powdered milk
1/4 c sugar
dash of salt
1 tsp. vanilla
grated nutmeg to your liking
Blend all ingredients, add alcohol of your choice.
The eggs can be pasteurised in the event you’re getting chemo or are otherwise immune compromised. Use a portion of the milk alone with eggs in that case, then add remainder of ingredients.
More cream increases mouthfeel and body. Powdered milk does too. Refrigeration after blending will eliminate the powdered milk taste for those adverse.
Frothy? I’m torn between eh? and eeewww. I like my eggnog rich and creamy. Frothy just seems very wrong somehow. I’m also very leery of recipes that include the booze already in–a lot of people don’t drink, or prefer a different tipple in their nog, so it’s much easier to make it without.
I always use this recipe, and it’s fabulous. It makes a lot more than you really think (most people don’t guzzle the stuff like I do). If you do need to make multiple batches, it’s easier to do two smaller batches than one big one when you cook the custard. In a big batch, it takes a lifetime for the egg matrix to form, and it’s really easy to get lax on your stirring and wind up with overcooked eggy bits in your custard.
I’ll tell you the god’s honest truth - the last few years I have tried every single egg nog recipe out there. I’ve tried them raw, I’ve tried them cooked, I’ve tried them spiked, I’ve tried them sober. Not a damned one of them is as good as store bought. They’re always disappointing. Just my HO, of course.
I agree, to a point. Store bought has a thickness I can't duplicate. But it also has ingredients I'd as soon avoid, and mine's cheaper and always at hand.
You can certainly enjoy eggnog without alcohol. It’s like a rich milkshake, but thinner and without the iciness (like milkshakes used to be, in fact, before ice cream became a standard ingredient). Some (most? all?) of the eggnog available in cartons at the supermarket has kind of a weird, syrupy gumminess to it, probably related to thickening and/or stabilizing ingredients. A splash of rum cuts through that as well as giving it a more complex, robust flavor.
In Southern California, Broguiere’s eggnog is available in glass bottles in some supermarkets. It is made in smaller quantities and has a cleaner taste and mouth feel than the national or store brands. You may be able to find something similar from a local dairy.
FWIW, I’ve made Alton’s recipe a few times, and the whites and the cream/yolk portion always separate from each other. Completely. Mixing only lasts for a minute or two. You can’t even finish a glass without the froth sitting on top. And it doesn’t taste very good by itself.
