I make my own using my mom’s recipe. It’s closer to a milkshake than your typical nog.
I had some last night. I’ve never made it myself–I buy a carton or two around Christmas-time each year.
I like the Southern Comfort brand egg nog. And Gandy’s (a Texas dairy) makes good nog.
The real thing: it’s been years–since I learned of my dairy allergy.
But I had soy nog last Monday. It flies off the shelf around here. I think I need to just get the spices and make my own.
But, right now I’m waiting on a mix I found online. I’m hoping it’s good.
I have the same rule. You can buy eggnog starting on Black Friday and not a day before.
I had some last night. I make my own, cook it until it reaches 160 degrees, have it with a splash of dark rum and a sprinkle of nutmeg. I have always loved recipes that use a combination of milk, eggs, sugar and vanilla. Crème brulee, bread pudding, French toast. Yum.
My son makes eggnog for the holidays. We had some for Thanksgiving and we’ve got mason jars waiting in the fridge for New Year’s. It’s yummy and tastes nothing like that yellowed camel semen you can purchase at the supermarket.
Two days ago. Someone at work mentioned she’d never tried it, so I bought a quart and brought it in. She’d also never heard it referred to as “elf cum”.
My African Grey tried some and loved it.
Just four days ago. A big shot of Puerto Rican rum, some nutmeg on top - yum! My favorite holiday drink.
Pretty sure it was more than 10 years ago. I used to like it when I was much younger but the last couple of times I had way back it didn’t really appeal to me.
I said “within the past 10 years”, because I can’t remember if the last time I made eggnog was last Christmas or the one before.
I had some last weekend. I hated the stuff as a kid. As an adult, I discovered it was the other half of spiced rum. Can’t stand either one by themselves, but somehow when they are mixed together magic happens.
I last had it last Christmastime, which was the first time I ever made it myself. It was delicious. I wasn’t worried about using raw eggs with the amount of rum I put in. I plan on making some again next week or the week after Christmas.
Yes, the aged eggnog is better even than homemade. It really attracted attention, and people had many cautious sips, remember, people were all scared – the process, crack a bunch of eggs, add booze, store in fridge a month, seems like a recipe for salmonella poisoning. It was very tasty. Start making it now and drink it in February.
I used a dozen whole eggs beaten, brown sugar (not a good idea, wrong color for final product,) a mixture of boozes, not top shelf, but not bad booze, the recipie has the correct proportion. I used whole spices – cinnamon sticks, whole cloves, slices of fresh ginger. Let it macerate one month or more. Then sieve out the spices and bits of egg that sieve out. Then add cold pasteurized cream and cold pasteurized milk, to get to drinkable alcohol level. I did that last step in front of everyone at work.
Cooks Illustrated was the recipe I followed: https://www.cooksillustrated.com/features/8318-how-we-developed-great-and-safe-aged-eggnog
And someone is trying to see what happens if aged a year? As if I would ever have that sort of self control.
As far as I recall, never. I find the smell revolting.
Had some on Thanksgiving but before that it had been a long, long time.
Doesn’t sound easy to me.
Never. I don’t think I’ve even seen it for sale here (Australia).
Could you give me an example of an easy recipe?
And I’m extremely disappointed, because, despite calling it soy nog, it has dairy in it. (Sodium caesinate.)
Sorry, no pit thread this time. Even if I did spend over $20 on it, and I don’t have a lot of money. For one, I’m not sure if I can return it–and, if I can’t, I plan to give it out in gift form.
And try and make my own eggnog. And see if I can get the local health food place to stock nog–they will order things for you, and it does seem to sell rather well.
I dunno. I’ve always been a fan of corn nog myself. 