Comments on: Egg Nogg

By: Arctic Wolf

Arctic Wolf — Thu, 17 Dec 2009 05:11:45 +0000

I find the overall recipe rather bland (or watery) as well. Whipping the egg white separately and then folding the meringue into the rest adds much needed body. I would add a touch of real vanilla, then ground cloves, nutmeg and Cinnamon in a 1 to 2 to 3 ratio. Ground bittersweet chocolate sprinkled on top is a nice touch but be very careful not to over do the chocolate.

Here is my recipe:
http://therumhowlerblog.wordpress.com/2009/12/11/howling-highlight-christmas-eggnog/
which uses FDC 7 and Forty Creek Whishy.

By: Noelle

Noelle — Sun, 13 Dec 2009 18:27:25 +0000

I now want egg nogg. Not a good way to practice the GRE, but fun nonetheless. I’ll have to try some variation of this.

Thanks!

By: Kasey

Kasey — Thu, 10 Dec 2009 04:56:24 +0000

My eggnog-loving husband is really going to appreciate this recipe. Thanks!

By: Matt Robold

Matt Robold — Wed, 09 Dec 2009 15:53:45 +0000

There are a lot of rums made with blackstrap molasses, but so few with the same character of Cruzan Blackstrap that I’ve modified the text to simply suggest a rum “like” Cruzan Blackstrap. Probably a more accurate statement.

By: Matt Robold

Matt Robold — Wed, 09 Dec 2009 15:16:27 +0000

Some great suggestions and traditions here!

While I was researching egg nogg (i.e. drinking several glasses of it) I thought that using allspice or pimento dram might be an interesting way to spice it up.

I know there’s a version of egg nogg that uses cider, and since traditional nogg uses brandy I’ve been contemplating making one with some Applejack just to see how things turn out.

By: Cocktail Enthusiast

Cocktail Enthusiast — Wed, 09 Dec 2009 07:44:41 +0000

The rum/brandy combo is definitely a good choice and my preferred method, but I’ve never tried adding rum cream. It certainly sounds like it would work. I’m making a batch of egg nogg this weekend for a holiday party, so I’ll give it a shot.

By: Suzanne Schaffner

Suzanne Schaffner — Tue, 08 Dec 2009 19:51:34 +0000

Have you ever tried a white port in egg nog? I've been thinking about trying our 2006 White Port in some egg nog this year. Wiens Family Cellars is a Temecula winery mostly known for "big reds" but we also have a following of White Port fans. Happy holidays!

By: Robert

Robert — Tue, 08 Dec 2009 19:42:33 +0000

For me, Egg Nog is typically made and served like a punch…in large patches out of a pitcher or a bowl. I typically start with almost a creme anglaise (cooked egg yolks and sugar), add lots of cream, whipped egg whites, and some nutmeg. The whole thing gets chilled down and the spirits are added later (I usually use Brandy, but Rum would of course be acceptable or even more traditional). There’s a great standard recipe in the Joy of Cooking which can be altered and expanded upon to your hearts content!!

By: Ryan

Ryan — Tue, 08 Dec 2009 19:24:48 +0000

You might want to try adding a little pimento dram, and maybe cutting back on the sugar a bit for some extra spice, too. It’s pretty good.

By: Mike M

Mike M — Tue, 08 Dec 2009 18:22:46 +0000

Vanilla, Cinnamon, Pumpkin (Puree) are all welcome additions for me.