Egg Nog?

[Tafiti]

I used to hate it, but last year, something came over me. I love the shit now. People usually have strong feelings about it one way or the other. Please, chime in.

[RevolutionaryActs]

1. I loooooooooooooove egg nog! Give me the nog and no one gets hurt!

[skypilot]

2. Put some Jack Daniels...

...all up in there and I'm good to go.

[trotsky]

3. Hated it, then loved it, now I don't care either way.

I guess the fat content ruined my ability to enjoy it - and the "lite" stuff just isn't worth the carton it's put in.

[TexasSissy]

4. Yum. You don't wanna trod on my nog. No, you don't.

I wait all year for it.

[jedicord]

5. Pennsylvania Dutch Egg Nog...

Nummy! Ready-made, with brandy, rum and whiskey.

Alcohol-laced dessert!

[pres2032]

8. that's so good!

just had a bunch on tuesday! :-)

[miss_kitty]

6. if it's made to perfection,

it can have 600 calories a cup!
yummmmmmmmmmmmmmmmm!:9

[Tafiti]

9. Hell, that's nothin'!

I heard the angus burger from Hardees has over 1000 calories and 114 grams of fat!

[MsAnthropy]

7. Drinking raw eggs--salmonella in all its festive finery!

I'll take my alcohol straight please!

[NorthernSpy]

11. the eggs needn't be raw (recipe included!)

And you needn't include the eggwhites, which are responsible for the slimey texture of some raw nogs, and which tend to curdle in cooked ones.

If anyone wants to try making a cooked eggnog, ya might want to do the following:

(Use your own judgement and taste in deciding the proportions. Four egg yolks to a quart of cream/milk makes a reasonably thick nog.)

Heat cream or milk (or some ready-prepared combination of the two, such as half&half or cereal cream) with some sugar in a double boiler until it's quite hot. Add some grated nutmeg, a tiny bit of cinnamon, some vanilla, and a pinch of salt*. Then separate some eggs, and put the yolks in a heatproof bowl and beat them briefly. (Use the white to make something else, such as meringues.)

Pour a ladle of the hot cream mixture over the yolks, beating all the while. Add another ladleful, and continue beating. Stir in yet another ladle of the cream, and then pour the yolk mixture back into the pot with the remaining cream.

Heat the combined mixture gently until it thickens, while stirring frequently.

Lift the pot off the fire, and pour the mixture through a strainer* into a heatproof pitcher. Let it chill in the fridge.

Spike it however you like. Top or garnish the finished eggnog as you wish before serving.




* Or flavor the nog otherwise as you wish.

** Always strain, even if your custard or cooked eggnog looks smooth. It's just about impossible to remove all traces of eggwhite from the yolks, and eggwhite goes through life looking for an excuse to curdle.

[MsAnthropy]

13. A true public service! Thank you!

[DinahMoeHum]

10. I like it, but it doesn't like me - so says my stomach.

However, soy nog with a touch of rum or bourbon is OK by me.

:9

[AlFrankenFan]

12. Southern Comfort Eggnog

Like I died and gone to heaven!