EGGNOG!

RE: EGGNOG! (tmiles)

Mon, 06 Dec 2010 06:36:09 GMT

My local paper, The Worcester Telegram and Gazette, had a story on local eggnog today. Just a few on farm dairies in our state still make their own, and I am already a customer at one. I hope to try at least one of the others during the holiday season.

RE: EGGNOG! (dberryann)

Sun, 24 Jan 2010 15:28:25 GMT

yes but not too much or you will have eggnog slush not ice cream

Re:EGGNOG! (EatingTheRoad)

Wed, 23 Dec 2009 08:58:02 GMT

I saw 1/2 gal bottles of Turkey Hill eggnog in the store. I wonder if they just let the ice cream melt and then bottle it? :)

Might actually be good, I may have to give that a try

Re:EGGNOG! (tmiles)

Wed, 23 Dec 2009 07:15:44 GMT

EatingTheRoad

bklein1

The best eggnog I've even had is made by Purity Ice Cream in Ithaca, NY.

http://www.purityicecream.com/

That's too funny...I read in the paper yesterday that Turkey Hill Egg Nog Ice Cream was available now and I came to post about that...guess people like the Nog!
http://www.turkeyhill.com/new-stuff/holiday-flavors.asp

They also have Rum Raisin for a limited time

I saw 1/2 gal bottles of Turkey Hill eggnog in the store. I wonder if they just let the ice cream melt and then bottle it? :) re

RE: EGGNOG! (tmiles)

Wed, 23 Dec 2009 07:12:11 GMT

I like Pearsons from my home town , Millbury, Mass. It is made and sold right on the small farm. It can also be found at the local hardware store.

Most commercial eggnog now contains HFCS, and I have read that people avoid it for that reason. In my own opinion, if you are going to drink just a few 4 oz glasses a year, what is a little HFCS, when you consider all the other bad for you stuff in it?

RE: EGGNOG! (mbrookes)

Mon, 21 Dec 2009 15:51:23 GMT

dberryann, do you put whiskey in the eggnog before you freeze it? The idea sounds really good.

RE: EGGNOG! (seafarer john)

Mon, 21 Dec 2009 10:11:26 GMT

Back in '08 Faboyster gave us a recipe for coquito - a Puerto Rican eggnog. Sadly, I never got around to making it, but today's NYTimes has an article on a recent contest for the best coquito in NY which reminds me that it is time to try out our fellow roadfooder's recipe.

The contest was won by a woman from Tobyhanna , PA., a tiny place in the Pconos. Apparently her recipe is a secret.

Cheers, John

Re:EGGNOG! (dberryann)

Tue, 24 Nov 2009 17:05:25 GMT

Guys!! The best thing to do with store bought eggnog is to put it into your ice cream maker and make the best ice cream you ever had!!

Try it!! you'll love it

Re:EGGNOG! (EatingTheRoad)

Tue, 24 Nov 2009 07:49:42 GMT

bklein1

The best eggnog I've even had is made by Purity Ice Cream in Ithaca, NY.

http://www.purityicecream.com/

That's too funny...I read in the paper yesterday that Turkey Hill Egg Nog Ice Cream was available now and I came to post about that...guess people like the Nog!
http://www.turkeyhill.com...ff/holiday-flavors.asp

They also have Rum Raisin for a limited time

Re:EGGNOG! (bklein1)

Mon, 23 Nov 2009 16:27:10 GMT

The best eggnog I've even had is made by Purity Ice Cream in Ithaca, NY.

http://www.purityicecream.com/

Re:EGGNOG! (mbrookes)

Mon, 23 Nov 2009 14:38:13 GMT

enginecapt, would you share the rice pudding recipe? I love rice pudding, and that sounds like a lovely wrinkle.

Re:EGGNOG! (Dpastor)

Mon, 23 Nov 2009 11:40:53 GMT

Be careful what you wish for when it comes to egg nog. A friend of mine promised to bring the best egg nog ever to Thanksgiving dinner - which he did. It was made with Hagen Daz vanilla ice cream and it was unreal.

And then I ended up with 10 lbs of turkey leftovers because everyone had filled up on the egg nog and couldn't eat the main course! Even my cats got tired of turkey and wouldn't eat it after the third day.

RE: EGGNOG! (Wrogue)

Mon, 23 Nov 2009 10:32:28 GMT

Hey Southern Comfort and Egg Nog...mmmm good!!!

Re:EGGNOG! (enginecapt)

Sun, 15 Nov 2009 09:04:56 GMT

No problemo with any curdling. The rice pudding is a no-bake method I came up with a few years ago, so there's certainly no heat involved there.

Re:EGGNOG! (EatingTheRoad)

Sun, 15 Nov 2009 08:38:44 GMT

I make a seasonal rice pudding with it, subbing eggnog for the usual evap milk.

That sounds great. Do you ever have a problem with the eggs cooking or curdling in any of your concoctions? I know at Starbucks ('least they tell me) they can't make the egg nog lattes extra hot because it "scrambles the egg"....delicious!

Re:EGGNOG! (enginecapt)

Sun, 15 Nov 2009 04:58:18 GMT

I love eggnog. The store brand is good enough for me, I'm not picky.

I drink it.
I put it in coffee.
I make a seasonal rice pudding with it, subbing eggnog for the usual evap milk.
I make waffles with it.

I love the stuff.

Re:EGGNOG! (badbyron722)

Thu, 12 Nov 2009 21:15:15 GMT

My family loves it,but i cant drink it.

Re:EGGNOG! (EatingTheRoad)

Mon, 09 Nov 2009 10:50:32 GMT

Russ Jackson

Egg Nog makes a great Pancake. Substitute it for the milk and add cinnamon. Because of the high sugar content you have to watch the cooking time but they look and taste great. Get the stuff in the glass bottle that is as thick as oil...Russ

I bet French Toast would be amazing.

Those are great ideas....I must try that!

Re:EGGNOG! (Russ Jackson)

Mon, 09 Nov 2009 10:24:38 GMT

Egg Nog makes a great Pancake. Substitute it for the milk and add cinnamon. Because of the high sugar content you have to watch the cooking time but they look and taste great. Get the stuff in the glass bottle that is as thick as oil...Russ

I bet French Toast would be amazing.

Re:EGGNOG! (Niagara)

Mon, 09 Nov 2009 10:17:21 GMT

I would like an occasional glass of eggnog, but am diabetic, and don't love it enough to make it myself.

Really annoying to see all the eggnog, lite eggnog, lactose free eggnog, and probably gluten free eggnog in the diary case, but not one sugar free eggnog.

Re:EGGNOG! (EatingTheRoad)

Sun, 08 Nov 2009 16:12:15 GMT

claracamille
Then my grandfather, uncle & dad would add bourbon to their cups before adding the eggnog. Christmas was a very merry day at my grandparents.

That's why we love family!

RE: EGGNOG! (BelleReve)

Sun, 08 Nov 2009 15:46:53 GMT

I buy a local milk company brand, Brown's Velvet. I enjoy it with some bourbon and whole grated nutmeg. I saw it before Halloween, and thought it was a little early, also saw fresh cranberries, which I always assoicate with Thanksgiving.

Re:EGGNOG! (claracamille)

Sun, 08 Nov 2009 14:15:09 GMT

Eggnog was always a Christmas tradition at my grandparents. They had a dairy farm(Jersey cows, the highest fat content milk) & my grandmother rasied her own chickens. I don't have my grandmother's recipe,but I know she made a rich custard with whole milk & eggs, folded in whipped cream & then a genous glug of bourbon. She made the eggnog a few days before Christmas day & kept it in the refergerator in an stoneware pitcher. Every day my grandfather would add just a little more bourbon. By the time Christmas day came, the eggnog was more of a bourbon tan color rather than a creamy custard color. Then my grandfather, uncle & dad would add bourbon to their cups before adding the eggnog. Christmas was a very merry day at my grandparents.

RE: EGGNOG! (BigR)

Sat, 07 Nov 2009 16:48:27 GMT

The "Southern Comfort" Vanilla Egg Nog is just about the best thing in commercially made "nogs" to me. A local company (northwest Arkansas) starting putting nog on the shelves a couple of weeks ago in a Halloween themed carton and calling it "Halloween Nog!" I'm for that. I wish we had nog all year long!

Re:EGGNOG! (EatingTheRoad)

Sat, 07 Nov 2009 07:45:28 GMT

I love eggnog! I just saw some at the store but it was ridiculously expensive. Something like $2.5 a pint...plus when you look at the nutitional facts and realize that drinking the whole pint (not hard to do) will set you back about 650 calories ....might as well just buy the quart for $1.00 more and call it a day

Re:EGGNOG! (mar52)

Fri, 06 Nov 2009 21:41:04 GMT

Mom’s Eggnog

12 eggs, separated
1 cup sugar
1 quart whole milk
1 quart half and half
1 pint whipping cream
1 pint brandy
½ cup rum
nutmeg

Beat egg yolks until thick and lemon colored, adding sugar gradually. Make sure that the sugar is all incorporated and beat until lemon colored.

Beat in brandy and rum. Add milks and cream slowly stirring constantly.

Whip egg whites until stiff. Fold into eggnog.

Grate nutmeg over the top.

Chill then enjoy!

This stuff is excellent and sneaks up on you.

Re:EGGNOG! (John In Seattle)

Fri, 06 Nov 2009 18:41:25 GMT

BUMPED! For the holiday seasons.

RE: EGGNOG! (Foodosaurus)

Mon, 22 Dec 2008 10:34:08 GMT

This is a recipe that I created based on reading countless recipes online. I made this a few weeks ago for our secret santa night. It definately has a STRONG rum flavor, which I didn't mind. But I might cut the amount of rum down next time.

I also made three kinds of liqueur flavored whipped cream for topping. 1/4 C Heavy cream, 2 T sugar, and 2 T of liqueur. I made Chambord, Kahlua, and Amaretto. The Chambord was by far the best.

Ingredients:

6 large eggs, plus 2 yolks
1/2 cup, plus 2 tablespoons sugar
1/4 teaspoon salt
4 cups whole milk
1 cup dark rum
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1/4 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish

Preparation:

Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 25 to 30 minutes.

Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add rum, plus vanilla extract and nutmeg. Stir to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.

When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.

Serve in chilled cups or glasses and garnish with a sprinkle of nutmeg.

Yield: 12 to 16 eggnog servings

RE: EGGNOG! (californyguy)

Mon, 22 Dec 2008 10:33:50 GMT

a FRIEND TOLD ME ABOUT USING egg nog with french bread for frrench toast instead of milk ... guess what i am having for christmas breakfast?

RE: EGGNOG! (Niagara)

Mon, 22 Dec 2008 10:18:53 GMT

MilwFoodlovers

Any sugar-free recipes?

Get real - like premium ice creams, it's "screw the diabetics" in the world of egg nog.
Fat free, flavored, everything else available but of course, no sugar free.