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Whenz the eggnog comin'? - Page 2

post #16 of 27
10/28/11 at 2:04pm
OMG I'm reading the recipe and it sounds nice - but there's a linky to a Paule Deen Egg Nog recipe. eek.gif

Wonder how she fit a stick of butter into her eggnog recipe.
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post #17 of 27
10/28/11 at 7:55pm
Quote:
Originally Posted by Renton View Post

http://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2/index.html
I've found there's a happy median with doubling the amount of bourbon to 6 oz. I've tried a full cup before but it was too strong for most tastes.

If I spend Xmas with a lot of family, Ill try this.

From reading this, I think cooking it will go a long way to add some thickness.
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post #18 of 27
10/29/11 at 9:06pm
Quote:
Originally Posted by Reggs View Post

If I spend Xmas with a lot of family, Ill try this.
From reading this, I think cooking it will go a long way to add some thickness.

I've never tried the cooked version of the recipe, so I can't say if there's any difference in the thickness.
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post #19 of 27
10/29/11 at 9:17pm
I'd never enjoyed egg nog until I tried this. The Waterfront Ale House is a bar with locations in Manhattan and Brooklyn. In December they sell egg nog by the glass and bottles to go. I ordered a glass 6 years ago only because everything the bar prepares they do well. Since then I've stopped in every December to buy at least one bottle. This stuff is delicious.


http://www.waterfrontalehouse.com/

+++++++++

Waterfront Ale House’s Eggnog
1 quart of your favorite eggnog base
3 oz. heavy cream
1 tsp. fresh grated nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground clove
3 oz. Jim Beam
1 oz. Bacardi 151 rum
3 oz. Mount Gay rum
1 1/2 oz. Gosling’s rum
2 oz. Courvoisier V.S. Cognac

To Prepare:
1. Blend all ingredients (except nutmeg) well.
2. Garnish each glass with fresh grated nutmeg.
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post #20 of 27
11/17/11 at 12:27am
Thread Starter 
Hallelujah! The egg nog's here!

Now, to find me Christmas goose.
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post #21 of 27
11/17/11 at 3:58pm
This brand has the best egg nog you can find in stores:

2534736861_32ac3317be.jpg
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post #22 of 27
11/18/11 at 7:33am
I enjoy eggnog but tend to prefer its Southern relation, boiled custard.
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post #23 of 27
11/18/11 at 7:40am
Also let me put in a good word for mulled wine:

vinchaud.jpg
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post #24 of 27
11/19/11 at 3:02am
The canned Bordens is good stuff. Just picked up 5 cans on sale yesterday. I will focus on eggnog and brandy until 1/2/2012!
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post #25 of 27
11/19/11 at 9:15am
orignially thought that eggnog was the same as Advocaat, of which I make two bottles every holiday season. Since its not I'll be making this as well, as i need all the help I can get with the family..
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post #26 of 27
12/6/11 at 4:31pm
Thread Starter 
Lads, just an update on the eggnogz. I've drunk about 8 gallons so far this holy season. So far the best match with it has been granola bars. Peanut butter ones. Most ordinary folks think peanut butter pairs with chocolate. Or jam. It's outstanding with eggnog. Bite. Gulp. Swallow. Bite. Gulp. Swallow. Don't start with gulp, it just fucks up your shirt... learned that the hard way.

One more thing. If you're going to be eating any baked beans during the holy days you'll want these ones.
Warning: Spoiler! (Click to show)
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I'd like to nominate both those beans and the eggnog + peanut butter granola bar as SF approved.
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post #27 of 27
12/12/11 at 11:46am
In my fridge now -- running out of Mount Gay Extra Old, though, so will have to switch to Appleton Estate 21 yr ...
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