Get me the Borden Nog in the can baby!
None finer.
None finer.
Eggnog
- Thread starter _JP_
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- #22
Add some glycerin, whip it up some more and you could shave with EL Alamein's recipe.
I made up a batch following EL Alamein's recipe and I'm having a hard time waiting until tomorrow to start drinking it. I did siphon off a bit to taste (just like you need to taste wine or beer at the various stages of the fermenting process) and decided to add a dash of salt and more vanilla. I grated a whole nutmeg into it and wouldn't you know it? I dropped it into the eggnog again. This time it stayed on top so I didn't have to dive for it.
Next time I'll cut that recipe in half. Hand whipping a dozen eggs whites took much longer than I figured.
If you're in California, the stuff to get is Strauss Family Creamery eggnog (they have it at Whole Foods and other fancy grocery stores). It's in a glass milk jug and man is it GOOD! I'm sipping some right now with a healthy slug of Seagrams VO (after extensive testing of eggnog suppliments both cheap and pricey, I think it's the best eggnog spiker around) and everything is good with the world.
JP you are a better man than I. I like to hand whisk things when I can and once I did make a batch by hand. Never again. My arm felt like it was going to fall off afterward. I thought to myself, this is worse than making mayonaise.
The waiting is to allow it to develop flavor, the same is true of creme brulee. I hope you enjoy it.
Chris
IMO the best eggnog in my area is from Oberweis Icre Cream and Dairy Store. Personally I'm not a huge fan of egg nog, but I really like theirs.
Tim, Does your wife put bourbon in her egg nog?
Also have you had the Evan Williams Egg Nog? If so is it decent?
Tim, Does your wife put bourbon in her egg nog?
Also have you had the Evan Williams Egg Nog? If so is it decent?
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- #26
The secret with a whisk is to use one that has thick handle on it, not one of those cheap wire wrapped handles. With the thick handle you can spin it between both palms. Works best for small batches of cream, say, a couple of cups at a time. For whipping up that volume of eggs, you want a wire whisk that is about 8 or 10 inches long. A smaller one would take forever.
Get me the Borden Nog in the can baby!
None finer.
I always found that Borden Nog to be so odd tasting, very unlike any other egg nog. Still, as a kid I could never turn down a glass. <slurp!>
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- #28
I'm now sipping a glass of the eggnog that I made yesterday, very tasty! 
It does separate when standing, so it definitely needs to be stirred up again before pouring. Next time I'll try putting it in jugs so that I can shake it up instead.
It does separate when standing, so it definitely needs to be stirred up again before pouring. Next time I'll try putting it in jugs so that I can shake it up instead.Glad you are enjoying it. Happy Holidays.
Chris
Chris
You guys inspired me to make homemade eggnog last night. I'm sipping some right now. <slurp!>
I put a little Jameson's Irish whiskey in mine. Yummmm.
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- #32
I always found that Borden Nog to be so odd tasting, very unlike any other egg nog. Still, as a kid I could never turn down a glass. <slurp!>
I think that the best thing to do with Bordon's is to make french toast out of it, simply substitute the eggnog for the milk. (Any eggnog will work.) And instead of using syrup on it, give it a good dusting of powdered sugar like they did in restaurants when I was in London. Top with fresh grated nutmeg, and perhaps a dash of cinnamon if you wish.
Based on this thread, I asked my wife to get some egg nog when she went to the store last night. She came back with something called Moovers. The packaging sort of reminds me of Land o' Lakes half and half, but I have no idea whether they're related.
I just had a small cup of it with a tablespoon or so of J. W. Dand bottled in bond Kentucky bourbon. It is delicious!
Tim
I just had a small cup of it with a tablespoon or so of J. W. Dand bottled in bond Kentucky bourbon. It is delicious!
Tim
I have been wanting to make coquito for years. I've had it several times and it's great, a lighter take on eggnog. "puerto rican eggnog" or "coquito" is made with coconut milk, condensed milk, eggs, water, and rum.
I would reserve part of that, lighten it up with coconut water, and make a base for coconut mojitos.
I would reserve part of that, lighten it up with coconut water, and make a base for coconut mojitos.
I have been wanting to make coquito for years. I've had it several times and it's great, a lighter take on eggnog. "puerto rican eggnog" or "coquito" is made with coconut milk, condensed milk, eggs, water, and rum.
I would reserve part of that, lighten it up with coconut water, and make a base for coconut mojitos.
THAT, sounds mighty interesting.... Do you have a recipe? (I am sure they can be found online easily enough, though).
-Mo
Coquito
1 cup coconut milk
1 cup sweetened condensed milk
1 cup evaporated milk
1 cup white rum, or to taste
1 cup water
3 cinnamon sticks
4 egg yolks, well beaten
ground cinnamon for garnish
Mix the milks and rum. Boil the water with the cinnamon sticks. cool water, then discard the cinnamon sticks. Combine all ingredients in a blender. Refrigerate. Bob's your uncle.
Buen provecho!
Well i decided to get creative today and made eggnog ice cream today at work. It was great.
I've made this in the past as well. Good stuff.
I'm a bit of an ice cream aficionado, always trying out new flavors at home. My favorite creation is coconut ginger w/ pineapple chunks. I call it Gina Colada.
