You are here


A Query: Eggnog and Additions - Alice Gomez
Spirit Suggestions - Mary Arndt
Eggnog and Spirits - Astrid Bear
A Recipe - Bob Kegel
Cooked Eggnog - Lois
Eggnog Decorations - Peter Mackay
The Reverend's Eggnog - Doug Essinger-Hileman
Filipino Milkshake - Yvonne Soy
Costa Rican Christmas Rompope - Mary S.
Brandy Eggnog - Brian Tansey
A Recipe - Susan Wenger
Rich Eggnog from Midwest Living
Holiday Blackberry Nog from Better Homes and Gardens

A Query: Eggnog and Additions - Alice Gomez
In my carefree youth, before the introduction of salmonella-laden chicken eggs, I used to make homemade eggnog (or something very like: ponche - see below), but now I get the store-bought kind. I laced it with the last of the Jim Beam a few days ago and have moved on to this little dab of cheap tequila (which it ain't half bad) and I was wondering what everybody else puts in their eggnog in the way of spirits, assuming some folks on the barky drink eggnog. Does anyone else on this inestimable list drink store-bought eggnog or does anyone make their own?
1 egg, separated, with yolk beaten lightly
3 tablespoons of sugar
1 cup milk
dash of salt
liquor of choice
a sprinkling of nutmeg and/or cinnamon
Beat egg white until stiff peaks forms, gradually adding salt and sugar. Gently whisk in egg yolk, milk, and liquor. Sprinkle spice on top. Drink. Repeat as necessary.

Spirit Suggestions - Mary Arndt
I used to make my own, but since there is a local store bought version that we like, I don't bother anymore. Usually we lace it with rum, but this year a fair amount of B&B liqueur disappeared into it. I am a little bit afraid to admit this, but I like it best either without spirits added at all, or with Tia Maria or Kahlua in it!

Eggnog and Spirits - Astrid Bear
I put rum in my eggnog, buying the premium stuff at the grocery. The new "Joy of Cooking" has a recipe for a very lightly cooked eggnog that takes care of the salmonella problem. Haven't tried it, but it looks yummy. "Take one dozen eggs, a pint of heavy cream . . ." or something like that.

A Recipe - Bob Kegel
I write with a glass of store-bought at hand, spiked with Jack Daniels.
I will be making up a batch according to the recipe of my maternal grandfather, Dr. R. E. Gibbons, of Laurel, MD.
6 eggs, separated
3/4 cup sugar
1 pint whipping cream
1 pint milk
1 pint bourbon or rye whiskey
1 ounce rum or brandy
Add 1/2 cup of the sugar to the yolks while beating and 1/4 cup to the whites after they are beaten stiff. Add the whiskey to the beaten yolks. Stir in the milk and cream. Add the whites and the rum. Serve sprinkled with nutmeg. For a thicker eggnog beat the cream slightly stiff before adding.

Cooked Eggnog - Lois
This is a pretty good cooked one, which doesn't need a lot of cream, but tastes like it has a lot in it:
Make a light custard base with 1 quart milk, 1 cup sugar, 4 egg yolks. Mix well first, then cook medium/gently while stirring until it starts to coat a spoon. Let cool some.
(This old-fashioned way is best, but takes a while, so prepare a distraction, or find a partner. Or you can experiment with a microwave. Two minutes or so on HI, stir, repeat til done. If it overcooks beat well, strain if necessary.)
Beat 1 1/2 cups whipping cream LIGHTLY, and add to cooled custard.
(If you're not eggophobic, you can instead use only 1 cup whipping cream and the 4 egg whites beaten until stiff.)
Season to your taste with nutmeg, cinnamon.
Add to your taste from 1/2 to 2 cups of whiskies, rums, brandies, whatever suits you.
Best if it sits in the fridge a day or so before you serve it.
You can adjust the creaminess with more whipped cream.

Eggnog Decorations - Peter Mackay
Lay a couple of chopsticks across the top of the glass or mug before sprinkling the spices, and you will have a decorative pattern as an added talking point.
Say it was manual dexterity and challenge your guests to be as regular as you...

The Reverend's Eggnog - Doug Essinger-Hileman
I make my own eggnog from time to time, and always lace it with rum and top it with nutmeg.

Filipino Milkshake - Yvonne Soy
When we were kids, we'd make what our folks called "Filipino" milkshakes -- pour a glass of milk, crack an egg into it, add a few teaspoons of sugar. Stir. A couple of gulps later, we'd have an empty glass (and no salmonella poisoning).

Costa Rican Christmas Rompope - Mary S.
We had a couple GREAT Christmases with store bought eggnog (Rompope) in Costa Rica, which we doctored with rum.
Only later did we find out that in that enlightened country, it comes from the store with cane spirit already in it. No wonder we were so merry. And the recipe was better than the store bought ones here, too.
'Course it took a certain amount of cheer to wash down the local holiday dish, which was cold cornmeal tamales, cooked in banana leaves which give a sort of bitter green taste, and filled with ground meat, green olives, and raisins.

Brandy Eggnog - Brian Tansey
Dont tell anyone this - but when we were growing up - one of our neighbours was a C&E man.
Customs and Excise.
In those days - early seventies - barriers and tariffs (or barrifs and tarriers as Bush would say-- sorry - last time) were high so smuggling was rife - so this guy used to confiscate and 'bring home' gallons of Brandy - which he then sold off very cheaply (very) to his neighbours.
My Mam wasn't that fond of drink - but then she discovered the BRANDY EGGNOG!!
It was all downhill after that - I jest - but if any of us got a cold or any illness - the old Brandy Eggnog would be dolled out - it was kill or cure ...and even if we didn't get better any quicker - we sure enjoyed being ill.
Maybe thats where I got a taste for the ... eggs from.

A Recipe - Susan Wenger
I make my own occasionally, it's really simple:
1 egg
1 tbs sugar
1/2 tsp vanilla
2 cups (16 ounces) of whole milk
dash of nutmeg
The first 4 items go into the blender and whir for a minute. Pour into two glasses and sprinkle nutmeg on top.
The refinement: you can use the above or store bought eggnog:
1 pint (16 ounces) of eggnog
2-4 ounces of creme de cacao
2-4 ounces of brandy
Stir together, enjoy. Mmmmm. Mmmmm.

Rich Eggnog from Midwest Living
6 beaten eggs
3/4 cup sugar
1/4 teaspoon salt
4 cups milk
2 to 3 tablespoons brandy, bourbon, or amaretto (optional)
1 tablespoon vanilla
1/2 teaspoon ground nutmeg
1 cup whipping cream
Grated nutmeg (optional)
1. In a large heavy saucepan, beat together the eggs, sugar, and salt. Stir in milk. Cook and stir over medium heat until the mixture coats a metal spoon. Remove from heat.
2. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in the brandy, bourbon or amaretto (if you like), vanilla, and ground nutmeg. Cover and chill for 4 to 24 hours.
3. Just before serving the eggnog drink, in a chilled bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).
4. To serve the eggnog, transfer the chilled egg mixture to a punch bowl. Fold in the whipped cream. Serve at once. Sprinkle each cupful with additional ground nutmeg, if you like. Makes 14 (4-ounce) servings.
Note: Serve this drink without food safety concerns. You cook the eggs before adding them to the mixture.
Makes 14 (4-ounce) servings
Prep: 25 minutes

Holiday Blackberry Nog from Better Homes and Gardens
4 egg yolks, beaten
1-3/4 cups milk
1/3 cup sugar
1/4 teaspoon ground nutmeg
1 cup whipping cream
2 teaspoons vanilla
1-1/2 cups fresh blackberries (6 oz.) (optional)
1. In a medium, heavy saucepan combine egg yolks, milk, sugar, and nutmeg. Cook and stir over medium heat until mixture coats a metal spoon. Remove from heat. Place pan in bowl of ice water; stir 2 minutes.
2. Stir in whipping cream and vanilla. Cover and chill 4 to 24 hours. Place blackberries in individual bottles or pitcher. Pour eggnog over berries. Makes 8 servings.
Makes 8 servings
Prep: 15 minutes
Chill: 4 to 24 hours