lingililingili
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Homemade Egg Nog
Every Christmas we look forward to this egg nog recipe that is easy to make and very delicious. Hope you like it!
1/2 Gallon Vanilla Ice Cream (non-fat if you are dieting)
1 Cup Evaporated Milk (skim if you are dieting)
1/2 Cup Dark Rum
Fresh Ground Nutmeg
Bring the ice cream to room temperature and when melted whisk with evaporated milk and rum.
Refrigerate for at least 30 minutes before serving.
Sprinkle with nutmeg!
•Life is just one damned thing after another
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BajaNuts
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Location: eastern WA, the DRY side
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Mood: no worry, no hurry....it's all good!
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MmmmMmmmmMmm-This one sounds good! And SIMPLE!
I've tasted many eggnog recipes, some with eggs some without. Brandy, Apricot Brandy, Mmmmmmm...
My mom used to make eggnog for us as kids. A couple raw eggs, milk, sugar, nutmeg, in a blender...................OMG! RAW EGGS! AND WE ARE ALL
STILL ALIVE!?!?!?!?
Yep, it's true, we lived through raw eggs.
Now, I won't be able to get to the scanner until morning, but I have an original handwritten recipe from my first real boss at a little cafe where I
started as a dishwasher on Saturdays.
Hubby is not an eggnog fan, 
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Dave
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| Quote: | Originally posted by lingililingili
Every Christmas we look forward to this egg nog recipe that is easy to make and very delicious. Hope you like it!
1/2 Gallon Vanilla Ice Cream (non-fat if you are dieting)
1 Cup Evaporated Milk (skim if you are dieting)
1/2 Cup Dark Rum
Fresh Ground Nutmeg
Bring the ice cream to room temperature and when melted whisk with evaporated milk and rum.
Refrigerate for at least 30 minutes before serving.
Sprinkle with nutmeg! |
Put ice cream in freezer... Evaporated milk in pantry. Throw nutmeg over left shoulder and drink the rum.
Repeat as necessary.
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DianaT
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| Quote: | Originally posted by BajaNuts
My mom used to make eggnog for us as kids. A couple raw eggs, milk, sugar, nutmeg, in a blender...................OMG! RAW EGGS! AND WE ARE ALL
STILL ALIVE!?!?!?!?
Yep, it's true, we lived through raw eggs.
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Oh I remember those well, but used vanilla and no nutmet---- and it was before there were blenders---just used a hand egg beater!----They were good.
lingililingili---that sounds great.
[Edited on 11-29-2009 by DianaT]
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lingililingili
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Maybe hubby should be called "bajanuts"! I am kidding, no disrespect intended. | Quote: | Originally posted by BajaNuts
Hubby is not an eggnog fan, |
•Life is just one damned thing after another
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lingililingili
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Hahahaha! That would be our before and after the holiday recipe, Dave.
| Quote: | Originally posted by Dave
| Quote: | Originally posted by lingililingili
Every Christmas we look forward to this egg nog recipe that is easy to make and very delicious. Hope you like it!
1/2 Gallon Vanilla Ice Cream (non-fat if you are dieting)
1 Cup Evaporated Milk (skim if you are dieting)
1/2 Cup Dark Rum
Fresh Ground Nutmeg
Bring the ice cream to room temperature and when melted whisk with evaporated milk and rum.
Refrigerate for at least 30 minutes before serving.
Sprinkle with nutmeg! |
Put ice cream in freezer... Evaporated milk in pantry. Throw nutmeg over left shoulder and drink the rum.
Repeat as necessary. |
•Life is just one damned thing after another
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Cypress
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Eggnog southern style.
One gallon milk.
One dozen eggs.
Vanilla to taste
Nutmeg
One fifth Bourbon.
Mix First 5 ingrediants then add bourbon.
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DENNIS
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Rompope, available here when none of the other ingredients are, is a substitue. It's pretty good.
http://en.wikipedia.org/wiki/Rompope
http://www.texascooking.com/recipes/rompope.htm
http://www.alicebag.com/rompope.jpg
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oldlady
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Cypress' recipe is very good have used that many many times.
This one...way more work...but very nice:
1 dz. eggs
1 C. sugar (if you can find Superfine, it's worth it)
! 1/2 qts. milk
I pint heavy cream, whipped
1 bottle cognac
Separate eggs. Beat yolks untiil light in a large bowl. Continue beating while adding sugar. Stir in milk and cream. Slwly stir in cognac. At
this point add more sugar if more sweetness desired. Cover an refrigerate for 1-2 hours. Before serving beat egg whites until stiff, fold into the
refrigerated mixture. Dust with nutmeg.
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lingililingili
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Dennis: Love Rompope, always have a bottle at the house.
Oldlady: Yum!!!!
•Life is just one damned thing after another
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bonanzapilot
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real eggnog
Eggnog for 8
1/2 gal. 4% milk
6 eggs
8 rounded tablespoons white sugar (or to taste)
1 oz Tuaca
sprinkle of nutmeg
separate your eggs, and whip whites into soft peaks. Season this with another T of sugar and a few drops of good Mexican vanilla. Mix milk, egg
yolks, sugar and Tuaca in a blender for about 3 minutes until very smooth and frothy. Put in a pitcher, and top with eggwhites, sprinkle with nutmeg.
To serve, add a shot of the drinkers favorite beverage, brandy, bourbon, to the cup, and top off with eggnog. Great tasting, and good for those who
do not drink alcohol...just don't add any more!
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vandenberg
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I'm with Dennis.
Rompope is a good eggnog substitute. It's very similar to the lady holiday drink in the Netherlands. The best brand I found was Santa Clara. Very good
and no work. Just add rum, brandy, bourbon, scotch or vodka, ......or all of the above.
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BMG
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I hereby offer my services as official eggnog taster.*
*Disclaimer - As official taster, it cannot be assumed, implied or vaguely alluded to that the tasting will be impartial and/or non-biased. The taster
is not certified by any government of any city, county, state, province, or country, nor shall the aforementioned party be held responsible,
irresponsible, accountable, uncountable, or in any way involved with the aforementioned tasting or the presence or absence thereof.
I think the world is run by C- students.
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DENNIS
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| Quote: | Originally posted by bonanzapilot
1 oz Tuaca
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Another of my all time favorites. In coffee...over ice cream...you name it. It's really good.
whooops...forgot the Tuaca link:
http://en.wikipedia.org/wiki/Tuaca
[Edited on 11-29-2009 by DENNIS]
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docsmom
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Location: Tucson, AZ
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DianaT,
"Oh I remember those well, but used vanilla and no nutmet---- and it was before there were blenders---just used a hand egg beater!----They were good.
"
Hand egg beater, oh my gosh I just had a major flashback!!!!!
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vandenberg
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| Quote: | Originally posted by docsmom
DianaT,
"Oh I remember those well, but used vanilla and no nutmet---- and it was before there were blenders---just used a hand egg beater!----They were good.
"
Hand egg beater, oh my gosh I just had a major flashback!!!!! |
My mom used 2 forks. How's that for old fashioned.
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squid
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O.K., here we are making REAL nutmeg > also called Egg-Liquor
12 eggs > yellow only
500 grams powder sugar > no other!
2 tbsp. vanilla sugar
1can evaporated milk (Nestle)
stretch to your taste w/ evapoareted 10% canned milk
1/2 cup everclear (more if you like, but it's getting out of taste)
beat all that w/ a handmixer for 10 min on high speed
fill in a glass bottle and put tinto fridge.
let it rest for 2 days.
before cosuming, take the bottle out of the fridge to make it more liquid / more tasty. the fridge makes it 'clamsy' shake well !!!
After use, back into fridge to keep it cool.
Bloody-Absess:
poor some redwine (dry! no sweet one) into a glass and then some of the above egg-liquor into the redwine > don't shake - don't stir (don't play
James Bond) the egg-liquor goes to the bottom >> but it's really good!
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lingililingili
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Posts: 449
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Location: La Paz, Bahia Asuncion
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I love wine, love egg nog, but your recipe sounds downright nasty! No offense.
| Quote: | Originally posted by squid
O.K., here we are making REAL nutmeg > also called Egg-Liquor
12 eggs > yellow only
500 grams powder sugar > no other!
2 tbsp. vanilla sugar
1can evaporated milk (Nestle)
stretch to your taste w/ evapoareted 10% canned milk
1/2 cup everclear (more if you like, but it's getting out of taste)
beat all that w/ a handmixer for 10 min on high speed
fill in a glass bottle and put tinto fridge.
let it rest for 2 days.
before cosuming, take the bottle out of the fridge to make it more liquid / more tasty. the fridge makes it 'clamsy' shake well !!!
After use, back into fridge to keep it cool.
Bloody-Absess:
poor some redwine (dry! no sweet one) into a glass and then some of the above egg-liquor into the redwine > don't shake - don't stir (don't play
James Bond) the egg-liquor goes to the bottom >> but it's really good!
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•Life is just one damned thing after another
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BMG
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Location: La Paz / Bahia Asunci�n / Away from home
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| Quote: | Originally posted by lingililingili
I love wine, love egg nog, but your recipe sounds downright nasty! No offense. |
In my official capacity as
the taster, I will try it.
I think the world is run by C- students.
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wessongroup
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Mood: Suicide Hot line ... please hold
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Enjoy, Happy Holidays
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