nick@oliveb.UUCP (Nick Yannaccone) (11/30/84)
{A Christmas gift for the bug}
Well, it is my favorite time of the year again (Christmas time) and
I am looking for a good recipe for home made eggnog. I want
a thick eggnog like the kind they sell in the stores. The eggnogs
I make from scratch always taste weak compared to the store
bought brands. Does anyone have a good thick eggnog recipe?
-- nick
{hplabs|fortune|ios|tolerant|allegra|tymix}!oliveb!nickrusty@sdcc3.UUCP (Rusty Wright) (12/03/84)
> {A Christmas gift for the bug} > > Well, it is my favorite time of the year again (Christmas time) and > I am looking for a good recipe for home made eggnog. I want > a thick eggnog like the kind they sell in the stores. The eggnogs > I make from scratch always taste weak compared to the store > bought brands. Does anyone have a good thick eggnog recipe? > > -- nick > {hplabs|fortune|ios|tolerant|allegra|tymix}!oliveb!nick add some cornstarch or some artificial thickener (carageenan, etc.) if you want it thick like the commercial stuff; you can bet money that's what they do.
kal@trsvax.UUCP (12/05/84)
I use the recipe in my cookbook, but substitute whipping cream
for 1/2 of the milk. The whipping cream makes it richer and a little
thicker, but not as heavy as the commercial brands.
Kathysofo@ihuxm.UUCP (Terry Bermes) (12/07/84)
Here is a recipe for a wonderfully thick eggnog:
12 eggs, separated
1 to 2 cups sugar (you decide how sweet to make it)
1 to 2 cups brandy/cognac (you decide the strength)
3 pints whipping cream
whole nutmeg
1) beat egg yolks and sugar until good and thick
blend in brandy/cognac
chill for a couple of hours
2) whip eggs whites with a pinch of salt until standing peaks
3) whip cream until thick (without going too far!)
4) fold egg yolk mixture into egg whites
5) add whipped cream
6) chill
7) serve with grated whole nutmeg
This comes from memory but I made some quite recently. I will
check my recipe at home and post any necessary corrections.
Merry Christmas
Terry Bermestim@scc.UUCP (Tim Bessie) (12/13/84)
> {A Christmas gift for the bug} > > Well, it is my favorite time of the year again (Christmas time) and > I am looking for a good recipe for home made eggnog. I want > a thick eggnog like the kind they sell in the stores. The eggnogs > I make from scratch always taste weak compared to the store > bought brands. Does anyone have a good thick eggnog recipe? > > -- nick > {hplabs|fortune|ios|tolerant|allegra|tymix}!oliveb!nick The one in the Joy of Cooking has always done just fine for me... the trick is to use CREAM instead of milk, and plenty of nutmeg. Also, when you spike it (IF you spike it) make sure to use DARK Jamaica rum (such as Meyer's Original Dark), NOT a light rum. -Tim Bessie
smb@ulysses.UUCP (Steven Bellovin) (12/16/84)
Here's an eggnog recipe due to Diane Duane, a fantasy author. I've reproduced the text exactly; the copy I have is accompanied by a picture of a young woman sitting under a tree, writing or drawing, with a friendly-looking dragon staring over her shoulder.... ------------------ Guaranteed snocker. In an attempt to make your holiday a little merrier: THE DUANE KILLER EGGNOG RECIPE Ingredients: 1 dozen eggs 1 lb. confectioner's sugar One large bottle Myer' "Planters Punch" Dark Rum 1 qt. milk 1 qt. cream Seasoning (vanilla, nutmeg, cinnamon, allspice...) First: Separate the egg whites from the yolks and beat the yolks, all of them, for 10 to 20 minutes: however long it takes them to become light-colored. (You may, if you wish, save the egg whites, beat them into a soft meringue, and add them to the nog at the end of the recipe: this will turn an already very rich liquid into a semi-solid, though, so be warned. There _a_r_e people who like it that way. Should _I be judgemental?...) When the yolks have been beaten sufficiently, slowly add, first the entire pound of confectioners sugar, then 2 cups of the dark rum (approx. half the bottle). Cover this mixture and store in the refrigerator and _s_t_o_r_e _f_o_r _a_t _l_e_a_s_t _t_h_r_e_e _h_o_u_r_s. THIS IS IMPERATIVE: during this resting period the rum retreats a long long way into the background, making the eggnog taste only about half as fatal as it is. At the end of the resting period, add the rest of the rum, and the milk and the cream: season to taste and put aside for another hour or so. This eggnog produces a fairly mellow merriment in the partakers when used in moderation. People who drink more than two cupfuls in a short period are likely to report seeing God. If this occurs, say hello to Them for me... and for all our sakes, wait until the stuff wears off before you try to drive!
upstill@ucbvax.ARPA (Steve Upstill) (12/19/84)
>> Does anybody have a nice thick eggnog recipe? > Just add cornstarch or carageenen; you can bet that's what they do... Actually not. Brief cooking of eggs mixed with milk has the same effect; see 'custard'. In fact, the keyword is Creme Anglaise, which is a lightly thickened thin custard creme distinquishable from thick egg nog only by seasoning. Steve Upstill