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caudio51

caudio51

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Same here, I need to try some good home made eggnog, not the store bought crap. I still think I wouldn't really like it though
 
tubaman

tubaman

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tedski said:
Here's a great eggnog recipe from a friend on the CF forum. I sampled some last Christmas and had a nice buzz by the time I finished my first glass. It's smooth and filling.

10 eggs, separated
3 cups granulated sugar
1.5 pints (24 fluid ounces) white rum
1 quart heavy cream
1 pint (16 fluid ounces) bourbon or whiskey
1 pint (16 fluid ounces) brandy
3 quarts milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

Beat the egg yolks until smooth. Pour beaten yolk into pot or mixing bowl having at least a 6-quart capacity. Add the sugar and stir well. Add the rum slowly and beat to dissolve the sugar. Add the cream and stir to blend. Add the bourbon, brandy, milk, and spices, mixing well after each addition. In a separate mixing bowl, beat the egg whites until frothy and smooth but not too firm, about 3 minutes with an electric beater on high. Add the egg white to the mixture. Beat the mixture well, about 5 minutes. Ladle the egg nog into storage bottles, taking care to portion the foamy top froth equally into the bottles. Stir the mixture vigorously between bottles to mix up any sugar or spice sediment. Chill bottles. For a milder, creamier egg nog, drink within one day.

Egg nog can be aged for up to 6 weeks and gets stronger and more complex with time. Shake bottles at least once a week to keep mixed, and shake well before serving. Makes about 6 quarts.
Click to expand...
I tried this one this year, uses more alcohol than the one I used to use, I like this one better!!!:bottle: :bottle: :bottle:
 
DSturg369

DSturg369

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Coffee Nudge

Add the following to a large coffee mug....

1 shot Kalauha
1 shot Brandy
1 shot half & half
finish filling the mug with hot coffee
(optional) top with whipped cream
Enjoy!

:drool: :crosseyed :bottle:
 
oneaday

oneaday

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tobby4 said:
I like my whiskey and bourbon by themselves... no eggnog for me...
Click to expand...
Damn right Clay

The perfect Christmas drink:
I Lead Crystal old fashioned glass (required only for Christmas, Pebbles and Bam Bam jelly glass will do just fine the rest of the year)
fill it 2/3 full with top shelf KY Bourbon or TN Mash.
sip it, when MT, repeat the process.
 
CWS

CWS

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oneaday said:
Damn right Clay

The perfect Christmas drink:
I Lead Crystal old fashioned glass (required only for Christmas, Pebbles and Bam Bam jelly glass will do just fine the rest of the year)
fill it 2/3 full with top shelf KY Bourbon or TN Mash.
sip it, when MT, repeat the process.
Click to expand...
Slight variation:

1 12 inch antique cyrstal balloon glass that belonged to my Grandfather, the original draconian banker. (He shared drinks with Rockefeller and BlackJack Pershing with this set)
Pour 5 ounces of Remey Louis VIII,
Warm
Sip
Repeat
 
Moro

Moro

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CWS said:
Slight variation:

1 12 inch antique cyrstal balloon glass that belonged to my Grandfather, the original draconian banker. (He shared drinks with Rockefeller and BlackJack Pershing with this set)
Pour 5 ounces of Remey Louis VIII,
Warm
Sip
Repeat
Click to expand...
Now that's just unfair. I'm drooling all over me keyboard!
 
Boppa-Wasch

Boppa-Wasch

BoM March '07
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Carmel Apple:

6 oz's Fresh Apple Cider
2 oz's Butter Scotch Schnapps

Serve cold or warm.......tastes just like a Carmel Apple
 
Last edited:
dpricenator

dpricenator

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The OC
Ok here is one of my favorites.

you'll need one decent sized rocks glass

2 ices cubes

fil halfway with your favorite scoth or bourbon

MMMMM GOOD
 
Alwayslit

Alwayslit

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DC
tedski said:
Here's a great eggnog recipe from a friend on the CF forum. I sampled some last Christmas and had a nice buzz by the time I finished my first glass. It's smooth and filling.

10 eggs, separated
3 cups granulated sugar
1.5 pints (24 fluid ounces) white rum
1 quart heavy cream
1 pint (16 fluid ounces) bourbon or whiskey
1 pint (16 fluid ounces) brandy
3 quarts milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

Beat the egg yolks until smooth. Pour beaten yolk into pot or mixing bowl having at least a 6-quart capacity. Add the sugar and stir well. Add the rum slowly and beat to dissolve the sugar. Add the cream and stir to blend. Add the bourbon, brandy, milk, and spices, mixing well after each addition. In a separate mixing bowl, beat the egg whites until frothy and smooth but not too firm, about 3 minutes with an electric beater on high. Add the egg white to the mixture. Beat the mixture well, about 5 minutes. Ladle the egg nog into storage bottles, taking care to portion the foamy top froth equally into the bottles. Stir the mixture vigorously between bottles to mix up any sugar or spice sediment. Chill bottles. For a milder, creamier egg nog, drink within one day.

Egg nog can be aged for up to 6 weeks and gets stronger and more complex with time. Shake bottles at least once a week to keep mixed, and shake well before serving. Makes about 6 quarts.
Click to expand...
This is a great recipe. I'll be making a batch this week.
 
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