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BOTL UPCOMING MAINTENANCE
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
Egg Nog
- Thread starter caudio51
- Start date
Here's an awesome recipe from one of my local friends ...
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10 eggs, separated
3 cups granulated sugar
1 quart heavy cream
1.5 pints (24 fluid ounces) white rum :bottle:
1 pint (16 fluid ounces) bourbon whiskey :bottle:
1 pint (16 fluid ounces) brandy :bottle:
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.
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10 eggs, separated
3 cups granulated sugar
1 quart heavy cream
1.5 pints (24 fluid ounces) white rum :bottle:
1 pint (16 fluid ounces) bourbon whiskey :bottle:
1 pint (16 fluid ounces) brandy :bottle:
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.
SkinsFanLarry
Craft Beer Addict!
- Joined
- Oct 14, 2008
- Messages
- 14,355
I'm with you there Eric!
"Southern Comfort" makes a good one they sell in the grocery store....it does not include alcohol!
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I make the same one as Ted, very good! We probably got it from the same person, lol.
