Comments on: How do you make rockin' eggnog?

Question: How do you make rockin' eggnog?

rorycberger — Mon, 22 Nov 2004 15:03:17 -0800

HolidayRecipeFilter: I am tending bar for a couple of Holiday Parties and want to make some rocking eggnog. My only real criteria is that it is more or less "safe" with regards to raw eggs, although I'm not sure I know what that means exactly. Otherwise, I'm willing to work hard, prepare in advance, buy unusual ingredients etc. as necessary. Bonus points for recipes that don't rely too much on rum, which I tend to dislike. Any other fun/tasty/festive holiday cocktail recipes are also welcome!

By: ladd

ladd — Mon, 22 Nov 2004 16:32:55 -0800

Consider:

Only 1 in 100,000 eggs is infested with salmonella. Your profile doesn't mention that you are feeble and prone to death from sissy diseases like salmonella, so I would take the chance.

That out of the way, let's move on to rum. Personally, I think you're a fool to ignore the finer rums. Examples include Mount Gay Rum or Black Seal. Some would say that spiking your nog with expensive rum is a waste. Do not listen to them.

If you're really intent on avoiding rum, you might be able to make something creative with Irish Cream or even bourbon. But no promises: rum is the tested standard for nog AND pirates.

Should you go the bourbon route, I would try a recipe like this Google-provided Creamy Egg Nog #1. I have made similar recipes before to good effect.

Remember: in nog, as in other things, the more fat, the tastier the treat. 3 pints heavy cream? boo-yah! A good and semi-expensive bourbon to use would be Maker's Mark.

Happy noggin'!

By: occhiblu

occhiblu — Mon, 22 Nov 2004 16:45:49 -0800

Martha Stewart to the rescue! I've never made this, but it looks impressive and has the added benefit of including a great deal of cognac AND bourbon to mask the rum...

Should also keep any relatives suitably docile.

By: turtlegirl

turtlegirl — Mon, 22 Nov 2004 16:55:02 -0800

For any application in which the raw-egg fear-factor is above "acceptable levels" , try pasteurized eggs. I don't know if that is the only supplier in the U.S. Try your local grocery store.

By: cali

cali — Mon, 22 Nov 2004 16:59:16 -0800

From what I've heard, if you use good quality local eggs you shouldn't run into any problems. The salmonella cases were all factory farmed eggs from the midwest.

My dad made eggnog every year spiked with a mixture of whiskey and brandy, and it was delicious. He also used half-and-half and I think that's perfect, when I drink eggnog made from cream I feel like I just wiped the inside of my mouth with a stick of butter.

By: dbmcd

dbmcd — Mon, 22 Nov 2004 17:02:26 -0800

Rory:
Um, hate to sound obvious, but there's this tool called Google?...and you can find things on it, like:
http://www.culinarycafe.com/Drinks/Eggnog.html
Other things:
1. Are you the bartender/host? In that case, your job is preparing what others like, not what your taste is. That said, classic eggnog can be made with brandy and is just as tasty.
2. Regarding eggs - I tend to think that with proper refrigeration and all that alchohol, there isn't much danger. To be on the safe side, you can coddle the eggs briefly before using.

By: Pretty_Generic

Pretty_Generic — Mon, 22 Nov 2004 17:25:05 -0800

Isn't it possible that Ask Mefi users might have a better recipe for eggnog than Google immediately provides?

By: thatothrgirl

thatothrgirl — Mon, 22 Nov 2004 17:39:14 -0800

I remember finding this potent eggnog recipe in a newsgroup long ago and as it was so popular there is now an annual posting for "CraigNog" each holiday season. I can't vouch for how it actually tastes, as I am too much of a wuss and prefer my eggnog plain.

By: Slothrop

Slothrop — Mon, 22 Nov 2004 18:50:39 -0800

A caveat - I use the Silk brand egg nog for the egg nog part. But for the alcohol, I use Woodford Reserve bourbon, which I find very, very tasty. A second caveat - I am from Kentucky, where all things taste better with bourbon.

By: rorycberger

rorycberger — Mon, 22 Nov 2004 19:33:31 -0800

Isn't it possible that Ask Mefi users might have a better recipe for eggnog than Google immediately provides?

That's what I was hoping. Yes, I've heard of google, not to mention the dozen or so bartending websites I've got bookmarked, plus a small library of cocktail books. I was looking for tried and true recipes from the people here, to help me filter through the many choices.

I'm not dead set against rum, it just has a tendency to fux0r my stomach, which is ok sometimes. I am sort of bartender/host - as these are parties at my parents' house, and I'm much more concerned that everyone else will like it.

Thanks for all the recipes so far, keep em coming! Also thanks for the salmonella advice, I was really only afraid because I thought I was supposed to be afraid for my guests' sake. I know I've drank worse. Besides, alcohol kills germs, right?

By: rorycberger

rorycberger — Mon, 22 Nov 2004 19:35:03 -0800

oh yeah, thanks generic

By: casarkos

casarkos — Mon, 22 Nov 2004 20:34:20 -0800

What if you replaced egg with eggbeaters or some other substitute? I think those are pasteurized. Anyone ever tried it, and does it make much of a difference?

By: NortonDC

NortonDC — Mon, 22 Nov 2004 20:34:51 -0800

I'm skeptical, but I was just told with great certainty that salmonella is only carried on the outside of the shell, and therefore washing intact eggs eliminates any risk from raw eggs.

Color me unconvinced, but curious...

By: lackutrol

lackutrol — Tue, 23 Nov 2004 02:11:03 -0800

Blah blah blah salmonella. As a Southerner I would say that you want to go with Bourbon. All respect to the rum aficionados, however.

By: lackutrol

lackutrol — Tue, 23 Nov 2004 02:13:28 -0800

I should add that my grandfather made the stuff for some 50 years, and it never killed him.

By: lodurr

lodurr — Tue, 23 Nov 2004 06:40:36 -0800

"Welcome to Metafilter. Now shut the fuck up."

(Sometimes it's valuable to recognize that there's a difference between being dim and being rude; if you're going to be rude back, why not be rude for the right reason?

By: OmieWise

OmieWise — Tue, 23 Nov 2004 07:21:44 -0800

I think you do not need to worry too much about the salmonella, especially given a high ETOH content.

But might I suggest Athole Brose? It's a scottish drink substantially similar to eggnog, but a bit lighter. I've found that people who don't like eggnog go for it, and people who do like eggnog like it just as well. I'm a big fan. It is not hard to make, but there is one step that has to go on overnight.

Athole Brose:

Soak 1.5 cups Oatmeal in 3 cups water overnight.

Strain and discard oatmeal.

Heat 1.5 cups honey until it's runny, stir in 3 cups heavy cream.

Remove from heat and stir in oat water and 3 cups whisky.

Chill and drink. It's better after it has had a few days to mellow.

The ingredients may seem strange, but this is really an excellent holiday drink.

By: widdershins

widdershins — Tue, 23 Nov 2004 08:08:08 -0800

That sounds really... interesting, OmieWise. I'll have to try it.

By: theora55

theora55 — Tue, 23 Nov 2004 08:30:49 -0800

Store-bought eggnog from a good local dairy, crushed ice, coffee liquer. High-fat, high sugar, yumm.

Can we please keep ask.me free of teh snark. thank you