Has anyone ever made eggnog?

My mother used to make eggnog when I was a kid. It took her all morning and her Mixmaster

got very tired. It was thick, delicious and addictive. I was allowed to have a mug full of the wonderful base mix with a sprinkle of nutmeg on top. It was the best thing I had ever tasted. After marriage I tried making it once.....what a chore.

So, no to your question but I'd love to taste some of that wonderful eggnog again.

 
My grandmother made killer eggnog. More or less like vanilla custard ice cream base

with whipped cream folded in & booze

 
That's how I made mine, but not that much booze and I didn't age it. That was new to me...

does the alcohol keep the dairy from going bad??

 
MarilynFL, I read down thru nearly all the Reviews @ the end of Alton's nog REC & found this comment

or actually 2 comments==>

Dan B on December 10, 2014 at 4:23 pm
I just made this, and since I was able to find pasteurized eggs at the market for a change, I used them. I was wondering, though, at what alcohol concentration salmonella is no longer a concern. By my math, assuming 80-proof spirits, the end product is about 10-11% alcohol. I’ve made nog before with non-pasteurized eggs, and I probably will again, but it’d be nice to be able to say “nothing to worry about” if someone asks.

Michelle R. on December 17, 2014 at 12:38 am
Reply
Science Friday did a study that suggests the alcohol will kill any salmonella after three weeks.

Here is one more:
ALP on January 14, 2015 at 2:29 pm
Reply
I contacted the county extension agency (SC – Clemson University) to ask about the safeness of this. Their microbiologist said it would not make it to fermentation but will spoil first. Recommended it not be aged beyond 3 months to use. Not enough alcohol. I did not ask them how much alcohol is needed. But it's only me and since it is in the refrig. I’ll let it go.

 
Hey, KarenNoCA & Melissa Dallas--do U have those heirloom eggnog recs U could post for us?

 
Here is my mom's recipe for Tom and Jerry Batter, that is what it was called in

that day. Not a recipe but just her words to me as I was writing it down.

Tom and Jerry Batter
1 dozen eggs
Whiskey
2 boxes powdered sugar

Separate eggs. Beat yolks until light and stiff, add enough powdered sugar until too stiff to beat. Add whiskey to taste. Beat egg whites until stiff, and carefully fold into yolk mixture. Refrigerate.
Now, as I recall this is a warm drink, so I do not recall if she warmed milk and added this mix...or warmed the mix???
I know she sprinkled nutmeg on top and served it in beautiful ivory mugs with a silver rim. the mugs said Tom and Jerry on them.

 
I make it every year using my Dad's recipe

It is different in that it is very foamy and you can eat it with a spoon. You make a meringue with the egg whites and sugar and beat the yolks with the alcohol, then fold together and also fold in whipped cream. It deflates if not consumed right away, but it is very yummy! My dad always used bourbon, but I like it with Amaretto.

 
This is our Haus eggnog recipe and it is AMAZING!!!!

We've been making this for about 5 years now.

Yes, it ages very well. As a matter of fact, we always make enough to keep in the fridge for a year to enjoy the next year. With all that booze, it is preserved, just like a German Eierlikör, and if anyone is worried about fresh eggs and salmonella, it's not going to live in all that alcohol.

That said, I try to procure fresh farm eggs when we make it, just because.

If you're making this for the holidays, I would suggest making it now, follow the recipe, do not sub and/or leave out. It is absolute perfection as is.

http://eat.at/swap/forum1/216965_Marg_that_truly_is_a_bacchanalian_epic

 
I'm still confused on why the heavy cream doesn't go bad after a while. It certainly doesn't

last months in my refrigerator.

 
Habitat for Humanity always has a boatload of punchbowls/glasses. I think

it was an party item that every house had, but that generation is gone now.

I know I donated my set after not using it for 2 decades.

 
Ah, I think you have caught the difference. T&J is hot, made by adding hot water

and booze.
Eggnog is cold.

 
The alcohol preserves it

just like Baileys and other cream liqueurs. We have a gallon of this in the fridge from last Christmas and it is totally fine, not spoiled, and even more delicious than when it was first made. We've been sampling it through the year but can't wait to break it out for the holidays.

 
You must log in or register to reply here.
Back
Top