Eggnog Fans Unite!

[3113]

http://www.latimes.com/media/photo/2007-12/34327608.jpg​

I know a lot of folk aren't fond of the seasonal drink, but I loves me some eggnog! And today the L.A. Times food section had some altenative ideas for flavoring eggnog that I'm just dying to try. But as I'm not going to be able to try them all, I was hoping fellow eggnog lovers would try them for me and give us all the taste-test results. So here they are, alternative ideas for eggnog--recipe follows in next posting--but I bet we could get away with just adding some of these ingredients to ready made eggnog.

Amaretto-apricot eggnog

Reduce the sugar to 2 tablespoons, to be cooked with the yolks (no sugar for the egg whites). Substitute three- fourths cup amaretto liqueur and one-fourth cup apricot liqueur for the Cognac. Omit the spices. Garnish: grated orange zest.

Nut brittle nog

Whisk one-fourth cup smooth peanut butter into the milk before incorporating. Substitute one-half cup vodka and one-half cup hazelnut liqueur for the Cognac. Spice with 1 teaspoon vanilla, one-half teaspoon almond extract, one-fourth teaspoon cinnamon and one-eighth teaspoon ground nutmeg. Garnish: a bit of ground nutmeg.

Wry vanilla eggnog

Substitute dark brown sugar for the sugar; don't add sugar to the egg whites (use only the one-half cup for the yolks). Substitute rye whiskey for the Cognac. Spice with 1 scraped vanilla pod. Garnish: nutmeg.

Scotch 'n' honey nog

Substitute 2 tablespoons chestnut honey for the total sugar (add to the egg yolks) and a Scotch for the Cognac. Omit the spices. Garnish: a swirl of chestnut honey.

Rum-coco nog

Don't add sugar to the egg whites (use only the one-half cup for the yolks). Substitute dark rum for the Cognac and 2 cups coconut milk for the milk. Spice with one-fourth teaspoon vanilla, one-half teaspoon ground cinnamon and a pinch of ground allspice. Garnish: toasted coconut.

Pink nog-tini

Don't add sugar to the egg whites (use only the one-half cup for the yolks). Substitute three-fourths cup gin (preferably Plymouth), one- fourth cup sweet vermouth, one- eighth cup maraschino liqueur and one-eighth cup grenadine for the Cognac, and one-half teaspoon almond extract for the spices. Garnish: a maraschino cherry sliver.

Naranja nog

Don't add sugar to the egg whites (use only the one-half cup for the yolks). Substitute three-fourths cup tequila (preferably añejo), one-fourth cup orange liqueur, and 2 dashes orange bitters for the Cognac. Spice with 1 teaspoon vanilla, one-eighth teaspoon cloves and one-fourth teaspoon ground cinnamon. Garnish: an orange twist.

Go any of your own alternative eggnogs to share?

 

[3113]

Oh, and here's the actual eggnog recipe:

3/4 cup heavy cream
6 eggs, separated
1/2 cup plus 2 teaspoons sugar, divided
1 cup Cognac
1/2 teaspoon finely ground star anise
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice, plus more for garnish
1/2 teaspoon ground nutmeg
1 cup milk

1. Beat the cream in a stand mixer (or in a medium chilled bowl, using a hand mixer), until stiff peaks form, about 3 minutes. Refrigerate the whipped cream until needed.

2. In a double boiler or in a heat-proof bowl set over simmering water, combine the egg yolks, one-half cup of sugar and Cognac. Whisking constantly, cook the egg mixture until it thickens slightly, is warm to the touch and looks satiny and white, 3 to 5 minutes. Cool the mixture by placing it over an ice bath and whisking, then refrigerate.

3. In the bowl of a stand mixer (or in a large bowl, using a hand mixer), whip the egg whites to stiff peaks along with the star anise, cinnamon, allspice, nutmeg and the remaining 2 teaspoons sugar. Set aside.

4. Fold the egg white mixture gently into the chilled egg yolks, then, again very gently, fold in the chilled whipped cream and milk, each a little at a time, until incorporated. Refrigerate until ready to serve. To serve, pour into chilled glasses or eggnog cups (or demitasses), with a pinch of allspice. The eggnog will keep for 1 day, covered and refrigerated.

 

[Roxanne Appleby]

Go any of your own alternative eggnogs to share?

Mmmmm - eggnog.

Alternative? Not sure about that - how 'bout this one: Go to fridge, remove carton of plain-old extra-sweet, high-fat, store-bought eggnog, make sure no one's looking (including your own reasonable-diet faerie), swig down big gulps, carefully close carton and replace before the kids see.

 

[glynndah]

Mmmmm - eggnog.

Alternative? Not sure about that - how 'bout this one: Go to fridge, remove carton of plain-old extra-sweet, high-fat, store-bought eggnog, make sure no one's looking (including your own reasonable-diet faerie), swig down big gulps, carefully close carton and replace before the kids see.

Hey! That's our family's ultra-secret egg nog recipe. Where'd you find it?

 

[Guest]

Can I just have the rum?

 

[emap]

Speaking of egg nog and variances, the grocery store is carrying three varieties this year. There is the regular old, a pumpkin egg nog and a cinnamon egg nog.

I've not had the courage to buy any of the new ones, perhaps I shall though, they are not very big and unless it really sucks it will go away before I have to pour it in the drain.

 

[ms.read]

Ma's Egg Nog

1 gallon whole milk
1 Dozen Eggs
1 Two gallon jug
Nuttmeg to taste

Mix first two ingredients in the third. Shake well with last ingrediant as strong as you like it.
Frothy and good. Serves 12

 

[SensualCealy]

Just give me the regular old eggnog, but with the rum please!

I prefer the homemade kind over the store bought, but then there is less mess with store bought.

I always pick up two 1 quart containers to drink when we put up the Christmas Tree, they are still in the fridge cause we havent got our tree yet. Have to wait for Tomorrow for pay day.

C

 

[SlickTony]

I'm the only one around me who really likes eggnog, which makes it very hard to get, especially if you believe, as I do, that it should be made from scratch. I mean, those cartons you get at the store, you have to add the nog part to them, right?