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Jason Perlow

Eggnog – Recipes, Ingredients, Styles, etc.

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A user just posted this single serving egg nog. It's really a flip, but, well, close enough. It calls for Snap, but I bet you could use another ginger liqueur and perhaps some Pimento Dram or something. (I'm not buying Snap until I find a use for the 720ml of Root that I have. ;) )

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A user just posted this single serving egg nog. It's really a flip, but, well, close enough. It calls for Snap, but I bet you could use another ginger liqueur and perhaps some Pimento Dram or something. (I'm not buying Snap until I find a use for the 720ml of Root that I have. ;) )

The Root isn't bad in a Hot Buttered Sailor, a drink a made for the winter menu at Oyster House a couple of years ago.

1.75 oz. Sailor Jerry Rum

.75 oz. Root

.50 oz. Grand Marnier

.5 oz. (heaping spoonful) Brown Sugar 5 Spice Butter*

Add all to a mug. Top with simmering water. Stir.

*Brown Sugar 5 Spice butter

Whip two softened sticks of butter with 3/4 cup light brown sugar and 1 teaspoon Chinese 5 spice. Transfer to an airtight container and refrigerate to re-solidify. Use by the heaping teaspoon.

Perfect thing for a night like tonight...

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www.jeffreymorgenthaler.com/2009/egg-nog/

Makes a little bit less than a 750ml. It's even better after a day or more in the fridge. And it's easy - no eggs to separate, nothing to whisk - just blend the ingredients in order, and pour into an empty bottle. Done.

I'd seen the recipe back when it was first posted, but never made it. I recently had it at a friend's house and was blown away. It's really delicious.

Should you need to scale it up in future years, there's a much bigger batch on the small screen network.

Thanks! That is the one I wound up making. It's sitting in the fridge right now. I want to to age at least a day.

This came out pretty well. Has all the right flavor without the heaviness and richness of a more common eggnog. Of course, the problem with that is I like the richness and some heaviness in an egg nog. Not as thick as you get in a common commercial brand, but I think I really prefer a home made cooked custard style better.

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food 013.JPG This is a cooked eggnog, heat 3c cream , 3c milk and 1/2c sugar, temper in 4 egg yolks stirring. Add 4 stiffly beaten and sugared egg whites in mounds and gently stir while pouring by ladle the liquid over the meringue to cook whites. Add more sugar if needed and vanilla. We add whiskey to the mug as desired and or nutmeg.

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I used Morganthaler's recipe and used Spiced Myers's and Oloroso Sherry.

Very popular.

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Has anyone though about just melting a gallon of supermarket ice cream, adding some eggs and burbon, and mixing it in the blender? You could foam it before serving in a french press. Already has the guar gum and vanilla extract in there and the milk and cream in similar proportions.

In the 70s there was a big fad for making Tom & Jerrys from a homemade mix that was kept in the freezer, based on ice cream, eggs, brown sugar and spices.

Broguiere's Dairy in Montebello, CA makes their eggnog with eggnog ice cream and actually demonstrated this process on the PBS Huell Howser show a few years ago. There is nothing else like it in commercial eggnog.

I know people who live north of me, near Bishop, who will drive all the way down to Montebello in mid-December to buy a couple of cases of the stuff (still in glass bottles) because it is so good.

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There are about as many eggnog threads on eGullet as there are styles of eggnog, but here is what I tried tonight for a sherry version:

1/2 oz Pusser's navy rum

1/2 oz Laird's 7 1/2 year apple brandy

1 oz Tio Pepe

1 whole egg (small)

1 oz heavy cream

2 dashes ground cinnamon

2 dashes Angostura

Shaken, double strained, with garnish of grated nutmeg. Served in a solid nineteenth century goblet.

My inspiration was this recipe from Andrew Willett for nineteenth century Baltimore Eggnog:

http://elementalmixology.files.wordpress.com/2011/11/baltimore-eggnog-recipe1.jpg

Except I couldn't very well call my version "Baltimore Eggnog", as lacking verdelho, I had to make do with sherry. I do have some nineteenth century malmsey on hand for emergencies but I feared malmsey would make the recipe a bit too rich.

Even so this eggnog is very nice, and something I would make again. Hopefully next time with verdelho.

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Last week, the LA Times printed a recipe for a 'faux eggnog' cocktail from Gregory Westcott at Hinoki & the Bird restaurant.   The 'faux' header is unfortunate as it's just its own thing but after trying it l, I'm posting it here as I think it would make a good vegan-friendly alternative if everyone else is drinking eggnog. 

It calls for dark rum, coconut cream, a vanilla-orange-rosemary simple syrup and Angostura and chile-chocolate bitters and I was curious enough to give it a try as I have some guests coming who like this sort of stuff.

 

Bah! Humbug! from a recipe printed in the LA Times

2 ounces dark rum (I subbed Appleton Reserve for specified Zaya)

3/4 ounce coconut cream

3/4 ounce vanilla bean and orange simple syrup *

2 dashes Angostura bitters

2 dashes chile chocolate bitters (I used Bittermens xocolatl mole bitters)

Garnish: Grated nutmeg, flaming rosemary sprig

IMG_4289.jpg

 

* Vanilla bean & orange simple:  muddle zest of one orange + 1 vanilla bean + 2 sprigs rosemary with 1/2 cup sugar, add 1/2 cup hot water and continue to muddle/stir until the sugar dissolves

 


Edited by blue_dolphin (log)

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