Eggnog – Recipes, Ingredients, Styles, etc.

[lemniscate]

31 minutes ago, Wisp said:

Where can I find Nina's eggnog recipe??

 

 

[kayb]

I will warn you. That stuff will light you up.

 

And the liquor store peeps are amused when the little old lady comes in asking for Everclear.

[JoNorvelleWalker]

54 minutes ago, kayb said:

I will warn you. That stuff will light you up.

 

And the liquor store peeps are amused when the little old lady comes in asking for Everclear.

 

I am minded of the time I made eggnog with lab ethanol.  The eggs curdled as if they were fried.

 

 

[lemniscate]

7 hours ago, kayb said:

I will warn you. That stuff will light you up.

 

Ha!  My new egg nog toast will be "Let there be Light!"

 

This is true.  This is not an egg nog for amateurs.  I like the Everclear flavor cleanliness.  I do not like rum, years of avoiding egg nog due to the rum flavors kinda made me adverse most offered versions.   This stuff ages perfectly, one of my batches is from 2019 and is heavenly.

 

[Smithy]

On 12/6/2021 at 4:41 PM, Wisp said:

Where can I find Nina's eggnog recipe??

 

Here ya go: @ninagluck's    Eggnog recipe

 

There are questions and discussion in a few following posts.

[Margaret Pilgrim]

Husband declares it the Holidays at some point with a request for eggnog.    I make it to order in a pyrex cup.   

 

One organic egg, about 2 tablespoons superfine sugar, about 1/2 cup whipping cream.    Beat together until frothy.    Add a splash of each cognac and dark rum, about a jigger each..   Grate nutmeg on top.    Serve in balloon glass.   

 

Two per season allowed.   

[TdeV]

Thanks to @blue_dolphin's recommendation I'm planning to make some eggnog. This recipe calls for ~3 cups volume for eggnog for 2. If I want to double the recipe, can I use an immersion blender, or, should I make the drink in 2 separate batches? (My blender is 5 cups)

[Jacksoup]

@TdeVmy ex and I used to make at least 4x a similar recipe - twice in one night! It was about 80 bottles of the stuff. It was his German great-great grandfather’s recipe which used brandy, rum, and bourbon.   We gave it out to his employees.  

[TdeV]

Thanks @Jacksoup. Did you use an immersion blender or a regular blender?

 

Edited to add: Do you remember the recipe?

Edited December 21, 2021 by TdeV (log)

[blue_dolphin]

10 minutes ago, TdeV said:

Thanks to @blue_dolphin's recommendation I'm planning to make some eggnog. This recipe calls for ~3 cups volume for eggnog for 2. If I want to double the recipe, can I use an immersion blender, or, should I make the drink in 2 separate batches? (My blender is 5 cups)

 

I'm not sure which recipe you are using. The one I recommended, Clyde Common’s Tequila-Sherry Egg Nog from Jeffery Morganthaler, calls for 12 eggs, uses a stand mixer and has an estimated yield of ~ 1 gal.  I suspect an immersion blender would work if that's what you prefer. 

 

Edited to add that now I see you may be following the 1/6 scale recipe he gives for 2 servings.  Sorry I missed that. 

Edited December 21, 2021 by blue_dolphin (log)

[Jacksoup]

@TdeV here’s the recipe and I used an industrial potato masher although an immersion blender would have worked

[lindag]

I blended up a quart and a half of easy eggnog yesterday.  (I will make the Everclear nog as soon as I get mor eggs, milk and cream).

This recipe uses just whole eggs and sugar, milk and cream, cognac and bourbon and nutmeg and cinnamon.  Easy and quick to make.

It's in the fridge now and will be ready to drink tomorrow.

 

 

[blue_dolphin]

High proof Everclear that's used in Nina's nog isn't available in California so I've never been able to try that one.  Plus, I kinda like the flavors of the alcoholic ingredients to come through.  That said, if I happen to find a bottle of that high proof stuff, I will give it a try.  

I mixed a half batch (6 eggs, makes a little under 2 quarts) of Jeffrey Morganthaler's Clyde Common's Tequila-Sherry Eggnog, made with Añejo tequila and Amontillado sherry. I made quite a bit of this last year for gifts and it was very well received.  

I noticed that he wrote an article for the Daily Beast, Eggnog Haters: You Need to Make this Delicious Recipe, in which he suggests a Manhattan variation with bourbon and Carpano Antica vermouth so I think I'll mix up a batch of that, too.  Debating between using rye as I prefer in a Manhattan or bourbon as suggested.  Bourbon might go better with the cream.  I will report back 😉

He also has recipes on his website for a basic egg nog with brandy and spiced rum  and a non-alcoholic egg nog.

[blue_dolphin]

Reporting back on the Manhattan egg nog.  This is made like Morganthaler's Clyde Common egg nog (see link in above post) subbing bourbon for the tequila and Carpano Antica vermouth for the sherry.  

The Carpano Antica is fairly sweet so this came out a bit sweet for my taste.  If I make it again, I will dial back the sugar to 2/3 of the original recipe so 300g for a full recipe rather than 450g.  

I tried using a few dashes of Angostura bitters as a garnish instead of nutmeg.  It works nicely, helps balance the sweetness and you can try your hand at using a toothpick to make latte art on top of the glass 🙃

[lindag]

After tasting the above0mentioned eggnog I found it to be missing something.

I should have guessed what it was simply by looking at the recipe!

It had no vanilla in it.  After that I added a big splash of vanilla and another big splash of bourbon.  Really good now!!!  In fact, it's so good I made up another two quarts yesterday.

I still plan on making the Everclear recipe but I'll bottle that up for next year.

Been saving my empty screw-top wine bottled for that purpose.

Here's the recipe I used: (I did find it a little heavy on the ground nutmeg so I cut that back on subsequent batches.)

 

5 Minute Homemade Blender Eggnog

Author: Thechunkychef.com

▢ 4 large eggs the freshest you can find
▢ 3/4 cup granulated sugar (or superfine sugar)
▢ 1/2 tsp dried nutmeg
▢ 1/4 tsp ground cinnamon
▢ 3 oz cognac (about 1/3 cup + 1 Tbsp)
▢ 3 oz bourbon (about 1/3 cup + 1 Tbsp)
▢ 1 1/2 cups whole milk
▢ 1 cup heavy cream

(vanilla)
Instructions
Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds.
Add sugar and blend another 20 seconds.
Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds.
Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow.
TO SERVE:
Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined.
Serve with some additional grated nutmeg on top, and an optional cinnamon stick.
 

Edited December 24, 2022 by lindag (log)

[lindag]

Oh gosh, I didn't realize earlier that it's that time again.  Today I'm mixing up some much anticipated batch of the above recipe for eggnog.

It is SO good!  And SO easy to make.  I'll never drink that supermarket stuff again.

[curls]

Put together a batch of @ninagluck eggnog. First time trying it. Definitely very strong alcohol taste when sampling before bottling but tastes of custard too. Curious to sample again at the end of December.

 

[lemniscate]

51 minutes ago, curls said:

Put together a batch of @ninagluck eggnog. First time trying it. Definitely very strong alcohol taste when sampling before bottling but tastes of custard too. Curious to sample again at the end of December.

 

Let it age.   It's worth the wait.  The burn goes away and the creaminess dominates.

[DesertTinker]

20 minutes ago, lemniscate said:

Let it age.   It's worth the wait.  The burn goes away and the creaminess dominates.

I made a batch a week ago. First taste highly alcohol forward, waited a couple days, second taste dramatically mellowed, but also too thick to pour. I used a clean chopstick to encourage a taste out. Does it thicken and then reliquify?

[curls]

2 hours ago, lemniscate said:

Let it age.   It's worth the wait.  The burn goes away and the creaminess dominates.

Definitely planning to let it age. Just wanted to see what it tasted like when it was fresh.

Did the same thing with my green walnut liquor. It was horrible for the first six months. 3 years later, it is amazing. The eggnog is already palatable.
 

[lemniscate]

13 hours ago, DesertTinker said:

I made a batch a week ago. First taste highly alcohol forward, waited a couple days, second taste dramatically mellowed, but also too thick to pour. I used a clean chopstick to encourage a taste out. Does it thicken and then reliquify?

Mine does thicken but it was still pourable.  It does separate a bit if you leave it long enough and a shake fixes it.  I have some that was made a couple years ago and it's really, really good and mellow.  

 

I also use whole eggs in my version, which probably makes it more liquid overall.

[curls]

16 hours ago, DesertTinker said:

I made a batch a week ago. First taste highly alcohol forward, waited a couple days, second taste dramatically mellowed, but also too thick to pour. I used a clean chopstick to encourage a taste out. Does it thicken and then reliquify?

Mine has thickened a lot too. I mixed it in my blender (old fashioned standard blender not a Vitamix orBlendtec). Still wondering if it got a bit warm and if I wound up make eggnog custard.

 

What is everyone else using to mix the Nina Gluck eggnog?

Edited November 10 by curls (log)

[DesertTinker]

12 minutes ago, curls said:

Mine has thicken a lot. I mixed it in my blender (old fashioned standard blender not a Vitamix orBlendtec). Still wondering if it got a bit warm and if I wound up make eggnog custard.

 

What is everyone else using to mix the Nina Gluck eggnog?

I used a whisk and a medium sized stainless steel bowl. Ten minutes is a lot of whisking when one doesn’t do it often.🤣

[curls]

Update. Just spent a bit more time shaking the bottle and the eggnog is pourable. Will do a taste test end of November.