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Old 11-27-2006, 12:30 AM   #11
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Like FraidKnot I like mine with Captain Morgan's Rum with a sprinkle of nutmeg and a dollop of whipped cream.
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Old 11-27-2006, 06:08 AM   #12
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Quote:
Originally Posted by TATTRAT
I like mine with bourbon.....hold the egg....hold the nog
hahahahahahha
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Old 11-27-2006, 06:42 PM   #13
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My absolutely favorite is Rum in my Eggnog.
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Old 11-27-2006, 07:17 PM   #14
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Used to love to make our own eggnog, before the Salmonella ado.

Would make a giant punch bowl on Christmas eve, and keep it filled.

Now most folks don't want to know about raw eggs.

So these days, sadly, just buy it in the store. Have a pretty good one available here, but not as good as the homemade.

Usually drink it without booze because it is so good, I tend to overuse it a bit when it is laced. Like a good Bloody Mary mix.

Will add cognac, a mild bourbon, but rarely a rum, am not a fan of rum.

Have never had one I liked, and have tried most of the readily available brands. Just a personal preference.

Enjoy.
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Old 11-27-2006, 08:52 PM   #15
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I wonder if enough alcohol in the homemade eggnog would kill any nasties???
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Old 11-27-2006, 09:01 PM   #16
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Never been sick from the imbibing, only the overimbibing.
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Old 11-27-2006, 09:02 PM   #17
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Quote:
Originally Posted by VeraBlue
It's very thick and sweet if you buy it ready made in a store. Never having made it from scratch, I understand homemade is thinner. Either way, it's wonderful but surely could use a hand from a friendly rum bottle.
My home made isn't thinner. You fold in the egg whites and it's lighter, but not thinner. Here's my favorite recipe for holiday eggnog:

CHRISTMAS EGGNOG

8 extra large eggs, separated
3/4 cup sugar
1 cup Cognac (I suggest using "good stuff," but not too good)
1/2 cup heavy cream
nutmeg

Put egg yolks and sugar into the bowl of an electric mixer and beat until light and lemon-colored.

Gradually add the Cognac, beating on low.

In a separate bowl, whip the cream until stiff peaks form. Fold into the egg yolk mixture.

In a separate bowl, whip the egg whites until foamy. Add 2 tablespoons sugar and whip until stiff but not dry. Fold into eggnog.

Serve in goblets with fresh nutmeg grated on top.
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Old 11-27-2006, 09:18 PM   #18
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Chefjune, Yours is almost identical to mine, except I add an extra 1/4 C each of Cognac and cream. I suspect yours will hold it's body longer, but I've never had it last that long!
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Old 11-28-2006, 05:58 AM   #19
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Quote:
Originally Posted by ChefJune
My home made isn't thinner. You fold in the egg whites and it's lighter, but not thinner. Here's my favorite recipe for holiday eggnog:

CHRISTMAS EGGNOG

8 extra large eggs, separated
3/4 cup sugar
1 cup Cognac (I suggest using "good stuff," but not too good)
1/2 cup heavy cream
nutmeg

Put egg yolks and sugar into the bowl of an electric mixer and beat until light and lemon-colored.

Gradually add the Cognac, beating on low.

In a separate bowl, whip the cream until stiff peaks form. Fold into the egg yolk mixture.

In a separate bowl, whip the egg whites until foamy. Add 2 tablespoons sugar and whip until stiff but not dry. Fold into eggnog.

Serve in goblets with fresh nutmeg grated on top.
Thanks! You're right, lighter is a much better adjective for what I was thinking. I think I'm going to follow your recipe for Christmas Eve. I would consider a refrigerator shelf life of three days for this....would you agree?
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Old 11-28-2006, 08:25 AM   #20
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I'm in the Captian Morgan's spiced rum camp!
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