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Old 11-28-2006, 12:57 PM   #21
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Quote:
Originally Posted by VeraBlue
I wonder if enough alcohol in the homemade eggnog would kill any nasties???
Hmmm. I like egg nog, not a huge fan, but like it. I have a bottle of 130 proof bourbon that I'm sure would likely be up to the task!

I'd NEVER defile my precious single barrel, uncut bourbon with egg nog though.

John
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Old 11-28-2006, 02:29 PM   #22
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Eggnog question - could I take store bought eggnog, heat it up, add a splash of the Captain (Morgan) then add whipped cream and nutmeg? I like the idea of having it warm - thoughts?
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Old 11-28-2006, 03:22 PM   #23
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I would consider a refrigerator shelf life of three days for this....would you agree?
yes, IF it lasts that long!
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Old 11-28-2006, 05:48 PM   #24
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Quote:
Originally Posted by ronjohn55
Hmmm. I like egg nog, not a huge fan, but like it. I have a bottle of 130 proof bourbon that I'm sure would likely be up to the task!

I'd NEVER defile my precious single barrel, uncut bourbon with egg nog though.

John
I'd be more than happy to defile your bourbon..and I won't do it with any eggnog, either!
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Old 11-28-2006, 05:48 PM   #25
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Quote:
Originally Posted by Toots
Eggnog question - could I take store bought eggnog, heat it up, add a splash of the Captain (Morgan) then add whipped cream and nutmeg? I like the idea of having it warm - thoughts?
Sure, why not???
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Old 11-28-2006, 06:06 PM   #26
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You know, I think eggnog is the most amazing thing. Its rarely if ever made in UK, but you Americans know how to make a Christmas drink alright! I love the stuff. I am a rum girl (in more than one sense) not least because I usually have rum in the house for something anyway.
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Old 11-28-2006, 11:51 PM   #27
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Quote:
Originally Posted by Toots
Eggnog question - could I take store bought eggnog, heat it up, add a splash of the Captain (Morgan) then add whipped cream and nutmeg? I like the idea of having it warm - thoughts?
I've never heard of heating the eggnog. I've always savored it cold, but if you want it hot, why not?
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Old 11-29-2006, 05:48 AM   #28
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Here's a Venezuelan Version called "Ponche Crema" ( literally, "Cream Punch):

2 cans condensed millk
* 2 Egg whites
* 4 Egg yolks
* 3/4 lt to 1lt milk
* Vanilla
* the zest of 1 lemon (or lime)
* a pinch of nutmeg
* 3/4 lt to 1 lt Venezuelan rum

Beat the egg whites to stiif peaks, then beat in the yolks. Gradullay add the condensed milk and the other ingredients, beating all the time until thick and smooth.
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Old 11-29-2006, 07:15 AM   #29
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Quote:
Originally Posted by VeraBlue
I'd be more than happy to defile your bourbon..and I won't do it with any eggnog, either!
Oh, I have plenty of other bourbons at the house. You can use them in egg nod all you'd like.

John
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Old 11-29-2006, 02:49 PM   #30
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I haven't attempted to make my own homemade eggnog in many, many, years. Usually, I'm happy with a quart of the store-bought stuff. On the rare ocassions when I want to "bump it up a notch", Capt. Morgan's Spiced Rum will happily fill the bill, although a good brandy or even some of Mr. Daniel's fine product will work.

Would it be considered blasphemy to adulterate some really good, old, Scotch with some eggnog?
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