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VeraBlue
Executive Chef
Thanks for joining the party PBear, and thank's for the recipe.
What's in Your Eggnog?
- Thread starter VeraBlue
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
ronjohn55
Head Chef
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VeraBlue said:I'll bet you a dollar you cannot keep it closed..
Even with the 5 OTHER bourbons I have in the house??
After all, I've had a distillers select bottle of Woodroof Reserve at the house unopened since 2002. The Booker's could easily go a while without being opened.
John
BTW - Does eggnog go with fruitcake?
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VeraBlue
Executive Chef
ronjohn55 said:Even with the 5 OTHER bourbons I have in the house??
After all, I've had a distillers select bottle of Woodroof Reserve at the house unopened since 2002. The Booker's could easily go a while without being opened.
John
BTW - Does eggnog go with fruitcake?
Everything goes with eggnog at this time of year.
attie
Sous Chef
Me neither in all my ** yearsSizzlininIN said:
It's not a drink that we Aussies partake in, don't know why, we drink pretty well everything else.
ronjohn55
Head Chef
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Well, apparently Sheila found a recipe for egg nog cookies today. So we'll have to see if it goes with those, too!
I know the bourbon probably would.
John
I know the bourbon probably would.
John
mudbug
Chef Extraordinaire
Harborwitch said:
I must thank my highly civilized friend Harborwitch for this idea. MM is one of my favorite bottles, and this is a superior use for it.
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VeraBlue
Executive Chef
pdswife said:
and waaaaaaaaaaay cheaper than the eggnog latte from Starbucks!
karadekoolaid
Head Chef
pdswife said:
Ahhh- but it would have been better if you'd put coffee in your eggnog!
Harborwitch
Sous Chef
Thank you Mudbug! We must be of a kindred spirt! I've got my name, along with a bunch of others, on a barrel - perk of being an "Ambassador". I must promote my favorite bourbon unrelentingly!!!
I've got my name, along with a bunch of others, on a barrel - perk of being an "Ambassador". I must promote my favorite bourbon unrelentingly!!!
I was thinknig about making egg nog cos we don't drink it here and i want to try it
Ok i found a raw egg recipe and im going to give PBear42's cooked egg one a shot (so whats the deal with the raw egg? to drink or not to drink?)
can u put baileys irish cream in there by any chance? we normally drink scotch so not sure how that would go in there. We have Baccardi rum (clear one) would that do?
im really curious as to how this "egg nog" tastes lol
thx
Ok i found a raw egg recipe and im going to give PBear42's cooked egg one a shot (so whats the deal with the raw egg? to drink or not to drink?)
can u put baileys irish cream in there by any chance? we normally drink scotch so not sure how that would go in there. We have Baccardi rum (clear one) would that do?
im really curious as to how this "egg nog" tastes lol
thx
OP
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VeraBlue
Executive Chef
The problems with raw eggs are related to possible salmonella poisoning. I'm not sure if eggs from australia are subject to that possibility. Personally, if the eggs come for a reputable distributor and all those who would be drinking it are in good health with healthy immune systems, I'd opt for the raw eggs as equally as I would cooked eggs.
I have added rum, scotch, whiskey, bourbon, and vodka to the finished product. I wouldn't do the Bailey's because it has a flavour I wouldn't want to add to the flavour of the nutmeg/egg. Bailey's can do just fine on it's own.
Don't know about Australia, but this would be an extremely unusual time of year, here in the states, for drinking egg nog.
I have added rum, scotch, whiskey, bourbon, and vodka to the finished product. I wouldn't do the Bailey's because it has a flavour I wouldn't want to add to the flavour of the nutmeg/egg. Bailey's can do just fine on it's own.
Don't know about Australia, but this would be an extremely unusual time of year, here in the states, for drinking egg nog.
ronjohn55
Head Chef
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VeraBlue said:
Well, I think it's still "winter" down under...
And VB, that bourbon still hasn't been opened.
John
ChefJune
Master Chef
I have never made eggnog with cooked eggs. The only cooked ones I've ever had are the ones that come in cartons from the grocery store, and I don't consider them "real" eggnogs.Rom said:I was thinknig about making egg nog cos we don't drink it here and i want to try it
Ok i found a raw egg recipe and im going to give PBear42's cooked egg one a shot (so whats the deal with the raw egg? to drink or not to drink?)
can u put baileys irish cream in there by any chance? we normally drink scotch so not sure how that would go in there. We have Baccardi rum (clear one) would that do?
im really curious as to how this "egg nog" tastes lol
thx
I like Scotch, but have never used it in eggnog, and not sure I'd recommend it. Bailey's would be good, why not? Rum is one of the traditional liquors, but I think most folks use dark. Don't know why the light wouldn't be okay, tho.
I prefer Cognac or Bourbon in mine...
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VeraBlue
Executive Chef
ronjohn55 said:Well, I think it's still "winter" down under...
And VB, that bourbon still hasn't been opened.
John
I'll cook you any dinner you like if you bring me that bourbon....
Might be a strange time to do it but, i just want to taste it LOL and yes it is winter down here, altho today it looks like spring lol we have a lot of diff alcohols i might try the rum i have see how that goes i have bourbon but hmm not a smokey flavoured kinda gal.
if you make a raw eggnog would the eggs have to be cold or room temperature?
we don't have eggnog here so i'll pretend its a good time of year to have it? I thought people served it cold as well?
thanks for everyones reply!
i have bourbon but hmm not a smokey flavoured kinda gal.if you make a raw eggnog would the eggs have to be cold or room temperature?
we don't have eggnog here so i'll pretend its a good time of year to have it? I thought people served it cold as well?
thanks for everyones reply!
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VeraBlue
Executive Chef
Yes, Rom, do drink it cold! Actually, after you make it, set it in the cooler for a few hours for the flavours to mingle a bit. The reason I suggested it's odd this time of year because it's so hot, here (it's a very heavy drink, hard to handle on a hot day). Plus, it's usually associated with Christmas.
When you cook anything, or prepare anything, it's always best to work with eggs at room temperature, but since this is meant to be served cold, I don't think it matters if you work with eggs right out of the cooler. Make it in the morning, and enjoy it in the evening. Sprinkle a bit of nutmeg on top, too.
Don't forget to post how you liked it, too!
When you cook anything, or prepare anything, it's always best to work with eggs at room temperature, but since this is meant to be served cold, I don't think it matters if you work with eggs right out of the cooler. Make it in the morning, and enjoy it in the evening. Sprinkle a bit of nutmeg on top, too.
Don't forget to post how you liked it, too!
Uncle Bob
Chef Extraordinaire
'
Bourbon for food???? Name your brand and expression!!!
vera blue said:
Bourbon for food???? Name your brand and expression!!!
ronjohn55
Head Chef
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Uncle Bob said:'
Bourbon for food???? Name your brand and expression!!!
Maybe VB just found a new business opportunity!
Uncle Bob
Chef Extraordinaire
ronjon55 said:
Ya know, open a restaurant. Bring in a bottle of booze/wine and it's dinner for two. The booze could be converted to mega bucks at the bar. A cheap bottle of wine would get ya a couple of burgers & fries, and well you get the idea
Have fun & Enjoy!!!
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