Comments on: Egg Nog

By: SIMBALY

SIMBALY — Mon, 01 Feb 2010 16:28:29 +0000

I just made several batches of this stuff, and it’s great. I’ve always gotten the store bought egg nog before, but since there appears to be none left on the grocery store shelves after the holidays, I thought I’d try to make my own.
Very good! Also, I made a lower calorie version of this, some family members are diabetic and others on low cholesterol diets.
I used egg beaters in place of the whole eggs and I just substituted 2% milk for whole milk, & for half of milk in the recipe I used low fat half & half. I received many compliments.
Thanks for a great home recipe Jeff!

By: DC Buck

DC Buck — Mon, 18 Jan 2010 02:40:01 +0000

Great Egg Nog recipe! After trying half a dozen other recipes, I thought this was way to simple to be any good. For the 42,353rd time in 2009 I was wrong. It saved me hours of prep time, which I wasted running around the bar screaming, “You gotta try this Nog”

By: Jake

Jake — Mon, 04 Jan 2010 03:08:54 +0000

I’ve never had eggnog before, let alone made it, but I decided to go ahead for a friend’s Christmas party that he held a week or two ago. The recipe worked beautifully and it multiplied with zero problems. It definitely had some kick to it too, which just made it all the better!

By: Chiot's Run

Chiot's Run — Sat, 02 Jan 2010 21:38:50 +0000

I too love eggnog, but only homemade. I make mine with raw milk and farm fresh pastured eggs – MMMMMMM. I don’t always put rum in it and I generally make it a tad less sweet than most.

I really love this in my morning coffee instead of milk.

By: David H

David H — Fri, 01 Jan 2010 06:50:06 +0000

tool = took

By: David H

David H — Fri, 01 Jan 2010 06:49:43 +0000

Fantastic recipe! I tool the fixins to a New Year’s party tonight and made 6 batches to great acclaim. Thanks for giving me another annual tradition. :-)

By: Linus Hollis, ScD

Linus Hollis, ScD — Fri, 01 Jan 2010 02:52:31 +0000

While Salmonella is not rare, but uncommon in raw eggs, there should be plenty of alcohol to take care of the problem. Just in case, I’m trying a batch with pasteurized egg whites refreshed and whipped, then blended with lactose-free vanilla ice cream and spiced rum-Noa Noa Tahitian Rum. For some reason for me, the ice cream works but lactose free milk doesn’t. Jeff is correct: cheap booze just doesn’t have the flavor

By: AlchemistGeorge

AlchemistGeorge — Tue, 29 Dec 2009 18:43:47 +0000

Jeff, another winner! Well done. Your recipe is now our favorite “quick and easy” recipe [we also have a favorite complex, time consuming eggnog recipe we call 'Grand Mal' eggnog.] I plan to try your Clyde Common Eggnog recipe next year.

Thanks for specifying Sailor Jerry’s spiced rum – we really like it, and it has good cost performance. I really like it when knowledgeable people recommend specific brands of reasonably priced liquors.

My eggnog tip is to use Applejack – preferably Laird’s bonded ($$) instead of their ordinary ($) – it adds flavors but is harder to identify as alcohol – if you have a crowd that doesn’t like the ‘hot’ tastes you get from brandy & rum

By: BJ Mora

BJ Mora — Sat, 26 Dec 2009 16:27:55 +0000

I was going to do a taste test with the store bought kind but haven’t gotten around to it (smile). I made a double batch, virgin, about 1/2 as much sugar, but forgot to add the extra cream and milk until after the mixture had blended. No matter, it came out well, perhaps a bit thin, but smooth (and I don’t particularly like nutmeg). Oh, and I did try to pasteurize the eggs as suggested by a previous post – water to a boil, heat off, then threw the 4 eggs in for a minute.

Now I can’t wait to spike it – GM? Captain Morgan? Single malt whiskey? (as the purists fall down in agony).

Thank you Jeffrey!

By: Mr. Mangan

Mr. Mangan — Sat, 26 Dec 2009 16:20:11 +0000

Mr. Morgenthaler

Merry Christmas!

I would like to thank you for the assist in my serving a successful dinner for 9 last night. Handing one of your f*#^ing awesome egg nogs to each guest as they entered ensured good cheer & complicity…

(Did reduce sugar by 20 – 25% > cuz that’s how I roll :-) )

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Sat, 26 Dec 2009 04:28:04 +0000

Six tablespoons, Nathan. Or 90 milliliters. Whichever you like.

By: Nathan

Nathan — Sat, 26 Dec 2009 04:15:36 +0000

Okay, what in the hell does “3 oz (by volume)” mean?

By: Hector

Hector — Thu, 24 Dec 2009 17:46:27 +0000

Mr. Morgenthaler,

First off, I enjoy your blog tons and have made many recipes of yours; they have all been delicious. Second, to start off Christmas Eve the right way, I made several batches of these. This recipe is simple and delicious! I’ve already had a few servings for breakfast. Since it has eggs, it’s healthy, right? Anyways, keep up the good work!

By: Natalie - The Liquid Muse

Natalie - The Liquid Muse — Wed, 23 Dec 2009 23:25:56 +0000

Hey JM,

Love your eggnog, bud! I just made it — added slightly more rum and slightly less milk, just cuz that’s how I roll — DELISH! And – ultimate compliment – my mom is now insisting I make it on Christmas Day and also for her day-after-Xmas party.

Nice one!

Merry Christmas. Hope to cross paths soon. This once per year crap has got to end… ;-)

xo Natalie

By: Anna-Riikka

Anna-Riikka — Wed, 23 Dec 2009 07:38:45 +0000

Hi!
Last christmas we tried to do some eggnog and we liked it. It was very hard to do, separate those eggs and so on….
Now I faund your recipe and sure I`m going to try it!!

Christmas greetings from FINLAND!

By: frabjous

frabjous — Mon, 21 Dec 2009 18:01:09 +0000

This is so good! Thanks for the recipe.

By: Anthony V.

Anthony V. — Sun, 20 Dec 2009 22:54:51 +0000

Some friends and I made eggnog this weekend, and we tested your recipe against another – yours won hands down.

Great website and a great recipe. Thanks!

By: RickRoss

RickRoss — Sun, 20 Dec 2009 21:12:10 +0000

I loved this recipe.
Some of the family thought it was too heavy on the alcohol.
Go figure.

By: RickRoss

RickRoss — Sun, 20 Dec 2009 21:12:10 +0000

I loved this recipe.
Some of the family thought it was too heavy on the alcohol.
Go figure.

By: dani_s

dani_s — Fri, 18 Dec 2009 04:01:19 +0000

I can’t believe this is made with Sailor Jerry – my favourite rum!

I was looking for an egg nog recipe and this is the FIRST I came to – it’s a sign…

Can’t wait to try it out.

Thanks so much

By: seriousdarious

seriousdarious — Thu, 17 Dec 2009 17:25:27 +0000

@barbara: I second that. Based on your post I used some Luxardo Espresso Liqueur that I had sitting around (in place of the Sailor Jerry’s) and it was tase-tee.

@Karla: It’s tastes fine without the booze. What I’ve been doing is making it “virgin” and boozing it (or not) to order. (see also post #60)

I’ve found the Sailor Jerry’s to be a little hot (as the booze isn’t thoroughly integrated, see above re: boozing to order) so I’ve had good results subbing both the SJ and the brandy for Gosling’s.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Wed, 16 Dec 2009 19:54:11 +0000

Karla – You can certainly try, but those are uncharted waters for me, so you’re on your own. A couple of thoughts:

1. You might replace the 4 oz of heavy cream and 6 oz of whole milk with 10 oz of 2% milk. The alcohol thins the cream, so if you leave it out I imagine the drink would be really, really thick.

2. You could leave the cream and milk intact, but in place of the 4 oz of alcohol, substitute 4 oz of apple cider. But be warned: this might taste terrible. I’ve never tried it.

3. Be sure to report back with your findings. Cheers!

By: Karla

Karla — Wed, 16 Dec 2009 19:16:31 +0000

This sounds great – except for the rum and brandy. Absolutely no one in my family drinks alcohol. Would this recipe taste good if I left the alcohol out completely?

By: Karla

Karla — Wed, 16 Dec 2009 19:10:46 +0000

This sounds great – except for the rum. Absolutely no one in my family drinks alcohol. Would this recipe taste good if I left the alcohol out completely?

By: Matt

Matt — Sun, 13 Dec 2009 06:13:05 +0000

This is a great recipe, thanks!

I used Old Overholt instead of brandy and El Dorado 5 year old rum.

Fresh nutmeg is key.