Comments on: Egg Nog

By: Peter Boothe

Peter Boothe — Sun, 25 Dec 2011 17:03:55 +0000

This egg-nog is freaking delicious, and won the family taste test for two years in a row. This year, everyone just requested that we forgo the taste test and only make this one.

Thanks for a great recipe!

By: SeanMike

SeanMike — Mon, 19 Dec 2011 22:45:34 +0000

A pregnant friend of mine just informed me that her first post-birth drink must be this eggnog.

DAMN YOU J-MO! No, wait…errr, I mean, thanks!

By: Ryan

Ryan — Sun, 18 Dec 2011 20:47:07 +0000

Was just directed to this site by my brother, who had tried the recipe and loved it. He did recommend cutting the sugar to 2oz. I’ve made this recipe three times this season, and it is the best eggnog I’ve ever tasted. One batch I did substitute whiskey for the brandy, which worked in a pinch. And chilling for at least a few hours is definitely essential for best flavor. Anyways, very impressed with the recipe, looking forward to trying a few more things from your site!

By: jellydonut

jellydonut — Mon, 12 Dec 2011 23:13:57 +0000

This recipe may be good, but it’s got ways to go until it reaches the echelon of Evernog.

http://infoarsenal.hubpages.com/hub/How-to-Make-Evernog

By: PaigeAllicat

PaigeAllicat — Mon, 12 Dec 2011 18:10:59 +0000

Jeff,

This eggnog recipe has fueled my holiday glee for three years running. I make it exactly as you have written it and can now whip up a batch from memory.

Last year I made a gallon or so of this amazing stuff and took it to a workplace “Nog Off”. You got all the credit for the recipe of course, and your version won hands down.

This year’s first batch got drunk while I trimmed the tree, and I’ll be bringing a pitcher or two of this delicious eggnog to my family’s Stocking Fest. I’ve been talking it up since last year and they’re all excited to try it. I know it’ll be a big hit.

Thank you for this perfect eggnog recipe!

By: Dan

Dan — Sun, 04 Dec 2011 17:37:50 +0000

Thank you for the recipe. I turned the sugar down to 1/4 cup to fit my own taste. It’s been a hit!

By: Caleb

Caleb — Sun, 04 Dec 2011 07:06:51 +0000

Just want to say, I made this for a party and it was delicious and we plowed through it. I I multiplied this recipe by six for twelve “healthy” servings and everyone loved it. Balanced, perfect amount of booze, not sickly heavy because of the milk. Great recipe, thanks!

By: Elizabeth

Elizabeth — Sun, 27 Nov 2011 23:07:07 +0000

Delicious! I was even able to cut back the alcohol to 2 oz and it was goooooood. I used 1/2 and 1/2 of Hennessy VS Cognac and Myers’s Dark Rum, because that was all I had. I didn’t even put the nutmeg in the mix, but grated it on the top after. Chilled or straight out of the blender, it was still great!

By: Daniel

Daniel — Tue, 22 Nov 2011 02:40:21 +0000

Just made a batch and is hands down the best eggnog I have ever had. With this recipe I will be crowned king of Thanksgiving.

By: Mike

Mike — Thu, 17 Nov 2011 15:28:00 +0000

I’ve made this eggnog for the past 2 Christmas seasons and everyone loves it, even those who generally don’t care for eggnog. Thanks for sharing your results. Looking forward to making this again this year. :)

By: Tracy

Tracy — Thu, 17 Nov 2011 00:54:25 +0000

Just made this for the 2′nd year in a row – in prep for Thanksgiving. I love how the flavors meld and it develops a viscosity over time that allows me to be satisfied with a smaller serving (which makes it last longer). I’ve also been using it in holiday recipes that call for eggnog, the flavor is far superior in confections and baked goods to the commercial stuff.

By: A. Nuran

A. Nuran — Sun, 13 Feb 2011 07:37:34 +0000

More to the point, it’s part of a very long tradition of milk and egg based drinks. Look at old formularies and receipt books or cookbooks and confectionery manuals from the last five hundred years. There are all sorts of caudles, possets, flips, bishops, creams and so on. Some are alcoholic. Some are not. Eggnog is just the last and, if you drink the pisswasser that comes in a carton, least of them.

By: Clark Chesser

Clark Chesser — Tue, 04 Jan 2011 15:57:04 +0000

Jeff, I made this for the 2nd year in a row from your recipe. I love the simplicity of this version…I never had the patience for separating eggs, and folding in the whipped egg whites. This has become a new Christmas tradition at the Chesser household!
Thanks!

By: Keith Snyder

Keith Snyder — Thu, 23 Dec 2010 18:10:37 +0000

This is really good, though I only just found whole (not fresh) nutmeg in Northern Manhattan today. Thanks to this recipe, it’s been sort of a quest.

I probably needed that nap yesterday anyway, after I drank the entire test batch.

By: Matches Malone

Matches Malone — Fri, 17 Dec 2010 10:35:34 +0000

Just made some of this tonight and it tastes just as good as everyone’s said. Just one thing, though: unfortunately I AM used to the storebought kind and am wondering if there’s something simple I could do to up the viscosity without altering the delicate balance of flavors. Anyone have any thoughts?

BTW, you’re the man, Jeff.

By: Derek

Derek — Thu, 16 Dec 2010 20:26:54 +0000

This recipe scales easily. I 12x’d it (to use a whole bottle each of rum and brandy) and it worked fine (and was delicious!). I had to make it in like, six batches in my blender though, since it’s just a standard 48oz size.

By: Bill

Bill — Tue, 14 Dec 2010 19:34:34 +0000

I never liked egg nog until this recipe. I made it last year to great to reviews.
I was thinking of making it for a Christmas party —-it sounds like I can just jug it up like the Gallon Margarita recipe (also killer)and keep chilled and serve.
Is this a correct assumption?

By: seriousdarious

seriousdarious — Tue, 14 Dec 2010 05:02:57 +0000

@JGO

This recipe multiplies out fairly well. I’ve embiggened the batch (x20 I believe, I don’t have the sheet in front of me) and it turned out fine. I haven’t done it since last year, but it either maxed out my blender or I may have had to do it in two batches. Either way, the recipe seems to scale pretty well.

By: JGO

JGO — Sat, 11 Dec 2010 07:23:22 +0000

Cool discussion and especially that it’s been going on for years.

If you were going to x12 this would you change anything? 36 tablespoons of sugar seems crazy.

Also, I’m from the South and my grandfather always used Makers. You talked about subbing alcohols…how do you feel about bourbon with the spiced rum? Or is there another way to go?

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Fri, 26 Nov 2010 21:29:56 +0000

Rinsing the shells quickly in a bleach solution is a great idea, actually. It’s going to kill any bad bacteria and salmonella, and there is absolutely no affect on the flavor whatsoever.

By: Hunter

Hunter — Fri, 26 Nov 2010 20:47:16 +0000

kgheppell, are you sure soaking those eggs in bleach solution is a good idea? I’ve flavored eggs by rubbing the shells with butter (and sometimes vanilla bean) and letting them sit in the fridge…wonder whether that bleach can do the same? Of course I’m letting those eggs sit for a couple weeks instead of a couple minutes…

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Thu, 18 Nov 2010 18:31:30 +0000

James.

Thanks for the kudos, but if you don’t share that Advent poem with the rest of the class, I’m going to be sorely disappointed.

Thank you.

By: James

James — Thu, 18 Nov 2010 02:36:14 +0000

Yo.

I made this last year and commented. I can’t believe it’s been that long already.

I’ve been a lifelong eggnog fan, but your recipe has BLOWN EVERYTHING OUT OF THE WATER. At our fabfrickinnapulous Christmas party last year, the nog was the smash hit. I am an English PhD student, and so are the people coming to the party… you’ll be happy (or maybe profoundly disturbed) to know that I wrote an Advent poem for the party last year that involved eggnog.

Thank you.

By: Andrew

Andrew — Sun, 14 Nov 2010 21:11:32 +0000

Holy shiite, Homie. This is a lot of discussion.

Anyway.

Didn’t you do one with whole eggs with the shells that you left to sit for a month or so?

Hmm? Hmm?

By: LaCheshireChat

LaCheshireChat — Sat, 16 Oct 2010 09:23:24 +0000

Dear Jeffrey
Did you try ageing your Eggnog? If so, how do you think it turned out? I’m guessing the ageing would eek out a smoother and rounder flavour. I also suppose if you age the Eggnog for 2-3 weeks, under refrigeration, that would take care of any potential Salmonella issues. Or, if in the UK, use Lion Mark eggs, since the hens have been inoculated against Salmonella. I can just buy pasteurised eggs, if need be, but honestly, I’ve never had a problem with eggs here in France.
I’ll post back with my ‘ageing findings’ since, heh, it’s for Science!