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quality posts: 17 Private Messages WootBot


Bound in froth and written in brandy, the powers of the Nogrinomicon could tip the balance of The Great Santa War. But which Faction shall wield this powerful, boozy tome

Santa Seditionists, Claus Coalitionizers: This is your call to action: Post your favorite eggnog recipe in this forum thread 

We will blindly taste-test some of these recipes during the Livestream on Monday and declare a winning Faction based on the quality of your nog. So don't just post any ol' recipe: make it good!

You'll also earn meaningless experience points, which will increase your level and ... well ... we're working on that. Don't question the keepers of the powerful Nogrinomicon!

(PS, levels won't update right away. Have patience, nogglings.) 

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quality posts: 42 Private Messages kalee11

I don't actually care for eggnog much, but Martha Stewart never lets me down, so here's her recipe!


4 cups milk
1 cup sugar
12 large egg yolks
1/2 cup bourbon, (optional)
1 cup chilled heavy cream
Grated nutmeg, (optional)


In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.

Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.


quality posts: 15 Private Messages keg204

You can't go wrong with some Alton Brown! He's pretty much the reason I work with food

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 oz bourbon
1 teaspoon fresh nutmeg
4 egg whites

Beat egg yolks until they lighten in color. Gradudally add 1/3 c. sugar and continue to beat until disolved.

In a medium saucepan over high heat, combine milk, heavy cream, and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Return everything to the pot and cook to 160 degrees F. Remove from heat and stir in bourbon, pour into a medium mixing bowl, and chill in the refrigerator.

In a medium mixing bowl, beat egg whites to soft peaks. With the mixer running, gradually add the tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture and ENJOY!


quality posts: 42 Private Messages shyxgrl

I've tried this one in the past and I like it. I'm just far too lazy to make my own now.

My tweak to the recipe below is to add a splash of Jack Daniels Honey Whiskey.

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.


quality posts: 156 Private Messages bsmith1

Serve chilled

edit: I see I didn't get a parade float...if you want, try adding a splash of Disaronno.


quality posts: 17 Private Messages emilyap

I don't much like alcohol so this recipe doesn't call for a lot:

6 egg yolks + 6 egg whites
3 cups milk
1 cup heavy cream, cold
3/4 cup sugar
1/4 cup brandy
1 teaspoon ground nutmeg, separated

- Beat the egg yolks with the sugar for ages - until firm and yellow
- Add the brandy in small amounts at a time
- Cool in fridge for two to six hours

- Stir in the milk and 3/4 teaspoons nutmeg
- In separate bowl, beat the cream until stiff peaks form (cream stiffens best when kept cold, so refridgerate the bowl and beaters and put the cream in the freezer for five minutes)
- In separate bowl, beat the egg whites until stiff peaks form
- Fold egg whites into egg yolks
- Fold cream into egg yolks

- After pouring nog into serving cups, garnish with remaining nutmeg


quality posts: 1 Private Messages 2zoomies

1 liter plus 3 shots (12oz for you lightweights) of fine Maker's Mark® bourbon
1 quart milk
1 quart heavy cream
24 eggs
1 1/2 cups sugar
Pour all three of the four ounce shots to allow proper time to breathe, usually about 3-5 seconds is admirable due to the deliciousness of bourbon and bourbon-like products. Apply first shot liberally to your palette beginning the mental journey that awaits. Separate eggs and beat yolks until creamy. Imbibe second shot while taking your first break from beating those yolks. It will be a plus five stamina boost when you can no longer feel your wrist. Whip sugar into yolks. Now, the second shot may plant the notion of using a licorice whip for this naughty task…but don't listen to it. YOU'RE BETTER THAN THAT! Beat whites until they stand in peaks, adding 1/2 cup additional sugar, if desired. Upon feeling insanely guilty for beating those poor poor whites you will need to steel your nerves and pop that last shot. OFCOURSEADD THE DAM SUGAR... Notice the burn of shot three mellow to a nice golden warmth in what used to be your esophagus. Beat yolks and Maker's Mark together, add whites. By now you have called in player 2, we will call him Luigi. Luigi keeps you from making awful slurs about beating folks and slaps you back into proper nog-maker form. Beat cream. BEAT IT!!!!! BEAT IT!!!!!!! sing a jaunty michael jackson tune or think of that crazy ex….but beat that cream like it owes you money. Add cream and milk to mixture. Now, you are ready. You and Luigi will add the most important and only garnish. Nutmeg…NUTMEEEEGGGGGG! Luigi will freshly grate said meg of nut. This is super serial and not to be effed with. He/she (Luigi your backup mixologist in this case is gener neutral) will add the meg to taste. Makes 2 1/2 gallons. So enough for 2.


quality posts: 44 Private Messages bullrocky

quick and easy eggnog

2 large eggs, room temperature
4 tbsp sugar
1 tsp vanilla extract
1/4 tsp nutmeg (plus more for garnish)
1/4 tsp cinnamon (plus more for garnish)
2 cups low fat milk
2 oz. spiced rum

whisk together eggs and sugar in a large bowl,until sugar is dissolved. Whisk in vanilla, nutmeg, milk and rum. Strain into a small pitcher and chill.
Pour into glasses and sprinkle with additional nutmeg, and cinnamon.



quality posts: 36 Private Messages FrostByte

KISS recipe

Add 1 shot Bailey's and 1/2 shot Bushmill's to Egg Nog you get out of the dairy case.

If you want to be really fancy... throw it in the microwave and press the beverage button.

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quality posts: 49 Private Messages bestsportnascar

For the eggnog:
12 large eggs yolks (reserve the whites)
2 cups granulated sugar
1 liter bourbon
1 quart (4 cups) whole milk
1 cup heavy cream
3/4 cup Cognac or brandy
1/2 cup Myers’s dark rum
Pinch fine salt
To serve:
12 reserved egg whites
1 1/2 cups cold heavy cream
Ice (optional)
Freshly grated nutmeg


For the eggnog:
1Place the reserved egg whites in a very clean and airtight container and freeze until the eggnog is ready to serve.
2Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
3Add the the remaining ingredients and stir to combine.
4Transfer the mixture to a 1-gallon glass jar and tightly seal the lid. (Alternatively, you can bottle it.) Place in the refrigerator for at least 1 week and up to 3 weeks.
To serve:

1The night before serving, place the frozen egg whites in the refrigerator to thaw.
2When ready to serve, let the egg whites come to room temperature. Place the egg whites in the very clean bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form, about 2 to 3 minutes. Remove to a large punch bowl.
3Place the cream in the stand mixer bowl (no need to wash the bowl) and whisk on high speed until medium peaks form, about 1 to 2 minutes. Remove to the punch bowl.
4Stir the eggnog base with a rubber spatula to re-combine, then add it to the punch bowl. Gently whisk the eggnog together until just combined and no large pockets of whites or cream remain (do not overwhisk or you’ll deflate the eggnog). Serve in punch cups over ice, if desired, and garnished with grated nutmeg.

Google says it's the best, and that's how I learn to cook/make things.



quality posts: 40 Private Messages jjco

Cocoa Whipped Cream:
Use 1 tablespoon unsweetened cocoa powder and 4 teaspoons sugar for 1 cup heavy cream. Mix the cocoa and sugar with a tablespoon or two of the cream to form a thick paste (this serves to eliminate the lumps in the cocoa) before stirring in the rest of the cream.

Yum! Yes, I drink it straight... sometime with a little hot chocolate or brownies.


quality posts: 234 Private Messages acraigl

1 dozen eggs. Add nog.


quality posts: 40 Private Messages jjco

This is the closest I'll get to egg nog. It's something warm and yummy for the winter months.


quality posts: 5 Private Messages p33n

Bacon Egg Nog. 'Cause bacon.
Not my recipe, but it's bacon and so it's my favorite. it's made with bacon grease if you're into that. It's also good with a little maple syrup as well.

4 Cups Milk
5 Whole Cloves
1/2 tsp Bourbon Vanilla Extract
1 tsp Ground Cinnamon
2-3 Tbsp Bacon Grease
12 Egg Yolks
1 1/2 cups Sugar
1 3/4 cups Light Rum (optional)
4 cups Light Cream
2 tsps Bourbon Vanilla Extract
1/2 tsp Ground Nutmeg
1 package Cinnamon Sugar Bacon, finely chopped.

1. Combine the milk, bacon grease, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over low heat, bring milk mixture to a slow boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
3. Slowly whisk hot milk mixture into the eggs a little at a time.
4. Chop up 4 cooked bacon strips into small pieces. If you want smooth eggnog, use a food processor to chop the bacon. Add the bacon into the mixture.
5. Pour mixture back into the saucepan. Cook over medium heat, stirring constantly for about 3 minutes, or until the mixture thickens. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
4. Stir in the cream, remaining 2 teaspoons of vanilla, and nutmeg. Slowly whisk in the rum (you can leave this out for the under 21 version, but you know you don’t really want to!). Refrigerate overnight before serving to allow the flavors to ripen.
5. Serve in a chilled glass topped with half of a slice of bacon. You may also rim your glass with cinnamon-sugar for extra presentation, if you’d like.
- (Source from


quality posts: 25 Private Messages mdyar

I also love Alton Brown. Pretty much the same as one above. :P

Author: from Alton Brown

Recipe type: beverage

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

•4 egg yolks
•⅓ cup sugar, plus 1 tablespoon
•1 pint whole milk
•1 cup heavy cream
•3 ounces bourbon*
•1 teaspoon freshly grated nutmeg
•4 egg whites

1.In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved. Set aside.
2.In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
3.In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.


quality posts: 63 Private Messages mdrcoast

Not a big fan but copied and pasted this one for generations...

6 large eggs
3/4 cups vanilla sugar
1 quarts half and half (or light cream)
1 cup brandy
2 cups bourbon or dark rum
freshly grated nutmeg

In large bowl, beat eggs until pale yellow and slightly frothy. Add sugar and half and half, and stir until well blended. Add brandy and bourbon (or dark rum) and stir. Transfer to large pitcher and chill until cold, at least 3 hours. Divide between 6 punch cups, garnish each with sprinkle of nutmeg, and serve.


quality posts: 6 Private Messages RandomSetOfNumbers

Ingredients required:

Prep time: 1 minute
Cook time: 0 minutes

pour brandy in tumbler until 2/3rds full.
Serve after eating eggs and nogs.

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quality posts: 0 Private Messages Pooma2

Facebook sent me here


quality posts: 5 Private Messages shanram

4 cups milk
5 whole cloves
2.5 teaspoons vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
Dash cardamom
4 cups light cream
.5 teaspoon ground nutmeg
1.5 cups sugar
2.5 cups light rum
Combine milk, cloves, 1/2 teaspoon vanilla, cardamom and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.


quality posts: 0 Private Messages Pooma2

1 quart peppermint ice cream
1 quart dairy eggnog or canned eggnog
1 cup rum (optional)
1 - 2 10 ounce bottles (1-1/4 to 2-1/2 cups)ginger ale, chilled

Additional peppermint ice cream (optional)
Peppermint sticks (optional)

Place ice cream in a large chilled bowl; stir until softened. Gradually stir in eggnog. Stir in rum. Transfer to a punch bowl; add desired amount of ginger ale to reach desired consistency. If desired, top each serving with additional peppermint ice cream and peppermint sticks. Makes 18 (4-ounce) servings.


quality posts: 5 Private Messages rooksie

Jack n' Eggnog (not my design)

Ingredients 8 servings
Fresh Eggs
(separated into yolks/whites) 4
(divided into 2 equal parts) 1/2 cup
(1/4c, 1/4c)
White Rum (dark works) 1 cup Milk (Whole or 2%) 1 1/2 cups
Whiskey (Bourbon or Canadian) 1 cup
Heavy/Whipping Cream
(divided into 2 equal parts) 1 cup
(1/2c, 1/2c)
Ground Nutmeg
(strongly recommended) Enough to sprinkle on servings.
Consider whole nutmeg nuts and grinder.
Eggnog Recipe Instructions

You are doing things gently and slowly to preserve the eggnog's fluffiness. A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely. Notes on taking this to a party below.

1. Separate eggs into yolks and whites in separate bowls (see below for a how-to). I put the whites into the mixer and the yolks into another bowl.
2. Beat egg-yolks with 1/2 of sugar, set aside.
3. Beat egg-whites until stiff, then mix in other 1/2 of sugar.
4. Pour the yolks into the whites and mix together slowly.
5. Stir in white rum slowly. I've tried dark rum and it works.
6. Stir in milk slowly (see below for dairy intolerance)
7. Stir in whiskey slowly (Bourbon, Canadian, Sour Mash. I use Jim Beam or Jack Daniels)
8. Stir in 1/2 of cream slowly
9. Whip rest (1/2) of cream and fold it into the mixture carefully. Notes on how to fold below.
10. Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top. Information on nutmeg grinders below. Try to get some of the foam and some of the liquid (if not fully mixed) in each cup.



quality posts: 42 Private Messages shyxgrl

This one is eggless for any taster opposed to eggs!

Gingerbread Spiced Eggless Eggnog

1 (14 ounce) can sweetened condensed milk
3-4 cups low fat milk
1 cup whipping cream
2-4 Tablespoons unsulfured molasses (use less for a lighter flavor)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
pinch cardamom
¼ cup rum or ½ teaspoon rum extract

Whisk everything together in a big bowl. Transfer to a pitcher, if desired. Serve chilled.


quality posts: 50 Private Messages cwolfpack3

I love eggnog, making eggnog, and sharing it with friends! BC (before children) I would make the kind with whipped egg whites that were folded back into the mixture for a lighter beverage.

Having kids now, especially two of whom are allergic to raw egg whites, I've switched to a cooked, more custard-like, nog recipe. Cooked eggnog also eliminates worries about salmonella from raw eggs. I love the "old school" (classic) ways of making eggnog, so this recipe is very close to the one served in Colonial Williamsburg.

Wolf’s Wonderful Nog

6 eggs
1 cup sugar
pinch of kosher sea salt
1 vanilla bean, split (or 1 tsp vanilla extract/paste, added after the cooking process)
2 cups whole milk
2 cups heavy cream
1 cup bourbon
1/2 cup rum
nutmeg to taste

Whisk together the eggs, sugar, and salt in a saucepan. Add in milk and vanilla bean, then cook over medium heat, stirring often, until the mixture becomes thick, coating the back of a metal spoon. Do not allow to come to a boil. Remove from heat, scrape any remaining vanilla bean flecks from the pod back into the pot, then discard the bean pod. Strain the mixture through a fine mesh colander to remove any unintended bits of scrambled egg. Stir in the 2 cups of cream and add the nutmeg. If you are using vanilla paste or vanilla extract, add it at this time, then allow the mixture to cool. Add bourbon and rum, then cover with plastic wrap and chill at least four hours (overnight is better) to allow the nutmeg and vanilla to fully infuse the nog with flavor. Serve with a dollop of whipped cream and some chocolate shavings, if desired.

Badgeless by choice. I'm freee! Freeee!!


quality posts: 56 Private Messages RobinBobcat

My favorite nog recipie? Fine then, you asked for it...

You will need one carton of egg nog, one bottle of rum, and a pinch of nutmeg.

First, separate the egg nog and the rum. Preferably placing the egg nog in a different room. Give it to someone who actually likes the stuff.
Add a pinch of nutmeg to the rum. Drink the rum.

... Did I mention I can't stand egg nog?


Go Squarryls!


quality posts: 50 Private Messages cwolfpack3
shyxgrl wrote:This one is eggless for any taster opposed to eggs!

Shyxgrl, I love the idea of using cardamom. Thanks!

[edit] Shanram ... you too!

Badgeless by choice. I'm freee! Freeee!!


quality posts: 37 Private Messages jthebird1977

I don't like how sweet and thick eggnog is, generally. If i crave the nog, i buy the one in the middle.

for a recipe: chill it, no ice, cinnamon stick, and depending on how i feel, rum (or not ;)

Now that i've seen the pumpkin spice and mint chocolates, i'll have to try those too.

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quality posts: 3 Private Messages kansasmom

Step one: drive to the grocery store
Step two: find the dairy section
Step three: pull out half a gallon of generic full fat egg nog.
Step four: pay for nog
Step five: drive home
Step six: pour 1/2 cup nog into glass
Step seven: (this is the important part) sprinkle with pumpkin pie spice
Step eight: drink and enjoy


quality posts: 3 Private Messages msujp

1. Buy airline ticket to michigan

2. Get cab

3. take cab to Meijer

4. Buy Meijer premade egg nog.

5. Enjoy

6. ?????

7. Profit


quality posts: 62 Private Messages manhandsha
msujp wrote:1. Buy airline ticket to michigan

2. Get cab

3. take cab to Meijer

4. Buy Meijer premade egg nog.

5. Enjoy

6. ?????

7. Profit

ONLY Country Fresh. Meijer was my grocery store of choice growing up.


quality posts: 43 Private Messages cklun

Volunteer Moderator

Eggnog Milkshake
makes two 8 oz. milkshakes

1 cup eggnog
1 cup (about 4 scoops) vanilla ice cream
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg, plus more for garnish
2 shots bourbon (optional)
Candy cane garnish (optional)

Combine all of the ingredients in a blender, and pulse just until the mixture is smooth

"I NEVER EVER share garlic balls!"]


quality posts: 8 Private Messages Zeusandhera

Vegan Eggnog

2 (10.5-oz) packages extra-firm Silken tofu
2 cups Silk Original soymilk
2/3 cup turbinado or demerara sugar
1/4 tsp salt
1 cup cold water
4 1/2 tsp pure vanilla extract
1 cup rum or brandy (optional)

Combine all ingredients in food processor and blend until smooth.

Never actually had it, I'm not even a vegan. Just wondering how this would do for the blind taste test. Could be good, could be horrible?


quality posts: 41 Private Messages renatuslives
mdyar wrote:Ingredients
•4 egg yolks
•⅓ cup sugar, plus 1 tablespoon
•1 pint whole milk
•1 cup heavy cream
•3 ounces bourbon*
•1 teaspoon freshly grated nutmeg
•4 egg whites

Don't forget to add a caramel and chocolate square for garnish!


quality posts: 4 Private Messages brainiac306

Good old Taste of Home recipe:

12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons Pure Vanilla Extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional

In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes.

Pour into a large heat proof bowl; stir in the vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.

When ready to serve, beat cream in a large bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts.


quality posts: 4 Private Messages brainiac306

Also, for those not in the mood for a tasty beverage:

White Chocolate Eggnog Fudge


2 cups sugar
1/2 cup butter
3/4 cup dairy eggnog
3 (3 1/2 ounce) packages white chocolate, confectionery bars broken into pieces
1/2 teaspoon grated nutmeg
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 teaspoon rum extract


1. Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan;.
2. Bring to a full boil, stirring constantly.
3. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.
4.Remove from heat;
5. stir in white chocolate pieces and nutmeg until chocolate is
6. Add marshmallow creme, nuts and rum extract.
7. Beat until well blended.
8. Pour into buttered 8 or 9 inch square pan.
9. Cool at room temperature;
10. cut into squares.

If fudge is too soft after cooling, chill.

Yield: 2-1/2 lbs

Prep Time: 30 minutes


quality posts: 4 Private Messages brainiac306

And what's not to love about marshmallow fluff in eggnog?!

1 c. milk
1 (4 oz.) jar marshmallow creme
6 lg. eggs
1 tsp. rum extract
1 tsp. vanilla extract
3 c. whipped cream
Nutmeg (optional)

Gradually beat milk into marshmallow creme until blended. Beat in eggs, one at a time, mixing well after each addition. Stir in extracts; fold in whipped cream. Chill. Mix well and serve on punch bowl. Sprinkle with nutmeg, if desired. Makes 12 servings.


quality posts: 260 Private Messages barkwoot

1 1/4 ounces milk
1 ounce brandy
1/2 ounce simple syrup
1 egg yolk

Pour milk, syrup and egg yolk into a shaker with ice and shake well. Pour brandy into shot glass. Discard liquid in shaker, drink shot.

Add brandy into shaker, shake well, pour, and drink.


quality posts: 3 Private Messages sbryson111

Proper Nog for Christmas Morning

Cooking the eggs reduces the risk of salmonella.

2 large eggs
1 tablespoon heavy cream
1/2 cup bourbon

1. Warm a skillet to medium on the stovetop.

2. Whisk eggs and cream together.

3. Cook eggs in the skillet and serve to hungry child.

4. Place ice in a double old fashioned glass and fill with bourbon.

5. Enjoy!


quality posts: 13 Private Messages hmmm08

Hot Cocoa Eggnog


2 cups eggnog (pick recipe from those posted above or use store bought)
4 cups milk
4 packs hot cocoa mix
3 ounces baileys irish cream
3 ounces butterscotch schnapps
(optional whip cream, cinnamon, nutmeg)

in saucepan - combine egg nog and milk
heat to simmer, do not boil
remove from heat
stir in hot cocoa mix
whisk until blended
add baileys irish cream and butterscotch schnapps
(optional - top with whip cream, sprinkle of cinnamon and dash of nutmeg)

this is our usual cocoa mix - yummy! ... haven't tried with egg nog yet, but sounds good lol (forgot to stop for egg nog stuff on way home to try it before posting, so have fun experimenting!)


quality posts: 121 Private Messages spilzer

Best use of eggnog = Nog Latte!

2/3 cup your favorite eggnog (I like homemade better than store bought, but use whatever you like.)

1/3 cup regular whole milk

12-14 oz coffee (Intelligentsia's Black Cat is my bean of choice)


1. Grind beans on fine espresso setting

2. Tamp espresso grounds into portafilter using ~30 lbs pressure.

3. Begin pulling a double shot.

4. As the espresso brews, use the steam wand on your machine to heat the combined eggnog-milk to 155 F. Make sure to place the wand in the pitcher such that the milk swirls evenly to achieve microbubble foam.

5. Pour the double shot into a pre-warmed mug.

6. Pour the steamed eggnog-milk over the espresso. If you're fancy, pour a rosetta.

7. Sprinkle with a dusting of either cinnamon or nutmeg.

8. Sip and enjoy, but don't burn your tongue. Hot things are hot!


quality posts: 80 Private Messages stryper2000

My Egg Nog "Recipe"

Wait til later in the year around November.

Drive over to your favorite store, preferably in SC.

Walk in to your favorite store

Walk over to the Dairy section the store.

Look for the following items

Purchase which ever size suits you.

Travel back home

Find you a suitable drinking vessel, and pour. (You may also drink straight from the bottle or jug)


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