aaronca


quality posts: 0 Private Messages aaronca

6 large eggs*, separated
1 cup sugar
A pinch of kosher salt
3 cups whole milk
2 cups heavy cream
2 cups dark rum
Whole nutmeg and cinnamon stick (for serving)


Whisk egg yolks, sugar, and salt in a large punch bowl just until sugar is dissolved, then whisk in milk, cream, and rum. Cover and chill egg nog base at least 2 hours.
Just before serving, using an electric mixer, beat egg whites in a medium bowl until stiff peaks form. Gently fold into egg nog base. Finely grate nutmeg and cinnamon over as desired.

dawnny67


quality posts: 0 Private Messages dawnny67

Eggnog Cheesecake

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust.

Place in a large baking pan; add 1 in. of hot water to larger pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12-16 servings.


drewcroa


quality posts: 35 Private Messages drewcroa

Buy nog, buy booze, drink booze, convince drunk friend to drink nog.

utch


quality posts: 1 Private Messages utch

Ingredients
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*
Directions
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.

ashdog137


quality posts: 2 Private Messages ashdog137

Take two eggs. Beat them mercilessly, then throw their remains in a blender.

To their remains, three is the number of tablespoons of sugar you shall add, as well as two and one-third cups of milk (the last third is the most important third), a teaspoon of vanilla extracted after a prolonged interrogation, and a dash of nutmeg.

Blend until pleasantly frothy, adding a sufficient amount of sriracha to adequately express your manhood as it blends. Chill to taste, then consume.

jc7676


quality posts: 3 Private Messages jc7676

Ingredients:
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*

Directions:
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.

k9sar


quality posts: 8 Private Messages k9sar

BEst nog recipe:

1 set of keys to the car (for driving to the store for eggnog)
1 fifth Yukon Jack
1 bigscreen TV to chill in front of
mix well

enjoy

puravida343


quality posts: 1 Private Messages puravida343

Eggnog Chai Tea with PumpkinPhoto Credit Thinkstock

Photo Credit Thinkstock

Chai tea always has that great spiced flavor that instantly screams holidays. When you add it to the flavors of pumpkin and eggnog, you have an even more special beverage that is perfect for a cool winter evening, or a post-dinner drink with your family and friends. It’s actually very easy to make, though you do need quite a few spices. Stock up on the freshest spices to make the most from this warm drink.

Ingredients

2 cups eggnog
2 cups water
¼ teaspoon each ginger, cardamom and cloves
½ teaspoon cinnamon
Pinch of ground black pepper
2 tablespoons honey
2 tablespoons maple syrup
2 teaspoons vanilla extract
4 black tea bags
¼ cup canned pumpkin puree
Directions

In a small saucepan combine water, eggnog, vanilla, honey, maple syrup and all the spices until thoroughly mixed.
Add the tea bags to the mixture.
Simmer over a low heat for 10 to 12 minutes, stirring occasionally.
Pour the tea through a fine strainer into your serving pitcher.
Stir in the pumpkin until it’s well combined.
Pour into your mug, sprinkle with a little additional cinnamon for garnish.

megankohr8


quality posts: 1 Private Messages megankohr8


-6 large eggs, plus 2 yolks
-1/2 cup, plus 2 tablespoons sugar
-1/4 teaspoon salt
-4 cups whole milk
-1 tablespoon vanilla extract
-1/2 teaspoon grated nutmeg
-1/4 cup heavy cream, whipped to soft peaks
-Additional grated nutmeg for garnish

Prep Time: 5 minutes
Cook Time: 60 minutes

Total Time: 65 minutes
Yield: 12 to 16 servings

Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 45 to 60 minutes.

Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add vanilla extract and nutmeg, stirring to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.

When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.

Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg.

techsan74


quality posts: 1 Private Messages techsan74

6 large eggs, plus 2 yolks
1/2 cup, plus 2 Tablespoons sugar
1/4 teaspoon salt
4 cups whole milk
1/2 cup bourbon
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1/4 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish


Mix all ingredients except bourbon and discard. Drink bourbon.

fencerf


quality posts: 1 Private Messages fencerf

Ingredients
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*
Directions
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.

CONTAINS RAW EGGS: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2.html?oc=linkback

ralphwiggum


quality posts: 0 Private Messages ralphwiggum

1 carton eggnog
1 750ml bottle of bastille whiskey
1 ladle
1 giant bowl

Combine all ingredients in bowl and consume!

HoofyBoogy


quality posts: 0 Private Messages HoofyBoogy

Yummy for a tummy

1 oz.

Baileys® Original Irish Cream Liqueur
0.25 oz.

Bushmills® Original Irish Whiskey
1

egg(s)
2 cup(s)

milk
1 pinch(es)

nutmeg

ginbak


quality posts: 11 Private Messages ginbak

I don't eat eggs.

Bailey's. Whiskey. Dust with nutmeg. Garnish with a mini candy cane.

Good enough.

starshine88


quality posts: 0 Private Messages starshine88

I prefer store bought but Pinterest is my go-to site for recipes so I shall trust it:

Ingredients:

4 egg yolks
4 egg whites
1/3 cup sugar
1 Tbsp powdered sugar
2 cups whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg + more for topping
Directions:

In a stand mixer with a wire whisk, 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.
Combine the milk, heavy cream and nutmeg in a medium saucepan over medium-high and bring just to a boil, stirring occasionally. DO NOT LET IT BOIL.
Remove from the heat and gradually temper the hot cream into the egg yolks/sugar. Do this by adding a SMALL amount of the hot cream to the eggs, whisking constantly. Continue adding hot cream to the eggs, whisking fast until the egg mixture is slightly warm. (note: if you mess up this step, you will have scrambled eggs floating in your eggnog)
Add tempered eggs to the rest of the cream mixture in the pot and cook & stir until it reaches 160 degrees F.
Remove from the heat, stir in the bourbon and pour into a medium mixing bowl. Set in the refrigerator to chill.
In a stand mixer with a clean wire whisk & bowl, beat the egg whites with a to soft peaks.
Gradually add the 1 tablespoon of powdered sugar and beat until stiff peaks form.
Whisk the egg whites into the chilled mixture.
Serve & Enjoy!

freehafe


quality posts: 1 Private Messages freehafe

While I would like to have a fancy recipe, I usually resort to this:

kwpanke


quality posts: 0 Private Messages kwpanke

Single Serving Paleo Blitz for the lazy!

In a blender, mix 1-2 raw egg yolks, 6 ounces coconut milk (or almond milk), 1-2 teaspoons maple syrup and 1/4 teaspoon vanilla extract. Choose brandy, rum, or whisky (scotchnog for me), add a shot. Blend for 30 seconds and serve dusted with nutmeg.

Scale to tolerance, drink until you can't stand.

quellman


quality posts: 1 Private Messages quellman

3 cups whole milk

1 cup heavy cream

1/2 cup sugar

4 large eggs

2 teaspoons vanilla extract

Freshly grated nutmeg

1. Whisk together the milk, cream, sugar, and eggs in a medium-sized nonreactive saucepan.

2. Cook over low heat, whisking constantly, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Do not let it boil. Remove from the heat and stir in the vanilla extract.

3. Serve immediately, topped with freshly grated nutmeg to taste. Or you may refrigerate it, serve it cold, or reheat it before serving. If it thickens with refrigeration, simply thin with a little extra milk.

Some crap or something or other.

dfbark


quality posts: 3 Private Messages dfbark

If it hasn't already been posted somewhere...

Aged Eggnog
12 yolks
2 cups granulated sugar
1 liter bourbon
4 cups whole milk
1 cup heavy cream
3/4 cup Cognac or brandy
1/2 cup Myers’s dark rum
pinch of kosher salt
The Eggnog

Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
Add the remaining ingredients and stir to combine.
Transfer 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 3 weeks and up to 3 years (or till it’s as you like it!).
Serve topped with sweet meringue and nutmeg if you wish.

snorrimetalhead


quality posts: 0 Private Messages snorrimetalhead

Holly - Nog from Wal-mart. Nothing like warm or chilled alcoholic egg nog.

This recipe calls for;
1 Shirt
1 pair of shoes
This is a requisite to entering the building. Once inside you'll need;
1 map of interior
Means of monetary exchange, i.e. currency

<An Adventurer is You! A Gun owner is I>

csmorgan


quality posts: 0 Private Messages csmorgan

buy nog from store, mix with skim milk to achieve proper consistency (roughly 50/50). Enjoy.

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xarous


quality posts: 50 Private Messages xarous

1 pint of brandy
½ a pint of rye whiskey
1/3 a pint of Jamaica or New England rum
¼ a pint of sherry
1 dozen large eggs
1 dozen tablespoons of sugar
1 quart of milk
1 quart of cream

Preparation: Mix liquor. Separate yolks and whites of eggs. Beat yolks while adding sugar, mix well. Add liquor mixture, slowly, while beating. Beat whites of eggs until stiff, and slowly add to the mixture. Add milk. Whip cream until stiff, and add slowly to the mixture. Let set in cool place for several days.

achang1


quality posts: 1 Private Messages achang1

Step 1, go to liquor store
Step 2, buy pre made nog
Step 3, go home and chill it, wait a while.
Step 4, drink,
Step 5, throw up.
Step 6, repeat

dmhflash


quality posts: 0 Private Messages dmhflash

The Rocky Nog:

1 raw egg followed by a shot of Myers dark rum with a shake of nutmeg

joshaw


quality posts: 24 Private Messages joshaw

Eggnog Recipe:

Buy 1 32oz box of Borden Egg Nog.
Buy 1.75L Fireball.

Discard Borden down disposal.
Drink Fireball.

DaveInSoCal


quality posts: 18 Private Messages DaveInSoCal

Purchase jug of eggnog. Add EXACTLY 4 oz of coconut rum, then 4 oz of vodka, then 4 oz of whatever's left on the shelf. Shake and drink.


angryman88


quality posts: 0 Private Messages angryman88

Eggs milk and sugar to taste. Throw some nutmeg in there. Then throw it away and just drink the Whiskey

layotte


quality posts: 3 Private Messages layotte

Ingredients
6 egg, separated*
3/4 cup sugar
1 pint heavy cream
4 pints milk
1/2 pint Bourbon
1 tablespoon vanilla
Nutmeg

Directions
In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.

Serve eggnog in a large punch bowl.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Recipe courtesy Paula Deen


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ilovereality


quality posts: 4 Private Messages ilovereality

I shall never drink egg nog - but I do like me a mug of 'spiced tea' so here is the recipe for a some right off the old tang jar that holds my current batch. Typed with an actual type-writer many moons ago...

3/4 cup Instant Tea
1 1/2 cups Tang
1/2 cup pre-sweetened lemonade mix
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt

Combine everything and put it in some sort of container - add about 2 teaspoons of mixture per cup of hot water.

Enjoy!

baqui63


quality posts: 9 Private Messages baqui63

Coquito (Puerto Rican Eggnog)

Ingredients
2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk

1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

1 cup water & light rum (anywhere from all water to all rum, but 8 ounces total)

Directions

In the top of a double boiler, combine egg yolks and evaporated milk. Cook over simmering water while stirring constantly, until mixture reaches 160degF (or 71.1degC). The mixture will be thick enough to coat the back of a spoon. Do not overcook.

Transfer mixture to a blender, adding cream of coconut, sweetened condensed milk, cloves, cinnamon, vanilla and rum/water mixture, blending for ~30 seconds.

Pour into glass containers and chill overnight.

Serve with additional cinnamon and/or freshly grated nutmeg.

Above is recipe I got from a Puerto Rican friend for the most excellent coconut eggnog. Officially, this recipe makes ten ~5oz servings, but it is so rich (and powerful when there is no water) that we frequently serve it in shot glasses (well, small plastic cups) and get way more than ten servings.

paradigmshyft


quality posts: 3 Private Messages paradigmshyft

Late to the game on this part, but...

12 large eggs, separated
1 1/2 cups sugar
2 cups whiskey (I recommend Maker's Mark, yeah I get giblet for liking this one but IDK)
2 ounces rum (I recommend Kraken, suck it up I'm standing behind this one whole-heartedly)
2 ounces brandy
6 cups heavy cream
Freshly grated nutmeg, for serving
DIRECTIONS

Beat egg yolks together in a large bowl; whisk in sugar until well combined. Slowly whisk in whiskey, rum, and brandy until fully incorporated. While whisking, slowly add 4 cups heavy cream and whisk until well combined. Transfer to refrigerator until chilled, at least 2 hours.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold into chilled liquor mixture. Add remaining 2 cups heavy cream to mixer and whisk until soft peaks form. Fold into liquor mixture. Transfer to a large punch bowl or serve in individual glasses. Sprinkle with nutmeg before serving.

paradigmshyft


quality posts: 3 Private Messages paradigmshyft
paradigmshyft wrote:Late to the game on this part, but...



Much easier though, just buy this stuff! This is the best damn Nog I've ever had!

maggiejayne


quality posts: 0 Private Messages maggiejayne

Save yourself the trouble and buy some Pennsylvania Dutch. Glass is optional.

amydlong


quality posts: 0 Private Messages amydlong

6 large eggs, plus 2 yolks
1/2 cup, plus 2 tablespoons sugar
1/4 teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1/4 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish
Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 65 minutes
Yield: 12 to 16 servings
PREPARATION

Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 45 to 60 minutes.

Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add vanilla extract and nutmeg, stirring to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.

When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.

Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg.

amydlong


quality posts: 0 Private Messages amydlong

That is nog for friends of Bill.

sunflowers212121


quality posts: 0 Private Messages sunflowers212121

1 cup milk
1 tbs vanilla
2 cups half and half
2 tbs cinammon

x10

devul


quality posts: 1 Private Messages devul

Alton Brown will never let you down...

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*

Read more at:
foodnetwork

Ortrillian


quality posts: 0 Private Messages Ortrillian

1 carton eggnog
1 pint Crown Royal Black
Mix and serve


a9a1c1


quality posts: 0 Private Messages a9a1c1

First Step 1, Get WAWA Eggnog, Step 2 get moonshine (preferably 140 proof), Step 3 combine 3/4 glass with 1/4 glass of moonshine. Consume. If this doesn't knock you on your ass not much will. LOL

MuddyG


quality posts: 11 Private Messages MuddyG

Made this delicious concoction for Thanksgiving.

Coquito (Puerto Rican Coconut Eggnog)

Recipe by Alejandra Ramos | alwaysorderdessert.com
The best and easiest Puerto Rican coquito recipe made with no eggs. A creamy coconut beverage perfect for Christmas. Includes tips for virgin and low-alcohol variations.

Prep time: 10 minutes
Total time: 10 minutes
Yield: 16-20 small servings

Ingredients
1 12oz can evaporated milk
1 14oz can sweetened condensed milk
1 15oz can sweetened cream of coconut (such as Coco Lopez or Goya)
1 14oz can coconut milk
3 cups white rum (gold rum can also be substituted; see notes below for low* and no-alcohol** versions)
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cinnamon sticks
1 vanilla bean, split in half lengthwise
Directions
Combine evaporated milk, condensed milk, coconut cream, and coconut milk in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in. (If your blender is small, do this in batches and pour into a large bowl as you go.)

Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold.

Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week (shake the jar vigorously each time before serving***).

Filth. Flarn. Filth.