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quality posts: 2 Private Messages lilmissychloe

I prefer the classic Egg Nog Latte, because how can you go wrong by adding coffee?

• 1/3 cup 2% milk
• 2/3 cup eggnog
• 1 shot (1.5 ounces) brewed espresso
• Nutmeg (optional)

1. Pour milk and eggnog into a steaming pitcher and heat to between 145-165 degrees F, using the steaming wand.
2. Brew the shot of espresso, then add to mug.
3. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle ground nutmeg (or grind fresh nutmeg yourself) on top of the foam. Serves one.



quality posts: 31 Private Messages mystery250

Spicy eggnog, hot sauce can be omitted..

6 large eggs, separated
1 cup sugar
A pinch of kosher salt
3 cups whole milk
2 cups heavy cream
2 cups dark rum
3 tbsp hot sauce
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, hot sauce 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.


quality posts: 1 Private Messages gizmovision

Southern Comfort Vanilla Spice Eggnog

No recipe can compare, this is the best!


quality posts: 92 Private Messages sellbuyer92

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.


quality posts: 3 Private Messages jgribb1
gizmovision wrote:Southern Comfort Vanilla Spice Eggnog

No recipe can compare, this is the best!

I'd have to agree with your entry!

I want my Baby Back ribs!!!!!


quality posts: 1 Private Messages starrley

Iced Chai made with egg nog instead of varying forms of milk. Tasty tasty!


quality posts: 5 Private Messages Chickaboo1962

Eggnog Latte

♫ ♫ What could be better? Throw in a shot of rum! YUM!

2 shots espresso or 1/2 cup of strong concentrated coffee.... Please use espresso, though! It's soooo much better!!♫

1/4 cup eggnog
1/4 cup milk
sugar to taste
Optional: Add some salted caramel Torani syrup to the milk won't regret it!♪♫
Whipped topping...OK, this can be optional.

Brew coffee or espresso. Heat eggnog and combine with milk. Pour coffee or espresso into mug, sweeten to taste and pour hot eggnog mixture over the top. Sprinkle with nutmeg and enjoy!

♫♫♫♫♫ Woot♪a♪licious ♫♫♫♫♫


quality posts: 2 Private Messages sara567

Go to grocery store.

Buy Hood brand.

Come home.

Open Carton.

Add rum.



quality posts: 1 Private Messages queball89

Don't drink it myself but you can

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: 0 Private Messages TexasDragonSlayer

1 Eye of newt
2 gallons of unicorn tear
5 bags of crap