Egg Nog Recipe needed...

01/11/05 | ME

[1FASTGLOCK45]

Hey Guys, I know it's after Christmas. But i got a taste of some Eggnog that my stepdad made, It's got too much nutmeg, it's thin (consistancy) and taste like booze. I'm looking for a proven recipe that will yield a thick, tasty egg nog that will still knock you off after a few sips, but doesn't taste like your drinking a watered down, over nutmegged bottle of rum LOL. I've done some looking around (here and on the web, nothing on here, but what i found on the web doesn't guarantee me anything. I just don't want to spend all that money on ingredients and have it come out tasting crappy :) Thanks in advance ! -Fp.

[Solamente]

As one in four chickens are infected with salmonella, I no longer trust raw eggs.

[1FASTGLOCK45]

I thought eggnog was boiled? or if not, can it be boiled? won't the alkyhole kill the salmonella?

[independentmind]

Try this one posted by another FReeper:

http://www.freerepublic.com/focus/f-news/591391/posts

[LibFreeOrDie]

This recipe is made using a cooked custard base (similar to that used for French vanilla ice cream) so there's no danger of Salmonella.

http://www.epicurious.com/drinking/drink_views/views/201146

Read the reviews for comments about cutting back on the amount of booze.

(I don't make mine from scratch. I use a really good store-bought brand that is very thick and rich.)

[independentmind]

You can now buy pasteurized in-the-shell eggs at many stores. I'm not sure how they'd work in eggnog, though.

And, no, you don't boil eggnog.

[1FASTGLOCK45]

Thank YOU LibFreeOrDie&independentmind ,
I will definately try these out as they sounds yummy already hehe.

[1FASTGLOCK45]

I kinda figure all the alcohol will kill everything anyways. I didn't get sick until i quit drinkin hehehe

[Solamente]

http://vm.cfsan.fda.gov/~dms/fs-eggs.html

[Solamente]

You were right; see link at post #9 !

[kellynla]

6 eggs
1 cup + 1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
3/4 cup brandy
1/3 cup dark rum (Captain Morgan for best flavor, but Myers is OK)
2 cups whipping cream
2 cups milk
All liquids should be very cold. Refrigerate in advance.
Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk Chill before serving. Sprinkle individual servings with more nutmeg.