Southern Comfort Vanilla Spice Eggnog. Delicious.
I've been drinking this for decades. I like it just fine.
NO, no, you have to make your own!
I’m going to go see if I can find the easiest, most delicious recipe ever.
Available only around Thanksgiving and Christmas. Mmmmmm-mmmm-good!
I like Braum’s for a lot of their products ...
COWS, COWS AND MORE COWS
The Braums Dairy isnt your typical dairy. As a matter of fact its one of the largest dairy operations in the world and a showplace in the industry. Each day, 24 hours a day, were milking 1600 cows an hour, providing enough fresh raw milk for over one million glasses!
Were the only major ice cream maker in the country to milk our own cows. This milk is used in our ice cream, bottled milk and other dairy products. And because Braums milk comes from our private dairy herd we know what goes into it and what doesnt. We dont use any growth hormones to stimulate milk production and we never add antibiotics to their feed. Braums dairy herd enjoys a 100% vegetarian diet including alfalfa hay, cottonseed and corn, with the majority of the feed grown right on our farm.
http://www.braums.com/about-us/
Works for me.
I saw a panel that ranked Southern comfort #1 and Hood Golden Egg Nog #2, but have never seen either in stores.
Borden’s is pretty good.
This is from Alton Brown at Food Network
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.
I don’t drink egg nog anymore. I pass the store display and see it. I immediately gain five pounds.
But OH, it is good! We used to buy Borden brand. I could drink a gallon and never come up for air!
My favorite eggnog uses Wild Turkey 101 in a shotglass with no eggnog or anything else in it.
My wife makes it. It’s incredibly thick and decadent. I cannot remember the last time we bought that egg nog flavored stuff..
Nothing compares to home made.
Here is the link, finally found it and I hope it works because that site is a little twitchy.
http://www.drinksmixer.com/drink6842.html
Could not be simpler, I’ve made it and it’s delicious.
It needs to be easy for me, no separating eggs, no cooking, etc.
If you want a cooked egg recipe with no booze, I’ll leave you on your own.
Merry Christmas and happy imbibing!
This recipe was posted in the local paper & sounds a lot like my mother’s...
Classic Egg Nog
2 c. milk
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp clove
1/3 c. sugar
4 egg yolks
1 c. heavy cream
1/4 c. sugar
1/2 tsp vanilla
Optional: rum (2 tbsp. for lite, 1/2 cup for lightly alcoholic, 1 cup for strong.
Separate yolks from eggs, and save whites. Beat the egg yolks. In a sauce pan, mix 1/3 c. sugar with milk and seasonings. Bring to a light boil, and simmer while stirring. Take off heat and add vanilla. Pour a small amount in with the eggs, whisking together to temper eggs. Slowly pour eggs into milk mixture, keep whisking. After ingredients are combined, put in fridge to cool.
Whip cream, vanilla and sugar to soft peaks in a large bowl. Fold in milk mixture gently. Add rum if desired.
My mother, however, did not heat the egg yolks. She poured the liquor into the yolks, whisking them together. That was supposed to ‘cook’ the egg. I’m pretty sure she whipped the egg whites and added them for more thickening. That’s southern style, from a time when we weren’t terrified to eat raw egg. :-)
Personally, I buy the local store brand. Add enough tequila, bourbon, whatever to it and it’s just fine.
I see you are in California. If you can get it, Straus Dairy eggnog in the glass bottle. Near to homemade; a thin, eggy nog. Nutmeg at the bottom, shake it up. Second is Southern Comfort (contains no alcohol). Uber thick and creamy. Very rich.
... in the Deep South.
I bought Southern Comfort Egg Nog last week and really liked it,......it’s my new fav....
Sam’s Serious Egg Nog available at Pete’s Waterfront Ale House, NYC, for $25 per 2 qt. bottle.