Posted on 12/17/2021 11:26:57 PM PST by ProfessorGoldiloxx
"(NEXSTAR) – With Christmas just a few days away, many are stocking up on holiday favorites, including eggnog. Unfortunately for some, the ‘nog shelf may be empty.
A supply issue with butterfat, the fatty portion of milk and a key ingredient to eggnog, is keeping Organic Valley from putting its eggnog on store shelves this holiday season, a spokesperson told Nexstar.
The Wisconsin-based company works with 1,800 farmers to supply dairy products – like milk, cream and butter – nationwide. Usually they also produce eggnog seasonally – but not this year. ..."
(Excerpt) Read more at wkbn.com ...
After striking out at Walmart, I found 3 different kinds at Aldi (regular, pumpkin spice and almond nog), so if you want some try there.
can eggnog be frozen?
yes it can
freeze in the original unopened carton or divide into glass jars leaving some expansion room at the top, and freeze up to six months
defrost in the refrigerator never out on the counter
Dunno about Nog, but at Thanksgiving jellied cranberry sauce in the can was being rationed at Publix - Walmart had it one day and it was gone...... BTW...I love that stuff..... open the can, poke a hole in the bottom and shake out the cylinder....works best when refrigerated. Used to get that all the time when I was a boy....
I wondered about this.
Only the local dairy egg nog was stocked at the supermarket.
Thanks for the tip.
The three I found at Aldi were from AZ, TX and IL (the last one Aldi actually made). I’m in none of those states.
Like eggnog but love custard.
I had a hard time finding that too. Did, but it took a while.
Eggnog recipe. Easy peasy
6 Large Egg Yolks, Preferably Organic
1 Cup of Heavy Cream
½ Cup of Granulated Sugar
2 Cups of Milk
½ tsp. of Vanilla Extract
½ tsp. of Ground Cinnamon
Whipped Cream (Optional)
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How to Make It:
In a small saucepan or shallow pot, combine the cinnamon, nutmeg, milk, and vanilla and bring the mixture to a light simmer.
In a separate large bowl whisk together egg yolks and sugar until yolks are pale and the sugar granules are less apparent. Slowly fold in the heated spice/milk mixture a little at a time, until the two are mixed well together.
Pour the combined mixture into a saucepan and put it on medium heat. Continue to cook until the mixture is thick enough to cover the back of a spoon, but be careful not to boil.
Remove the mixture from heat and allow it to cool for 15 minutes before transferring to the fridge.
Serve eggnog when fully chilled with an optional garnish of whipped cream and a pinch of ground cinnamon.
1 pint brandy
1/2 pint whiskey (preferably rye)
1/2 pint dark Jamaica rum
1/4 pint dry sherry
12 eggs (pastured if possible)
One heaping cup of sugar
1 qt milk
1 qt cream
MIX LIQUOR FIRST, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Slowly add liquor to mixture while slowly beating. Add milk and cream and continue slowly beating. Beat whites of eggs until stiff and peaks form then fold slowly into mixture. Taste frequently.
Serve with grated nutmeg on top.
Keep mixture cold when not serving.
Always a crowd pleaser!
At the Wal-Mart here, there has been a steady supply of Kemp’s eggnog, my favorite. I’ve been satisfied.
Woodmen’s in Kenosha had plenty yesterday -
I make my own from an old Virginia recipe handed down by my father in law. Packs a real punch.
I live in a suburb of New Orleans and I haven’t had any problem getting eggnog.
Wait, there are eggs in it?!
;^)
He had broken the code, six points in breaking that code. Number one, Grenada does produce more nutmeg than any other place on Earth. Number two, the Soviets and Cubans were trying to take Grenada. Number three, you can’t make eggnog without nutmeg. Number four, you can’t have Christmas without eggnog. Number five, the Soviets and the Cubans were trying to steal Christmas. And, number six, we stopped them.
-President Reagan 1984
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