Broguiere's Farm Fresh Dairy. The cows are in Chino, the dairy
is in Montebello. They use no shortcuts, it's the real deal.
Posted on 12/14/2013 1:20:50 PM PST by JohnnyP
Find the closest local dairy store! Best eggnog I have ever had was from some very happy cows up the road about 10 miles. Now that I’m allergic to cow milk I use Silk holiday nog.
http://www.freerepublic.com/focus/f-news/591391/posts
Egg Nog Recipe
VMI70 | December 1903 | Dr. Grafton Tyler
Posted on 12/15/2001 3:58:56 PM by VMI70
I want to share with all my fellow FReepers the recipe for what is probably the the greatest egg nog recipe ever. If you are a non drinker, move along, there is nothing to see here. If you are a drinker, even a heavy one, be very careful with this. It is a first cousin to rocket fuel.
Warning: this is a pain in the neck to make. It will take you a long time, about an hour and a half, but the results are well worth it. You will even make converts out of prople who are not egg nog fans.
Merry Christmas to all!!!
PS: Cheese goes very well with this. Also, put a small amount in a cup, and put it on your front porch. It may attract a Christmas moose or two.
Dr. Grafton Tyler's Egg Nog
First made in Washington, DC, circa 1903
Ingredients:
1 Qt Whipping Cream
1 Qt Bourbon Whiskey (bourbon, not sour mash)
1 Pt Whole Milk
1 Pt Brandy
1 Punch cup Rum
1 lb Pulverized sugar (Instant Dissolving)
12 Eggs
Makes about 1 1/2 gallons
Preparation:
1 Separate yolks & whites
2 Beat yolks until very light
3 Beat into the yolks, a little at a time, the sugar
4 Add slowly, the whiskey, brandy, & rum
5 Then add the milk
6 Then the whites of the eggs, beaten very stiff
7 Cream must be thick & beaten until as light as eggs, add last & mix thoroughly
Addendum:
Make it a at least a week-10 days before consuming. Let it sit in the ice box; give it a shake daily so the flavors meld.
It seems to last a long time. My wife gives a bottle to her hairdresser, and a couple of years ago she said she drank her last cup on tax day!
“Last year I ended up with Southern Comfort brand eggnog”
I spent an ill advised night with Southern Comfort in college once and I still can’t look at the logo without a slight hurl reflex. :=) Somebody told me that its pretty tasty though. Maybe with a little Wild Turkey and a splash of brandy.
Some of the best egg nog I’ve tried has been from a local SF Bay Area ice cream/candy store chain called Loard’s. For a while their egg nog contained raw eggs but neither I nor anyone else I know ever suffered any harm from it. Then I heard they pulled it due to salmonella concerns. Now they might have it again, but in pasteurized form. I’ll have to go check them out sometime between now and New Year’s.
check this out
In Va., there was a dary that made Marva Maid Egg Nog at Christmas. In all my 61 years it was the best I ever had. Real chunks of spices it was great. Southern Comfort is good but not great. You can keep hood. I think I will try making some of my own as I am not pleased with the available choices in my area.
Purity. Made in Ithaca, NY.
Broguiere's Farm Fresh Dairy. The cows are in Chino, the dairy
is in Montebello. They use no shortcuts, it's the real deal.
1 Punch cup Rum
I like Rocket Fuel.
Brand of eggnog??
That’s crazy
Down south we make it from scratch......cream.... eggs...bourbon...or mash or brandy....no not rum
Fresh grated nutmeg
Served in crystal or china (fine)
Made in your best punchbowl....Waterford.....Spode China....whatever
I will share our sacred family recipe anyone wants it
Folded eggnog.
My recipe goes back to our Great House past
Carton eggnog is fairly new from the 70s
Hear hear
For New Jersey that is pretty close to our old Mississippi recipe from 1820
I salute you!
Southern nog....similar to mine we’ve literally had in family since JQ Adams was president
Most here have no clue
Though I did just see someone from Jersey who gets it
Carton nog not is like comparing box wine to Bordeaux
Or Bud Lite to Sam Adams
OK, give me the recipe.
No Waterford, Lennox will have to do.
It was fairly straight forward:
1 raw egg
1 cup of full flavor, high-fat whole milk [NOTE: skim milk does not belong in anyone's refrigerator... Put the cream on your corn flakes, and feed the skim milk to the hogs and chickens. Hahahah!]
1 tablespoon of sugar
1 teaspoon vanilla extract
1 dash of nutmeg
Put it all in a blender and blend until foamy.
It's a great recipe for kids. They can identify/connect with the different volume measurements used in every kitchen. They can also learn how to scale recipes without those nasty fractions. Mom will explain that if you make a batch for 3 people, 3 teaspoons of vanilla extract is the same as 1 tablespoon... (that's the "advanced lesson plan").
And for the "practical knowledge" aspect, Mom can explain that you use the same tablespoon (when tripling), measure out and add the sugar before the vanilla... so the sugar doesn't stick to the spoon.
Alternative recipe that I do not recommend:
Go to Wal*Mart and buy some Ultra-Pasteurized crap in a box that is made from corn syrup, food coloring, carageenan, guar gum, "natural and artifical" flavoring and aspartame (they put it in everything now, afterall). Next, stop at the township municipal building on the way home and vote for a Democrat... because you have no brains.
8 oz must be a Texas sized punch cup. Here in VA, a really full punch cup is ~4 oz. Even so, it’s still rocket fuel.
Amen. From what I have read, it seems to be a fairly standard receipt for the era.
Thank the Lord for electric mixers. I would have arms like the Hulk, if I had to make it the old fashioned way.
I have to set aside an afternoon to make this... and bottle it. It may wind up being Christmas presents.
Now I just have to figure out what bottle/vessel to use.
I use the 2 1/2 gal blue plastic “H2O Slimline container” from Wal-Mart. It will hold 2 batches. After you fill it, give it a shake once or twice a day as the cream will separate. After about a week, it will be ready to go.
I bottle it in 750 ml clear Bordeaux bottles from the local wine makers shop.
Tell the recipients to give it a shake before serving. I also warn my doctor friends to whom I give it not to do any kind of surgery within 48 hours of imbibing.
We got a quart of this stuff tonight at Safeway. Pretty good! Thanks for the recommendation!
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