Do you drink eggnog?
Assuming that beer drinkers occasionally sample other liquids, I am bowing to public demand and printing eggnog recipes.
I print my eggnog recipe almost every December in the newspaper, and every year people lose it. One look at the amount of bourbon in it and you might know why. It is so potent that I call it the “eggnog for people going nowhere.” It also has raw egg yolks, so if you are worried about the slight risk of salmonella posed by this ingredient, avoid this nog.
Last Saturday I was one of the 80 or so folks who visited the home of Pat and Jim Kelly for their annual eggnog soiree. The party marked the 50th year that the Kellys, with help from their friend Bill Byrnes, have made, bottled and celebrated “ the blessed nog.”
I am printing their recipe as well. Here they are....
Rob Kasper’s Eggnog for Folks Going Nowhere
Makes 8 to 10 cups
2 cups bourbon
1 1/8 cups sugar
6 egg yolks, beaten
4 cups whipping cream
Blend bourbon and sugar in a mixing bowl. Let sit overnight if you can wait. If not, don’t worry. Beat egg yolks until they approach viscous yellow bliss. Add to bourbon mixture. Mix well. Cover and let sit in refrigerator at least 2 hours. Whip cream and add to bourbon mixture. Nog starts off very creamy and becomes soupy the longer it survives.
Kelly and Byrnes Original Irish Eggnog
Makes one gallon
1 dozen eggs
3/4 pound granulated sugar
1 quart milk
1 quart whipping cream
1 750-milliliter bottle blended whiskey
2/3 ounce rum extract
½ cup brandy
1/3 cup rum
In a large bowl, thoroughly mix the eggs, sugar, milk, and cream. To this slowly add the rum extract while stirring. Slowly add the whiskey, brandy and rum. Constant stirring will prevent the mixture from curdling. Additional rum extract, sugar and whiskey can be added to suit your taste. Taste often.
Comments
Eggnog ... yuck.
Posted by: Sam Sessa | December 11, 2007 6:35 PM
I also attended a nog party over the weekend! I always hated eggnog until I tried my neighbor's. She makes it around Thanksgiving and it "cures" until we drink it around Christmas. I'm always thankful that I can walk to and from the party.
Posted by: aeb | December 12, 2007 1:33 PM
For an excellent treat, try the egg nog ice cream from High's Dairy Store. Best around.
Posted by: bryanintimonium | December 12, 2007 2:52 PM
I love eggnog but prefer more dark rum than whiskey. I also love it hot. When a friend first gave it to me I made a face because eggnog is supposed to be cold, right? Wrong! It's so satisfying when served hot/warm.
Posted by: Rochelle | December 13, 2007 1:46 PM
I just made a recipe last night from The Food Network's "Good Eats." Though I added more whiskey and a shot of rum, it was very tasty. The store bought stuff has nothing on a home made batch.
Posted by: Mike | December 21, 2007 8:03 AM
I've been making Rob Kasper's egg nog on and off for many years (25?). A couple of years ago I made some adjustments to "tone it down" some. This may be the best nog I've ever made. 1/2 cup dark rum, 1/2 cup sherry. 1/2 cup napolean brandy, 1 cup sugar, 4 egg yolks, 3 pints whipping cream. Prepare according to Rob's instructions.
Posted by: Ron Lang | December 24, 2008 9:36 AM