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Recipe: Egg Nog |
pablus
Tiki Socialite
Joined: Jul 23, 2003
Posts: 2149
From: www.crazedmugs.com
|  Posted: 2004-12-26 3:01 pm Permalink
OK - well - that was interesting.
Christmas with the rum nog. Don't worry about getting drunk on it because it's so rich there's no way you could drink more than a couple of glasses. So it's good for moms and mominlaws.
Here's my modification of the recipe from the Joy of Cooking which is much thicker than Vic's.
separate a dozen eggs and whip the yolks until creamy
gradually beat in a box of powdered sugar
gradually beat in 2 cups of dark rum ( I used Coruba)
cover and set in the fridge for 30-45 minutes
whip in 1.5 cups of Licor 43 and 1.5 cups of light rum
whip in 8 cups of heavy cream (yes 
cover and set in the fridge for 2 hours
take the egg whites and add a pinch of cream of tartar and a teaspoon of sugar and whip them into white, fluffy peaks
fold the merangue into the bowl of nog
hit it hard with fresh grated nutmeg
Serve and watch people give you that look they give you when you casually ask them something deeply personal in front of friends. That "are you kidding me" sorta incredulous half-smile.
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sinner
Tiki Socialite
Joined: Sep 17, 2003
Posts: 127
From: Los Angeles
| Posted: 2004-12-27 11:23 am Permalink
Sounds quite good but I'm not too sure that I would want to drink something containing so much raw egg.
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All night drug prowling wolf.
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White Devil
Grand Member (first year) 
Joined: Jun 26, 2009
Posts: 241
From: The Interior, Deep South Pacific
| Posted: 2012-12-20 2:37 pm Permalink
The Devil's White Egg Gnog...
1/3 glass mixture of light, dark and coconut-flavored rum
splash of cinnamon syrup
two splashes of coconut liqueur
1/3 glass store-bought eggnog
1/3 glass crushed ice
mix and quaff
Tried it last night, and later dreamed I was pissing blood. Tasty, though.
[ This Message was edited by: White Devil 2012-12-21 05:46 ]
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thePorpoise
Tiki Socialite
Joined: Jan 23, 2011
Posts: 732
From: Tampa Bay
| Posted: 2012-12-23 10:46 pm Permalink
it's Christmas Eve!
here's two nogtails i've invented this very night:
General Washington's Delaware Christms Nog
4 oz storebought eggnog [Publix makes the best]; 3/4 oz Jamaican overproof rum; 1/2 oz cream sherry; ice and nutmeg to suit ye.
Rabbie Burns' Cup O' Kindness Nogge
4 oz store-bought eggnog; 1.5 oz blended scotch whisky; teaspoon of honey; 2 dashes of Pernod; top w/nutmeg.
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Dapuma1
Tiki Centralite
Joined: May 04, 2010
Posts: 84 | Posted: 2012-12-24 9:44 pm Permalink
Quote:
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On 2004-12-26 15:01, pablus wrote:
OK - well - that was interesting.
Christmas with the rum nog. Don't worry about getting drunk on it because it's so rich there's no way you could drink more than a couple of glasses. So it's good for moms and mominlaws.
Here's my modification of the recipe from the Joy of Cooking which is much thicker than Vic's.
separate a dozen eggs and whip the yolks until creamy
gradually beat in a box of powdered sugar
gradually beat in 2 cups of dark rum ( I used Coruba)
cover and set in the fridge for 30-45 minutes
whip in 1.5 cups of Licor 43 and 1.5 cups of light rum
whip in 8 cups of heavy cream (yes
cover and set in the fridge for 2 hours
take the egg whites and add a pinch of cream of tartar and a teaspoon of sugar and whip them into white, fluffy peaks
fold the merangue into the bowl of nog
hit it hard with fresh grated nutmeg
Serve and watch people give you that look they give you when you casually ask them something deeply personal in front of friends. That "are you kidding me" sorta incredulous half-smile.
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That is basically how you make a mousse, except that you are using powdered sugar for granulated sugar, and then you are using rum to keep it from actually forming into a solid - probably tastes like rum egg custard and is very thick - powdered sugar usually has cornstarch added into it, so that would help it keep it's consistancy, if you wanted it runnier you would want to using glazing sugar, which is basically powdered sugar without the cornstarch
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