FEATURES | MUSIC | BOOKS | DRINKS | FORUMS | GAMES | LINKS | ABOUT


advertise on Tiki Central

Celebrating classic and modern Polynesian Pop
  [Edit Profile]  [Edit Preferences]  [Search] [Sign Up]
[Personal Messages]  [Member List]  [Help/FAQ]  [Rules]  [Login]
Tiki Central Forums Tiki Drinks and Food Recipe: Egg Nog
Recipe: Egg Nog
pablus
Tiki Socialite

Joined: Jul 23, 2003
Posts: 2154
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.





 
View Profile of pablus Send a personal message to pablus  Email pablus Goto the website of pablus     Edit/Delete This Post Reply with quote
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.
_________________
All night drug prowling wolf.


 
View Profile of sinner Send a personal message to sinner      Edit/Delete This Post Reply with quote
White Devil
Deleted

Joined: Jun 26, 2009
Posts: 0
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 ]


    
Edit/Delete This Post Reply with quote
thePorpoise
Tiki Socialite

Joined: Jan 23, 2011
Posts: 1159
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.


 
View Profile of thePorpoise Send a personal message to thePorpoise  Email thePorpoise     Edit/Delete This Post Reply with quote
Dapuma1
Tiki Socialite

Joined: May 04, 2010
Posts: 112
Posted: 2012-12-24 9:44 pm   Permalink

Quote:

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.







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


 
View Profile of Dapuma1 Send a personal message to Dapuma1      Edit/Delete This Post Reply with quote
U-Moderate:
  
v1.5

[ About Tiki Central | Contact Tiki Central | Advertise on Tiki Central ]
(c) 2000-2014 Tikiroom.com (tm), Tiki Central (tm)

Credits & copyright infomation