Favorite Christmas Nogs and Toddys

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Favorite Christmas Nogs and Toddys

Postby TimMc » Tue Dec 05, 2006 1:53 am

It is the Season once again and I would be most appreciative of any Christmas drinks you are fond of to, shall we say, take the chill off. :wink:
TimMc
 

Re: Favorite Christmas Nogs and Toddys

Postby ChefCarey » Tue Dec 05, 2006 12:06 pm

Here's the one I've been making for years.

Be very, very careful to whom you serve it.

Eggnog


Ingredient Quantity

Eggs, separated 12
Sugar, granulated 1 1/2 Cups
Milk, whole 2 Quarts
Bourbon 750 ml
Brandy 750 ml
Heavy Cream 1 Quart
Salt Pinch
Nutmeg, whole Grated


Method:

1) Cream egg yolks together with one cup of the sugar.

2) Thoroughly incorporate milk and cream.

3) Add bourbon and brandy and combine thoroughly.

4) Chill for several hours, covered.

5) Whip egg whites with salt and remaining sugar until stiff
peaks form.

6) Thoroughly incorporate beaten egg whites into milk mixture.

7) Grate nutmeg either over the entire bowl or onto individual
cups of the eggnog.
ChefCarey
 

Re: Favorite Christmas Nogs and Toddys

Postby Howie Hart » Tue Dec 05, 2006 12:43 pm

Chef - that sounds like a good one. I might substitute 1.5 L of Rum for the Bourbon and Brandy (personal taste). :wink:
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Re: Favorite Christmas Nogs and Toddys

Postby James Roscoe » Tue Dec 05, 2006 4:18 pm

My uncle made pretty much the same recipe for years except that a 750 of rum was also added. It was known as egg grog for obvious reasons.
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Re: Favorite Christmas Nogs and Toddys

Postby Mike Filigenzi » Tue Dec 05, 2006 11:01 pm

ChefCarey wrote:Here's the one I've been making for years.

Be very, very careful to whom you serve it.

Eggnog


Ingredient Quantity

Eggs, separated 12
Sugar, granulated 1 1/2 Cups
Milk, whole 2 Quarts
Bourbon 750 ml
Brandy 750 ml
Heavy Cream 1 Quart
Salt Pinch
Nutmeg, whole Grated


Method:

1) Cream egg yolks together with one cup of the sugar.

2) Thoroughly incorporate milk and cream.

3) Add bourbon and brandy and combine thoroughly.

4) Chill for several hours, covered.

5) Whip egg whites with salt and remaining sugar until stiff
peaks form.

6) Thoroughly incorporate beaten egg whites into milk mixture.

7) Grate nutmeg either over the entire bowl or onto individual
cups of the eggnog.


This is very similar to the Baltimore Egg Nog that my dad used to serve at their annual Christmas open house parties. It is indeed a dangerous drink. The dairy fat seems to hide the alcohol in a manner that allows people who normally don't drink much to consume a serious amount of alcohol (which in this case is only maybe three little punch glasses).

There were usually several victims at each party. Great stuff, though!


Mike

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Re: Favorite Christmas Nogs and Toddys

Postby Larry Greenly » Wed Dec 06, 2006 12:54 am

Everyone loves this hot buttered rum:

1.5 tsp superfine sugar
1" cinnamon stick
3 oz rum
1 cup hot milk
1 Tbs unsalted butter
ground nutmeg

12-oz mug

Run hot water into mug, empty it. Place sugar, cinnamon and rum in cup; stir to dissolve sugar. Pour in hot milk, top with butter, sprinkle w/nutmeg.
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