What do you put in your eggnog?

There are a couple of other threads about eggnog, here and here, but I'm interested in what people add to it.

This recipe, for example, includes long lists of possible mix-ins and add-ons to enhance the basic recipe. What do you think works best?

I use a Martha Stewart recipe which incorporates rum, cognac and bourbon. Other than that, it's eggs, sugar, whole milk and whipping cream. The eggs are separated and the whites are whipped, as is the whipping cream. The whipped components are then folded into the yolk-sugar-milk-liquor mixture right before serving. Freshly-grated nutmeg and cinnamon top individual servings. The stuff is like a pillowy cloud of rocket fuel but it's really delicious.

=R=

ronnie_suburban wrote:I use a Martha Stewart recipe which incorporates rum, cognac and bourbon. Other than that, it's eggs, sugar, whole milk and whipping cream. The eggs are separated and the whites are whipped, as is the whipping cream. The whipped components are then folded into the yolk-sugar-milk-liquor mixture right before serving. Freshly-grated nutmeg and cinnamon top individual servings. The stuff is like a pillowy cloud of rocket fuel but it's really delicious.

=R=

I was so impressed with the results of this recipe when I first tried it that I decided I must make it someday soon. It's looking like tomorrow will be that day...can't wait to curl up on the couch with a movie & a few cups of eggnog tomorrow night

Ronnie, correct me if I'm wrong, but I believe this is the recipe.

Khaopaat wrote:

ronnie_suburban wrote:I use a Martha Stewart recipe which incorporates rum, cognac and bourbon. Other than that, it's eggs, sugar, whole milk and whipping cream. The eggs are separated and the whites are whipped, as is the whipping cream. The whipped components are then folded into the yolk-sugar-milk-liquor mixture right before serving. Freshly-grated nutmeg and cinnamon top individual servings. The stuff is like a pillowy cloud of rocket fuel but it's really delicious.

=R=

I was so impressed with the results of this recipe when I first tried it that I decided I must make it someday soon. It's looking like tomorrow will be that day...can't wait to curl up on the couch with a movie & a few cups of eggnog tomorrow night

Ronnie, correct me if I'm wrong, but I believe this is the recipe.

Gotta add my two cents here: I have gotten to the point in life where I've had so much mediocre (or worse) eggnog--too many people think the aim is to see how much liquor the eggnog can absorb--that I generally steer clear of liquored-up versions. But, having tasted this particular version recently, I can say that this is the Platonic ideal of holiday eggnog. Pillowy is exactly right. Smooth, smooth, smoooooooooth. And, remarkably, you can only just taste the liquor. HIGHLY endorsed and recommended.

Gypsy Boy wrote:

Khaopaat wrote:

ronnie_suburban wrote:I use a Martha Stewart recipe which incorporates rum, cognac and bourbon. Other than that, it's eggs, sugar, whole milk and whipping cream. The eggs are separated and the whites are whipped, as is the whipping cream. The whipped components are then folded into the yolk-sugar-milk-liquor mixture right before serving. Freshly-grated nutmeg and cinnamon top individual servings. The stuff is like a pillowy cloud of rocket fuel but it's really delicious.

=R=

I was so impressed with the results of this recipe when I first tried it that I decided I must make it someday soon. It's looking like tomorrow will be that day...can't wait to curl up on the couch with a movie & a few cups of eggnog tomorrow night

Ronnie, correct me if I'm wrong, but I believe this is the recipe.

Gotta add my two cents here: I have gotten to the point in life where I've had so much mediocre (or worse) eggnog--too many people think the aim is to see how much liquor the eggnog can absorb--that I generally steer clear of liquored-up versions. But, having tasted this particular version recently, I can say that this is the Platonic ideal of holiday eggnog. Pillowy is exactly right. Smooth, smooth, smoooooooooth. And, remarkably, you can only just taste the liquor. HIGHLY endorsed and recommended.

That isn't the exact recipe but it's close -- apparently, she has a few. The main difference is that the recipe I made uses a bit less alcohol -- 3 cups for a half-gallon of milk and half-gallon of heavy cream. Of course, that makes 50 servings, so if you cut it in half, you'll still have a plenty-big batch. On that basis, 12 separated eggs, 1 cup of sugar, a quart of milk, a quart of heavy cream and 1/2 cup of each of the 3 liquor components, should do the trick. I found that superfine sugar was not necessary.

I too, plan on making a batch of this for our Christmas festivities tomorrow.

A lot of people knock Martha but I've always found her recipes to be excellent and highly reliable. The first time I made this I was thinking that it couldn't possibly be good. But I forged ahead, knowing that she'd never before let me down. The recipe, as it turned out, was excellent, which shouldn't have been a surprise to me.

Enjoy!

=R=

Now this is what I call a perfect Christmas Eve:


Made a 1/3-quantity batch of the Martha Stewart recipe linked above...it came out perfectly. That Martha really doesn't steer you wrong, does she?

Ah, Ralphie

Agreed. Perfect!

I made the a full version of the recipe Khaopaat linked above last night at my parent's Christmas Eve party. I used a little less liquor than the recipe calls for (about 3.5 cups total) -- about half bourbon (Knob Creek) and half rum (El Dorado 12 year), but no cognac as they did not have any on hand. I was a little concerned that the gathering of about 15 adults would not go through it, as this is more of a wine and straight liquor-drinking crowd, but the punch bowl was cleaned out well before the party petered out. Will be making this again in years to come.

I use Alton Brown's no-cook recipe, substituting cognac for what I believe was originally supposed to be bourbon.

I've made this stuff so many times that I don't even look at the recipe at this point!

Once people get past the fact it has raw eggs (use pasteurized if anyone has major objections) it is always a huge hit.

any new insights into best eggnog recipes?

I like to kick up egg nog by borrowing from Tom and Jerry

That means separating pasteurized eggs. Bring out whole milk, ground piloncillo (sugar), rich dark rum (Guatamalen), cognac, good vanilla paste/extract and a dash of bitters. Spices should include cinnamon, all spice and nutmeg.

Beat the yolks, then add vanilla, rum, cognac, bitters, sugar and spices.
In another bowl, beat the whites until stiff. Fold the whites into the yolk mix until it has the consistency of pancake batter. Add heated milk and dust with more of the spices.

Rum or Cognac!
Base is either Kopp’s Brandy Eggnog Custard or Oberwiess Eggnog.
Muddling the alcohol can get a little tiring but with the Kopp’s, it's the best Holiday concoction!
-Richard