Egg Nog Season !!!
 

How do you and yours enjoy your egg nog? Here in Texas, my family does it up with Crown Royal, and a splash of 7up to lighten it up a bit. I've personally altered that recipe by using soy-based egg nog, which is not as thick. I still do it with Crown, though, or course. :santa: :jig: :yum: :jig: :santa:

Please give full recipe so I can understand what you're talking about... I get egg nog in principle, but have never ever had the chance to taste it.

I buy the egg nog at the grocery store, don't know what's in it, and than I add whiskey.

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From Wikipedia:

6 seperated eggs
1 cup sugar
1 1/2 quarts thick cream
1 1/4 tumblers whiskey, brandy or rum
Dashes of cinnamon or nutmeg

Beat egg yolks and sugar together until they are senseless (or lemon-colored). Set aside while you beat the egg-whites stiff followed by some harshly thrashed cream. Dump all this into the yokes along with your choice of liquor. Then chill.

Darn

I edited to add - Yum!

It's a thick, creamy, spiced holiday drink. Yummy and cinnanutmeggy. I edited to add a recipe up there...

It's nice to have a cup of egg nog about once every 4 years.

The thought, look, smell and the name of EGG NOG makes me :greenface :repuke: :vomitblu: :vomit: :sick: :dead3:

yeah, enjoy it... I don't know how you do.

I buy one small quart of it, then mix it 1/2 and 1/2 with 1% milk. Straight is too thick for me. One that's gone, I'm done with it till next year. There is some in my fridge as I post. MMMMMMmmmmmmmmmmm...

I agree, it's too thick. But the soy version is much less so (especially with the whiskey...)

You'll like my egg nog recipe:

1-1/2 cups of cream
6 separated eggs
1 cup sugar
cinnamon & nutmeg
1 to 2 ounces whiskey

Combine the cream, eggs, sugar, and spices in a large pitcher

Pour mixture down the drain

Drink the whiskey

Bazzzing! There's "funny" in the water today.

Amen to that!!!

So...you guys are drinking raw eggs?!

No, no, no. I'm drinking stuff that comes from a carton at the grocery store.

. . . the REAL thing
 

If you do it properly, the whiskey cooks the eggs. Here is an old piney woods East Texas recipe:
14 eggs - separated
9 tbsp sugar
1 cup 100 proof whiskey
1 pint heavy cream

Mix sugar with egg yolks and beat well, adding whiskey very slowly while beating. Beat egg whites until stiff (Make sure your egg beating device is not contaminated with yolks, or the whites will never get stiff). Fold the stiff whites into the yolk and whiskey mixture. Whip the heavy cream and fold in with the rest (be gentle to avoid deflating the mixture). Serve with nutmeg on the side.

This is excellent with pound cake, but be sure everyone has room to crash as over 60% of those who partake will need to sleep very soon. :D

JerryM