Egg Nog

[hog_down]

Alton Browns recipe:
12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt

Separate the eggs and store the whites for another purpose.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)
Serve in mugs or cups topped with a little extra nutmeg grated right on top.

[Moose]

Alton Browns recipe:
12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt

Separate the eggs and store the whites for another purpose.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)
Serve in mugs or cups topped with a little extra nutmeg grated right on top.

This sounds legit! I'm gonna have to try a batch

[sotx]

Alton Browns recipe:
12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt

Separate the eggs and store the whites for another purpose.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)
Serve in mugs or cups topped with a little extra nutmeg grated right on top.

My recipe very similar only thing I do differently is number one I only use bourbon and number two once my yolks are wisked I slowly very slowly add the bourbon to the yolk mixture.

[ken800]

Can't stand the stuff. I try every year.

The whole concept is nasty to me. I can't bring myself to even TRY it...

[Wolf_Creek]

HEB....grab a nog from the cooler, crack it open, drink nog while shopping, pay for empty container.

If I drank a 1/2 gallon in the store there would need to be a clean up on isle 6. Lol!!!

[bowmansdad]

Pennsylvania Dutch at Spec’s, add a jigger of bourbon and fresh nutmeg, delicious!

[Acameron52]

Meh, I could do without.

[Palehorse]

My favorite eggnog recipe. Take a glass, add 2 parts bourbon, then enjoy. Heck, I think I'll have one right now.

[CJ776]

All egg nog haters were the "picky" kids in their families.

[John Paul]

Yeah that’s the recipe we use Alton’s. Nothing like cold winter nite right before bed and after adult beverages a good aged nog by the fire before bed. Heck my kids leave some for Santa in my Christmas vacation moose mugs.

[DRT]

Braums

Gary

[RJH1]

Whatever they sell at HEB and healthy dose of Jim Beam or Weller

[hgiles]

Southern comfort vanilla spice is my go to


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[RascalArms]

Southern Comfort ^^^ Traditional and Vanilla Spice are both excellent IMO. You can feel your arteries closing up while drinking....but hey it’s only during the holidays.

[Dushon]

Alton Browns recipe:
12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt

Separate the eggs and store the whites for another purpose.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)
Serve in mugs or cups topped with a little extra nutmeg grated right on top.

I basically use this recipe, mix it up and leave it in the fridge for about 3 days before serving. When I serve it I like to put it in a nice pitcher, usually one my wife just purchased. Then I throw it all in the trash, because egg nog is disguising [emoji6]


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