My cat Persia rarely lets me open the refrigerator door without meowing
at me. She loves milk. Naturally, the assumption on her part any time
I open the refrigerator door is it must involve milk. Not this time,
goofy cat

It's the time of year for egg nog. I bought a bottle of it today.
Already have the spiced rum. Delicious.

I do have a recipe (and I've posted it here many times, don't feel like
digging it out) for making egg nog from scratch. Why bother when you
can buy it in the dairy case and just add some booze to it?

Jill

On Sunday, November 18, 2012 7:13:43 PM UTC-6, The Other Guy wrote:
>
> On Sun, 18 Nov 2012 19:59:05 -0500, jmcquown >
>
> wrote:
>
>
>
> >My cat Persia rarely lets me open the refrigerator door without meowing
>
> >at me. She loves milk. Naturally, the assumption on her part any time
>
> >I open the refrigerator door is it must involve milk. Not this time,
>
> >goofy cat
>
>
>
>
>
> If she likes milk, she'll LOVE egg-nog~~
>
>
I agree. Give her a tablespoon and see if she likes it.

Every year I look forward to the McDonald's egg nog shake. I have tried
other places and none have the flavor the McDonald's egg nog shake has.
Their peppermint hot choc is pretty good also. I never buy their burgers
though-intestinal glue.

Egg nog works well in dessert recipes calling for milk or cream.

On 11/18/2012 5:59 PM, jmcquown wrote:
> My cat Persia rarely lets me open the refrigerator door without meowing
> at me. She loves milk. Naturally, the assumption on her part any time
> I open the refrigerator door is it must involve milk. Not this time,
> goofy cat
>
> It's the time of year for egg nog. I bought a bottle of it today.
> Already have the spiced rum. Delicious.
>
> I do have a recipe (and I've posted it here many times, don't feel like
> digging it out) for making egg nog from scratch. Why bother when you
> can buy it in the dairy case and just add some booze to it?
>
> Jill


Because homemade eggnog is SO much better? The best I;ve ever had was
made by my sister-in-law years ago. It was so thick (with beaten egg
white and whipped cream) you could stand a spoon up in it and it had
your choice of real rum, bourbon, or Southern Comfort, not artificial
flavoring.

Of course no one drinks it any more because of the calories and
cholesterol. :-(

gloria p

On Sun, 18 Nov 2012 19:59:05 -0500, jmcquown >
wrote:

> My cat Persia rarely lets me open the refrigerator door without meowing
> at me. She loves milk. Naturally, the assumption on her part any time
> I open the refrigerator door is it must involve milk. Not this time,
> goofy cat
>
> It's the time of year for egg nog. I bought a bottle of it today.
> Already have the spiced rum. Delicious.
>
> I do have a recipe (and I've posted it here many times, don't feel like
> digging it out) for making egg nog from scratch. Why bother when you
> can buy it in the dairy case and just add some booze to it?
>
I *know*! Usually, I'm not a fan of commercial eggnog. I buy a quart
and can barely finish it, but this year I bought a (plain) light
eggnog that was really delicious. I used plain rum to spike it - it
was so good I finished it up last night and plan to buy another quart
soon.


--
Food is an important part of a balanced diet.

"gloria p" > wrote in message
...
>
> Because homemade eggnog is SO much better? The best I;ve ever had was
> made by my sister-in-law years ago. It was so thick (with beaten egg
> white and whipped cream) you could stand a spoon up in it and it had
> your choice of real rum, bourbon, or Southern Comfort, not artificial
> flavoring.

Do you have her recipe?

> Of course no one drinks it any more because of the calories and
> cholesterol. :-(

But it's Christmas!!!
--
--

http://www.shop.helpforheroes.org.uk/

On 11/18/2012 11:18 PM, sf wrote:
> On Sun, 18 Nov 2012 19:59:05 -0500, jmcquown >
> wrote:
>
>> My cat Persia rarely lets me open the refrigerator door without meowing
>> at me. She loves milk. Naturally, the assumption on her part any time
>> I open the refrigerator door is it must involve milk. Not this time,
>> goofy cat
>>
>> It's the time of year for egg nog. I bought a bottle of it today.
>> Already have the spiced rum. Delicious.
>>
>> I do have a recipe (and I've posted it here many times, don't feel like
>> digging it out) for making egg nog from scratch. Why bother when you
>> can buy it in the dairy case and just add some booze to it?
>>
> I *know*! Usually, I'm not a fan of commercial eggnog. I buy a quart
> and can barely finish it, but this year I bought a (plain) light
> eggnog that was really delicious. I used plain rum to spike it - it
> was so good I finished it up last night and plan to buy another quart
> soon.
>
>
Try it with some spiced rum. I never thought I'd like egg nog (the name
sounds rather off-putting) until one of my brothers said, "It tastes
like a milk shake with some booze in it." The most common brand of
spiced rum in the U.S. is apparently Captain Morgan's, but a woman at
the liquor store a couple of years ago recommended Horne spiced rum. It
tastes better (very smooth, I can even drink it straight and I rarely
drink hard liquor) and costs less, too. I believe it's available in
California. You don't have to buy a big bottle. I recommend it with
egg nog.

Jill

On 11/18/2012 8:20 PM, wrote:
> On Sunday, November 18, 2012 7:13:43 PM UTC-6, The Other Guy wrote:
>>
>> On Sun, 18 Nov 2012 19:59:05 -0500, jmcquown >
>>
>> wrote:
>>
>>
>>
>>> My cat Persia rarely lets me open the refrigerator door without meowing
>>
>>> at me. She loves milk. Naturally, the assumption on her part any time
>>
>>> I open the refrigerator door is it must involve milk. Not this time,
>>
>>> goofy cat
>>
>>
>>
>>
>>
>> If she likes milk, she'll LOVE egg-nog~~
>>
>>
> I agree. Give her a tablespoon and see if she likes it.
>

She may love it but it wouldn't be good for her. It contains HFCS.
That isn't a big concern for *me* since I only drink egg nog during the
holiday season. Persia is 14 years old and in early stage renal
failure. She eats prescription food. Better she not taste the egg nog.

Jill

On Mon, 19 Nov 2012 10:23:16 -0500, jmcquown >
wrote:

> Try it with some spiced rum. I never thought I'd like egg nog (the name
> sounds rather off-putting) until one of my brothers said, "It tastes
> like a milk shake with some booze in it." The most common brand of
> spiced rum in the U.S. is apparently Captain Morgan's, but a woman at
> the liquor store a couple of years ago recommended Horne spiced rum. It
> tastes better (very smooth, I can even drink it straight and I rarely
> drink hard liquor) and costs less, too. I believe it's available in
> California. You don't have to buy a big bottle. I recommend it with
> egg nog.

I'll go to BevMo and ask for Horne. They usually have what I'm
looking for. Someone was talking about making rum balls with spiced
rum and how good they were, so now I'd have two uses for it. I
thought the eggnog was pretty darned good with plain rum in it. I'd
bought the rum to try making Banana's Foster, but I'm halfway through
the bottle and haven't made it yet!

--
Food is an important part of a balanced diet.

On 11/19/2012 6:48 AM, Ophelia wrote:
>
>
> "gloria p" > wrote in message
> ...
>>
>> Because homemade eggnog is SO much better? The best I;ve ever had was
>> made by my sister-in-law years ago. It was so thick (with beaten egg
>> white and whipped cream) you could stand a spoon up in it and it had
>> your choice of real rum, bourbon, or Southern Comfort, not artificial
>> flavoring.
>
> Do you have her recipe?
>



Yes. It may take me a day or two to find it.

gloria p

On 11/19/2012 6:48 AM, Ophelia wrote:
>
>
> "gloria p" > wrote in message
> ...
>>
>> Because homemade eggnog is SO much better? The best I;ve ever had was
>> made by my sister-in-law years ago. It was so thick (with beaten egg
>> white and whipped cream) you could stand a spoon up in it and it had
>> your choice of real rum, bourbon, or Southern Comfort, not artificial
>> flavoring.
>
> Do you have her recipe?
>



Yes. It may take me a day or two to find it.

gloria p

"gloria p" > wrote in message
...
> On 11/19/2012 6:48 AM, Ophelia wrote:
>>
>>
>> "gloria p" > wrote in message
>> ...
>>>
>>> Because homemade eggnog is SO much better? The best I;ve ever had was
>>> made by my sister-in-law years ago. It was so thick (with beaten egg
>>> white and whipped cream) you could stand a spoon up in it and it had
>>> your choice of real rum, bourbon, or Southern Comfort, not artificial
>>> flavoring.
>>
>> Do you have her recipe?
>>
>
>
>
> Yes. It may take me a day or two to find it.

Well, only if you have the time .. and inclination)

--
--

http://www.shop.helpforheroes.org.uk/

jmcquown wrote:
>
> My cat Persia rarely lets me open the refrigerator door without meowing
> at me. She loves milk. Naturally, the assumption on her part any time
> I open the refrigerator door is it must involve milk. Not this time,
> goofy cat

I bet she'd like egg nog even more than milk. But that would mean she'd
start expecting egg nog in July.

> It's the time of year for egg nog. I bought a bottle of it today.
> Already have the spiced rum. Delicious.

This year I have a half bottle of small brewery whiskey. It's a year
old so I expect to use it up this year. Egg nog is nearly my only use
of distilled beverages these days.

> I do have a recipe (and I've posted it here many times, don't feel like
> digging it out) for making egg nog from scratch. Why bother when you
> can buy it in the dairy case and just add some booze to it?

Home made does taste better so it's a make versus buy judgment call. To
me doctoring it up with a few drops of vanilla extract and a bit of
whiskey works fine.

On 11/19/2012 12:48 PM, Doug Freyburger wrote:
> jmcquown wrote:
>>
>> My cat Persia rarely lets me open the refrigerator door without meowing
>> at me. She loves milk. Naturally, the assumption on her part any time
>> I open the refrigerator door is it must involve milk. Not this time,
>> goofy cat
>
> I bet she'd like egg nog even more than milk. But that would mean she'd
> start expecting egg nog in July.
>
That would be part of the problem. LOL

Jill

On 18/11/2012 7:59 PM, jmcquown wrote:
> My cat Persia rarely lets me open the refrigerator door without meowing
> at me. She loves milk. Naturally, the assumption on her part any time
> I open the refrigerator door is it must involve milk. Not this time,
> goofy cat
>
> It's the time of year for egg nog. I bought a bottle of it today.
> Already have the spiced rum. Delicious.
>
> I do have a recipe (and I've posted it here many times, don't feel like
> digging it out) for making egg nog from scratch. Why bother when you
> can buy it in the dairy case and just add some booze to it?
>
Why bother? Because home made tastes better???
When I was a kid the commercial egg nog was pretty good, but it was
made with real ingredients. The last few times I tried commercial
eggnog is was way to sweet and way too artificial.

If it weren't for the cardiac issues I might consider making some
Irish Cream, a pint of cream, a can of sweetened condenses milk, 4
eggs, a spoonful of chocolate syrup, a half bottle of Irish whisky.

On 11/19/2012 4:33 PM, Dave Smith wrote:
> On 18/11/2012 7:59 PM, jmcquown wrote:
>> My cat Persia rarely lets me open the refrigerator door without meowing
>> at me. She loves milk. Naturally, the assumption on her part any time
>> I open the refrigerator door is it must involve milk. Not this time,
>> goofy cat
>>
>> It's the time of year for egg nog. I bought a bottle of it today.
>> Already have the spiced rum. Delicious.
>>
>> I do have a recipe (and I've posted it here many times, don't feel like
>> digging it out) for making egg nog from scratch. Why bother when you
>> can buy it in the dairy case and just add some booze to it?
>>
> Why bother? Because home made tastes better???
> When I was a kid the commercial egg nog was pretty good, but it was
> made with real ingredients. The last few times I tried commercial
> eggnog is was way to sweet and way too artificial.
>
> If it weren't for the cardiac issues I might consider making some
> Irish Cream, a pint of cream, a can of sweetened condenses milk, 4
> eggs, a spoonful of chocolate syrup, a half bottle of Irish whisky.

That sounds pretty good

My recipe for egg nog (from memory) starts off with 18 eggs separated,
whites whipped to a froth in a five gallon plastic bucket. I do not
need that much egg nog!

Jill

On 19/11/2012 4:49 PM, jmcquown wrote:

>> Why bother? Because home made tastes better???
>> When I was a kid the commercial egg nog was pretty good, but it was
>> made with real ingredients. The last few times I tried commercial
>> eggnog is was way to sweet and way too artificial.
>>
>> If it weren't for the cardiac issues I might consider making some
>> Irish Cream, a pint of cream, a can of sweetened condenses milk, 4
>> eggs, a spoonful of chocolate syrup, a half bottle of Irish whisky.
>
> That sounds pretty good
>
> My recipe for egg nog (from memory) starts off with 18 eggs separated,
> whites whipped to a froth in a five gallon plastic bucket. I do not
> need that much egg nog!
>



And.,... there is no way that recipe can be reduced?

On 11/19/2012 4:59 PM, Dave Smith wrote:
> On 19/11/2012 4:49 PM, jmcquown wrote:
>
>>> Why bother? Because home made tastes better???
(snip)
>> My recipe for egg nog (from memory) starts off with 18 eggs separated,
>> whites whipped to a froth in a five gallon plastic bucket. I do not
>> need that much egg nog!
>>
>
> And.,... there is no way that recipe can be reduced?
>
>
I only made it once (gave it away as gifts, which is how I got the
recipe in the first place). I never tried to adjust the quantity.

Here's the recipe, and it's a two gallon bucket (see, my memory is shot):

Egg Nog

18 eggs
1-1/2 lbs. sugar
2 quarts milk
1 quart heavy cream
1/5th rye whiskey
1/2 pint brandy
1/2 pint light rum

Separate 18 eggs. Using a 2 gallon plastic bucket and a wooden spoon
(Important! Don't use a metal spoon!) mix the egg yolks and sugar
together until you have a creamy batter. Add the whiskey, brandy and rum
and stir constantly to avoid curdling. Stir in the milk and cream until
well blended. Use a blender (he meant a hand mixer) to whip the egg
whites to a froth. Add to the mixture in bucket and fold under gently.
Pour into bottles and chill immediately. Makes 7 quarts.

Jill

z z wrote:

>Egg nog works well in dessert recipes
> calling for milk or cream.

Makes GREAT French toast too! I add some nutmeg to the egg nog and egg
batter...mmmm

Judy

On 19/11/2012 5:51 PM, Judy Haffner wrote:
>
> z z wrote:
>
>> Egg nog works well in dessert recipes
>> calling for milk or cream.
>
> Makes GREAT French toast too! I add some nutmeg to the egg nog and egg
> batter...mmmm
>


Except for the nutmeg. We had a restaurant in town for a while where I
tried the French toast. It was a major disappointment. It was regular
cheap commercially mass produced sliced white bread dunked in egg nog.
Not impressed.

On 11/19/2012 5:41 PM, Sqwertz wrote:
> On Mon, 19 Nov 2012 17:23:26 -0500, jmcquown wrote:
>
>> Egg Nog
>>
>> 18 eggs
>> 1-1/2 lbs. sugar
>> 2 quarts milk
>> 1 quart heavy cream
>> 1/5th rye whiskey
>> 1/2 pint brandy
>> 1/2 pint light rum
>>
>> Separate 18 eggs. Using a 2 gallon plastic bucket and a wooden spoon
>> (Important! Don't use a metal spoon!)
>
> What would be wrong with using a metal spoon?
>
> -sw
>
The guy who gave me the recipe (along with a bottle of egg nog) said it
would curdle the eggs. <shrug>

Jill

"Judy Haffner" > wrote in message
...
>
> z z wrote:
>
>>Egg nog works well in dessert recipes
>> calling for milk or cream.
>
> Makes GREAT French toast too! I add some nutmeg to the egg nog and egg
> batter...mmmm
>
> Judy


Yes, we used to like that when we were younger too, not so much now. I
really don't care that much about egg nog anymore. Once in awhile I'll use a
jigger or so of DaVinci Sugar Free Eggnog flavor with a jigger of cream and
a shot of brandy.

Cheri

Dave wrote:

>Except for the nutmeg. We had a
> restaurant in town for a while where I
> tried the French toast. It was a major
> disappointment. It was regular cheap
> commercially mass produced sliced
> white bread dunked in egg nog. Not
> impressed.

I've never had any in a restaurant, but hubby and I love it made at
home. Nutmeg makes everything tastes better, so maybe if they'd used
that, it could have been impressive, and if add a little shot of
whiskey, it will REALLY be impressive! :-)

Judy

Thanks for the tip I didnt know DaVinci had an eggnog flavor.

I love the rice dish from my childhood-horrendous carb count but
delicious with cream sugar rice, topped with butter and covered with
cinnamon. Same dish made with eggnog could be interesting.

"z z" > wrote in message
...
> Thanks for the tip I didnt know DaVinci had an eggnog flavor.
>
> I love the rice dish from my childhood-horrendous carb count but
> delicious with cream sugar rice, topped with butter and covered with
> cinnamon. Same dish made with eggnog could be interesting.
>
Yes, I think you can get it year round now, where it used to be seasonal
several years ago. We used to have rice like that when I was a kid and loved
it too.

Cheri