..@... wrote:
>
> What is eggnog? Whats in it?

Tried Google??

LB

..@... wrote:
>
> What is eggnog? Whats in it?

Tried Google??

LB

eggnog

3 cups whole milk
7 large eggs
1 cup sugar
2 cups heavy cream
1/3 cup bourbon
1/3 cup Cognac or other brandy
1 teaspoon vanilla
Special equipment: an instant-read thermometer
Garnish: freshly grated nutmeg


Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs
and sugar in a large bowl, then add hot milk in a slow stream, whisking.
Pour mixture into saucepan and cook over moderately low heat, stirring
constantly with a wooden spoon, until mixture registers 170°F on
thermometer, 6 to 7 minutes.
Pour custard through a fine-mesh sieve into cleaned large bowl and stir in
cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill,
covered, until cold, at least 3 hours and up to 24.

Cooks' note: Flavor of eggnog improves when it is made a day ahead to allow
alcohol to mellow.

Makes about 6 cups.
<.@...> wrote in message ...
> What is eggnog? Whats in it?

You actually cook the custard for your eggnog?

Bob


Chef R. W. Miller wrote:

> eggnog
>
> 3 cups whole milk
> 7 large eggs
> 1 cup sugar
> 2 cups heavy cream
> 1/3 cup bourbon
> 1/3 cup Cognac or other brandy
> 1 teaspoon vanilla
> Special equipment: an instant-read thermometer
> Garnish: freshly grated nutmeg
>
>
> Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs
> and sugar in a large bowl, then add hot milk in a slow stream, whisking.
> Pour mixture into saucepan and cook over moderately low heat, stirring
> constantly with a wooden spoon, until mixture registers 170°F on
> thermometer, 6 to 7 minutes.
> Pour custard through a fine-mesh sieve into cleaned large bowl and stir in
> cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill,
> covered, until cold, at least 3 hours and up to 24.
>
> Cooks' note: Flavor of eggnog improves when it is made a day ahead to allow
> alcohol to mellow.
>
> Makes about 6 cups.
> <.@...> wrote in message ...
>
>>What is eggnog? Whats in it?
>
>
>

You actually cook the custard for your eggnog?

Bob


Chef R. W. Miller wrote:

> eggnog
>
> 3 cups whole milk
> 7 large eggs
> 1 cup sugar
> 2 cups heavy cream
> 1/3 cup bourbon
> 1/3 cup Cognac or other brandy
> 1 teaspoon vanilla
> Special equipment: an instant-read thermometer
> Garnish: freshly grated nutmeg
>
>
> Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs
> and sugar in a large bowl, then add hot milk in a slow stream, whisking.
> Pour mixture into saucepan and cook over moderately low heat, stirring
> constantly with a wooden spoon, until mixture registers 170°F on
> thermometer, 6 to 7 minutes.
> Pour custard through a fine-mesh sieve into cleaned large bowl and stir in
> cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill,
> covered, until cold, at least 3 hours and up to 24.
>
> Cooks' note: Flavor of eggnog improves when it is made a day ahead to allow
> alcohol to mellow.
>
> Makes about 6 cups.
> <.@...> wrote in message ...
>
>>What is eggnog? Whats in it?
>
>
>

On Wed, 24 Nov 2004 04:39:36 -0600, .@... scribbled some
thoughts:


>What is eggnog? Whats in it?


Drink of the gods at Yuletide.

Eggs
Milk/Cream
Sugar/Honey/Maple syrup
Rum
Nutmeg

That's essentially it.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On Wed, 24 Nov 2004 04:39:36 -0600, .@... scribbled some
thoughts:


>What is eggnog? Whats in it?


Drink of the gods at Yuletide.

Eggs
Milk/Cream
Sugar/Honey/Maple syrup
Rum
Nutmeg

That's essentially it.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On Wed, 24 Nov 2004 10:22:54 -0600, zxcvbob
> scribbled some thoughts:


>You actually cook the custard for your eggnog?
>
>Bob
>
>

Some do that to avoid the possibility of germs/botulism from
the raw eggs. Hello, wouldn't the alcohol be an
anti-microbial agent like rubbing alcohol?

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On Wed, 24 Nov 2004 10:22:54 -0600, zxcvbob
> scribbled some thoughts:


>You actually cook the custard for your eggnog?
>
>Bob
>
>

Some do that to avoid the possibility of germs/botulism from
the raw eggs. Hello, wouldn't the alcohol be an
anti-microbial agent like rubbing alcohol?

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\