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NWR: Nog


Rum
  28% (8)
Cognac/Brandy
  21% (6)
Bourbon
  7% (2)
Liqueur of some sort
  14% (4)
Blend of one or more of the above
  21% (6)
Other
  7% (2)


Total Votes : 28
(last vote on : 12/23/2023 3:59:45 AM)
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NWR: Nog - 12/9/2023 2:24:58 PM   
recotte

 

Posts: 6873
Joined: 1/19/2011
Status: offline 		'Tis the season for eggnog! What's your favorite booze to give your nog a little boost and cut some of that sweet yummy richness?

It's a little embarrassing to admit, but I have a nostalgic fondness for Bacardi Dark Rum, as that's what my parents used, and I would sneak some.

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Post #: 1
RE: NWR: Nog - 12/9/2023 2:57:13 PM   
Blue Shorts

 

Posts: 2779
Joined: 2/5/2008
From: Santa Cruz
Status: offline 		We typically use brandy, but I also enjoy rum.

(in reply to recotte)
Post #: 2
RE: NWR: Nog - 12/9/2023 3:31:13 PM   
wine247365

 

Posts: 1012
Joined: 5/1/2012
From: OC, CA
Status: offline
quote:

ORIGINAL: recotte

'Tis the season for eggnog! What's your favorite booze to give your nog a little boost and cut some of that sweet yummy richness?

It's a little embarrassing to admit, but I have a nostalgic fondness for Bacardi Dark Rum, as that's what my parents used, and I would sneak some.

If there’s ever a time to be nostalgic for good times, there’s nothing better than being so with Christmas rituals like eggnog!

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The number of bottles I buy is nothing in comparison to the bottles I don’t buy. Let’s have a little perspective please.

(in reply to recotte)
Post #: 3
RE: NWR: Nog - 12/9/2023 3:45:05 PM   
ChrisinCowiche

 

Posts: 7847
Joined: 12/16/2009
From: Cowiche, WA
Status: offline 		I WANT to like Rum in Egg-nog, have tried a few different ones, but I prefer Bourbon. Might try some Fireball today, now that you have me thinking about it!

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Post #: 4
RE: NWR: Nog - 12/9/2023 4:26:40 PM   
musedir

 

Posts: 23494
Joined: 2/25/2010
From: At 2534ft in Asheville near Royal Pines
Status: offline 		Some like rum, while others like bourbon. I, myself, have a taste for both.

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Post #: 5
RE: NWR: Nog - 12/9/2023 6:06:33 PM   
MindMuse

 

Posts: 4327
Joined: 5/20/2009
From: Talking Rock, Georgia
Status: offline 		I used to make homemade eggnog every holiday season. Wow, it was really good, but like a cardiologist's nightmare in a punch bowl. I would make a virgin bowl (which precious few bothered with), and one that was liberally endowed with holiday spirit(s). I changed this up many times over the years including all the poll options. My sense is that the Bourbon version was probably best loved overall, although my personal favorite was probably with Cognac/Brandy. Freshly grated nutmeg is the finishing kiss for all.
I haven't really made it since moving to the mountain, with a different and smaller party crowd (or Covid No Crowd). Canned eggnog is no bueno, commercial carton are okay, but a homemade batch is delish and indulgent.

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... she uncorked it and put it to her lips. "I know something interesting is sure to happen," she said to herself, "whenever I eat or drink anything; so I'll just see what this bottle does."
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Post #: 6
RE: NWR: Nog - 12/9/2023 6:10:23 PM   
MindMuse

 

Posts: 4327
Joined: 5/20/2009
From: Talking Rock, Georgia
Status: offline
quote:

ORIGINAL: ChrisinCowiche

I WANT to like Rum in Egg-nog, have tried a few different ones, but I prefer Bourbon. Might try some Fireball today, now that you have me thinking about it!

Used Fireball yesterday in FFP (q.v.) for first time ever. I think it would do very well in a nog, though I'd probably want to try it as a supplement to another whisky as the base.

_____________________________

... she uncorked it and put it to her lips. "I know something interesting is sure to happen," she said to herself, "whenever I eat or drink anything; so I'll just see what this bottle does."
- Alice's Adventures in Wonderland

(in reply to ChrisinCowiche)
Post #: 7
RE: NWR: Nog - 12/9/2023 6:29:19 PM   
S1

 

Posts: 14826
Joined: 11/12/2011
From: Wandering between Coastal SC and South FL
Status: offline 		We do the 12-month-aged version, which has a blend of LOTS of booze!

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(in reply to recotte)
Post #: 8
RE: NWR: Nog - 12/9/2023 6:59:22 PM   
khmark7

 

Posts: 11426
Joined: 7/6/2008
From: Chicago suburbs
Status: offline 		I like this idea. Have some smaller bottles of rum & brandy in the cellar for cooking, and might have to try those with the nog.....in the name of science, of course.

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"a rogue Provence rouge of unknown provenance." author grafstrb

(in reply to S1)
Post #: 9
RE: NWR: Nog - 12/9/2023 8:55:39 PM   
jmcmchi

 

Posts: 3220
Joined: 8/6/2013
Status: offline 		Why adulterate a decent brandy (or whatever) with egg?

These trendy newfangled ideas…..

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Post #: 10
RE: NWR: Nog - 12/10/2023 3:40:25 AM   
khmark7

 

Posts: 11426
Joined: 7/6/2008
From: Chicago suburbs
Status: offline
quote:

ORIGINAL: jmcmchi

Why adulterate a decent brandy (or whatever) with egg?

These trendy newfangled ideas…..


Scrooge!

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"a rogue Provence rouge of unknown provenance." author grafstrb

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Post #: 11
RE: NWR: Nog - 12/10/2023 9:44:31 AM   
jmcmchi

 

Posts: 3220
Joined: 8/6/2013
Status: offline
quote:

ORIGINAL: khmark7


quote:

ORIGINAL: jmcmchi

Why adulterate a decent brandy (or whatever) with egg?

These trendy newfangled ideas…..


Scrooge!


Yup

(in reply to khmark7)
Post #: 12
RE: NWR: Nog - 12/10/2023 11:40:40 PM   
recotte

 

Posts: 6873
Joined: 1/19/2011
Status: offline
quote:

ORIGINAL: S1

We do the 12-month-aged version, which has a blend of LOTS of booze!


Secret family recipe, or something you can share?

_____________________________

The only way to get rid of a temptation is to yield to it. - Oscar Wilde

(in reply to S1)
Post #: 13
RE: NWR: Nog - 12/11/2023 12:48:45 PM   
WineGuyCO

 

Posts: 3802
Joined: 9/5/2017
From: Living at 7200 ft. in Monument CO
Status: offline
quote:

ORIGINAL: jmcmchi

Why adulterate a decent brandy (or whatever) with egg?

These trendy newfangled ideas…..


We use brandy but Cognac? No way. There is no reason to use expensive brandy either. Rum we never use. It makes sweet eggnog even sweater.

_____________________________

La felicità, come un vino pregiato, dev’essere assaporata sorso a sorso.

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Post #: 14
RE: NWR: Nog - 12/11/2023 4:34:15 PM   
khmark7

 

Posts: 11426
Joined: 7/6/2008
From: Chicago suburbs
Status: offline 		Hmmmm....grocery stores around here are out of eggnog. Shortages? Parts from China? COVID? Global warming? What's with the eggnog shortages the last few winters?

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"a rogue Provence rouge of unknown provenance." author grafstrb

(in reply to WineGuyCO)
Post #: 15
RE: NWR: Nog - 12/11/2023 4:44:05 PM   
recotte

 

Posts: 6873
Joined: 1/19/2011
Status: offline
quote:

ORIGINAL: khmark7

Hmmmm....grocery stores around here are out of eggnog. Shortages? Parts from China? COVID? Global warming? What's with the eggnog shortages the last few winters?


There was an egg shortage earlier this year due to avian flu, but around here that no longer seems to be an issue, and there's plenty of eggnog to be found. Really easy to make your own, though. I generally follow Alton Brown's simple recipe (uncooked version), substituting rum for the Bourbon: https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745

_____________________________

The only way to get rid of a temptation is to yield to it. - Oscar Wilde

(in reply to khmark7)
Post #: 16
RE: NWR: Nog - 12/11/2023 4:53:33 PM   
khmark7

 

Posts: 11426
Joined: 7/6/2008
From: Chicago suburbs
Status: offline
quote:

ORIGINAL: recotte


quote:

ORIGINAL: khmark7

Hmmmm....grocery stores around here are out of eggnog. Shortages? Parts from China? COVID? Global warming? What's with the eggnog shortages the last few winters?


There was an egg shortage earlier this year due to avian flu, but around here that no longer seems to be an issue, and there's plenty of eggnog to be found. Really easy to make your own, though. I generally follow Alton Brown's simple recipe (uncooked version), substituting rum for the Bourbon: https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745


Grocery list.....updated.

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"a rogue Provence rouge of unknown provenance." author grafstrb

(in reply to recotte)
Post #: 17
RE: NWR: Nog - 12/11/2023 11:19:14 PM   
recotte

 

Posts: 6873
Joined: 1/19/2011
Status: offline
quote:

ORIGINAL: khmark7


quote:

ORIGINAL: recotte


quote:

ORIGINAL: khmark7

Hmmmm....grocery stores around here are out of eggnog. Shortages? Parts from China? COVID? Global warming? What's with the eggnog shortages the last few winters?


There was an egg shortage earlier this year due to avian flu, but around here that no longer seems to be an issue, and there's plenty of eggnog to be found. Really easy to make your own, though. I generally follow Alton Brown's simple recipe (uncooked version), substituting rum for the Bourbon: https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745


Grocery list.....updated.


If you're willing to put in slightly more effort (and are willing to wait for a while), I think one of these might be what Scott referenced above:

Aged Eggnog

Twelve Month Aged Eggnog (note the quantities involved with this one: it makes about a gallon of nog!)

< Message edited by recotte -- 12/11/2023 11:28:31 PM >

_____________________________

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Post #: 18
RE: NWR: Nog - 12/12/2023 6:21:36 AM   
River Rat

 

Posts: 1339
Joined: 4/29/2010
From: Forestville, CA
Status: offline 		We use all 3, Bourbon, Rum and Brandy. If you only use one it’s just a cocktail. With all 3 it’s an experience.

(in reply to recotte)
Post #: 19
RE: NWR: Nog - 12/12/2023 6:35:30 AM   
River Rat

 

Posts: 1339
Joined: 4/29/2010
From: Forestville, CA
Status: offline 		Egg Nogg
In a large punch bowl beat 12 egg yolks till well blended.
Beat in 2 cups sugar.
Stir in 1 quart bourbon, 1 pint Jamaican rum, 1 pint cognac, then 1 quart milk, 3 pints vanilla ice cream (float)
Beat 6 egg whites till stiff but not dry. Fold Into mixture. DO NOT BEAT.
Keep cool' until used or serve immediately. Dust top of each cup with grated nutmeg.

(in reply to River Rat)
Post #: 20
RE: NWR: Nog - 12/12/2023 7:08:31 AM   
wineismylife

 

Posts: 6494
Joined: 11/7/2006
From: Arlington, TX
Status: offline 		Karl, must be your neck of the woods. We have a full case of the stuff at our local Albertsons. At least a half dozen choices or more.

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(in reply to River Rat)
Post #: 21
RE: NWR: Nog - 12/12/2023 7:32:23 AM   
DoubleD1969

 

Posts: 3601
Joined: 8/19/2008
From: New Jersey
Status: offline
quote:

ORIGINAL: River Rat
We use all 3, Bourbon, Rum and Brandy. If you only use one it’s just a cocktail. With all 3 it’s an experience.

Winner winner! I don't think I've had it this way, but I like the holiday spirit!

(in reply to River Rat)
Post #: 22
RE: NWR: Nog - 12/12/2023 10:29:01 AM   
markandsusanw

 

Posts: 882
Joined: 5/10/2010
Status: offline
quote:

ORIGINAL: River Rat

Egg Nogg
In a large punch bowl beat 12 egg yolks till well blended.
Beat in 2 cups sugar.
Stir in 1 quart bourbon, 1 pint Jamaican rum, 1 pint cognac, then 1 quart milk, 3 pints vanilla ice cream (float)
Beat 6 egg whites till stiff but not dry. Fold Into mixture. DO NOT BEAT.
Keep cool' until used or serve immediately. Dust top of each cup with grated nutmeg.



I've used a very similar recipe (see link below) for years. Usually make weekend before Thanksgiving, as it takes solid week or so to mellow, and lasts past New Year's if you're so inclined.

Also can attest that if you forget, or just don't want to, whip the egg whites separately, it's still very good.

My mother-in-law once has multiple glasses of this one, without realizing it contained alcohol and, well, that was a fun Christmas.

https://www.allrecipes.com/recipe/131249/early-american-eggnog/

For non-alcoholic eggnog, Alton Brown has my favorite version.

< Message edited by markandsusanw -- 12/12/2023 10:31:38 AM >

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Post #: 23
RE: NWR: Nog - 12/12/2023 6:16:40 PM   
khmark7

 

Posts: 11426
Joined: 7/6/2008
From: Chicago suburbs
Status: offline 		Another grocery store today and the only Nog I could find was made from almond milk. I did pick up some heavy cream so perhaps tomorrow I will experiment with homemade nog.....with Brandy.

_____________________________

"a rogue Provence rouge of unknown provenance." author grafstrb

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Post #: 24
RE: NWR: Nog - 12/15/2023 10:59:02 AM   
BRR

 

Posts: 1847
Joined: 9/1/2009
From: Seattle, WA
Status: offline 		Brandy. Why? My wife's grandmother has a very old hand-written recipe from who-knows-when complete with raw egg whites and a crap-ton of Brandy. I wouldn't change a thing about it. It's delicious. I don't buy really expensive Brandy for it either because that would just be silly and a waste of a fine spirit. Average liquor store VSOP is just fine.

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Cheers!

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Post #: 25
RE: NWR: Nog - 12/21/2023 5:21:02 PM   
khmark7

 

Posts: 11426
Joined: 7/6/2008
From: Chicago suburbs
Status: offline 		I followed the recipe for the cooked Egg Nog and I just don't get the idea of whipping the egg whites into a frothy mess that makes everything feel weird. Next time I'm gonna try it without the egg whites and maybe just a little less Brandy.

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"a rogue Provence rouge of unknown provenance." author grafstrb

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Post #: 26
RE: NWR: Nog - 12/21/2023 5:25:31 PM   
WineGuyCO

 

Posts: 3802
Joined: 9/5/2017
From: Living at 7200 ft. in Monument CO
Status: offline 		The egg whites are the best part IMO. Always scooped them in my glass.

< Message edited by WineGuyCO -- 12/21/2023 5:26:08 PM >

_____________________________

La felicità, come un vino pregiato, dev’essere assaporata sorso a sorso.

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Post #: 27
RE: NWR: Nog - 12/21/2023 6:54:18 PM   
recotte

 

Posts: 6873
Joined: 1/19/2011
Status: offline 		I’ve not tried the cooked version, as that sounds like work. As for the egg whites, whipping them up and folding them in makes it a lighter, frothier concoction. You can forego that step, and it’s still delicious, just richer overall.

_____________________________

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Post #: 28
RE: NWR: Nog - 12/22/2023 4:23:04 AM   
khmark7

 

Posts: 11426
Joined: 7/6/2008
From: Chicago suburbs
Status: offline
quote:

ORIGINAL: recotte

I’ve not tried the cooked version, as that sounds like work. As for the egg whites, whipping them up and folding them in makes it a lighter, frothier concoction. You can forego that step, and it’s still delicious, just richer overall.


I prefer lighter and frothier with my Cappuccino.

_____________________________

"a rogue Provence rouge of unknown provenance." author grafstrb

(in reply to recotte)
Post #: 29
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