Egg Nog Recipes

[Dav3_Dyr0ff]

I seem to be the only one who thinks that the long-aged stuff tastes like cheap rotgut. Tried several different recipes last year, opened them all for Thanksgiving. The portions that we drank within a week of bottling were tasty, but these year old ones were foul.

Any chance you had a power outage to your fridge for a day or three in August?

[Paul_Miller]

I seem to be the only one who thinks that the long-aged stuff tastes like cheap rotgut. Tried several different recipes last year, opened them all for Thanksgiving. The portions that we drank within a week of bottling were tasty, but these year old ones were foul.

I’ve been looking forward to trying mine. You’re depressing me.

[Pete_C]

Made a batch yesterday from my grandmothers 1945 recipe. Very fluffy, very tasty and very potent! I used the kitchenaid mixer and a second large bowl.

Date: 12/24/1945
Yield: ~9 cups (made recipe on 12/24/2024)

Shelf life: Approx 1 week (suppose it could age, but it won’t last!)

Ingredients

• 6 eggs, yolks & whites separated

• ¾ cup sugar

• 1 pint whipping cream

• 1 cup rye whiskey

• ½ cup brandy

• ¼ cup rum

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Instructions
Add egg yolks to medium size bowl
Whisk egg yolks until thick
Slowly whisk in ½ cup sugar
Slowly whisk in rye whiskey

In clean medium size bowl, whisk egg whites until stiff
Slowly whisk in remaining ¼ cup sugar
Fold egg whites into egg yolk batter, mixing thoroughly

In clean medium size bowl, whisk whipping cream until stiff peaks form
Fold into egg yolk batter
Stir in brandy and rum
Pour into mason jar or bottle, cover and store in refrigerator until ready to serve.

To serve, pour ~6 ounces into ice-filled glass, shave some nutmeg with a microplane and enjoy!

[Scott_G_r_u_n_e_r]

This may sound weird, but I used a peaty scotch in store bought (but more boutiquey) eggnog and it was quite delicious. Caol Ila in this case, which you can argue is a waste of the scotch…