What types of eggnog do you like?

I really don't like commercial eggnog because it's too...hmm...what...thick and syrupy? When I buy it, I cut it about 1/3 eggnog with 2/3 milk.

I discovered that Kroger has eggnog ice cream. Had to buy some, of course...well, yanno, just to make sure it's okay for others to eat, right? It was delicious! Bought a half gallon, enough for a few servings at least. Yum.
 

Bella said:
I made eggnog for years, with raw eggs, before they started posting signs like this: "For your safety, we are required to cook all our eggs well done. Thank you for your understanding." Okay, fine. Thankfully, I've never been poisoned by an egg. Maybe it's because I'm particular about where I buy and eat my eggs.

In my youth, before the all-popular protein powders that now flood the market and before "raw eggs will kill you," I used to make my own instant protein breakfast drink that included a raw egg. Yeah, just call me Rocky.

Anyway, I would make up a batch of eggnog three weeks in advance and store it in the fridge. I left it there for three weeks because that seemed like the right amount of time for the flavors to marry and smooth out to perfection. I always thought if there was anything growing in there that the booze would, somehow, kill it. I'm glad that's been confirmed.

Because of all the hubbub and fear of salmonella contamination, I began cooking the eggs (like you'd make custard) to a safe temperature, so it would no longer be a concern. It was still good, just not as good as the one made with raw eggs.

BTW, fresh eggs don't float. 🥚

Ever since we became aware of salmonella in eggs, people have been wary of using them raw in the season's favorite libation. This might be of interest as the subject comes up every year around this time. It's an eyeopener. 👀

Will Eating Raw Eggs Kill You? > https://dranthonygustin.com/raw-eggs-kill-you/

Yet Another Reason To Spike That Eggnog > https://www.sciencefriday.com/videos/yet-another-reason-to-spike-that-eggnog/

As far as commercial eggnog goes, this one is my favorite: Organic Valley Eggnog is made with real and sustainably sourced ingredients: farm-fresh organic milk, cream, egg yolks, unrefined cane sugar, fair-trade organic vanilla extract, and nutmeg. It's nutty, smooth, nicely spiced, and tastes like Christmas. Of course, I doctor it with bourbon, añejo rum, and a slash of SoCo. 😊

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Bella ✌️
Click to expand...
very good info Bella, thank you! I like the same brand as you do :)
 
I prefer homemade eggnog, but if commercial, Bud's is okay if still too sweet for my tastes.

When the salmonella scare came I used a recipe for a cooked eggnog. Liked it so much it's what I've used ever since. I have always disliked the addition of the beaten egg whites so it's basically a thin cooked custard sauce made with whole eggs, 50% half-and-half and 50% whole milk. Maybe half the amount of sugar most recipes call for.

Freshly grated nutmeg, some allspice and ground cardamon. I dislike cassia (cheap cinnamon is usually cassia, not true aka Ceylon cinnamon) so leave that out.

I play around with liquors but so far the best combination I've found is Bacardi Gold and Black Saddle Bourbon. I read some reviews that raved about the Black Saddle so I bought a bottle via mail order.

It was HORRIBLE. I'm a Pappy Van Winkle and Jefferson fan, taken neat, so I stuck the bottle in the back of the cabinet and forgot about it for a while.

Then a couple of years ago I found myself out of Remy cognac, which is what I'd been using with the BG. So I thought, hey, I've got this dumb bottle I don't want to drink, why shouldn't I try a little bit in the eggnog?

Turned out to be absolutely fabulous, best I'd ever made! When you use high-proof alcohol you absolutely must let it sit 24 hours in the fridge to mellow. Now it's our personal holiday treat, only shared with a few appreciative friends ;)
 
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