On Wed, 01 Dec 2010, Albion wrote:
>Anybody got a good recipe (for Egg nog)?

Egg nog - Douglas
Printer version of this recipe 

And another one -- by far my favorite mix: This is my Egg Nog recipe 
-- used most recently for the 2009 holiday season: 

Ingredients: 2 pints brandy 
1 pint rye whiskey 
1 pint dark Jamaica rum 
3/4 pint cream sherry 
28 eggs, separated 
30 tablespoons sugar 
2 quarts milk 
2 quarts heavy cream 
4 sticks cinnamon 
4 tblsp fresh ground nutmeg 
1 vanilla bean, split lengthwise 
Cyprus Flake salt crystals 

Directions: 
Mix liquors together first separately, 

then separate yolks and whites of eggs, 
blanchir yolks with sugar 
  (beat well until consistent, brown-yellow color), mix well. 

Add liquor to mixture very slowly at first, 
slowly beating to mix well until well incorporated. 

Add milk and cream, slowly beating to mix evenly until fully mixed.
 
Beat egg whites until stiff and fold slowly into mixture. 

Scrape the seeds from the vanilla bean, and add.
  (discard vanilla pod, or dry and save for another use.) 
Add cinnamon sticks and sprinkle nutmeg on top. 

Let cook in refrigerator (at or under 45 deg) 
   for at least 5 days (I prefer 7). 
Do not stir for at least the first 4 days 
   (the nog will separate and the alcohol will cook the eggs). 

Taste frequently... especially after 5 days. 

Good for 4 weeks if refrigerated well. 

Stir well before serving. 

Add schlag for the weak of heart when served 
  (top the cup -- keep that stuff out of the general nog supply). 

Sprinkle a few salt flakes on top when serving 
   (DO NOT USE REGULAR SALT -- MUST BE LARGE CRYSTAL FINISHING SALT 
   (like Cyprus flake)) 

Note: This uses raw eggs... the alcohol "cooks" the eggs 
   (the meaning of "Nog") over the next few days. 

This recipe is adapted from a colonial US recipe and I get called on 
   to make it every year. I use all organic supplies (except for the liquor) 

Egg Nog as God intended...

From: Douglas Palmer 
Subject: Re: [Anglican] Egg nog
Date: Wed, 01 Dec 2010

On Thu, Dec 2, 2010 at 5:05 PM,Albion wrote: 
> I always thought it was only brandy. 

Traditionally it has been whatever is locally available and relatively cheap.
 My recipe (just posted) uses rye since it was available in colonial times. 
 It mixes in brandy, rum and cream sherry as well for a nice blended flavor 
 that gets something from each. I have experimented by adding apple jack as well, 
 and it's good but obviously not a traditional flavor. You really just need 
 enough alcohol to cook the eggs properly. I much prefer the blend though. 
 One alcoholic ingredient (brandy or rum or rye) makes it too much like a 
 "brandy drink" or a "rum drink." I want egg-nog, not brandy with egg-flavoring. 

From: Douglas Palmer 
To: anglican@stsams.org
Subject: Re: [Anglican] eggnog...