What are the proper amounts when mixing Egg Nog and Rum?!
i've never had alcoholic egg nog in my life. i dont know what it should taste like. but i like my cocktails on the STRONG side.
*using store bought egg nog if that makes a difference.
Answers: i want to make some strong egg nog for me and my friends. whats the best rum to use? how much do you use?
i've never had alcoholic egg nog in my life. i dont know what it should taste like. but i like my cocktails on the STRONG side.
*using store bought egg nog if that makes a difference.
Uhhh....use bourbon, not rum.
You're gonna have to experiment, though. Since you like strong drinks, start with 2 shots for every 12 oz of 'nog, then go from there.
Have one for me!
Skip the egg nog altogether and just drink the bourbon. Egg nog is probably the nastiest drink there is. I equate it to a glass full of thick mucous. Just drink the bourbon. Good times!!!
It's more fun to make it from scratch. lol
Eggnog
Recipe courtesy Alton Brown, 2005
See this recipe on air Wednesday Dec. 05 at 3:00 AM ET/PT.
Show: Good Eats
Episode: School of Hard Nogs
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook's Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.