Eggnog Recipe How To Video GF.TV

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This eggnog recipe is for classic eggnog, which is a bit different than the eggnog one buys at the store. Eggnog, is traditionally a milk drink that has egg, spices, and a bit of alcohol in it. Commercial eggnog has thickeners in it.

The recipe for Eggnog is pretty simple, the variations come in what spices one puts in the recipe, and what kind of alcohol is added to the drink. I find most people put too much alcohol in the eggnog, most times I drink eggnog without any alcohol in it, but if there is liquor in the drink, i like just a bit to give it a warmth.

Here is the GardenFork.TV recipe ©2011 all rights reserved

4 egg yolks from the freshest eggs possible

2 tablespoons powdered sugar ( regular sugar is ok )

1/2 teaspoon cinnamon

4 cloves, crushed with a mortar/pestle

1/2 teaspoon nutmeg

3 cups of milk

1 cup of heavy cream

Small amount of Rum, Brandy, Bourbon, Whiskey

Separate the yolks from the whites of the eggs, reserve the egg whites.

Mix the egg yolks with the spices, be sure to crush the cloves as best you can.

Pour the milk and cream into the egg/spice mixture.

Whip the egg whites until the can stand up a bit, you want a lot of air in the egg whites.

Pour the egg whites into the milk mixture.

Add alcohol sparingly, a few teaspoons at at time until the flavor works for you.

Put in the fridge for at least an hour to allow the flavors to meld.

Serve in small glasses – mugs with some cinnamon sprinkled on top.

©2011 Eric Rochow all rights reserved.

Comments

  1. Isolde says

    Nice video! If I may suggest you, whenever you are short of icing sugar use regular sugar that you can grind in your coffee grinder. That will make the trick…

  2. Tonia Moxley says

    I think the difference in your recipe and the commercial product may be the addition of custard, or high fructose corn syrup and thickeners. I like your version.

  3. Tonia Moxley says

    Actually, Alton Brown, whose recipe I just consulted, beats the egg whites to stiff peaks, folds them in and refrigerates the nog for a while before serving. Stiff peaks would make it much thicker.

  4. Jan Kelley says

    I enjoy your silly stuff ~ and your pups ~ and I wish you a very Merry Christmas and Happy New Year! Waiting to see more stuff from you ~ many things are home fun to me in the Adirondacks of New York.

  5. Abigail Buitenkant says

    Hi,

    Just watched the eggnog video (and those lovely lovely dogs!! I liked the one who might have thought: he doesn’t get it, I pick up the ball again and throw it in front of his feet again!). Great recipe and when you use real good healthy eggs from chickens who are free to walk about and have their beaks and wings (i.e. as they were made by the Big Boss) the risk of dying starkly decreases: no dioxine in the food and no stress hormones and other diseases they get from being cramped into a small cage with four or five others who are evenly stressed out. I add Jack Daniel’s to the nogg or grogg. Delicious taste and I normally am not hot about any alcohol. Why not try to get palm sugar (www.masarang.org) . Really dark sugar but fresh from the sugar palm tree. Otherwise why use white sugar?
    Thanks for videos from which I learned!

    Very unhealthy stuff. Happy holidays and a very healthy and prosperous 2012!

  6. Abigail Buitenkant says

    Hi,

    Just watched the eggnog video (and those lovely lovely dogs!! I liked the one who might have thought: he doesn’t get it, I pick up the ball again and throw it in front of his feet again!). Great recipe and when you use real good healthy eggs from chickens who are free to walk about and have their beaks and wings (i.e. as they were made by the Big Boss) the risk of dying starkly decreases: no dioxine in the food and no stress hormones and other diseases they get from being cramped into a small cage with four or five others who are evenly stressed out. I add Jack Daniel’s to the nogg or grogg. Delicious taste and I normally am not hot about any alcohol. Why not try to get palm sugar (www.masarang.org) . Really dark sugar but fresh from the sugar palm tree. Otherwise why use white sugar?
    Thanks for videos from which I learned!

    Happy holidays and a very healthy and prosperous 2012!

  7. Janet says

    Thanks for the recipe (and entertainment). After reading labels at the grocery store yesterday I brought home soy nog as the least offensive, but when I drank it the sweetness nearly choked me, so I cut it in half with regular milk and it was still too sweet, so in when some rum :-) . You make it look so easy I think I’ll just make it from scratch in the future and can add just the right amount of sugar to my taste.

    Merry Christmas to all.

  8. Barb says

    Merry Christmas! Love the nog video. Love to watch the interludes with the dogs. They are endlessly entertaining. The funniest part of the videos is the questions your wife/cameraperson asks and the fact that you never have the right ingredients or the right tools but you make it work. This has taught me to be much more carefree in the kitchen! Best wishes to you in the New Year :)

  9. says

    Love your channel (we watch it on Roku). I also make the Alton Brown version and love it, although I reduce the alcohol a lot. The reason you found the homemade version “lighter” than the commercial version is because the commercial version is made with thickeners. If you want that texture you could try thickening and cool your milk before making your recipe (you might try cornstarch, agar, or arrowroot powder). I also prefer mine with just freshly grated nutmeg.

  10. Eric Gunnar Rochow says

    thanks for the suggests! we just got a roku box ourselves, just learning how it all works. thx, eric.

  11. Jason says

    Hello, great video! I have watched about 4 or 5 of your videos now and learned some interesting stuff. I found the site from a beekeeping link. I’m getting my first bees this year so I’m watching everything I can on the net. I can’t wait to try your eggnog recipe as well. I have 8 Campbell ducks who are giving me more eggs than I ever could have imagined and my dairy goats will be kidding in about a month and a half… so I’ll let you know how the recipe works with duck eggs and raw goat milk:)

  12. Mary says

    I make a killer eggnog every Christmas time. You do need to let the yellow egg mixture rest a few hours to develop flavor and I add bourbon and brandy to that. Whip the egg whites until firm and fold into the yellow egg mixture just before serving. Have spoons handy for this special holiday treat. Love you videos. Have a wonderful holiday season! Best wishes.

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