|
Eggnog time is fast approaching! I just want to say that last year I used cheap brandy and cheap rum, otherwise following Alton's recipe, and it was loving delicious. I have a question about adding cream. If I just want to add cream early and forget about it, do you think it makes any difference if you whip the cream before folding it into the hot eggnog? I figure any chemical transformation is undone as it combines in the hot liquid, but does anyone else have an opinion?
|
#
¿
Nov 8, 2016 23:34
|
|
|
|
| # ¿ Apr 28, 2024 12:11 |
|
|
I havent tried with upmarket booze, but i can certainly imagine you start to get some nice, complex flavours. Having said that, i've tried with just rum, just brandy, a combination of the two, and bourbon, and they all turned out deliciously. When what you want is an sweet, boozie, egg liqueur, i think it's hard to go far wrong.
|
|
#
¿
Nov 9, 2016 00:45
|
|
|
Ranter posted:I'm looking to nog for the first time this year and I'm a little confused. The recipes don't mention any form of heat. What am I missing? Yeah, you can do it cold or hot, but heating (no more than 75C/167f according to Alton, because I think the egg cooks or something begins to burn beyond that) can help thicken it a bit.
|
|
#
¿
Nov 10, 2016 11:24
|
|
|
I nogged today, too, but with some cheaper poo poo than you. Only made 1.5 litres because I've got a tiny refrigerator. Will just need to haul some off to work to store in their fridge.
|
|
#
¿
Nov 13, 2016 22:34
|
|
|
I have a feeling I also whipped up the egg whites the first time I made it, thinking I would serve it straight away, but then folded them in and refrigerated it. It wasn't aged for longer than three weeks, but I think it was fine.
|
|
#
¿
Nov 21, 2016 13:48
|
|
|
|
| # ¿ Apr 28, 2024 12:11 |
|
|
There's no shame in addiction.
|
|
#
¿
Nov 22, 2016 12:24
|
|