1) Open a bottle of whatever liquor it is that goes in eggnog. (Brandy? I don't even know.) 2) Drink that. It'll be better than messing it up with nog.
The very concept of eggnog makes me gag. :P (But I don't like to drink milk at all. The idea of making it thicker is completely disgusting to me.)
Eggnog, for us at least, means picking up a quart or half gallon container at the market. The prepackaged market eggnoggs are always non alcoholic and the taste varies wildly. Every market chain has its own brand
( ... )
I'm not much help - I get mine from Farmstores, something to look forward to every year. It's incredibly thick (I guess for those who like to ruin it with added booze), like drinking custard sauce. All I ever add is nutmeg (rarely).
Many many years ago my mum used to make it ... I don't know if she still has the recipe, but I'll ask. I remember it tasting different than what came from the store -- I wonder now whether it was because the bought kind had the flavors of the alcohols in non-alcoholic format, whereas mom would have poured mine before adding booze ...
This brand I buy is pure and untainted - vanilla is about it. I know what you mean, though, all that fake rum flavouring - it's why I can't stand the supermarket ones. Farmstores is as good as homemade, I swear it is.
Comments 12
2) Drink that. It'll be better than messing it up with nog.
The very concept of eggnog makes me gag. :P (But I don't like to drink milk at all. The idea of making it thicker is completely disgusting to me.)
Reply
Reply
Reply
2. Buy carton of eggnog. Darigold is my favorite, I think.
3. Pour in cup. Heat in microwave or with an espresso machine's steamer, if desired.
4. Add grated nutmeg, booze, and other garnishes, to taste.
I actually only brave it if commercially pasteurized. :p
Reply
Reply
Reply
Reply
Reply
Leave a comment