Discussion in 'Other Recipes' started by MystikPiglit, Nov 11, 2008.
I have decided NO to eggnog.
OK. It's not raw egg like at all. It's rich and creamy. Without the added liquor that's what it tastes like, rich and creamy. If you add brandy, or whatever of course the flavor then has that added.
Usually, there are spices like cinnamon and or nutmeg added to the blend. I like to grate fresh nutmeg on the top of each serving.
It's one of those things that if you like eggs and cream, what's not to like? If you don't like one or the other, or both then you won't like it.
However, some folks do object to the consistency as it is thick (various degrees of thickness, from a thick milk based drink, to some that are so thick you really need the added liquor to thin it enough to drink it). However, if you like a true milkshake, you won't have problems with consistency.
Do not be confused by those sorry drinks that use other than whole milk and cream. There is nothing diet friendly about proper eggnog! It was once used in treatment of the sick, given the properties (and the medical beliefs at the time).
I like custard, and don't find eggnog to taste like that at all.
thank you for explaining that Tink, I may try it....but I'm not sure yet!
Do you drink it warm or cold?
Cold! (I can't imagne warm eggnog. THAT would be gross)!
so if i made the cooked one i'd let it cool before drinking presumably
Yes. Although I've not made a cooked version, I would imagine you'd have to strain it (to be absolutely certain there were no bits of cooked egg ) and chill it before serving.
blech! I'm not so sure about trying this after all! :shocked025:
I was thinking about trying it till I read this blech
Its magically delicious....
Actually, any time you cook a smooth custard like recipe you should strain it after it's cooked. It's a precaution against any bits of egg that may have separated in the cooking process.
Wolfgang Puck taught me that.
Oooh no, any drink that needs straining just sounds wrong.
Well, as I said. I don't cook eggnog. If I'm concerned about the eggs, I use pasturized. I've always used organic, free range eggs and have never had a problem. If I were to serve it to elderly guests, or those with compromised immune systems, then I would be certain to use the pasturized eggs too.
I'm a little surprised that none of you seem to like it (or know it). I would have thought that it originated in the UK. Good job that I'm not a food historian, eh?
drinking eggs - I have yet to be convinced
:sick007: it's the eggy bit that puts me off
It seriously tastes nothing like eggs....
I was put off eggs a few years ago after Skywatchers definition of what an egg is :sick007: So the thought of one in a drink :shocked025: me!
Could possibly go for the cooked version though
oh see now you've gone and said that you've put me off again! I have a fragile relationship with eggs....
urgh, and i just remembered last week i cracked open a really rotten stinking one - i was making cakes and it's a good job i crack them into a bowl first to get rid of the 'yukky' bits......it was nasty!
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