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Has anybody made or is going to make the 3 week eggnog recipe on the CHOW site?

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Was just curious if anybody has tried it or is going to try it?

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  1. This recipe is very similar to the batter I use for eggnog. I only age it overnight and then add milk and egg whites. It is quite delicious my way, but I am intrigued by the idea of aging it.

    1 Reply
    1. re: colander

      Do you mean you "dilute" this recipe with extra milk? That was my first reaction, that it needed more milk (can't really tell w/o trying it of course). If so how much more milk, anothe half gallon or so?

    2. Where is this recipe? It sounds intriguing...

      2 Replies
      1. re: wyf4lyf

        Click on the CHOW link on the title bar. I actually discovered it yesterday. I never knew it existed.

        1. Well I'm all fired and ready to try this, but a couple of questions/comments:

          I'm used to HEATING egg nog before serving but the recipe sounds like it should be served cold. Is heating an option, or is this a bad idea.

          Also, under "serving" below the egg whites the recipe mentions heavy cream as an option. I'm assuming this means add heavy cream like half and half to the rest of the egg nog. Is this correct? It sure seems like it would substantially affect the egg nog one way or another so it just struck me as odd that this would be an "option".

          Thanks for an intriguing recipe, like I said I'm raring to try it for Christmas.

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