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

sgny Nov 22, 2006 07:21 PM

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

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  1. c
    colander RE: sgny Nov 23, 2006 04:07 AM

    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
      b
      broncosaurus RE: colander Nov 24, 2006 02:11 PM

      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. wyf4lyf RE: sgny Nov 23, 2006 01:45 PM

      Where is this recipe? It sounds intriguing...

      2 Replies
      1. re: wyf4lyf
        sgny RE: wyf4lyf Nov 24, 2006 04:17 AM

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

        1. re: wyf4lyf
          Jacquilynne RE: wyf4lyf Nov 24, 2006 04:25 AM

          http://www.chow.com/recipes/10758 is the recipe link.

        2. b
          broncosaurus RE: sgny Nov 24, 2006 02:09 PM

          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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