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Who makes the absolute best, most divinely-rich, deliciously creamy eggnog in the area?

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  1. Whole foods in the glass bottles. There is a two inch thick topping that rises to the top of the bottle.

    8 Replies
    1. re: hoplover

      Yum, big ditto! That stuff ought to be licensed. It's delicious.

      1. re: hoplover

        Is it the Whole Foods brand (365) or something else?

        1. re: hoplover

          I'll be up in Boston next week, and am thinking of bringing the Whole Foods eggnog to a holiday party. I assume it is nonalcoholic, and I'd like to bring a gallon of an alcoholic (Maker's Mark or Appleton Special) eggnog to the party.

          What ratio of eggnog to bourbon/rum do you use? I'd like the eggnog to be on the strong side, but not too boozy.

          Will mixing it up a couple of hours (or days) beforehand help to round out the flavors? If not, then I suppose that I could just put out the eggnog carton and bourbon/rum bottle separately and let everyone mix it to taste.

          Also, should I plan on brining nutmeg and a grater, or is the store brand already strongly spiced?

          1. re: ceb

            Try 5:1, and if that's not strong enough for you, up it to 4:1. A good rich eggnog like the Whole Foods' can stand up to it. I like to taste the liquor, myself. I tend to alternate between bourbon and a gold rum; brandy works very nicely, too (an inexpensive California brandy works fine -- don't use a fancy Cognac or Armagnac).

            1. re: MC Slim JB

              Thanks Slim! I do like to taste my liquor, so I'll try 4:1.

              Can you get the bourbon to really blend with the eggnog? In the past, I haven't been able to get liquor to blend with commercially prepared eggnog, to the point that I need to keep stirring it even in the glass before each sip.

              1. re: ceb

                I sometimes get that little quasi-curdling effect, too, but nothing that stirring hasn't cured. If you want it really blended (and foamy, too), you should use a cocktail shaker. Incidentally, I drink my boozy eggnog drinks over ice in a double rocks glass. As heWho mentioned, fresh-grated nutmeg is indeed a nice touch.

            2. re: ceb

              There's nothing better than a little fresh nutmeg on top of eggnog. I'd bring a greater!

          2. My favorite by far is made by Richardson's Dairy in Dracut, a really superior product, bottled in glass.

            I'm considering making some homemade aged eggnog this year, based on the recipe I saw here: http://www.chow.com/recipes/10758

            1 Reply
            1. Crescent Hill Farms is selling one that's pretty dang tasty.

              1. I just tried another one: Hatchland Farm (way up in North Haverhill, NH), found at South End Formaggio. Very good, thick, and rich, with real egg flavor, a big step up from supermarket cartons, and free of bovine growth hormones. But it's no real challenger to Richardson's, especially at $5.50 a pint.

                1. Shaw's Farm, Dracut, has a great eggnog. It's also in a glass bottle. I get it at Wilson's farm in Lexington, but I'll bet if you contact Shaws Farm they'll tell you where else to get it.

                  1 Reply
                  1. re: sliver

                    I believe you can also find Shaw Farm eggnog at the Dairy Bar in Davis Square, 378 Highland Ave. (617) 628-2877

                  2. I haven't tried any of the brands mentioned on this list so have no idea how they compare as far as richness goes, but I seriously love Hood's seasonal Pumpkin Eggnog, which is like drinking pumpkin cheesecake. I drink it as is, and use it with an egg and cubes of pumpkin quick bread for a decadent bread pudding, more over the top as a sauce.

                    4 Replies
                    1. re: greygarious

                      I"ve had their "sugar cookie" variety, it's like liquid cheeseburger! Mmmm

                      1. re: Prav

                        Siminarly, eggnog french toast!

                        1. re: Prav

                          I assume you mean cheeseCAKE. When the seasonal flavors came out a couple of years ago, I noticed the Hood guy restocking shelves and told him how much I liked the pumpkin. He said he thought it was the best of the 4 varieties, and that he found the sugar cookie flavor too sweet. I've only had the pumpkin. If memory serves, the others are cinnamon and gingerbread.

                          1. re: greygarious

                            I meant, liquid cheeseburger, in the dietary/caloric sense. ;)

                      2. It looks like the responses regarding eggnog safety got deleted, but there was a nice little experiment on NPR looking at this question.... Looks like 20% alcohol and refrigeration is pretty safe.