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What brand of eggnog is your favorite?

I love eggnog fortunately for my waistline I only drink it at Thanksgiving or Christmas. I love the extra thick creamy variety with a hint of nutmeg. Please advise.

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  1. I don't know where you're located but here in the NY area, FARMLAND is my particular favorite nog. Sweet but not cloyingly so (unlike so many of the other commercial ones), good creamy consistency and terrific with a shot or two of whiskey added.
    You're right about the holidays though...drinking this stuff year round sure would take its toll...

    2 Replies
    1. re: The Professor

      When I lived in the Hudson Valley I remember Stewart's as pretty rich and tasty. Certainly better than mine!

      Out here in LA I like Alta Dena's. Needs a blast of B&B but other than that oversight I think it's good. I'm putting some in the ice cream freezer tomorrow to prepare for Thanksgiving.

      1. re: The Professor

        Have been looking for Farmalnd Eggnog but can't find it. Anyone know where in Manhattan or Westchester it can be purchased?

      2. In the Los Angeles area Broguiere's egg nog is the favorite of CH's. Should be any day now that it hits the shelves. Comes in the old fashion style glass bottles.

        24 Replies
        1. re: monku

          In New England Hood Golden Eggnog is THE best!! Thakfully we cannot get it year round, I would be 20lbs heavier!

          1. re: foodsnob14

            +1! Hood Golden Eggnog is my favorite and it's in my fridge RIGHT NOW. No kidding about being thankful it's seasonal...it's hard to resist! :) Mmmmmmmmmmmm!

            1. re: kattyeyes

              ditto on Hood...especially the pumpkin egg nog.

              1. re: HillJ

                HOOD'S pumpkin egg nog. this stuff is phenomenal -- just the right amount of pumpkin-y goodness, and only a hint of spices.

                i'll look for the hood's golden egg nog.

                hillj, have you seen the pumpkin around yet?

                1. re: alkapal

                  Not yet and I just checked early this morning. On my way out, I asked customer service to look up the egg nog ship date and they said one more week.

                  1. re: HillJ

                    just today at harrison street harris teeter, they said that wednesday evening they'd be stocking it. we'll see <fingers crossed>.

                    the dairy manager said that the "promised land' organic brand is his favorite (tho' he hasn't had the hood's), and that it is nice and thick compared with other commercial brands like the "southern comfort." it is in a glass bottle, and is on the dairy shelves now.

                    1. re: alkapal

                      Southern Comfort brand eggnog IS Hood Eggnog. Hood packages eggnog for Southern Comfort. I love the Southern Comfort eggnog, and when I read the posts here about Hood, I looked up Hood to see if I could get it here and try it. That is where I found the information. The Hood website says they package for Southern Comfort eggnog.

                  2. re: alkapal

                    We sliced half a loaf of Challah and poured an entire container of Hood's Pumpkin Spice Egg Nog over the bread so it was good and soaked. Baked in a preheated 350 degree oven for 35 mins until good and toasted through. Served with warmed pumpkin butter, apple butter, cranberry relish and nutmeg cream. Not bad :)

                    1. re: HillJ

                      I just finished lunch, and that description has my tummy grumbling. :-)

              2. re: foodsnob14

                Seriously good stuff - Hood's Golden Eggnog is a once a year thing, but I do enjoy. The pumpkin eggnog sounds wonderful too - going to have to suss that out very soon!

                1. re: foodsnob14

                  I used to like Hoods but now all of the stuff has high fructose corn syrup in it. I just won't touch that stuff. The same is true of their ice cream. They've ruined it for me.

                2. re: monku

                  i'm from los angeles and thought for a minute i was reading the los angeles board. i actually said to my husband, "how is this even a question?" because we all KNOW that broguiere's is the best around here! (though my sister prefers strauss)

                  1. re: arifa

                    Broguiere is the best I've found in SoCal. I'd be interested in trying Hood's though, but I've never heard of it much less seen it in stores.

                    1. re: TomSwift

                      Welcome newcomers! Hood Pumpkin Egg Nog makes killer french toast. Just dip and pan fry.

                      1. re: HillJ

                        I love and hate you simultaneously. ;) What a great idea!

                        1. re: kattyeyes

                          Oh my that's some chow-passion, kattyeyes! This quick tip falls under the accidents make great meals category.

                        2. re: HillJ

                          O.M.G. I *must* find this stuff and make French Toast this coming weekend! Or maybe a breakfast-for-dinner is in order this week.

                          You are evil, HillJ. And I love you, as kattyeyes does. ;-)

                          1. re: LindaWhit

                            Okay...you're spoiling me, you two! Might I suggest other pumpkin egg nog quickies : > )

                            If you have an electric ice cream maker, run the "nog" thru the machine for a super easy ice milk dessert. Not quite ice CREAM but yummy with poundcake.

                            Total self-indulgence, in a blender fill bucket halfway with frozen vanilla yogurt, 1/3 cup "nog" and 1/4 cup Starbucks cream liquor. Whirl & serve.

                            1. re: HillJ

                              Insert noise Al Pacino makes throughout "Scent of a Woman," HOOOO-AHHHH! :) And I do have an ice cream maker, so this is going on the list!

                              1. re: kattyeyes

                                and, I tip my hat to you kattyeyes...you're pumpkin ricotta square posting was a big hit with my kids. I'm enjoying a slice right now. Triple good!

                                1. re: HillJ

                                  HillJ...... My hips are sending you death threats right now, but my Stomach sent you a damn near pornographic love letter!!

                                  1. re: gryphonskeeper

                                    oh gryphonskeeper, I blush! Truly hip expansion should be toasted with Nog!

                              1. re: HillJ

                                dangit, i just looked at the panini link and i am hungry! darned it if don't want every single one of those blasted sandwiches right now. ;-O.

                    2. In Chicago, it's Oberweiss. Oh it is so good.

                      1. I really prefer my own which I make about twice during the holiday season. When I drink eggnog from the market I prefer Promised Land.

                        1. Whatever brand you buy, be sure to read the ingredients. A lot of extra-thick commercial egg nogs are extra thick because they have artificial (that is, not eggs or cream) thickeners, often more than one (I've seen as many as three). Plus, most of the supermarket brands are made with high-fructose corn syrup. I think sometimes you get what you pay for when you buy a premium brand (better ingredients, fewer additives), but sometimes it's just marketing, so again, read the label.

                          Here's a post I did a couple of years ago that discussed the difference between some eggnogs I tried: http://chowhound.chow.com/topics/352413

                          29 Replies
                          1. re: Ruth Lafler

                            True. I had forgotten about the (probable) HFCS in eggnogs. The Trader Joe's is probably my next best bet. (But I'm still going to get that pumpkin eggnog that Hood puts out for French Toast! LOL)

                            1. re: Ruth Lafler

                              hood's comes through with shining (pure) colors: ingredients are milk and eggs. period. http://www.hphood.com/products/prodDe...

                              um, but where's the "pumpkin," huh? it's listed underneath the picture, but not on the "label" there. and sugar...it's gotta have sugar. i'll check the label of the one i buy.

                              1. re: alkapal

                                Excellent. I can stick with Hood. :-)

                                1. re: alkapal

                                  I think that's just the allergy statement. I found the ingredients for the "regular" flavor on another site: Milk, Sugar, Cream, Egg Yolks, Fat Free Milk, Natural and Artificial flavors, Locust Bean Gum, Salt, Carrageenan, Mono and Diglycerides, Red No 40, Yellow No 5 and No 6.

                                  1. re: Ruth Lafler

                                    Game on! I've got my Hood Golden Egg Nog carton right here and just had a little hit inspired by this thread. Ready?
                                    Milk, cream, sugar, HFCS...then follow Ruth's list above after the word "Cream."

                                    Now here's the sad truth, maybe it's bad, but it tastes OH SO GOOD! So, just the same (sing it with me), "Youuuuuuuuuuu can feel good. Good about Hood!"

                                    1. re: kattyeyes

                                      Ahhh, bummer. :-( (But I'll still get that Pumpkin one! LOL)

                                      1. re: LindaWhit

                                        Hood Pumpkin Egg Nog ingredients: Milk, HFCS, cream, egg yolks, sugar, pumpkin puree, modified corn starch, natural & artificial flavors, annatto and turmeric (for color), carrageenan, guar gum, mono and diglycerides, ground cinnamon and Yellow 6.

                                        There's a recipe for Pumpkin Spice Muffins on the label that's clearly a cupcake (not that there's anything wrong with that!).

                                        Last year I froze half a carton's worth and want to share the info that, thawed, it retains its original consistency. Bravo, guar gum! ;^D

                                        1. re: greygarious

                                          >>""Bravo, guar gum!"""<<<

                                          now them's fightin' words, miss grey! (darn it ... and i *liked* you! ;-)).

                                          maybe we can have a "hood's pumpkin eggnog summit" and work out our differences in the rose garden.

                                    2. re: Ruth Lafler

                                      drat! locust bean gum and carageenan!

                                      but it tastes good, so i'm gonna get it.

                                      i will try the "promised land" nog, though.

                                      1. re: alkapal

                                        There's nothing wrong with locust bean gum and carageenan, per se. It's just a way to understand the variations in price/quality of egg nogs. You should certainly drink what you like!

                                        1. re: Ruth Lafler

                                          I actually looked it up to see what it is in what I'm drinking--so thanks. It's good to be informed.

                                          1. re: Ruth Lafler

                                            I try to avoid HFCS (more as a precaution than anything else... I'm not really totally convinced that it presents a real problem) but certainly have no issues with emulsifiers like Locust Bean Gum or Irish Moss (carageenan) in my foods or beverages. They are natural products and often make positive contributions to the texture aspect of many foods, especially reduced fat items. These two things are harmless and often make a positive contribution.

                                            1. re: The Professor

                                              I agree completely. The only issue I have with those is I like to be aware of when they're being used as cheap replacements for whatever would naturally make the food have that thick, creamy feeling, in this case, eggs and cream. And there's nothing even wrong with that, as long as you're not paying a premium price for a product. In other words, do I mind carrageenan in Dannon yogurt? No. Do I mind carageenan in Greek Gods "greek-style strained" yogurt. Hell yes, because they're using the thickeners to mimic the texture of real strained yogurt without actually going to the expense of straining out the whey, and charging a premium price for it!

                                            2. re: Ruth Lafler

                                              there is something wrong with them -- they give my tummy repercussions. that is why i loathe vegetable gums, as i state in my profile.

                                        2. re: alkapal

                                          Well, it says "made with real pumpkin" on the label. That pumpkin-y goodness must just be "in there." Like that old spaghetti sauce commercial. ;)

                                          1. re: alkapal

                                            Um, maybe it is a matter of location or an outdated website,but I would check Hood for HFCS. It is sold at FoodMax in Northern California and the reason I put it back was that one of the ingredients was HFCS.

                                            I didn't notice this thread until it appeared in the Chow Digest today. Searching this thread I don't see any mention of Pennsylvania Dutch Eggnog which is the bottled alcoholic type. The few mentions I found about it on the web raved about it. My inquiry

                                            They don't list all the ingredients though so I'm unclear on the sweetener used.

                                            1. re: rworange

                                              i don't mind the HFCS. i'd even drink it if it had toad poo, if it tasted the same. (well....maybe not toad poo....).

                                              1. re: alkapal

                                                Have you tried it this year yet? I'm wondering if they changed the formula since there is another mention of the HFCS further down. Maybe they changed the formula.

                                                Possible health hits aside .. please don't derail this thread with HFCS talk ... this is just a heads up it is there and either people don't care or do ... you won't change opinions ... I find stuff with HFCS cloyingly sweet. I'm intrigued by the Hood, but I'm holding out a while to see on my local board if I can locate a version without it. If not, I'm guessing I'll give the Pennsylvania Dutch stuff a try.

                                                1. re: rworange

                                                  no i haven't tried it this year.

                                                  but...the hood's is sweet, that's sure. to me, it tastes like a liquid pumpkin pie.

                                                  1. re: alkapal

                                                    Oh dear - the rift widens - I always describe it as drinking pumpkin cheesecake! ;-D Yeah, it's full of bad-for-you stuff; I rationalize it because I only buy one quart a year and after all, pumpkin has fiber!

                                                    1. re: greygarious

                                                      tee hee! i've gotta go now to harris teeter and get the two quarts the dairy man said that he'd "tuck away" for me. thanks for incentivizing me to get off this computer!

                                              2. re: rworange

                                                Pennsylvia Dutch is my yearly go-to eggnog. I found it at Costco, and have been happy with it. It's quite strong, a mix of brandy, whiskey and rum. It's thick and quite rich. The higher than i'm used to amount of alcohol in it limits me to one glass. (for the best, I know!)

                                                Her where i'm at, the local choice is Anderson's eggnog. Not bad, but not stellar. Makes me want to search out Brougiere's when i'm in LA near the Christmas holiday.

                                                1. re: Honeychan

                                                  Call me stupid, but I thought you had to refrigerate milk-based drinks? I'm always wary of eggnog that isn't stored in the cold.

                                                  1. re: stuck in Hartford County

                                                    That's a great point! It's unrefridgerated at the store, but once opened, it needs to go into the fridge. Perhaps all the booze makes it "keep" better or something? Someone much smarter will hopefully chime in with the info.

                                                    I also bought a pint of the local Anderson's eggnog last night, and looked at the ingredient list. First 3 were cream, sugar and egg yolks. Second to the last was guar gum. It's quite tasty, but very thick. I'm going to try making french toast in the AM with it, it sounds just too good not to!

                                                    1. re: Honeychan

                                                      I made french toast this am w/Hood's Golden eggnog- I loved it! The kids voted to add chocolate and cinnamon at the table. I think I just ate, like, an entire day's worth of calories...

                                                2. re: rworange

                                                  <<Searching this thread I don't see any mention of Pennsylvania Dutch Eggnog which is the bottled alcoholic type.>>
                                                  Just picked some up today and am enjoying it as I type. I still want to try Old New England, but didn't feel like crossing the river to make a quest for it today. Penn Dutch is the real deal--made with real dairy cream, rum, brand and blended whisky. It's not thick like Hood, but is extremely tasty. What more could one ask for for $9.99? I'm enjoying this pre-dinner treat and send out a virtual cheers to all my eggnog-loving friends, near and far! Here's to ya!

                                                  1. re: kattyeyes

                                                    Last night I picked up Old New England Egg Nog at Sonoma Wines & Spirits in Glastonbury, CT. My friend and I were treated to a sample in the store and we each walked out with a bottle in hand.

                                                    The Penn. Dutch is not in my own fridge (and it's way too early for a taste test), so I'll have to report back.

                                                    O-N-E is a seriously spiked nog, made with Kentucky Straight Bourbon Whiskey, Rum, Brandy and 3-Year-Old Blended Whiskey. The store owner joked about it not being a "wussy" eggnog, and that it is NOT!

                                                    1. re: kattyeyes

                                                      Bonus points ... PA Dutch eggnog lasts a long time in the fridge We had some on Thanksgiving and I saved one serving for Christmas ... just to see if it would go bad ... nope ... perfectly fine at Xmas ... must be all that booze that preserves it.

                                              3. re: Ruth Lafler

                                                I understand the concern re: ingredients with some brands of egg nog. So, choose the brand that you enjoy and if considering the french toast, follow this batter recipe. I use Challah bread.

                                                2 cups pumpkin puree
                                                1 1/2 cups prepared eggnog
                                                2 eggs
                                                1/2 cup sugar
                                                1 teaspoon cinnamon
                                                1/2 teaspoon salt
                                                1/4 teaspoon ginger
                                                1/4 teaspoon cloves
                                                1 teaspoon vanilla extract

                                                Combine all ingred. in a blender, pour into a shallow pie plate, dip bread & pan fry.