Bourbon!!!! I can't even THINK of having Egg-Nog, which I LOVE, without Southern Comfort--which isn't technically Bourbon, but the extra sweetness and caramel color adds to the "Nog".... My grandmother used to make it from scratch and would sometimes get a little...generous, with the amount of So-Co she put in--made for a LOT of laughs on Christmas Eve Jack works pretty well as does Crown--if you wana "waste" it...Try Wild Turkey, *gobble*gobble*
I tried the pre mixed stuff last year. It was pretty bad. I forget the brand name. It was whatever they had at Spec's.
LOL! He doesn't have good aim, I guess... I've heard of people putting brandy in there, and even vodka. I, however, have NEVER tried eggnog with alcohol in it.
Buck's right there. My grandfather's recipe called for apricot brandy. This recipe is circa 1940. He was a meticulous man, so don't try this if you are in a hurry, and don't drink it anywhere near open flames. Ingredients: 6 eggs at room temperature 1/2 lb. 10 xxx confectionery sugar 1 pint whipping cream 1 pint whole milk 6 oz. dark rum 4 oz. bourbon 10 oz. apricot brandy nutmeg Separate the egg yolks and whites. While beating the egg yolks gradually add 1/4 lb. of confectionery sugar. While beating the egg whites gradually add 1/4 lb. of confectionery sugar; beat until very stiff (holds a peak). Gradually combine the yolks and whites. Whip the whipping cream until at least as stiff as the egg mixture; add the milk. Gradually mix together and slowly add the liquor. The key is to mix everything slowly. Garnish with nutmeg to taste. Enjoy!
Another alternative to consider when making egg nog is the stuff tastes great without the egg whites. We eliminated them a few years ago and have never looked back. The egg whites being folded into the mix are a pain in the ass, and it just makes the egg nog frothier. Not worth the time.
To each his own...I like the richness that the egg-white adds, makes it forthier but smooooother...YUMMY
