tag:blogger.com,1999:blog-3940010684303946553.post2302590812031736326..comments2024-03-25T01:33:44.262-04:00Comments on cocktail <strike>virgin</strike> slut: george washington's eggnogAnonymoushttp://www.blogger.com/profile/10706039136777492635noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3940010684303946553.post-51517817597403468462017-12-23T14:50:24.336-05:002017-12-23T14:50:24.336-05:00Over time, the fat and protein works to minimize t...Over time, the fat and protein works to minimize the alcohol's heat and it gets smoother with time. Perhaps some sort of molecular rearrangement so that the ethanol hides in pockets of bigger and fattier molecules.<br /><br />Regardless, it will be fine the day of and oy get better over time (plateaus after 2-3 weeks or so). frederichttps://www.blogger.com/profile/17939679837071519844noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-50417622304030706112017-12-23T13:24:03.770-05:002017-12-23T13:24:03.770-05:00Dear Frederic,
made a new batch of t...Dear Frederic,<br /> made a new batch of the egg nog yesterday ( 22nd ) and it is sitting out in the shed where it's cool ( about 34F ). Do you think it will be okay by Tuesday ( 26th ) when we have guests. I read in your receipe that in can be made several days in advance. Would you whip it a little before serving just to mix everything up again, strain it to remove any egg white "stuff" that may have clumped together ?<br /><br />Merry Christmas!,<br />PaulPaulhttps://www.blogger.com/profile/12917296588541533146noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-43597374929542082522015-01-12T16:54:57.588-05:002015-01-12T16:54:57.588-05:00No, I used heavy cream ( 36% fat ). It was truly d...No, I used heavy cream ( 36% fat ). It was truly delicious !Paulhttps://www.blogger.com/profile/12917296588541533146noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-61699229416190086792015-01-07T09:54:39.532-05:002015-01-07T09:54:39.532-05:00Did you use heavy cream or just "coffee"...Did you use heavy cream or just "coffee" cream (like half and half)? I have access to heavy cream at work, and it makes all the difference in Nogs and New Orleans-style Fizzes for body (it is whip-able like egg whites, whereas lighter creams don't do anything more than milk for texture besides added fat).frederichttps://www.blogger.com/profile/17939679837071519844noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-57598908554854215172014-12-25T10:46:41.642-05:002014-12-25T10:46:41.642-05:00Made a batch of this on the 23rd and tried it abou...Made a batch of this on the 23rd and tried it about 24 hours after it had soaked in the fridge. Very popular and very tasty. I've never tried egg nogg before that I can recall, but I was pleasantly surprised at how good it was. Like a desert and you probably shouldn't have too many of these. I'll wait till next Christmas season, but I will definitely be sticking to this recipe.Paulhttps://www.blogger.com/profile/12917296588541533146noreply@blogger.com