Homemade Eggnog Recipe How to Make Classic Christmas Eggnog


Learn how to make Homemade Eggnog! Go to http://foodwishes.blogspot.com/2015/12/christmas-eggnog-maybe-i-do-like-it.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Classic Christmas Eggnog recipe.

20 comments

  1. Cayenne can’t hurt.
    Also, as with every kitchen operation hands are washed and washed frequently. So oiil on skin ruining whites isn’t true to my 8 years as pastry cook. Not once.

  2. I’m not crazy about the fact the egg whites are not pasteurized or cooked in this recipe. Although, at least the yolks are cooked, and my understanding is that the yolks do carry most of the salmonella risk.

  3. Do you not think that after all these years of meticulous observations and methodical approaches you could also put the temperature in Centigrade?. I like centigrade- it’s surprisingly convenient- for example, 0 is the freezing point for water, and 100 is the boiling point. The average room temperature is 22C and the human body is 37.. This is how I got to know centigrade.. It’s nice, please mention it.

  4. Being of a more bibulous nature, I would add the booze after the nog is chilled. Alcohol boils at 158°F and you are heating the nog over 170°, so you drive off the “active ingredient” (the secret of distillation in the first place–getting that active ingredient into a pure form).

  5. Here I was thinking the controversial ingredient he’d add was gonna be cayenne. But for the people who play the Food Wishes drinking game, I think the no cayenne means you have to finish your drink. Which you could do with this recipe! How considerate, Chef John!!

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