Eggnog - Revision history

Adamcolton at 20:31, 14 November 2018

2018-11-14T20:31:23Z

← Older revision		Revision as of 20:31, 14 November 2018
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	* 2 T sugar		* 2 T sugar
	* 1.5 oz 151		* 1.5 oz 151
	* 1.5 oz brandy		* 1.5 oz brandy or Bourbon
	* 1/4 C whole milk		* 1/4 C whole milk
	* 1/4 C heavy cream		* 1/4 C heavy cream

Adamcolton at 20:07, 19 October 2018

2018-10-19T20:07:30Z

← Older revision		Revision as of 20:07, 19 October 2018
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	In mixer, beat yolks until they lighten, add sugar. After sugar dissolves, add cream and nutmeg, let it get frothy. Add milk, then slowly add alcohol. Set contents aside (in fridge), use mixer to whisk whites, when they start forming soft peaks, sprinkle in 1 t sugar, continue until stiff peaks form. Combine mixtures in bowl, chill. Maybe add a little extra nutmeg, might also need more milk.		In mixer, beat yolks until they lighten, add sugar. After sugar dissolves, add cream and nutmeg, let it get frothy. Add milk, then slowly add alcohol. Set contents aside (in fridge), use mixer to whisk whites, when they start forming soft peaks, sprinkle in 1 t sugar, continue until stiff peaks form. Combine mixtures in bowl, chill. Maybe add a little extra nutmeg, might also need more milk.

			single batch
			* 1 egg
			* 2 T sugar
			* 1.5 oz 151
			* 1.5 oz brandy
			* 1/4 C whole milk
			* 1/4 C heavy cream
			* 1/4 t nutmeg
			* 1/4 t cinnamon
			* 1/4 t vanilla

			Mix alcohol and spices in the glass it will be served in, measure sugar into a small bowl and set on top of the glass in the freezer. Also place the mixing cup in the freezer. After mixing the egg whites, place that in the freezer while the rest is prepared.

	== The Perfect Batch ==		== The Perfect Batch ==

Adamcolton: /* The Perfect Batch */

2016-12-16T15:44:30Z

The Perfect Batch

← Older revision		Revision as of 15:44, 16 December 2016
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	The perfect batch of eggnog is tricky - many aspects are working against each other. It needs to be served immediately, but it needs to be cold and the spices need time to diffuse. Chilling the ingredients is tricky because if the egg whites or yokes get too cold, they will not froth.		The perfect batch of eggnog is tricky - many aspects are working against each other. It needs to be served immediately, but it needs to be cold and the spices need time to diffuse. Chilling the ingredients is tricky because if the egg whites or yokes get too cold, they will not froth.

	A day or two before hand, measure alcohol and cream. Add 1/2 the nutmeg and cinnamon to each, add the vanilla to the alcohol. Put the alcohol in the freezer and the cream in the fridge. Occasionally, stir the alcohol vigorously and the cream gently.		A day or two before hand, measure alcohol and cream. Add 1/2 the nutmeg and cinnamon to each, add the vanilla to the alcohol. Put the alcohol in the freezer and the cream in the fridge. Occasionally, stir the alcohol vigorously and the cream gently. Also measure out the sugar and store in the fridge.

	A few hours before preparation put the glasses it will be served in and a pitcher or bowl in the freezer. Put a small bowl, the mixing bowl and whisk in the fridge. Also measure the milk and put it in the freezer, but keep an eye on the temperature and keep it right around 35°. Don't let it freeze.		A few hours before preparation put the glasses it will be served in and a pitcher or bowl in the freezer. Put a small bowl, the mixing bowl and whisk in the fridge. Also measure the milk and put it in the freezer, but keep an eye on the temperature and keep it right around 35°. Don't let it freeze.

Adamcolton at 15:42, 16 December 2016

2016-12-16T15:42:55Z

← Older revision		Revision as of 15:42, 16 December 2016
Line 14:		Line 14:
	In mixer, beat yolks until they lighten, add sugar. After sugar dissolves, add cream and nutmeg, let it get frothy. Add milk, then slowly add alcohol. Set contents aside (in fridge), use mixer to whisk whites, when they start forming soft peaks, sprinkle in 1 t sugar, continue until stiff peaks form. Combine mixtures in bowl, chill. Maybe add a little extra nutmeg, might also need more milk.		In mixer, beat yolks until they lighten, add sugar. After sugar dissolves, add cream and nutmeg, let it get frothy. Add milk, then slowly add alcohol. Set contents aside (in fridge), use mixer to whisk whites, when they start forming soft peaks, sprinkle in 1 t sugar, continue until stiff peaks form. Combine mixtures in bowl, chill. Maybe add a little extra nutmeg, might also need more milk.

	== ~~Notes~~ ==		== The Perfect Batch ==
	The ~~moisture in the bowl seems~~ to be ~~enough to prevent egg whites from forming peaks. Right after it's made~~, it~~'s very frothy (a good thing), but I want~~ to ~~see how it does over a few days~~. ~~Seems to lose a lot of~~ the froth ~~pretty quickly~~.		The perfect batch of eggnog is tricky - many aspects are working against each other. It needs to be served immediately, but it needs to be cold and the spices need time to diffuse. Chilling the ingredients is tricky because if the egg whites or yokes get too cold, they will not froth.

	~~I think the best way to do this is to measure the spices, cream and alcohol separately a~~ day or two before ~~making it~~. ~~Mix half~~ the ~~spices into the cream~~ and the ~~rest into~~ the alcohol. ~~Leave~~ the cream in the fridge and put the ~~alcohol~~ in the freezer. Also, ~~put~~ the mixing bowl in the freezer ~~an hour~~ before ~~making it~~.		A day or two before hand, measure alcohol and cream. Add 1/2 the nutmeg and cinnamon to each, add the vanilla to the alcohol. Put the alcohol in the freezer and the cream in the fridge. Occasionally, stir the alcohol vigorously and the cream gently.

			A few hours before preparation put the glasses it will be served in and a pitcher or bowl in the freezer. Put a small bowl, the mixing bowl and whisk in the fridge. Also measure the milk and put it in the freezer, but keep an eye on the temperature and keep it right around 35°. Don't let it freeze.

			Separate the eggs, putting the yolks in the mixing bowl and the whites in the bowl from the fridge. During preparation, let the yolks get frothy and the yolk and cream mixture really fluff up. After the milk and alcohol have been added, put this in the bowl or pitcher from the freezer and return to the freezer. Clean and dry the mixing bowl before starting with the whites.

	[[Category:Drink]]		[[Category:Drink]]

Adamcolton: /* Notes */

2016-12-13T21:29:42Z

Notes

← Older revision		Revision as of 21:29, 13 December 2016
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	The moisture in the bowl seems to be enough to prevent egg whites from forming peaks. Right after it's made, it's very frothy (a good thing), but I want to see how it does over a few days. Seems to lose a lot of the froth pretty quickly.		The moisture in the bowl seems to be enough to prevent egg whites from forming peaks. Right after it's made, it's very frothy (a good thing), but I want to see how it does over a few days. Seems to lose a lot of the froth pretty quickly.

	I think the best way to do this is to ~~mix~~ the spices and ~~cream together~~ a day or two before making it. ~~Measure out~~ the alcohol and ~~stick it~~ in the freezer ~~a few hours~~ before~~, and actually mix~~ it ~~up right before serving~~.		I think the best way to do this is to measure the spices, cream and alcohol separately a day or two before making it. Mix half the spices into the cream and the rest into the alcohol. Leave the cream in the fridge and put the alcohol in the freezer. Also, put the mixing bowl in the freezer an hour before making it.

	[[Category:Drink]]		[[Category:Drink]]

Adamcolton at 20:02, 13 December 2016

2016-12-13T20:02:33Z

← Older revision		Revision as of 20:02, 13 December 2016
Line 9:		Line 9:
	* 1 C heavy cream		* 1 C heavy cream
	* 1 t nutmeg		* 1 t nutmeg
			* 1 t cinnamon
			* 1 t vanilla

	In mixer, beat yolks until they lighten, add sugar. After sugar dissolves, add cream and nutmeg, let it get frothy. Add milk, then slowly add alcohol. Set contents aside (in fridge), use mixer to whisk whites, when they start forming soft peaks, sprinkle in 1 t sugar, continue until stiff peaks form. Combine mixtures in bowl, chill. Maybe add a little extra nutmeg, might also need more milk.		In mixer, beat yolks until they lighten, add sugar. After sugar dissolves, add cream and nutmeg, let it get frothy. Add milk, then slowly add alcohol. Set contents aside (in fridge), use mixer to whisk whites, when they start forming soft peaks, sprinkle in 1 t sugar, continue until stiff peaks form. Combine mixtures in bowl, chill. Maybe add a little extra nutmeg, might also need more milk.

	~~Looking at other recipes~~, ~~consider~~		== Notes ==
	* cinnamon		The moisture in the bowl seems to be enough to prevent egg whites from forming peaks. Right after it's made, it's very frothy (a good thing), but I want to see how it does over a few days. Seems to lose a lot of the froth pretty quickly.
	* vanilla

	~~== Notes ==~~		I think the best way to do this is to mix the spices and cream together a day or two before making it. Measure out the alcohol and stick it in the freezer a few hours before, and actually mix it up right before serving.
	~~The moisture in~~ the ~~bowl seems~~ to ~~be enough~~ to ~~prevent egg whites from forming peaks~~. ~~Right after~~ it~~'s made, it's very frothy (~~a ~~good thing)~~, ~~but I want to see how~~ it ~~does over a few days~~.

	[[Category:Drink]]		[[Category:Drink]]

Adamcolton at 18:50, 13 December 2016

2016-12-13T18:50:02Z

← Older revision		Revision as of 18:50, 13 December 2016
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	Attempting to reconstruct [http://mingusmingusmingus.com/charles-mingus/minguss-5-star-rapturous-deadly-holiday-eggnog this]. I'm going to convert it to 4 servings.		Attempting to reconstruct [http://mingusmingusmingus.com/charles-mingus/minguss-5-star-rapturous-deadly-holiday-eggnog this]. I'm going to convert it to 4 servings.

	* 4 eggs, ~~seperated~~		== Recipe ==
			* 4 eggs, separated
	* 1/2 C + 1 t sugar		* 1/2 C + 1 t sugar
	* 6 oz Jamaican 151		* 6 oz Jamaican 151
Line 9:		Line 10:
	* 1 t nutmeg		* 1 t nutmeg

	In mixer, beat yolks until they lighten, add sugar. After sugar dissolves, add ~~everything but the egg whites~~, alcohol ~~last~~. Set contents aside, use mixer to whisk whites, when they start forming soft peaks, sprinkle in 1 t sugar, continue until stiff peaks form. Combine mixtures in bowl, chill. Maybe add a little extra nutmeg, might also need more milk.		In mixer, beat yolks until they lighten, add sugar. After sugar dissolves, add cream and nutmeg, let it get frothy. Add milk, then slowly add alcohol. Set contents aside (in fridge), use mixer to whisk whites, when they start forming soft peaks, sprinkle in 1 t sugar, continue until stiff peaks form. Combine mixtures in bowl, chill. Maybe add a little extra nutmeg, might also need more milk.

	Looking at other recipes, consider		Looking at other recipes, consider
	* cinnamon		* cinnamon
	* vanilla		* vanilla

			== Notes ==
			The moisture in the bowl seems to be enough to prevent egg whites from forming peaks. Right after it's made, it's very frothy (a good thing), but I want to see how it does over a few days.

	[[Category:Drink]]		[[Category:Drink]]

Adamcolton at 17:23, 6 December 2016

2016-12-06T17:23:13Z

← Older revision		Revision as of 17:23, 6 December 2016
Line 3:		Line 3:
	* 4 eggs, seperated		* 4 eggs, seperated
	* 1/2 C + 1 t sugar		* 1/2 C + 1 t sugar
	* 6 oz 151		* 6 oz Jamaican 151
	* 6 oz brandy or Bourbon		* 6 oz brandy or Bourbon
	* 1 C whole milk		* 1 C whole milk

Adamcolton at 01:11, 19 December 2015

2015-12-19T01:11:21Z

← Older revision		Revision as of 01:11, 19 December 2015
Line 2:		Line 2:

	* 4 eggs, seperated		* 4 eggs, seperated
	* 1/3 C + 1 t sugar		* 1/2 C + 1 t sugar
	* 6 oz 151		* 6 oz 151
	* 6 oz brandy or Bourbon		* 6 oz brandy or Bourbon

Adamcolton at 21:33, 18 December 2015

2015-12-18T21:33:25Z

← Older revision		Revision as of 21:33, 18 December 2015
Line 9:		Line 9:
	* 1 t nutmeg		* 1 t nutmeg

	In mixer, beat yolks until they lighten, add sugar. After sugar dissolves, add everything but the egg whites, alcohol last. Set contents aside, use mixer to whisk whites, when they start forming soft peaks, sprinkle in 1 t sugar, continue until stiff peaks form. Combine mixtures in bowl, chill. Maybe add a little extra nutmeg.		In mixer, beat yolks until they lighten, add sugar. After sugar dissolves, add everything but the egg whites, alcohol last. Set contents aside, use mixer to whisk whites, when they start forming soft peaks, sprinkle in 1 t sugar, continue until stiff peaks form. Combine mixtures in bowl, chill. Maybe add a little extra nutmeg, might also need more milk.

			Looking at other recipes, consider
			* cinnamon
			* vanilla

	[[Category:Drink]]		[[Category:Drink]]