Mad Hungry with Lucinda Scala Quinn

Lo's 'Nog

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I love the holiday season; it's the time when I do the most crafting, cooking, and partying. I get to be with the people I love most and celebrate traditions that have gone on for decades. When I was a child, my mother always said, "Christmas starts as soon as Santa crosses the finish line" (at the Macy's Thanksgiving parade). The day after Thanksgiving, our Christmas tree would go up, the lights would be on the house, the 30+ boxes of decorations would suddenly turn my childhood home into the North Pole, and the Charlie Brown Christmas special would be blasting from the TV. As I've gotten older and now live on my own, I've created my own traditions. I'm a big supporter of gifting, but as young twenty-somethings, my friends and I don't always have the money to buy flashy gifts. I'm also a big supporter of good buzzes and good times, which is why I try and gift the holiday spirit each year-literally.

I began this practice a few years ago as a young, newly-legal culinary school student, after stumbling on a Chow.com recipe. I wanted to give my friends something different, delicious, and boozy without breaking the bank. This worked perfectly: eggnog, bottles, labels, and all ended up costing less than $5 per person. I doctored up the recipe to fit my needs and taste and it's now something I make every year. It's great after three weeks in the fridge but becomes pure gold if you let it sit for a year.

Wary because there's dairy in it? Truth be told, I earned myself quite the reputation at the Martha Stewart Living Christmas party my first year at the company with my 'nog. As the editors joke, “I almost killed" the AVP of food. Teasing aside though, the eggnog lasts because there's so much alcohol in it that it preserves itself and is well worth the wait. Still anxious? No worries, you can absolutely make this virgin (although I wouldn't suggest letting it age a year) and bonus points if you do, you've just made yourself a delicious drink and ice cream base which, when churned, makes one badass affogato.

See below for step-by-step pictures and recipes. Enjoy!

- Lo

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what you'll need: bourbon, dark rum, brandy, whole milk, heavy cream, egg yolks & sugar.

1 what you'll need: bourbon, dark rum, brandy, whole milk, heavy cream, egg yolks & sugar.

1. separate the eggs- you'll use the yolks. save the whites for a frittata or souffle (if you're feeling fancy)- they can be frozen too.

2 1. separate the eggs- you'll use the yolks. save the whites for a frittata or souffle (if you're feeling fancy)- they can be frozen too.

2. add sugar to yolks

3 2. add sugar to yolks

mix until combined

4 mix until combined

**if you're making

5 **if you're making "virgin-style" egg nog and/or feel nervous about raw eggs, put over a hot bowl of h20 and stir until a thermometer reaches 140 deg F, to pasteurize the eggs.**

3. add dairy

6 3. add dairy

4. add booze

7 4. add booze

jar and wait at least 3 weeks.

8 jar and wait at least 3 weeks.

enjoy! (this is my batch i kept from last year so it's gotten slightly darker and way more delicious).

9 enjoy! (this is my batch i kept from last year so it's gotten slightly darker and way more delicious).

bonus: if you make virgin-style 'nog you can totally take it and make ice cream out of it. take 2 cups of the booze-free base and churn it following your ice cream maker's directions (makes 1 pt). when it's done, it's perfect in an egg nog affogato:
1/2 C coffee (or espresso)
1T bourbon
1 scoop of egg nog ice cream

10 bonus: if you make virgin-style 'nog you can totally take it and make ice cream out of it. take 2 cups of the booze-free base and churn it following your ice cream maker's directions (makes 1 pt). when it's done, it's perfect in an egg nog affogato: 1/2 C coffee (or espresso) 1T bourbon 1 scoop of egg nog ice cream

 

Lo's Drunken Eggnog: a little goes a long way

12 egg yolks
2 cups granulated sugar
1 cup heavy cream
1 quart whole milk
2 cups bourbon (I like jim beam or wild turkey)
1 cup meyer's dark rum
1 cup brandy
pinch of salt

1. Separate the eggs and yolks. Save the yolks to make a frittata or souffle-- you can freeze and use later. Combine the sugar and yolks in a large mixing bowl, stirring to combine.

2.    Add the cream, milk, bourbon, rum, brandy, salt and stir.

3. Bottle right away in a Gallon jug and store in the fridge. Over the years I've used everything from empty gallon water containers, gallon mason jars and gallon tupperware.

To serve:
1. Wait 3 weeks or up to 1 year.
2. Garnish with some freshly grated nutmeg and get into the holiday spirit.

For Virgin/The Raw Egg Wary/Ice Cream makers:

1. Heat heavy cream, milk, salt & 1 teaspoon of freshly grated nutmeg in a sauce pan until warm.

2. Take bowl of combined yolks and sugar and place over a pot of hot water and stir until it reaches 140 degrees F. Let temperature sit for 3 minutes.

3. Slowly pour dairy into egg mixture and cool over a bowl of ice water.

4. Once cool, put in fridge to let flavors meld overnight.

Comments (4)

  • As a reciever of this eggnog as a christmas present I have to say it is very delicious and will last all year long. My favorite part about letting it age is when you are feeling a little down and want to be cheered up, pull out some of Lo's nog and it reminds you of christmas, and that always cheers you up!

  • [...] been getting some really creative holiday recipes—keep them coming! Has anybody tried Lo’s egg nog or my lemon drop-champagne punch? Sam will be posting her fave holiday drink later this week [...]

  • Just wanted to let you know-Itried the standing rib roast for our family last night for x-mas eve dinner. I had never attempted one before. After spending $90.00 on the roast, I followed the resipe to a tea ad it was FABULOUS! Eveyone raved! Thank you, thank you and merry Christmas!
    Susie

  • This looks like a great holiday gift. I don't know too much about brandy, could you recommend a brand to use for this recipe?

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