Rum in Eggnog?
 

How do you like your eggnog? Rum or no rum?

My inner child emerges when I drink eggnog: no rum. I haven't had eggnog with brandy yet, though I am interested in trying it.

I'm partial to bourbon myself. :p

I don't understand the question. Is it "alcohol or no alcohol" or "rum or some other alcohol"?

What's the point of drinking egg nog without alcohol, anyway?

As for the booze you use, I believe brandy, rum, or bourbon are the big three standard ingredients depending on locale.

Try it with Amaretto. Mmmmm, good.

Jazzop--I deliberately left the question open to interpretation: alcohol, type, no alcohol. What's the point of drinking eggnog without alcohol? Because it tastes good of course!

I have never seen egg nog served without bourbon. However I have never seen egg nog served without egg whites whipped and folded in either. But they have all those flavorings now without alcohol, why not. I don't know how that stuff would work with the nutmeg though.

The "Nog" in "Eggnog" is the booze, usually Rum (Dark) or Bourbon to traditionalists. Purists hold to the folding in a beaten egg whites into the basic uncooked custard of egg yolks, sugar and cream (or half & half). Anything made with milk is an imitation, much as "Ice Milk" or "Mellorine' is to real ice cream. I presume that in most available commercial examples (caterers/bars/resturants/hotels), the custard is cooked because of salmonella fears from the eggs, resulting in a product not unlike the 'bottled' offerings on supermarket shelves.

Personally, I prefer the old favorite, "Brandy Milk Punch", not quite as artery-clogging.

I do remember some truly avoidable examples, the bottled Italian (and other "Latin' countries including Mexico) "Uovo" bilge.

Mmm, yes. Less thick / cloying than egg nog, and a very efficient way to get three kinds of booze into your system at once. Recipe from a friend of mine:

1 cup milk
2 cups vanilla ice cream
1/2 cup bourbon
1/4 cup white rum
1 jigger dry brandy
nutmeg (do not skip this step!)

Mix all ingredients - except Nutmeg - in a blender for just 5 or 6 seconds (you want milkshake consistency); pour into chilled glasses; add a dash of nutmeg on top.

You can drink this stuff all day, or until you can't grip a glass anymore. ;) Egg nog, not so much.

Rum sounds great to me, i'll take one please :)

So basically a booze milkshake. I like it :D Bookmarking this for Christmastime!

Southern Comfort, please.

You know it's gonna make you sick - you might as well know why.

My bartending recollection of "Brandy Milk Punch" much favored asa morning restorative in the South, especially at places like Brennan's/NOLA....

Well iced cocktail shaker
1 1/4 oz Brandy
1 oz Simple Syrup
6 oz milk
Shake well.
Strain and pour into highball glass (no ice)
Dust with Nutmeg

Nog's too rich for me; I stick to Hot Buttered Rums.

Nog by itself is too thick so it must be watered down with brandy:)

Thanks for the recipe BearX220, I'll have to try it out for Christmas dinner.

If you make it properly it can easily replace Christmas dinner. :)