Deth Nog 2013

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It’s that time again! I’ve finally given in to my husband’s incessant begging and made a batch of eggnog. Or, as it is fondly know around here: Deth Nog.

My artwork was seriously lacking this year. I still have a cold, that’s my excuse. It sure isn’t that I’d been hitting the Nog yet!

20131216-233324.jpg
Meant to be Spot and Lokii. I sure didn’t do them justice. Art from 2012 here, and 2011 here.

And of course, the recipe!

US version:
(need an empty 1 gallon milk jug)
1 cup (1/2 pint) each of:
Brandy
Blended whiskey
Rum (not light or dark* – not spiced!)
4-6 whole eggs – depends on how big they are, of course
2 cups (1 pint) heavy cream
1/4 to 1/2 cup sugar (I think I hit about the middle between the two)
1/4 teaspoon each cinnamon and nutmeg (may need a bit more, I didn’t have the measure written down! Dad said start with 1/4 and add more if you think it needs it. I’ve used as much as whole teaspoon of each and it was fine.)

Beat eggs until smooth.
Add cream and a bit of the milk, doesn’t matter how much but not TOO much just yet!
Add all the alcohol. Add the sugar.
Stir until the sugar melts.
Add nutmeg and cinnamon.
Pour into empty 1 gallon jug, top up with milk until jug is full.
Shake well!

Okay, same thing but converted into metric! Doesn’t matter if it isn’t perfect, it’ll be tasty.

(need two empty 2-litre milk jugs)
237ml each of:
Brandy
Blended whiskey
Rum (not light or dark* – not spiced!)
4-6 whole eggs – depends on how big they are, of course
473ml heavy cream
4 to 8 tablespoons sugar (I think I hit about the middle between the two)
1/4 teaspoon each cinnamon and nutmeg (may need a bit more, I didn’t have the measure written down! Dad said start with 1/4 and add more if you think it needs it. I’ve used as much as whole teaspoon of each and it was fine.)

Beat eggs until smooth.
Add cream and a bit of the milk, doesn’t matter how much but not TOO much just yet!
Add all the alcohol. Add the sugar.
Stir until the sugar melts.
Add nutmeg and cinnamon.
Pour into empty jugs, try to put the same amount in each, oh how fun, top up with milk until jugs are full.
Shake well!

* I can’t find ‘not light and not dark’ rum here; I just use the white or clear rum. I make it in a big mixing bowl and use a funnel. Yes, it’s a bit messy, but after two glasses you won’t care.

Anyone try it from last year?

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20 responses »

  1. Hi Spiders, I forgot to return to this one, I didn’t have the time to comment what I wanted to comment about.

    I congratulate your effort at converting to metric, but you actually went a bit too far into your effort. You know how Canadians use both systems, our recipes are always written with both systems, most usually with one of the unit in parentheses.

    Well, who do you think will measure 237 ml of anything? Our measuring cups don’t have a mark a 237. What they do for conversion is simply assume 1 cup = 250 ml. It’s slightly higher (very very slightly actually, 13 ml is nothing) but since all measurements are converted the same, the whole recipe works just the same. Actually, most measuring cups have one line that read both 1 cup and 250 ml. For higher quality cups, the imperial measurements are printed on one side, and the metric measurements on the other, in that case the lines on the metric side are usually printed correctly at exactly 250 ml, but the difference is so slim you will likely not see the difference when you check on both sides.

    Teaspoon and tablespoon aren’t metric measurements. They convert to 5 ml and 15 ml respectively. But I never trusted that unit. I have teaspoons for babies, and tablespoons that fit the entire bowl of soup in it (not really but you know what I mean). If I feel any precision is required, I use precise plastic spoons, I have a set of these in 5 ml increments, with one that measures 1ml. But we all agree that they say teaspoon to mean a small amount, so I usually don’t measure at all.

    Done with the educative part. My question is this one. You said no need to cook. Do you just keep the stuff on counter top, or does it need to be refrigerated?

    It sounds delicious, and I will probably try that some day. My concern with alcoholic drinks is this. I’ve got light diabetes. I don’t use anything, I can control it easily, I just feel it if I need sugar or if something is too sweaty for me. But my body just doesn’t work right for anything with alcohol. I will not feel the sugar at all. I might reduce the sugar or skip it altogether. I’m not a fan of Sugar Twin, it just doesn’t work the same in recipes.

    • Thanks, I can correct for future versions.

      Yes, it must be kept cold, all that milk and cream and raw egg. I serve over one ice cube, too. Have you tried Splenda? I find that I don’t mind it like I dislike Sugar Twin or Equal. I thought it was rather a small amount of sugar for 4 litres of drink! It might be okay without any.

      • No I had not tried Splenda. I might give it a try.

        You might not realize, but all that alcohol is already a lot of sugar. Alcohol is made from sugar, and that’s what your body turns it back into as it is digested.

        See, I’ve kept a 6 day old post alive :)

Thoughts? Gardening tips? Cocktail recipes? Don't just like and leave, please - I can talk for Ireland and would love to prove it!

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