They sell rum flavoring in the extracts and spices areas.
But I voted for only with rum or bourbon, so I'd be using the real stuff or nothing.
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"The promptings of the Holy Ghost will always be sufficient for our needs if we keep to the covenant path. Our path is uphill most days, but the help we receive for the climb is literally divine." --Elaine S. Dalton
INGREDIENTS: 6 large eggs, plus 2 yolks 1/2 cup, plus 2 tablespoons sugar 1/4 teaspoon salt 4 cups whole milk 1 tablespoon vanilla extract 1/2 teaspoon grated nutmeg 1/4 cup heavy cream, whipped to soft peaks Additional grated nutmeg for garnish
PREPARATION: Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 25 to 30 minutes.
Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add vanilla extract and nutmeg, stirring to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.
When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg.
RUM SUBSTITUTIONS - RUM is made from MOLASSES (remember that Triangular Trade Route gig from 7th grade history class?)
Dark rum: use molasses thinned with pineapple juice and flavored with almond extract TO TASTE.
I had a missionary companion who would make it, and he put vanilla pudding in his. It was very good, though the eggs weren't pasteurized and i was sure one of us was going to get a bad bout of salomonella poisoning... but God protects his missionaries... often even when they're not handling food safely.
--Ray
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I'm not slow; I'm special. (Don't take it personally, everyone finds me offensive. Yet somehow I manage to live with myself.)
I thought about trying to make it from scratch this year. Is there a good substitute for rum?
Whisky, bourbon, schnaps, it's all good. I saw something on T.V. where they would take pepermint schnaps and use that to give it a christmasy flavor. I come from a long line of alcoholics but never touched the stuff. I do like the eggnog sans booze though. Good stuff. My wife actually used eggnog in a holiday muffin recipe for about half the eggs it called for. Gave it a really nice flavor.
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Jason (Formerly salesortonscom)
As I walk through this earth, nothing can stop, the Duke of Mirth!
Poncho, I remember one of our first Christmases together and the egg nog your dad made... He was sooooo proud of himself... and it wasn't really that good. Kind of like yellow milk with raw egg mixed in. And truth be told, that is kind of what it tasted like too
I say if you're gonna try it, try and make some that has a thick consistancy and doesn't end up tasting like raw eggs...
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It seems to me the only thing you've learned is that Caesar is a "salad dressing dude."
Ok for those of you addicted to the stuff, go to kingarthurflour.com and you can order eggnog extract...it's VERY tasty, plus that site has some great recipes to go with it, like eggnog mini-cakes (I made the bundt cake option and it was TASTY) and eggnog muffins.
*rolls into the kitchen for just a little more nog*
I imagine if you made the eggnogg with a little alcohol that perhaps the little darlings would sleep a little better at night.
I used to love it.
No desire anymore.
I've never had any with alcohol.
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no unhallowed hand can stop the work from progressing... the truth of God will go forth till it has penetrated every website, sounded in every ear, till the purposes of God shall be accomplished and the great Jehovah shall say the work is done
Hmmm.... it's all coming together now... eggnog *crepes* perhaps, with real whipped cream and a plate of fruit... and one of those Stephen's Mint Truffle cocoas floating a scoop of peppermint ice cream... Christmas breakfast 2008!
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Life is tough but it's tougher if you're stupid. -John Wayne
No offense, Coco, but having been off sugar as long as I have been that breakfast sounds a little, um, gag-inducing.
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"The promptings of the Holy Ghost will always be sufficient for our needs if we keep to the covenant path. Our path is uphill most days, but the help we receive for the climb is literally divine." --Elaine S. Dalton
Well if I ever win a lifetime supply of eggnog, I'll know to whom to give it! Even the thought of eggnog makes me shudder.
But while on this topic, since most of you seem to be such Eggnog Eggsperts, do you know where to get or how to make eggnog for those w/lactose intolerance? Checking for someone I know who wants such eggnog. Thanks.
"The promptings of the Holy Ghost will always be sufficient for our needs if we keep to the covenant path. Our path is uphill most days, but the help we receive for the climb is literally divine." --Elaine S. Dalton
LOWFAT EGGNOG (takes out some of the 'thick taste')
Ingredients:
4 cups skim milk 12 oz. evaporated skim milk 4 eggs, beaten 1/2 cup sugar 1 tsp. vanilla
Instructions:
Heat milk, evaporated milk, eggs, and sugar over medium heat about 10 minutes, until slightly thickened. Do not boil. Stir in a bowl over a bowl of ice water 2 minutes. Stir in vanilla; cover and chill 4-24 hours. Add more skim milk if needed to achieve desired consistency. Top with ground nutmeg just before serving.
Yield: 22 servings - 1/2 cup each 2 POINTS per serving (for those who track points)
Nutritional Information: Per serving: 99 cal, 1 gm fat.
Muwahahahahaha!
eggnog muffins. . . 
