Does anyone out there have a good LC recipe for Eggnog???

I've been thinking about this a lot lately... ;-)

I ordered a bottle of sf davinci syrup in eggnog flavor and it got here today! So, I used a tsp, maybe a little more and mixed it with a few tablespoons of heavy cream and topped up with unsweetened almond milk, then grated nutmeg on top. I added a little water b/c I thought it was too thick at first but I think next time I will skip the water. It was pretty decent, I will make it again and see if leaving it thick is closer to real eggnog. Otherwise I think it will be an acceptable substitute for me b/c the smell and taste was there.

The major noticeable difference to me was the sticky/coating your mouth feeling (which I miss) but if it is thicker that may be a moot point. You also could possibly make it from scratch, and use sugar substitute and cream from a regular recipe. (and either skip the booze or count it, but it may add up!)
I would have just used cream and water in mine but I limit dairy b/c it sometimes upsets my digestion. (I strive toward paleo/neanderthal-eske diet but am going through a weak phase!)

Looking forward to other responses!

--Rebekah

Our Kitchen Forums to the rescue. Here's the Table of Contents for the Sweet Treats forum. Scroll down to find the beverages.

Not much of an eggnog fan myself; but LC Bailey's is awesome this time of year.

I was about to post the same thing.

Make sure you scroll down, because there are 2 egg nog recipes in the second post of links.

Roz

Well, here's a topic I love! I've always made my Great-Aunt's Eggnog recipe and it is time-consuming, but oh so worth it!! (yes it uses raw eggs**)

Great Aunt Carrie's Christmas Eggnog

12 eggs, separated (refrigerate the yolks, let the whites come to room temp)
1 pint heavy or whipping cream
2 qts whole milk
1 cup of sugar, divided in thirds <<this year, I'm trying Splenda & DaVinci Vanilla syrup, maybe half cup each? subject to tweakage)

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In a small deep bowl, beat the egg yolks with 1/3 cup of sugar until very light yellow and thick enough to hold a peak. (At this stage, you can and should add your favorite alcohol, about 1/2 cup or more to taste. It cooks the eggs. We use bourbon or brandy. Set aside in refrigerator.

In a medium-large chilled bowl, whip the cream with another 1/3 cup of sugar until it's almost firm peak stage (do not over-whip or it will become butter). Set aside in refrigerator.

In a large, room-temperature bowl, beat the eggwhites with remaining sugar until they are stiff and glossy. They will multiply in size so get a big bowl.

When you are ready to serve (and you should not let the whipped ingreds sit for more than say, an hour or two) gently fold the whipped cream and the egg yolk/alcohol mixture together. Add as much of the whole milk as you desire to get a nice thick mixture (purely up to your individual taste).

Now gently fold the stiff eggwhites into the milk/cream/egg mixture, blend well. Sprinkle freshly grated nutmeg on the top and serve.

Eggnog should be kept ice cold between servings. A very chilled punchbowl works well for parties. If it's a small gathering, you can pour the nog into a couple cold pitchers and keep in the fridge. You may need to whisk the nog once it sits for a couple hours to reincorporate the whipped stuff with the thicker liquid below. It does separate slowly.

When we do it, this eggnog is thick enough to eat with a spoon and is just killer!! Oh and the recipe can easily be divided down for just a couple people.

I hope I can do it justice this year without sugar. I may experiment before Christmas Eve with adding some xanthan gum to the DaVinci's to make up for the thickening power of real sugar.

Enjoy!

**I've been using only organic free-range eggs for about the past 5 yrs. But I have had this eggnog just about every year of my life and never got sick once. Still....I know how some are about raw eggs so if you use grocery store eggs, dip them in bleach water for a minute or so and then crack.

Thanks so much for this recipe! I adore eggnog! I even have a friend who likes to put it in her coffee this time of year, instead of cream!

I would imagine that Hood's Calorie Countdown milk (the old Carb Countdown stuff) could be used instead of regular milk. Or, it's possible that half-and-half would work, as well.

I agree, Hood's Carb Countdown Milk is an excellent suggestion! I haven't used it yet but I might try it with the eggnog.

Much, much less of the DV syrup. Remember, you can always add more sweetener, but you can't take it away.

1/2 Cup of DaVinci is about as sweet as 3/4 Cup of sugar...and is Splenda sweetened already.

Save it for coffee and baking, and just use vanilla extract and Splenda...