Korean Job Discussion Forums

[Underwaterbob]

I know there's another thread about eggnog round here somewhere, but I gave up trying to find it.

Anyhow, this is a bit different. I'm wondering if my eggnog will work lacking a few ingredients difficult to find in Korea. I've got: eggs, milk, sugar, nutmeg (thank you random weiguk who lived here before me) and whiskey (some of the cheaper Ballantines scotch).

I'm thinking eggs:milk:sugar in a 8:6:1 ratio ought to do the trick, nutmeg and whiskey to taste.

Anybody have any hints, tips or experiences they want to share? Should I only use the yolks? Some recipes say yolks only, others use both the yolks and the whites. Should I beat the eggs and sugar together first, or is throwing the lot in the blender feasible?

I'm going to throw it together in a couple hours hints or no, I'll post the results later on.

[LostinKSpace]

I have used this recipe for the last three years :

256.com/gray/recipes/eggnog

and it has always had the desired effect, infact when I get out of school today I'll be making me some, and have used brandy, white rum, dark rum, whiskey and bourbon.

They have all tasted great.

Recently have been using cinnamon and nutmeg, and it tastes scrum.

[polonius]

This is the thread you are looking for.

http://forums.eslcafe.com/korea/viewtopic.php?t=142757&highlight=

My wife, kimbabworld, put a recipe on that thread. She said it tasted good.

[Underwaterbob]

Just finished. I beat twelve eggs until creamy, added a cup of brown sugar and beat it creamy. Added six cups of milk and beat it up together. Then I tossed each half (too much for one load) in the blender and made it really frothy, adding a pinch of nutmeg and cinnamon.

I think I overdid the cinnamon a tiny bit, but otherwise it turned out pretty damn good for not having any cream or vanilla. It's in the freezer chilling as much as possible for a bit. I'm just gonna bring the whiskey with me to the party and let people add as much as they want.