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Cooking & Baking

hedgehog

(36,286 posts) Sat Oct 19, 2013, 02:28 PM Oct 2013

New method for eggnog:

Mix 1 1/2 oz 80 proof liquor per egg with the eggs, spices and sugar; then refrigerate for 3 weeks.

When ready to serve, add the milk and cream.

Supposedly the alcohol sterilizes the mixture and all the flavors mellow.

3 replies

= new reply since forum marked as read

Highlight:

New method for eggnog: (Original Post) hedgehog Oct 2013 OP

Do you have a source so I can check on kestrel91316 Oct 2013 #1

Cook's Illustrated magazine hedgehog Oct 2013 #2

Thank you! They tend to have very good info that I trust. kestrel91316 Oct 2013 #3

kestrel91316

(51,666 posts)

1. Do you have a source so I can check on

Reply to hedgehog (Original post)

Sun Oct 20, 2013, 02:04 AM

Oct 2013

how they decided it was safe (any testing)?

I don't spend time worrying about Salmonella in my eggnog the few times I've made it, but this sounds like a no-fuss way to lower risk - IF it's legit.

hedgehog

(36,286 posts)

2. Cook's Illustrated magazine

Reply to kestrel91316 (Reply #1)

Sun Oct 20, 2013, 08:01 AM

Oct 2013

I think it's the November issue - the one with a turkey recipe - it's toward the middle in the set of small recipes.

kestrel91316

(51,666 posts)

3. Thank you! They tend to have very good info that I trust.

Reply to hedgehog (Reply #2)

Sun Oct 20, 2013, 02:37 PM

Oct 2013

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