Wednesday, November 20, 2013

Nothing Says the Holidays

Like Egg Nog. Yep, you heard me. When I was young, Mom used to make homemade Egg Nog and I still remember sipping it warm off the oven. I'd make my own, cold version-sans alcohol, after New Year's rolled around because Mom only made it from Thanksgiving to Christmas. Hot Buttered Rum was a celebration drink.

And last night, after dinner, we all started talking about Nogs of different varieties. Some people like the thin, low-fat version, while others like the super rich and thick heavy cream variety.

I myself prefer the homemade version and it made me think back to when Mom made those mugs of Hot Buttered Rum.

One thing was obvious from all of our talk, we all had differing opinions. So, my son ran up to the store and bought a couple different types.

Now, we don't usually sit around downing rum and Egg Nog, but 'tis the season. So we did a few taste tests.

And guess which one came out the winner:

Yep, the Classic because it had more "spice" than the other version, which seemed a little watered (or 'milked') down.

But then I wanted to add the "Hot-Buttered" equation to the party.

So I took a cube of butter and one cup of brown sugar and warmed them on the oven. Then I took the Classic variety of Egg Nog and warmed it on the stove.

Here's how I doctored up that store-bought Nog:

I took Two Tablespoons of my hot buttered rum batter and put it in the bottom of a mug, then I poured a generous helping of the classic nog liquid over the top and stirred in a jigger of rum (a little less in my cup). Then we toasted the holidays.

So, if you want Hot Buttered Rum for Thanksgiving but don't want to go to all the work to make it completely from scratch, this is the way to do it.

RECIPE:

INGREDIENTS:

One half-gallon of classic Nog
1 cube of butter
1 cup of brown sugar

INSTRUCTIONS:

Start with your store-bought "classic" Egg Nog and warm it slowly on the stove, stirring constantly.
Warm one cube of butter and one cup of brown sugar on the stove (until just before it turns to caramel) to make your Hot Buttered Rum Batter.

Take two tablespoons of your "batter", put it in a mug and pour the warmed classic egg nog over the top, then add your portion of rum  to the drink for a warm, comforting, celebration drink.

CHEERS!




4 comments:

Green Girl in Wisconsin said...

My oldest LOVES egg nog and i brought some home the other day from the store--DELIGHTED!

The Happy Whisk said...

Taste testing. Sounds like you had fun. Cool beans and boogie boogie.

David Batista said...

Oh, yes, this sounds like fun! I shall definitely try this recipe, Kim. Thanks for sharing!

I love egg nog, btw. But only between Thanksgiving and Christmas. Your mom had it right. :) But think, all this time I've just been drinking it straight from the carton to the glass. And cold, too!

Your method sounds way yummier. And boozier. Woo-hoo!

Kim Kasch said...

David: That's like chocolate milk compared to warm cocoa topped with whipped cream and/or marshmallows on a cold winter day ;D

THW: Taste testing...there's a reasons I run ;D

GG: I still make egg nog from scratch sometimes...but it is fattening.