http://www.democraticunderground.com/115718216Oh my.
hedgehog (29,201 posts) Fri Dec 14, 2012, 01:55 PM
Which rum will give me the strongest flavor in egg nog & cookies?
grasswire (36,050 posts) Fri Dec 14, 2012, 02:17 PM
1. My sister makes the world's best eggnog, and she...
....only uses cheap rum in it. Maybe cheap rum has more flavor?
I spose you could add rum flavoring and rum too.
cbayer (114,707 posts) Fri Dec 14, 2012, 02:53 PM
2. Captain Morgan's spiced rum, if you want the spice.
^^^has a son who had to be scared straight of something.
Spider Jerusalem (14,610 posts) Fri Dec 14, 2012, 03:43 PM
3. Or Sailor Jerry's
if not I'd recommend a dark rum like Myers over white rum (or Lamb's Navy Rum if you can find it), since eggnog or Xmas punch will probably have spices in anyway?
Sentath (1,476 posts) Fri Dec 14, 2012, 04:03 PM
4. Blah
Tried it twice (once purchased for a recipe and once bar) and neither time did I taste anything but Vanilla.
cbayer (114,707 posts) Fri Dec 14, 2012, 04:05 PM
5. That's what might make it good for egg nog and cookies.
I don't really like it for a regular drink, though.
<<<still wondering what the cbayer primitive's son did, that he had to be scared straight of.
Glassunion (4,312 posts) Fri Dec 14, 2012, 05:06 PM
6. Sadly I buy my egg nog already mixed with the booze.
Major Nikon (7,621 posts) Fri Dec 14, 2012, 06:32 PM
8. It's very easy to make
I guess some prefer store bought and there's nothing wrong with that, but homemade egg nog is quite different than anything you can buy commercially.
<<<when in college, one time had eggnog with pepperoni pizza.
<<<has never made that mistake a second time.
Glassunion (4,312 posts) Fri Dec 14, 2012, 06:48 PM
9. I know.
Just alot easier to buy the stuff with the booze already in it.
Do you have a recipe that you like?
Major Nikon (7,621 posts) Fri Dec 14, 2012, 07:17 PM
10. Most recipes have the same basic ingredients
The Alton Brown recipe is a good one, or at least a good jumping off point to experiment. You can adjust the amount of cream to make it as light or as heavy as you want and the same goes for the amount of booze. I prefer to use dark rum rather than bourbon, but bourbon seems to be more popular.
Some recipes call for cinnamon, which I don't like to use. I always use nutmeg and like to sprinkle some of it freshly grated on top right before serving. I also always make it immediately before serving, or at least wait to froth the egg whites right before putting it all together.
I just use regular eggs and don't do the cooked version. In the past I've used commercial pasteurized eggs or pasteurized them myself with my sous vide rig which doesn't seem to affect the final product, but generally I don't even bother.
Major Nikon (7,621 posts) Fri Dec 14, 2012, 06:11 PM
7. I use dark rum for cooking and egg nog
The one I keep on hand is Myers's Rum. I'm not a big rum fan anyway so this is just a relatively inexpensive rum I keep on hand for recipes and rum/coke coctails if someone requests it. I keep light rum for making frozen drinks. If you only have light rum and you want the effect of dark rum in your recipe, just add a bit of molasses.
