Egg Nog

Deb · Post by **Deb** » Fri Nov 23, 2012 4:41 pm

I'm thinking of trying to make an egg nog for Christmas I've made in the past. I thought I'd try coconut milk. This recipe has bourbon, rum and brandy and is aged for 3 weeks. In looking at bourbon I found that it is made from barley and rye. Do you think the distillation removes the issues from that? Maybe the others have issues too....I haven't gotten that far. Deb

Post by **tex** » Fri Nov 23, 2012 5:52 pm

Hi Deb,

Burbon, rum, and brandy should be safe, because the distillation process definitely does not transfer any gluten.

Tex

Deb · Post by **Deb** » Sat Nov 24, 2012 4:47 am

Thanks, Tex. I'm not sure what the coconut milk will bring but I think I'll try it!

CNewman · Post by **CNewman** » Mon Nov 26, 2012 1:30 pm

Hi Deb!

I LOVE me some Egg Nog!
I would, however; suggest using Almond Milk (if you can).
The coconut milk seems like it will add an unwanted, odd flavored dimension to the nog. Especially with the Bourbon!
The nuttiness that you can get from Bourbon and Brandy would definitely go well with Almond milk!

Just some unsolicited advise- But my husband *is* a chef, so I sorta know a little here and there ;)

Deb · Post by **Deb** » Mon Nov 26, 2012 6:21 pm

Thanks, CNewman. I have all the components but haven't mixed it together yet. I think you're right and I'm going to take your advice and use the almond milk (back to Trader Joes tomorrow). The recipe has a liter of bourbon, plus rum and brandy so I don't want to ruin it. Thanks, Deb

humbird753 · Post by **humbird753** » Tue Nov 27, 2012 2:25 pm

Hi Deb - this sounds good. Can you give exact quantities of each ingredient? I'd like to try that myself.

Thank you.

Paula