It's sold as just a mixture of the cream, eggs, and sugar. The spices and alcohol are things you have to add yourself. It's a bit too thick and sweet when it's not about a quarter rum or so, though.
If it's being made from scratch there's not much room for adjustment, since the alcohol is necessary to sterilize the mixture as it ages, though I've heard that in that case it mellows out after being aged for a few months.
The stuff you buy in stores should not even be able to be called eggnog.
The best part about real eggnog is you add in whipped egg whites which borderline changes the phase of matter of the drink its light and airy (and boozey) and fresher.
Like you said rhe stiff you get at the store tastes like and has the texture of slightly melted ice cream (not that there's anything wrong with that if it's what you're into)
since the alcohol is necessary to sterilize the mixture as it ages, though I've heard that in that case it mellows out after being aged for a few months.
Hmm I can understand why they put alcohol in it, besides it being a major component in texture and flavor...
I should note that's the traditional/origin recipe, where it's all made up at the end of summer/early fall and sits until the middle of winter. Most of it now is the pasteurized non-alcoholic mixer sold in stores in December.
It's sold as just a mixture of the cream, eggs, and sugar. The spices and alcohol are things you have to add yourself. It's a bit too thick and sweet when it's not about a quarter rum or so, though.
If it's being made from scratch there's not much room for adjustment, since the alcohol is necessary to sterilize the mixture as it ages, though I've heard that in that case it mellows out after being aged for a few months.
The stuff you buy in stores should not even be able to be called eggnog.
The best part about real eggnog is you add in whipped egg whites which borderline changes the phase of matter of the drink its light and airy (and boozey) and fresher.
Like you said rhe stiff you get at the store tastes like and has the texture of slightly melted ice cream (not that there's anything wrong with that if it's what you're into)
Hmm I can understand why they put alcohol in it, besides it being a major component in texture and flavor...
I should note that's the traditional/origin recipe, where it's all made up at the end of summer/early fall and sits until the middle of winter. Most of it now is the pasteurized non-alcoholic mixer sold in stores in December.