Egg nog and related adult versions

[SLG]

I searched but did not find anything about this.

My wife and I really don't drink, though she knows her way around a wine bottle much better than I do.

We are pretty ignorant of things like rum, and were wondering what you guys like to put in your egg nog. Also, we bought some Kraken to try and were wondering where that falls. Hi point? Glock? Sig?

Just to narrow the thread, I'm only interested in guys with field experience here. :-) If you heard from a guy that xyz booze was the best, I'm not interested. If you edc something in a flask, you should likely start teaching. I expect to hear shortly from Misanthropist, as not only is he experienced in these matters, but coming from a colder clime, he probably understands the btu's being absorbed better:-)

Separate but related, is bourbon a better additive than rum? Which one? Why? is there a DotW to help us improve at a faster rate? What about some special hardware? I know you can't buy skill and experience, but we all know that's just a line on the internet. What do you experts use? I want that.

[Drang]

I prefer rum to bourbon, because.
For mixing, I usually go with a gold rum over a dark unless the recipe calls for dark, and sometimes even then; a Dark and Stormy (Moscow Mule with rum instead of vodka) calls for dark rum, but I've found that I prefer the taste of a gold rum there, too.
We like to sprinkle a bit of nutmeg on egg nog, too, and that goes over well even when it's a "virgin" egg nog.
It's all a matter of taste, after all.

Somewhere I have a recipe for homemade toddy batter (hot buttered rum, hot toddy when made with brandy or whiskey) I've fund that a local outfit (Harvey's) makes a good enough substitute that I needn't;t bother. It freezes well, too, so we stock up in the winter and have it available year-round.

[Willard]

Don't forget that cognac is another option (my preference for an egg nog). Courvoisier, Hennessy, Martell are all good & widely available.

[Shawn Dodson]

I make this one - http://www.kitsapsun.com/news/local/aged-eggnog-a-return-to-the-drinks-roots-ep-786391186-355114671.html

I use Gosling's Black Seal rum, Hennesy cognac, and Jim Beam Black bourbon. It's pretty damn good! I have two quart jars of this egg nog in the fridge left over from last year. Looking forward to enjoying them soon.

[Lex Luthier]

I last made eggnog from scratch nearly 20 years ago. The folks who had it then agree with me that it is the best they'd ever had.
I guess it's time to do it all again.

James Beard's eggnog recipe, passed down from his father:

12136

The last time I made it, I did a double batch and used 1/3 bourbon to brandy for the total alcohol portion (I used an inexpensive armagnac which tends to be a bit dry).

If you use a recipe that calls for rum, take care with the sugar- I find that reducing the sugar content when using sweeter rum really helps keep it from being cloying.

I too would go for a gold rum over dark for most eggnog type things, as the dark really emphasizes the sugar and molasses flavor components. I had a couple of really tasty gold Puerto Rican rums recently , courtesy of my adult kids. They had a very different flavor profile from the big producers like Bacardi.
For bourbons, I like many of the smaller producers, and tend to eschew Jack Daniels and cheaper; I just find I have less hangovers that way when drinking more than maybe two of anything. YMMV.

Also, fresh ground nutmeg is key- use a whole nutmeg seed and grate it over the cup. The smell and bite are *amazing*.

[T Smith]

Here's the recipe I've made every year for at least the last twenty five:

6 eggs separated
1/2 cup of sugar
6 oz brandy (for some reason, I like cheap brandy rather than cognac)
2 oz rum
1 pint whole milk
1 pint cream
nutmeg ( I second Lex Luthier - if you don't grate it fresh, don't bother)

Beat egg yolks with 1/4 cup of sugar until light yellow and very thick. Slowly stir in brandy and rum. Stir in milk and cream, then chill. Shortly before serving, beat egg whites until foamy, then add the remaining 1/4 cup of sugar and beat until the egg whites are stiff. Fold the egg whites into the egg yolk mixture and grate nutmeg on top once the nog is in the mug.

[ReverendMeat]

Shit, I just buy a carton of 'nog from Freddies and throw in the cheapest 80 proof spiced rum I can find.

Sadly, I am an experienced drunk but I'm also poor. Kraken is great in my book.

[UNM1136]

One with Video Directions,

http://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2.html

One with Bourbon and Rum:

http://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe.html

And his latest with party sized servings of Cognac, bourbon, and rum...

http://altonbrown.com/eggnog-recipe/

pat

[UNM1136]

If you have an ice cream maker, egg nog, particularly grown up egg nog, makes great ice cream. I like to drop small scoops of it into hot coffee, make Guinness floats, etc. Makes an excellent topper for 'holiday' pies around here: pecan, pumpkin, apple, sweet potato, and bread pudding.

pat

[OnionsAndDragons]

If you have an ice cream maker, egg nog, particularly grown up egg nog, makes great ice cream. I like to drop small scoops of it into hot coffee, make Guinness floats, etc. Makes an excellent topper for 'holiday' pies around here: pecan, pumpkin, apple, sweet potato, and bread pudding.

pat

Now this is quality expert advice right here!

I'm not a huge 'nog fan. Every few years I'll make a handmade batch and do the freezer trick because I do enjoy it like this.

I love me some Kraken, it is the only rum below $40 a bottle that I enjoy.

For holiday drinks it is Kraken, cognac or Wild Turkey for me. Late night, single malt scotch or small batch bourbons for sipping.

[SLG]

Awesome, stuff guys, thanks! I'll become a drunk yet!

What gold rum do you recommend? We rather like the Kraken, but are happy to try something else too.

[LSP552]

It's pretty hard to beat El Dorado Rum. The 12 yr stuff is great to mix and the 15 and 21 for sipping.

http://theeldoradorum.com/our-portfolio/luxury-cask-aged/12-year-old

[NEPAKevin]

Shit, I just buy a carton of 'nog from Freddies and throw in the cheapest 80 proof spiced rum I can find.
.

I don't even go to that much effort. :)
12145
Pennsylvania Dutch Egg Nog (http://www.finewineandgoodspirits.com/webapp/wcs/stores/servlet/SpiritsProductDisplayView?level0=null&level1=&level2=&level3=&level4=&catalogId=258552&storeId=10051&categoryId=null&productId=1433848&langId=-1&prodlistCatId=&parent_category_rn=)

ETA: they have videos. who knew?

http://youtu.be/i5P3zLbpWJk

[martin_j001]

It's pretty hard to beat El Dorado Rum. The 12 yr stuff is great to mix and the 15 and 21 for sipping.

http://theeldoradorum.com/our-portfolio/luxury-cask-aged/12-year-old

El Dorado is some good stuff, especially so in the egg nog. My wife leans more towards the 15 year for mixing with hers...I cry a little every time I see her do that, lol.

Kraken is great for spiced rum. If you want a little bit more alcohol per volume, Sailor Jerry is good too. My favorite spiced rum is Chairman's Reserve Spiced. It's spiced enough that I suspect you could mix it with milk and it'd still taste much like egg nog with rum. Perfect for mixing with (diet) Coke, to me. I tend to get cheaper alcohols for mixing, and stick to Buffalo Trace or something along those lines for the whiskey when I want it.

[Shawn Dodson]

This rum is really, really good (it's not spiced). It has a delicious flavor - https://www.lacompagniedurhum.com/-gosling-s,us,4,BERM_GOSL_01.cfm

"Bermuda- A rich dark rum with full and intricate flavors, it is well balanced and nuanced with butterscotch, vanilla and caramel notes. Fragrant, with herbal sharpness, and unusually complex." - Total Wine

[SLG]

So, just as a starting point, my wife and I tried Lex's recipe. We cut the alcohol content pretty significantly, but everything else was the same. Used Bacardi Gold this time.

Anyway, it didn't come out that sweet. very un-nog like actually. what did I do wrong?

[Erik]

Anyway, it didn't come out that sweet. very un-nog like actually. what did I do wrong?

Nothing. Real eggnog, as opposed to the carton stuff, isn't very sweet.

Edit: I should add that I really love all but the lowest end carton stuff. I drink way too much of it every year. But real eggnog is in a different league.

[JAD]

Lex is a man of refinement and taste -- he likes many of my posts -- and I would work that angle. Maybe you could shoot some video and we could put coach's eye on it.

I should note that you live in an area where they stock Anderson & Erickson nog on grocery store shelves. This is great stuff for the kids and non-drinkers like me. I like it in coffee.

[SLG]

Good stuff to know JAD and Erik, thanks!

We like the less sweet aspect of it quite a bit, as we almost eat no sugar at all under normal circumstances. In this case, it just surprised us how different it was.

So...:-) The wife added some melted brown sugar to it, and now it is quite noggy! Too much alcohol still for the kids, so some Anderson will be coming home with us later today.

Also, both of us really like the way the Kraken interacts with the nog, rather than the Bacardi Gold. Once we are sure we're not addicted, we'll branch out and try some other stuff you guys have mentioned. I could see becoming an alcoholic really quickly this way. Kind of like girls and Zima, when I was in high school.

[BobLoblaw]

Here are my favorites:

Salted Caramel Eggnog
Take a coffee cup or irish whiskey glass and cascade caramel around the inner sides of the cup.
Add your shitty egg nog and a shot or two of Sailor Jerry (or similar spiced rum).
Toss in a pinch of sea salt and a dash of nutmeg.
Optional: whipped topping and more drizzled caramel.

Surviving Christmas Eggnog
Fill a lowball glass with 3 fingers of your favorite bourbon.
Quickly weigh the idea of adding eggnog then disregard.
Add bourbon to taste.

[Paltares8]

Both of those sound delicious^^^

[Jim Watson]

My Dad made scratch eggnog and dosed it with Four Roses.
But then my folks soaked fruitcake in Constitution port, too.

[Dropkick]

Here's how to make the best Egg Nog...

Add one ice cube to a rocks glass.
Add desired amount of whiskey.
Toss all that other shit in the trash.

:cool:

[Jim Watson]

Well, I don't use the ice, just a little water.

[Shawn Dodson]

Found a video of the recipe I posted earlier - https://m.youtube.com/watch?v=adA2eS61yAs

[Lex Luthier]

So, just as a starting point, my wife and I tried Lex's recipe. We cut the alcohol content pretty significantly, but everything else was the same. Used Bacardi Gold this time.

Anyway, it didn't come out that sweet. very un-nog like actually. what did I do wrong?

Not a thing wrong. It is biased pretty heavily toward a creamy flavor, which was a revelation to me when I first had it.
Since you went light on the rum, you also reduced some of the sweetness. I note in the later post that you added some brown sugar and it gave a flavor you were more familiar with.

How do you like it a day later?

[SLG]

Not a thing wrong. It is biased pretty heavily toward a creamy flavor, which was a revelation to me when I first had it.
Since you went light on the rum, you also reduced some of the sweetness. I note in the later post that you added some brown sugar and it gave a flavor you were more familiar with.

How do you like it a day later?

Well, I think the biggest mistake for us was the Bacardi Gold. We don't really like it, and much prefer the Kraken.

The nog is quite tasty, and I do really like the creaminess. Next time we will leave the alcohol out and just add it to our individual glasses I think. We really don't drink much, and even greatly reduced, I felt the alcohol pretty quick.

Its funny, we also eat almost no sugar, so most things seem much sweeter to us. The nog just needed some more sugar though for our holiday needs.:-) We may kill the salt too.

We whipped the whites by hand. That was some work.:-)

[jeep45238]

I wouldn't be so quick to kill the salt. Salt effectively amplifies a lot of flavors that already exist, so it's a good thing in my opinion.

http://www.todayifoundout.com/index.php/2011/09/why-salt-enhances-flavor/

[SLG]

I have to slightly revise my previous estimation of Lex's recipe.

I just had a glass, as I'm home for the night, and it is actually pretty awesome. The bacardi seems to have mellowed in the last 27 hours or so, and the creamy, less sweet flavor of the nog is really shining. It is very smooth and wonderful. Much better than store bought.

[NEPAKevin]

Maybe it is like fruitcake, where the alcohol evaporates while the flavors blend? A little brandy can also make dry fruitcake moist and more palatable.

[Drang]

So, just as a starting point, my wife and I tried Lex's recipe. We cut the alcohol content pretty significantly, but everything else was the same. Used Bacardi Gold this time.

Anyway, it didn't come out that sweet. very un-nog like actually. what did I do wrong?
Did you like it? Because if you did, you did nothing wrong.

[SLG]

12181

[SeriousStudent]

I am somewhat familiar with both alcohol and eggnog.

I frequently use store-bought versions of both. If there is a Braum's store near you, you may wish to try their eggnog. It's quite good, since they start with just pure milk. None of their milk comes from a dairy that uses any hormones or additives.

And speaking of additives, I usually just pour in a small dollop of Bourbon Cream from those nice folks at Buffalo Trace: http://www.buffalotracedistillery.com/brands/bourbon-cream

It also makes a very nice grown-up milkshake, that is excellent with a summer BBQ. I have also drizzled a wee bit over the top of a slice of pecan pie, and received numerous approving looks.

[Lex Luthier]

I am somewhat familiar with both alcohol and eggnog.

I frequently use store-bought versions of both. If there is a Braum's store near you, you may wish to try their eggnog. It's quite good, since they start with just pure milk. None of their milk comes from a dairy that uses any hormones or additives.

And speaking of additives, I usually just pour in a small dollop of Bourbon Cream from those nice folks at Buffalo Trace: http://www.buffalotracedistillery.com/brands/bourbon-cream

It also makes a very nice grown-up milkshake, that is excellent with a summer BBQ. I have also drizzled a wee bit over the top of a slice of pecan pie, and received numerous approving looks.

Pecan Pie with Bourbon Cream sounds heavenly. That and a cup of really fresh black coffee....

SLG, glad that the James Beard recipe has worked for you. I will probably make some on Friday myself.
And yeah, one gets quite a forearm workout whipping eggwhites by hand.

[rob_s]

So, just as a starting point, my wife and I tried Lex's recipe. We cut the alcohol content pretty significantly, but everything else was the same. Used Bacardi Gold this time.

Anyway, it didn't come out that sweet. very un-nog like actually. what did I do wrong?

My dad made eggnog from scratch when I was a kid and my recollection is that it was horrible because, to a kid, it tasted nothing like the sugar bomb eggnog we got from the grocery store.

This thread has me thinking to remember to get the recipe from him...

[LSP552]

And speaking of additives, I usually just pour in a small dollop of Bourbon Cream from those nice folks at Buffalo Trace: http://www.buffalotracedistillery.com/brands/bourbon-cream

It also makes a very nice grown-up milkshake, that is excellent with a summer BBQ. I have also drizzled a wee bit over the top of a slice of pecan pie, and received numerous approving looks.

Love Bourbon-Cream! So much better than that Bailey's Irish stuff.....because bourbon:D

[Dropkick]

There Are Two Types Of People IMG

lol. I'm cool with not having a soul.

[Maple Syrup Actual]

Okay I only have a minute so I'll be back later with the whole story but I had an incident with using 151 instead of proper rum in eggnog and got seriously fucked up and it made my tongue all numb and I was actually worried I'd hurt myself.

Anyway kraken is not bad but I also find it a bit dark for eggnog.

I was getting some captain Morgan that was 47? Percent or so and it was great. Nutmeg on top and done.


Or get Pusser's since you'll already have nutmeg and then you really just need pineapple juice and you can do Painkillers which are just awesome if you want to de-winterize.

Sent from my SM-N900W8 using Tapatalk

[RevolverRob]

I go back and forth on bourbon or cognac for eggnog. For bourbon I keep it relatively simple and just go with good old fashioned Jim Beam, which seems to give the right flavor for store-bought eggnog.

For home-made eggnog and all of the creamy-richness of it - Hennessey or Maker's 46 adds a nice holiday punch.

Damnit, I have work to do, but now all I want to do is get drunk on spiked 'nog and watch bad Christmas movies.

[Shotgun]

No where but P-F can I be reading a thread about an educational beat down, and in that thread be referred to egg-nog thread. My mother had a great homemade recipe that included lots of bourbon, two or three other alcohols in smaller amounts, and actual whipped cream. It was great on coming out of the freezer after ice and milk crystals had formed.

Of the store bought, Braums and Southern Comfort are the best to me, but nothing could touch what my mother could make from scratch.

[Jim Watson]

This thread has me thinking to remember to get the recipe from him...

Do not fail to get recipes for anything to eat or drink from both your parents and any other Elder you know.
I didn't and it has cost me a lot of good food and good memories.

[rd62]

I'm interested in trying my hand at some egg nog this holiday. I was wondering though, is the alcohol sufficient to deal with any risk of salmonella from the eggs or do I need to be looking for pasteurized eggs?

[UNM1136]

I have never bothered with pasteurized eggs, because the salmonella risk is so small. I make homemade mayo and the like. In theory the oxygenation of the whites/yolks increases the likelihood of aerobic microorganism infection, but I have never had a problem.

Sugar, especially in those quantities and mixed with alcohol is also a preservative.

Or, you can do thishttp://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/

pat

[rd62]

I have never bothered with pasteurized eggs, because the salmonella risk is so small. I make homemade mayo and the like. In theory the oxygenation of the whites/yolks increases the likelihood of aerobic microorganism infection, but I have never had a problem.

Sugar, especially in those quantities and mixed with alcohol is also a preservative.

Or, you can do thishttp://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/

pat

Thanks! Cool info on pasteurizing your own eggs. I think I'm going to give it a shot for the extra degree of safety. Christmas week with Salmonella poisoning sounds especially unpleasant.

[rob_s]

I dropped some flor De Cana 4 yr rum into my storebought sugar-nogg last night. Really hit the spot.

[NEPAKevin]

Now this is quality expert advice right here!

I'm not a huge 'nog fan. Every few years I'll make a handmade batch and do the freezer trick because I do enjoy it like this.

I love me some Kraken, it is the only rum below $40 a bottle that I enjoy.

For holiday drinks it is Kraken, cognac or Wild Turkey for me. Late night, single malt scotch or small batch bourbons for sipping.

I was looking at some reviews for ice cream makers and one mentioned that when making frozen deserts that contain liquors, the alcohol should be added after the mix has frozen or freezing will not occur. Is this correct?

[jeep45238]

Within the last few minutes. It lowers the freezing temp, and if it's put in too early the crystals won't begin to form.

Think about putting a bottle of vodka in the freezer with a bottle of water next to it.

[UNM1136]

I am on the fence about the alcohol issue. It depends on how much alcohol is mixed into the base. While Jeep is correct that it lowers the freezing temp of the mix, the ice cream maker won't get it fully frozen anyway. Ice cream, once mixed has to be hardened. The last few minutes of the mix should be fine, but you cannot add the liquor to hardened ice cream without re-mixing. I add it early in, because the ice crystals are just seeds out of the mixer, and the smaller you can keep the crystals, the finer and smoother the mouth feel of the ice cream. The ultimate ice cream maker is supposed to be a dewar of liquid nitrogen that you pour into the base while mixing.

Here is a quick article:

http://www.seriouseats.com/recipes/2011/08/beer-salted-caramel-ice-cream-recipe.html

The 5 tablespoon recommendation is per quart, and note that these recipes call for considerably more alcohol, and make more than one quart. Not all of the recipes list a serving size, or how many servings per formula. 4 tablespoons is a quarter cup. A two quart mix can handle between 5 and 6 ounces of alcohol, or 1/2 to 3/4 cup of booze. The recipes provided seem to be in line, or to the high end, so experimentation is necessary. So if you are less experimentally inclined, try not to go over 3/4 cup per half gallon of nog. If you do the math, remember that granulated white sugar counts as a liquid when baking, so that might through your calculations off one way or the other (in other words, don't just add up the volume of liquid you would use a liquid measure for, but for each pound of sugar add another pint to your liquid total).

Your eggs are also a liquid measure by weight, so Mr. Beard's egg nog looks like a poor candidate for this treatment, with a quart of cognac, whereas Alton Brown's recipes look on the light side of the recommendation, with the aged egg nog being just over the recommendation (at 12 oz booze to 2.75 quarts.).

pat

[BobLoblaw]

If you're a fan of Moscow mules, try replacing the vodka with bulleit rye. A bartender at a Russian vodka bar recommended it to me a few years ago and I just got around to trying it again last night. Now the regular Moscow mules suck in comparison even with craft vodka.

[Drang]

If you're a fan of Moscow mules, try replacing the vodka with bulleit rye. A bartender at a Russian vodka bar recommended it to me a few years ago and I just got around to trying it again last night. Now the regular Moscow mules suck in comparison even with craft vodka.

Moscow Mules are an excuse to drink ginger beer with a kick. I usually make mine with dark rum, AKA a Dark and Stormy. I'll have to see if we have any rye in the liquor cabinet, to give this a try.

[Robinson]

If you're a fan of Moscow mules, try replacing the vodka with bulleit rye. A bartender at a Russian vodka bar recommended it to me a few years ago and I just got around to trying it again last night. Now the regular Moscow mules suck in comparison even with craft vodka.

They are also pretty good with bourbon or Crown. I can't stand Crown straight but it's good mixed.

[rob_s]

seems about time to revive this, as the little woman is on her way home with some sugary-sweet nog and a bottle of Sailor Jerry...

[JodyH]

Alton Brown's Aged Eggnog (https://altonbrown.com/eggnog-recipe/). /THREAD

[Shotgun]

We have Braum’s in Dallas. Their egg nog is excellent with Makers or Jack to taste. Homemade is best, but Braum’s and bourbon is easy and still very good.

[nalesq]

Alton Brown's Aged Eggnog (https://altonbrown.com/eggnog-recipe/). /THREAD

That’s quite a commitment with the extensive aging requirements, but I am intrigued. Is this really that much better than any store bought nog?



Sent from my iPhone using Tapatalk Pro

[Drang]

Alton Brown's Aged Eggnog (https://altonbrown.com/eggnog-recipe/). /THREAD

I'm a huge fan of AB.

That web site blows.

Where's the recipe?

[JodyH]

That’s quite a commitment with the extensive aging requirements, but I am intrigued. Is this really that much better than any store bought nog?
My God yes.
We use Makers Mark, Courvoisier and Ron Zacapa as the alcohols.
I have two gallon jars of it that have been aging since before Halloween.
We finally dipped into it at Thanksgiving and it'll be gone by New Years.

[JodyH]

I'm a huge fan of AB.

That web site blows.

Where's the recipe?
Ingredients:
12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt

Instructions:
Separate the eggs and store the whites for another purpose.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon."
Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.)
Serve in mugs or cups topped with a little extra nutmeg grated right on top.

[Poconnor]

My wife and I will be making gluhwein. A great reminder of good times in Germany at the kristkindlemarkets. Spiced wine is a great holiday drink

[FNFAN]

Yes to the fresh ground nutmeg and dash of sea salt. Missing is the mandatory three drops of Angostura bitters.

[rob_s]

Alton Brown's Aged Eggnog (https://altonbrown.com/eggnog-recipe/). /THREAD

I could probably do the math, but since you're actually made it how much does that recipe yield?

[JodyH]

I could probably do the math, but since you're actually made it how much does that recipe yield?

About 3/4 gallon

[Dave Williams]

Jody thanks for posting that recipe I'm going to give it a try.

[nalesq]

My God yes.
We use Makers Mark, Courvoisier and Ron Zacapa as the alcohols.
I have two gallon jars of it that have been aging since before Halloween.
We finally dipped into it at Thanksgiving and it'll be gone by New Years.

Courvoisier (VSOP, I assume) and Ron Zacapa? I guess if you’re going to make this, there’s no point in half-assing it.

My wife rolled her eyes at me when I told her I’m making this tonight, but I’m excited and hopeful - thanks!


Sent from my iPhone using Tapatalk Pro

[JodyH]

Courvoisier (VSOP, I assume) and Ron Zacapa? I guess if you’re going to make this, there’s no point in half-assing it.
My wife rolled her eyes at me when I told her I’m making this tonight, but I’m excited and hopeful - thanks!

"In for a penny, in for a pound"
It's a once a year thing so might as well go all out.
$150 worth of booze (3x 750ml bottles) makes 3 batches of eggnog.
The last 3 batches were made with Ron Zacapa 23, Makers Mark 46 and Hennessy VSOP Courvoisier.

[Baldanders]

I bow to the superior knowledge of other posters, but if you don't want to break the bank for your nog, Gosling's Black Seal beats the crap out of Kraken, and Evan Williams Bottled-in-bond is tasty, high proof, and dirt cheap.

[Poconnor]

We skipped making gluhwein since the PA State stores brought in a shipment from Nuremberg. 8 bucks a bottle. I bought a case. Makes it super easy to rekindle a memories. Two mugs of wine; microwave and enjoy. It smells awesome

[Rich@CCC]

This thread inspired me to give the home made egg nog a go. I based it on the Youtube recipe from the Washington bar/pub.

I went with Bacardi Black rum, Jim Beam bourbon and Paul Mason brandy(instead of Cognac). It's a bit hot right now but I'd bet it mellows nicely as the alcohol and dairy enzymes get their work going.

[Jim Watson]

Ingredients for Alton Brown Aged are in hand.
Got to get moving, needs two weeks minimum.
We are warned not to reduce the proof. Lots of alcohol to sterilize the mix while aging.

[JodyH]

Ingredients for Alton Brown Aged are in hand.
Got to get moving, needs two weeks minimum.
We are warned not to reduce the proof. Lots of alcohol to sterilize the mix while aging.
10-4
The alcohol is what keeps all the dairy and eggs from killing you 3 months from now.
We store ours in one of those glass gallon jars with the re-sealable top.

[rob_s]

I think we're going to give the Alton Brown recipe a go this weekend. Zacapa is my rum of choice anyway, but I'm still stewing on the other two premium liquors as they're unlikely to otherwise get consumed in our house.

gotta go look for a 1 gallon glass jug too.

[JodyH]

I think we're going to give the Alton Brown recipe a go this weekend. Zacapa is my rum of choice anyway, but I'm still stewing on the other two premium liquors as they're unlikely to otherwise get consumed in our house.

gotta go look for a 1 gallon glass jug too.
You should be able to buy the alcohol in 250ml bottles.
Hobby Lobby for the jugs.

[Dave Williams]

I just made it, got 6 pints made. Used Beam, Bacardi, and Paul Masson brandy. Can't wait to try it.

[JodyH]

I just made it, got 6 pints made. Used Beam, Bacardi, and Paul Masson brandy. Can't wait to try it.
You can cheat and have drink right away, but it won't be as "mellow" as it would after aging.
It's best super cold as well.
I'd let it chill in the fridge and have a drink in a few hours.

[nalesq]

I think we're going to give the Alton Brown recipe a go this weekend. Zacapa is my rum of choice anyway, but I'm still stewing on the other two premium liquors as they're unlikely to otherwise get consumed in our house.

gotta go look for a 1 gallon glass jug too.

I impulsively decided to make a second batch, but had used up all my cognac and bourbon in the first batch. (Well, I do still have a bottle of Blanton, but am unwilling to use it for this purpose.) So I decided to make a budget version using half brandy and half cheaper rum (Bacardi Anejo).

“Fresh” (both batches are only a few days old at this point), my “budget” and “premium” versions are noticeably different in flavor, but honestly, I’m not sure which I actually prefer yet. I look forward to comparing the two (with the help of family and friends to help judge) after they’ve aged at least 2-3 weeks.


Sent from my iPhone using Tapatalk Pro

[Jim Watson]

Just ran off a batch of AB. Pretty much "economy" on the booze; Bacardi, E&J, Jameson's. (My collaborators do not do bourbon.)
I hope there is some left with some age at Christmas.
Yum.

[rob_s]

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[Trooper224]

Last night, I picked up a bottle of Basil Hayden Bourbon on my youngest sons recommendation. On a whim, I dumped a shot into a glass of Egg Nog. It's the bomb.

[rob_s]

So a couple of days in and my jar of nog has some settlement/sediment at the bottom. Is this. Ormal, or is it a result of failing to mix something correctly?

If normal, stir or shake before serving?

[JodyH]

So a couple of days in and my jar of nog has some settlement/sediment at the bottom. Is this. Ormal, or is it a result of failing to mix something correctly?

If normal, stir or shake before serving?
Normal.
Shake it before pouring.

[UNM1136]

Jody

How can you love the nog and still sqeeze into a Boy's Tall pants, with an AIWB pistol?:D

You must be leaving something out of your workout threads

OR


https://www.youtube.com/watch?v=xHkCV95gQa8

is egg nog your protein shake?

Seriously, haven't seen much of you here for a while until recently. Glad to see you again. As penance I will let you trounce me at the next ECQC we are both at. Again.

pat

[JodyH]

Jody

How can you love the nog and still sqeeze into a Boy's Tall pants, with an AIWB pistol?:D

You must be leaving something out of your workout threads

OR

is egg nog your protein shake?

Seriously, haven't seen much of you here for a while until recently. Glad to see you again. As penance I will let you trounce me at the next ECQC we are both at. Again.

pat

Everything that tastes good in moderation.
Everything that makes me sore as hell in the AM is done like I'm a damn sled dog at the Iditarod.

I'm looking forward to a few more ECQC's or IAJJ/IAP if my ridiculously inconsistent and busy schedule allows.
Either I'm working 16 hour days 6 days a week, or I get to take most of a month off (like this month).

[Lex Luthier]

We and the neighbor ladies are having a Nog-off. They opted for the Alton Brown recipe, and made it last week. I made the James Beard version verbatim, two days ago.
I will post my impressions as soon as we A/B the two types. Should be within a couple days.

After about 48 hrs, the J Beard recipe is awfully good, but confirms my memories of it from the first time I had it. The original batch I made didn't last 48 hrs*, so I had never tasted the mature 'nog. Man, it is good, but so not sugar-sweet...The bourbon I put in the pioneer batch likely sweetened it more than the pure cognac used in the current version, too.

* all of us were barely out of college then.
I'm a grandpa now. Different world.

[Rich@CCC]

After aging for two weeks, I sampled my first batch of egg nog. I like it, I like it a lot! When it was raw it was very "hot" now it's creamy and smooth with a hell of a kick.

I did over dose it on the alcohol just a little. The original recipe called for 1.5 oz. of each liquor. I doubled the the recipe but went with 4 oz. of each rather than 3.

I did forget to get fresh nut meg though. I just use the McKormick's I had in the spice rack.

[rob_s]

this clearly needs a bumping.

Anyone gotten started this year?

[Dave Williams]

I still have some left from last year!

[Jim Watson]

Made a run of Alton Brown last year, using Irish instead of bourbon. One pint left from then, we opened it while working on this year's lot.
The year old stuff was RIGHT.
Mixing Eggnog the weekend after Thanksgiving is great fun. A month's aging til Christmas is ok but two would be better. Not a suitable holiday in October, though.

[Lex Luthier]

Planning on a batch each of the A Brown and James Beard recipes, and also a big pot of Glug from my wife's recipe obtained from her fraternal grandfather, born in Dalarna province in 1887.
I will post the last in a separate thread, if anyone is interested.

[Dave Williams]

Planning on a batch each of the A Brown and James Beard recipes, and also a big pot of Glug from my wife's recipe obtained from her fraternal grandfather, born in Dalarna province in 1887.
I will post the last in a separate thread, if anyone is interested.

I married into a Swedish family, and we have homemade Glug every year, along with fresh potato sausage.

[rob_s]

Seems like it's time to bump this again!

first question:
I have a batch of the Alton Brown recipe in my 'fridge leftover from last year. It got kind of forgotten in the back, but it's been refrigerated the entire time with the exception perhaps of some brief power outtages during which time the 'fridge was not opened.

Safe to drink?

[Jim Watson]

I sure hope so, I have three pints left from last Thanksgiving that I plan to serve to the Build Team for this year's production.
The 2017 was great in 2018.

[UNM1136]

rob_s and Jim Watson:

I think so... at the 3-4 month I had my last one, and I found the texture less than awesome. Flavor OK, didn't sick, but the texture was....way off. Maybe run through a strainer before drinking?

This was a real hit with my friends. I made it in November and told everyone to drink it on New Year's Eve. I was concerned about microbal activity, and these were coworkers, so if they got sick the overtime whore in me would feel obligated to cover their shifts. No one got sick, all loved it, even the non drinkers, I don't have the space to refrigerate milk, cream, eggs, and sugar (see the video earlier in the thread, posted by me) for an extended period of time. I think the denaturing of proteans that thickens the drink creates protein clots after so long that made this hard for me to finish.

Y'all may like it, but for me this has a 3-5 month window.

pat

[rob_s]

Thanks guys. I'll shake the shit out of it and then maybe strain it.

[rob_s]

Tried a bit of last year’s batch yesterday, and man it was good! Just gave the bottle a good hard shake and didn’t seem to need to strain it.

My test for whether or not it was still good to drink was just to smell it, and it smelled of booze and nog with no offending odor so I deemed it safe to drink. There is a slightly off-putting ring around the bottle, and some schmeg that didn’t shake loose on the side, so I don’t see serving it to guests but I think it will be fine for me.

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[rob_s]

Bumping this for the new year.

Looking for a new recipe to try after doing the Alton Brown a few times.

[KellyinAvon]

Isn't egg nog pretty much cake batter with booze?

[TGS]

Isn't egg nog pretty much cake batter with booze?

I guess I can see how someone might draw a correlation, but not really. They share eggs, milk and sugar (which a ton of things do), and in vastly different quantities/ratios. There's no baking powder or flour in egg nog.

I've never once drank eggnog and thought, "hmmm....liquid cake", especially with how it's typically spiced with cinnamon, nutmeg, etc.

[UNM1136]

For those of you wanting to pasteurize your eggs: It is a reason to get yourselves a sous-vide for an early Christmas present. 2 hours @135° F. You can even leave them in a styrofoam (not paper) carton.

I still don't pasteurize eggs for nog, (although I think I have in the past) but my sous-vide gets used weekly. Yesterday the wife decided she wanted St. Louis style ribs. Ran the sous-vide for 30 min at 80 degrees, used less water and natural gas to get a rack of rubbed ribs from -5°F freezer to room temp to toss on the smoker.

Today I am pulling frozen leftover Hawaiian Chicken and cocnut rice from the freezer, 30 min at 165°F, open the vacu-seal bag and eat.

I should get a cooler or lexan container and ping pong balls to be sous-vide cool, but I have a tall stock pot that lives on my stovetop and is always ready to go. The sous-vide itself takes up almost no space.

That is my PSA for the year.

pat

[UNM1136]

Isn't egg nog pretty much cake batter with booze?

It was hammered into our heads in baking school that when you only have a handful of ingredients like flour, salt, levening, sugar, eggs, and dairy your ingredient proportions and how you assemble and cook is what gives you different products. Bakers don't use recipes. Because of the precision required they refer to them as "formulas". Like many other bakers, this year I went metric for more control over my product by controlling my ingredients. It beats the hell out of the old "Bakers Percentage".

I would say that the nog is closer to unthickened pastry cream.

And, as anyone who has made a starch thickened sauce with wheat flour knows, raw flour taste sucks and must be cooked away.

pat

[KellyinAvon]

It was hammered into our heads in baking school that when you only have a handful of ingredients like flour, salt, levening, sugar, eggs, and dairy your ingredient proportions and how you assemble and cook is what gives you different products. Bakers don't use recipes. Because of the precision required they refer to them as "formulas". Like many other bakers, this year I went metric for more control over my product by controlling my ingredients. It beats the hell out of the old "Bakers Percentage".

I would say that the nog is closer to unthickened pastry cream.

And, as anyone who has made a starch thickened sauce with wheat flour knows, raw flour taste sucks and must be cooked away.

pat

If I use the "unthickened pastry cream" line... I do work with a guy who was a cook in the Army. I'll see if it gets a laugh from him. Although he jumped out of a lot of our perfectly good aircraft, and Pope's C-130s :p

[Dr_Thanatos]

Bumping this for the new year.

Looking for a new recipe to try after doing the Alton Brown a few times.

This is an unorthodox but highly regarded recipe from Jeffrey Morganthaler. I plan on making it closer to the holidays and trying it against my aged Alton recipe.

https://jeffreymorgenthaler.com/clyde-common-egg-nog/

[Lex Luthier]

This is an unorthodox but highly regarded recipe from Jeffrey Morganthaler. I plan on making it closer to the holidays and trying it against my aged Alton recipe.

https://jeffreymorgenthaler.com/clyde-common-egg-nog/

this is an intriguing recipe. Thanks for the link.

[rob_s]

I plan to try this, possibly as early as a couple hours from now...

https://www.seriouseats.com/recipes/2011/12/rich-and-frothy-holiday-eggnog-with-an-electric-mixer-or-stand-mixer.html

For Basic Shaken Eggnog: In a cocktail shaker, combine 2 eggs, 2 1/2 tablespoons (37g) sugar, 3/4 cup (180ml) milk, 1/2 cup (120ml) cream, and 1/2 cup (120ml) rum, brandy, or a mix of the two. Shake vigorously until homogeneous and frothy. Strain into 3 to 4 goblets and top with freshly grated nutmeg. Repeat process with remaining ingredients for further batches.

[O4L]

This thread reminds me... I have a bottle of four year old home made egg nog in the refrigerator.

I am told it gets better with age but four years... I don't know.

It has a lot if booze in it so how would I know if it's gone bad?

[Jim Watson]

Reflecting in the Covid era, I realized that the Build Team for eggnog is more fun than the big dinner.
Just a small group guy, I guess. Up to about IDPA squad size, say.

[rob_s]

I last made eggnog from scratch nearly 20 years ago. The folks who had it then agree with me that it is the best they'd ever had.
I guess it's time to do it all again.

James Beard's eggnog recipe, passed down from his father:

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The last time I made it, I did a double batch and used 1/3 bourbon to brandy for the total alcohol portion (I used an inexpensive armagnac which tends to be a bit dry).

If you use a recipe that calls for rum, take care with the sugar- I find that reducing the sugar content when using sweeter rum really helps keep it from being cloying.

I too would go for a gold rum over dark for most eggnog type things, as the dark really emphasizes the sugar and molasses flavor components. I had a couple of really tasty gold Puerto Rican rums recently , courtesy of my adult kids. They had a very different flavor profile from the big producers like Bacardi.
For bourbons, I like many of the smaller producers, and tend to eschew Jack Daniels and cheaper; I just find I have less hangovers that way when drinking more than maybe two of anything. YMMV.

Also, fresh ground nutmeg is key- use a whole nutmeg seed and grate it over the cup. The smell and bite are *amazing*.

After doing the Alton Brown recipe for a couple of years, I’m going to try this one this year.

Did you come up with a specific brand of rum that you’d suggest?

[scw2]

For those of you that know about the dalgona craze, I saw this recipe (https://www.proportionalplate.com/whipped-eggnog/) that looks interesting as it is basically an eggnog dalgona. Not sure about the taste, but it'll look nice for the 'gram. You could probably adopt it for any eggnog base you'd like and just have the brown sugar bourobon meringue on top.

[Lex Luthier]

After doing the Alton Brown recipe for a couple of years, I’m going to try this one this year.

Did you come up with a specific brand of rum that you’d suggest?

You know, I never did. Go medium dark if you want more molasses flavor & sweetness, lighter if you want more fruity scent and a more tangible alcoholic bite.

[Lex Luthier]

You know, I never did. Go medium dark if you want more molasses flavor & sweetness, lighter if you want more fruity scent and a more tangible alcoholic bite.

Came back to this too late to edit. For grins, maybe try the original recipe...just cognac (or a couple of cognacs/armagnacs/brandies)

I will be doing just this in a week or two. Will definitely keep the thread-readers posted as to my impressions.

[Baldanders]

I searched but did not find anything about this.

My wife and I really don't drink, though she knows her way around a wine bottle much better than I do.

We are pretty ignorant of things like rum, and were wondering what you guys like to put in your egg nog. Also, we bought some Kraken to try and were wondering where that falls. Hi point? Glock? Sig?

Just to narrow the thread, I'm only interested in guys with field experience here. :-) If you heard from a guy that xyz booze was the best, I'm not interested. If you edc something in a flask, you should likely start teaching. I expect to hear shortly from Misanthropist, as not only is he experienced in these matters, but coming from a colder clime, he probably understands the btu's being absorbed better:-)

Separate but related, is bourbon a better additive than rum? Which one? Why? is there a DotW to help us improve at a faster rate? What about some special hardware? I know you can't buy skill and experience, but we all know that's just a line on the internet. What do you experts use? I want that.

Kraken isn't rum, it's sweetened Satan's piss.

Get some J.Wray Gold.

Or Evan Williams Bottled in Bond in bourbon. Either is great. If you don't really drink, I recommend the J.Wray. It's mild.

ETA: Kraken is to rum as 1st gen Sigma is to Glock.

[rob_s]

I plan to try this, possibly as early as a couple hours from now...

https://www.seriouseats.com/recipes/2011/12/rich-and-frothy-holiday-eggnog-with-an-electric-mixer-or-stand-mixer.html

For Basic Shaken Eggnog: In a cocktail shaker, combine 2 eggs, 2 1/2 tablespoons (37g) sugar, 3/4 cup (180ml) milk, 1/2 cup (120ml) cream, and 1/2 cup (120ml) rum, brandy, or a mix of the two. Shake vigorously until homogeneous and frothy. Strain into 3 to 4 goblets and top with freshly grated nutmeg. Repeat process with remaining ingredients for further batches.

I did the "shaker" version of this cut in half with just one egg and halving the rest of the ingredients the other night, just for myself.

It was good, but it just didn't have that "nog" flavor like you usually get. The store-bought, milk-carton nogs obviously take it to extremes, but the Alton Brown has it, while this one didn't. I don't see anything readily evident that's different in the two recipes, so I'm not sure what it was. I used a pretty nice Pilar rum, FWIW.

More testing is clearly required. ;)

[rob_s]

Possibly ruining the fun (as I am often want to do...) some might find this of interest.

[Jim Watson]

Alton Brown also separates the eggs, yolks only in the nog.
I use Irish instead of bourbon, though.
Some of last year's in the fridge that would normally be served at this year's Build Party. which may or may not occur. It won't go to waste.

[rob_s]

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[rob_s]

Google sheets has been giving me fits with shared links of late but I thought I'd try

https://docs.google.com/spreadsheets/d/1z74SMUpz2N9hTDQOeEOrmjsUT-5W5zfICTW4gmejgT8/edit?usp=sharing

[Jim Watson]

Yay, Alton Brown Aged Eggnog build party is on for this afternoon.

My other excitement has been advancing my analog watches' dates from Nov 31 to Dec 1.

[Erik]

I happen to love egg nog and I haven't made my own in decades and I'm thinking tomorrow I should just go ahead and do that. I was looking at the John Beard recipe but thinking I'd go 2 cups brandy and one cup each of rum and bourbon because that just sounds better to me. Any reason not to?

ETA - cognac, not brandy.

[UNM1136]

I happen to love egg nog and I haven't made my own in decades and I'm thinking tomorrow I should just go ahead and do that. I was looking at the John Beard recipe but thinking I'd go 2 cups brandy and one cup each of rum and bourbon because that just sounds better to me. Any reason not to?

ETA - cognac, not brandy.

I was just going to bump this thread...cuz...'tis the season. Mrs. UNM1136 wants to give eggnog to several co workers. So my squad is getting eggnog as well. Alton Brown's aged stuff for us (https://altonbrown.com/recipes/aged-eggnog/). The eggs are currently being pasteurized in the sous vide (135*F for 75 minutes, followed by an ice bath) so production can commence tomorrow. For the first few weeks you should consume away from open flame. It gets better with age, but will still alter your reality when fresh, it just won't be as pleasant.

ETA:
https://www.youtube.com/watch?v=-B_c2nFgMEk

pat

[rob_s]

My wife made a batch of Crèmas (https://en.wikipedia.org/wiki/Cr%C3%A9mas?wprov=sfti1) this year, (from a recipe she got from her old Russian neighbor that had a thing for Haitian dudes) and I’m looking forward to that for sure. Needs a couple of days in the fridge minimum for the flavors to marry up.

A month or so ago we took the leftovers from a batch of crèmas and a batch of my nog from last year and mixed them. So amazingly good, and nobody died.

[rob_s]

Saw this just now. Thought of this thread.

https://gardenandgun.com/recipe/eudora-weltys-christmas-eggnog/

INGREDIENTS

6 egg yolks, well beaten

3 tbsp. powdered sugar

1 cup whiskey, added slowly, beating all the while

1 pint whipped cream, folded in

PREPARATION

When well blended, add 6 whipped egg whites. (I forget which is correctly added first, cream or egg whites.)

[Borderland]

Don't forget that cognac is another option (my preference for an egg nog). Courvoisier, Hennessy, Martell are all good & widely available.

Cognac is grapes and brandy could be grapes. There are some good grape brandies so it's just a matter of choosing one like Christian bros.

If you mix grape brandy with eggnog you won't know the difference.

Using bourbon in eggnog is a waste of bourbon. Buy the cheapest rum you can find and Merry Christmas.

[Jim Watson]

Only brandy made in the Cognac district can be called Cognac, same as champagne must be made in the Champagne.
I use E&J California brandy, not going to be distinguishable in such a heavy mixed drink. Save the High Priced Plonk for respectful sipping.
Bacardi rum is fine.
We use Jamison Irish instead of bourbon, we don't like that corn likker flavor.

An all-whiskey half batch last year was not as tasty as the three booze official blend. Not bad, just not as good.

Our fifth annual batch is aging. We got a late start so will not attain the minimum two weeks until Christmas Day.

[Erik]

I ended up making the Alton Brown one and basically followed the recipe, except I didn't realize it called for half and half so it's 2 pints heavy cream and one pint milk. It's been so long since I made this, I figured better to pick one and stick to it and see how it goes before I start messing around to "make it better," as I am wont to do. I got the local liquor store expert, who does know his shit, to recommend a brandy and a bourbon that were cheap enough to make sense to mix like this and decent enough to drink what's left. He recommended the Elijah Craig small batch (well played, sir) and an Armenian brandy. Says the Armenian stuff has been crazy good for the price, and it really is pretty nice. I had some reasonable PR anejo rum already on hand. All I can say is, this shit is awesome already. I don't know how any of you are managing to keep it around for a year. I'll have some for Christmas, though I know it will still be pretty raw, and then I'll do my best to sit on my hands for a full two weeks for the rest but it's never going to see February in this house.

[JclInAtx]

My wife made a batch of Crèmas (https://en.wikipedia.org/wiki/Cr%C3%A9mas?wprov=sfti1) this year, (from a recipe she got from her old Russian neighbor that had a thing for Haitian dudes) and I’m looking forward to that for sure. Needs a couple of days in the fridge minimum for the flavors to marry up.

A month or so ago we took the leftovers from a batch of crèmas and a batch of my nog from last year and mixed them. So amazingly good, and nobody died.

Thanks for bringing up Cremas. Found a recipe and made a batch yesterday and it was a big hit with the family last night. Total wine had Barbencourt rhum. Looking forward to improving over the next few days.

[Erik]

Three days does not mellow this stuff much.

[rob_s]

Thanks for bringing up Cremas. Found a recipe and made a batch yesterday and it was a big hit with the family last night. Total wine had Barbencourt rhum. Looking forward to improving over the next few days.

Nice to hear you used the Barbancourt. That’s the right choice.

We use the 4 year for crémas and such, but the 8 year is REALLY good in Coke.

[UNM1136]

I have posted a bit here on homemade eggnog, and adult eggnog. And on putting eggnog in hot coffee, and in an ice cream maker...

This week there was a head smacking moment on Eggnog French Toast.

Flabbergasted.

You cooks can play with it yourselves, for you non cooks, it is super easy (not sure about the flour in the custard, though)...

https://kentrollins.com/egg-nog-french-toast/


https://youtu.be/PVDTpqwd_fE

He even uses his adult version...Win-Win...

Add pork products (bacon and sausage as you wish..French Toast pan fried in the grease of either is Super-Awesome) to your liking and enjoy!

You are welcome...

pat

[UNM1136]

I have also noticed, through tasting, that vanilla is not necessary if you are using nutmeg and bourbon...and age it a couple of weeks...

The lignins present in those ingredients seem to handle that super well...

pat

[littlejerry]

I'm really disappointed that no one bumped this thread this year.

I remembered today but obviously a little late. I mixed up my raw nog and have it ready for Xmas Part II with the other side of the family tomorrow. Only one day to age but I'm sure we'll find it drinkable.

[jeep45238]

I've been enjoying Brandy Alexander's recently.

1 part brandy
1 part cream de cacao
1 part heavy whipping cream
.5 part grand mariner

Shake over ice for 20-25 seconds, strain into glass, garnish with nutmeg and orange zest/peel if you'd like a little extra. No ice in the glass, it congeals the whipping cream to it and kinda kills the drink.

Substitute chocolate liqueur for cream de cacao if you can't find any and it's close enough, but looses the pure white color of the drink if that matters to you..

[Jim Watson]

Couldn't coordinate a Halloween period mix party but we have been talking about a dull winter day session with ol' Alton.

[Erik]

I made a double batch of the Alton Brown recipe this year. That worked out to about 6 quarts and was definitely a hit on Christmas Eve.

[RoyGBiv]

Our neighbor brought us a bottle of egg nog for Christmas. It had some embellishments in it and was the best egg nog I've ever tasted. It was still awful, to the universal agreement of the 6 people that tried it. Then we opened the bottle of Buffalo Trace Bourbon Cream, which everyone loved.

We are not nog people, apparently.

I've heard nothing but great things about the Alton Brown recipe but have never tried it.
In the spirit of FOMO, I'm up for giving it a try if I ever come across some.

[Coyotesfan97]

Costco had bottles of Kirkland eggnog that were pretty good. I bought one because I saw a lot of people getting it.

[Chuck Whitlock]

Of the store-bought adult variety, this stuff is cheap and has rum, brandy, and whiskey.

https://www.totalwine.com/spirits/ready-to-drink/dessert-coffee-cocktails/egg-nog/pennsylvania-dutch-egg-nog/p/6417750?glia=true&cid=plia:Shopping+US+None+ENG+SPART:::google&s=533&&pid=cpc:Performance+Max%2BUS%2BTEXA%2BSTANDARD+PRI ORITY::google::&gad_source=1&gclid=Cj0KCQiAkKqsBhC3ARIsAEEjuJjRB9ouTo72eBalv35r nhyG2Fjx10PXVPbq9CAPJtt804bpI1dd4dUaAo_6EALw_wcB&gclsrc=aw.ds

[EricM]

Costco had bottles of Kirkland eggnog that were pretty good. I bought one because I saw a lot of people getting it.

Between that and the Kemp's eggnog ice cream stacked in my deep freeze, I can get my eggnog fix year round. :D

Never had the homemade stuff, but I'm definitely intrigued after reading this thread.

[rob_s]

Between that and the Kemp's eggnog ice cream stacked in my deep freeze, I can get my eggnog fix year round. :D

Never had the homemade stuff, but I'm definitely intrigued after reading this thread.

I am anog nut. As a kid I was always so excited for the Egg Nog flavored ice cream to show up at Baskin-Robbins. I go nuts for nog like people used to go nuts for pumpkin.

The Alton Brown recipe, properly aged, is thebestiveever had.

I need to put a reminder on my calendar for next Halloween to make a batch.

[EricM]

I am anog nut. As a kid I was always so excited for the Egg Nog flavored ice cream to show up at Baskin-Robbins. I go nuts for nog like people used to go nuts for pumpkin.

The Alton Brown recipe, properly aged, is thebestiveever had.

I need to put a reminder on my calendar for next Halloween to make a batch.

Hold on, you're telling me eggnog ice cream has existed for 30+ years, and I just found out about it? :mad:

You've convinced me, I set the reminder to make a batch with the Alton Brown recipe. Or maybe a couple batches, in case the first doesn't last long enough to be properly aged...

[rob_s]

Hold on, you're telling me eggnog ice cream has existed for 30+ years, and I just found out about it? :mad:
Oh wow. Yeah.

When I was a kid the BR version was the best, but Publix (Florida-based Southern grocery chain, if anyone isn't familiar) had their own brand that was almost as good.


You've convinced me, I set the reminder to make a batch with the Alton Brown recipe. Or maybe a couple batches, in case the first doesn't last long enough to be properly aged...

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[Dr_Thanatos]

The Alton Brown recipe, properly aged, is thebestiveever had.

I need to put a reminder on my calendar for next Halloween to make a batch.

It's better if you make it around July 4th. But I"m not that organized, so usually labor day for me.

The Morganthaler egg nog is great, and you can make just one blender full. We do the tequila/sherry (https://jeffreymorgenthaler.com/clyde-common-egg-nog/) combo, and really like it. I don't think is quite as good as the aged egg nog, but only making one blender full at a time is really helpful to being able to see my toes.

[JclInAtx]

Bumping this thread because I always forget. Missed 10/31 yet again, but hoping for this weekend.

[Jim Watson]

Me, too. Was just putting booze and dairy on the shopping list.

[Sasage]

Anyone try the Evan Williams eggnog?

[Exiledviking]

Anyone else enjoy warmed-up glögg AKA mulled red wine? I just got my shipment from Napa. Skål!

[Lex Luthier]

Curious as to your recipe. We usually use a variation on my wife’s grandad Oskar’s recipe from around 1905. It’s stout!

[rob_s]

Bumping this thread because I always forget. Missed 10/31 yet again, but hoping for this weekend.

I’ve been (mostly) off booze AND sugar for several months now and this thread is KILLING me!

[Dave Williams]

Anyone else enjoy warmed-up glögg AKA mulled red wine? I just got my shipment from Napa. Skål!

I have some every Christmas, I married into a Swedish family. Once a year is good.

[Sasage]

Havent made my own yet, but went to Total Wine to purchase some Ol Santy, EW Eggnog and Soco NA for research purposes.

[Coyotesfan97]

Havent made my own yet, but went to Total Wine to purchase some Ol Santy, EW Eggnog and Soco NA for research purposes.

I bought a bottle of Ol Santy yesterday after trying a sample. I liked it.

[Sasage]

I bought a bottle of Ol Santy yesterday after trying a sample. I liked it.

There were the most empty space on Ol Santa display so figured it was good to go.

[Coyotesfan97]

There were the most empty space on Ol Santa display so figured it was good to go.

The lady next to me bought a bottle as well after the sample. :cool:

[Exiledviking]

Curious as to your recipe. We usually use a variation on my wife’s grandad Oskar’s recipe from around 1905. It’s stout!

It comes ready to drink from a Swedish wine maker in Napa. Not as stout as the stuff I have had from Sweden that my family there prefers, but it's tasty and warming.

[rob_s]

https://youtu.be/SyJypMgSgjg?si=OP2rngv3HCl1c2TX

[Up1911Fan]

First year making it. This was the fifth batch. The wife and I both like it.
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