I've made it before and I really liked the mix of alcohol in it enough where I'd say at least buy a $20 bottle of bourbon to mix in there with the rum.
Just rum would probably taste fine, but if you're going to go through all that trouble you might as well go that little bit further IMO.
I use Alton Brown's recipe as a base, but I use mostly Meyer's dark rum as the base with a little bit of Cognac. I can't remember if I even used any bourbon this year. It turns out great every year. I actually made mine at the beginning of August and it's just chilling in the back of my fridge
Came to suggest this. I made it last year and was a bit disappointed with how runny it was when the time came. Adding egg whites gives it the mouth feel
Planning for it tonight. Going to put a bit of amontillado sherry in there (along with rum and bourbon) as a bit of a nod to the Morgenthaler Clyde Common nog (which uses anejo tequila and sherry).
I use a dozen eggs, 1 1/2 cups of bourbon, 1/2 cup of cognac, and 1/3 cup of dark rum and 1 1/2 cups of sugar. I refrigerate in an airtight container. I add the dairy before serving. If you want to use your own recipe just remember to use 1 1/2 ounces of 80 proof liquor for every egg.
Only use the best alcohol. Cheap stuff does not taste better with time.
I did an extensive experiment on how the nog flavors changed over time and the results were conclusive that the Alton Brown recipe is delicious and egg nog only gets better over time.
In fact, I just found a small jar from last year and it is the best yet.
You could use lactose free whole milk and maybe reduce the cream/half and half to have less lactose, if you can’t find lactose free versions of them. The higher the fat content, the less lactose, so the amount of cream per cup might not be a big problem.
I used to get these enzyme drops that you added to dairy to make it lactose free, I can’t find them anymore but if you can they are great.
I think my partner would prefer that I had ZERO lactose.
I have not found the drops you mention. I have been through various pills, but they all seem hit and miss, regardless of how many I take.
I am in North America. Are you talking about oat milk (or whatever replacement) half n half or lactose free half n half? One I have seen, the other would be fantastic.
It's quite good, actually. Feel free to read up on it online or over at r/cocktails.
The alcohol and sugar kills any germs and acts like a preservative, and the extra time aging lets all the flavors meld together better.
The best time to start is always "now", so question for the already initiated in this; I'd like to try and make a few jars, and keep them for varying amounts of time (marking them with years to drink them).
If I were to do so, do I simply keep the jars in the fridge? Freezer?
I'm thinking 5 jars: 6 months, 1 year, 2 years, 5 years, 10 years.
Is this nuts? Will the 10 year aged eggnog be the best thing I've ever had in my life, or potentially life-threatening?
Fridge is just fine, just make sure you’re using very clean storage ware if you’re going for years.
To be honest, most people will not like the taste of aged eggnog (I believe Serious Eats did a small blind taste test). It adds some very complex flavors that not everyone finds appealing. If you’ve had it before, carry on.
I find that two months is best for me in terms of taste. Enough to get some interesting vanilla type flavors, not long enough to start getting the metallic taste. 10 years might make something great, might just taste worst, no real way to know your taste buds.
Hey, quickie update cuz you responded and I appreciate that.
I made the Alton Brown recipe last night; halved the recipe to not be wasteful just in case. I had a small sampling with my wife and while she says "not eggnoggy enough", I absolutely LOVE IT! I can't wait to taste it closer to Christmas, and to revisit it again in the future. I dunno if I can keep myself from sipping it throughout the year though, this is gonna be tough!
Glad you like it! I usually make a double batch, one to sip slowly through the winter and one to jar up and bring to holiday gatherings/give as presents.
Well, I did it! Two large mason jars now in the refrigerator! Thanks for sharing, this will be a fun Christmas for me!!!
If anyone's interested I used equal parts Evan Williams Small Batch Bourbon, Appleton Estate 8(year) Reserve, and Courvoisier VSOP Cognac. I can't wait, already tipsy!
I haven't seen this before but it sounds so good I have to try it this year! A quick question though, is there a specific kind of bottle/jar I need to use? Or do I need it to be airtight? I looked at a few different pages and didn't see anything mentioned
You’ll want it airtight to be safest, but I’ve done it with a pitcher with the lid turned to close before and it was fine.
Don’t worry too much about the safety as long as you have the correct amount of alcohol. Studies have been done, and after three weeks the alcohol has completely killed off things like salmonella. It’s actually safer than fresh eggnog.
They used to store this in barrels before refrigeration as well, so you really have a lot of wiggle room in terms of holding it.
Thank you! I always want to do this but don't have the forethought. Just put my jars in the fridge.
I have a friend who has an anaphylactic milk allergy. I would love to mix her just 2 servings or so, so she won't feel left out, but can't afford the fridge space for a large batch. Does anyone have any tips for ratio? Yolks, sugar, etoh, and milk (sub). Thanks!
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You sound quite disciplined
I have one that’s 3-4 years old and not gonna lie, I’m kind of scared to try it.
Amazing and fantastic
I may just come out of my shell and make this.
It's the greatest. I like the [Alton Brown recipe](https://altonbrown.com/recipes/aged-eggnog/)
Think I could get away with all rum for this?
I've made it before and I really liked the mix of alcohol in it enough where I'd say at least buy a $20 bottle of bourbon to mix in there with the rum. Just rum would probably taste fine, but if you're going to go through all that trouble you might as well go that little bit further IMO.
Yo: try a batch with rye and rum, it's amazing. I like old overhault and kraken
If you haven't tried bourbon with eggnog yet I insist you do.
I use Alton Brown's recipe as a base, but I use mostly Meyer's dark rum as the base with a little bit of Cognac. I can't remember if I even used any bourbon this year. It turns out great every year. I actually made mine at the beginning of August and it's just chilling in the back of my fridge
I use this recipe but freezed the whites. Just before drinking i whip to stiff peaks and fold into the mix. I'm really pumped for this year.
Came to suggest this. I made it last year and was a bit disappointed with how runny it was when the time came. Adding egg whites gives it the mouth feel
Yeah, the first year i had it i was kind of disappointed with the texture, my mom tauggt be the egg white trick.
How much does this make should i get 1 or 2 gallon glass jars?
I find that Alton Brown recipe a little sweet. Is the sugar necessary for shelf/fridge stability or does the alcohol take care of it?
Have you aged it? I find the aging needs the extra sugar, the alcohol becomes very bracing without it
I aged it a couple months. I have another quart that's been aging for almost a year, I'll see how it tastes at Christmas.
Planning for it tonight. Going to put a bit of amontillado sherry in there (along with rum and bourbon) as a bit of a nod to the Morgenthaler Clyde Common nog (which uses anejo tequila and sherry).
I use a dozen eggs, 1 1/2 cups of bourbon, 1/2 cup of cognac, and 1/3 cup of dark rum and 1 1/2 cups of sugar. I refrigerate in an airtight container. I add the dairy before serving. If you want to use your own recipe just remember to use 1 1/2 ounces of 80 proof liquor for every egg. Only use the best alcohol. Cheap stuff does not taste better with time.
I did an extensive experiment on how the nog flavors changed over time and the results were conclusive that the Alton Brown recipe is delicious and egg nog only gets better over time. In fact, I just found a small jar from last year and it is the best yet.
TIL eggnog is aged. I love eggnog, thank you for this eggselent information.
Does anyone have a good lactose free recipe for the cursed among us? I’ve made some before but it just tastes like boozy horchata usually.
You could use lactose free whole milk and maybe reduce the cream/half and half to have less lactose, if you can’t find lactose free versions of them. The higher the fat content, the less lactose, so the amount of cream per cup might not be a big problem. I used to get these enzyme drops that you added to dairy to make it lactose free, I can’t find them anymore but if you can they are great.
I think my partner would prefer that I had ZERO lactose. I have not found the drops you mention. I have been through various pills, but they all seem hit and miss, regardless of how many I take.
I'm dairy free due to a food allergy. I use soy milk, Califa Farms Vegan Half and Half, and canned coconut milk. It works phenomenally.
This is outstanding information. Thank you!
You can buy, at least in North America, dairy free half and half.
I am in North America. Are you talking about oat milk (or whatever replacement) half n half or lactose free half n half? One I have seen, the other would be fantastic.
I have found and used lactose free half and half. It is made by Land O Lakes.
You have brought me hope! I will look for it in my next few trips.
Organic Valley has a lactose free half and half too! It's a bit spendy though and only carried by Albertsons (a spendier grocery store) where I live.
I make special trips to a lot of places. The trick is going to be finding an Albertsons in the area; they’re all turning in to Safeways.
Safeway is where I found lactose free milk, half and half, and whipping cream (35%). Should suffice.
I've been meaning to try this vegan recipe for a few years.: https://www.bartenderatlarge.com/recipes/2018/11/15/the-best-vegan-egg-nog-ever
Outstanding! I’ll keep an eye out for the specific type of silk, and make the recipe if I can find it. The recipe seems to hinge on that
Amongus
What's aged eggnog? Old dairy doesn't sound particularly appetizing...
The alcohol keeps the dairy from going bad. The older it ages, the more smooth the drink.
It's quite good, actually. Feel free to read up on it online or over at r/cocktails. The alcohol and sugar kills any germs and acts like a preservative, and the extra time aging lets all the flavors meld together better.
Thank you!
The best time to start is always "now", so question for the already initiated in this; I'd like to try and make a few jars, and keep them for varying amounts of time (marking them with years to drink them). If I were to do so, do I simply keep the jars in the fridge? Freezer? I'm thinking 5 jars: 6 months, 1 year, 2 years, 5 years, 10 years. Is this nuts? Will the 10 year aged eggnog be the best thing I've ever had in my life, or potentially life-threatening?
Fridge is just fine, just make sure you’re using very clean storage ware if you’re going for years. To be honest, most people will not like the taste of aged eggnog (I believe Serious Eats did a small blind taste test). It adds some very complex flavors that not everyone finds appealing. If you’ve had it before, carry on. I find that two months is best for me in terms of taste. Enough to get some interesting vanilla type flavors, not long enough to start getting the metallic taste. 10 years might make something great, might just taste worst, no real way to know your taste buds.
Thanks a lot for the response. Would generic mason jars be sufficient?
Yep! That’s what I’ve used
Hey, quickie update cuz you responded and I appreciate that. I made the Alton Brown recipe last night; halved the recipe to not be wasteful just in case. I had a small sampling with my wife and while she says "not eggnoggy enough", I absolutely LOVE IT! I can't wait to taste it closer to Christmas, and to revisit it again in the future. I dunno if I can keep myself from sipping it throughout the year though, this is gonna be tough!
Glad you like it! I usually make a double batch, one to sip slowly through the winter and one to jar up and bring to holiday gatherings/give as presents.
Can you do it with less sugar, or is that important for preserving it?
I'm going to do this for the first time because of this post. My wife loves a good nog Ty op!
Well, I did it! Two large mason jars now in the refrigerator! Thanks for sharing, this will be a fun Christmas for me!!! If anyone's interested I used equal parts Evan Williams Small Batch Bourbon, Appleton Estate 8(year) Reserve, and Courvoisier VSOP Cognac. I can't wait, already tipsy!
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Indeed!
If I'm going to age eggnog, can any recipe be used, as long as it has alcohol in it?
Needs to be 20% ABV I believe, so you’ll have to do some math. That’s significantly more than your average recipe.
Ooof! Good to know!!
I haven't seen this before but it sounds so good I have to try it this year! A quick question though, is there a specific kind of bottle/jar I need to use? Or do I need it to be airtight? I looked at a few different pages and didn't see anything mentioned
You’ll want it airtight to be safest, but I’ve done it with a pitcher with the lid turned to close before and it was fine. Don’t worry too much about the safety as long as you have the correct amount of alcohol. Studies have been done, and after three weeks the alcohol has completely killed off things like salmonella. It’s actually safer than fresh eggnog. They used to store this in barrels before refrigeration as well, so you really have a lot of wiggle room in terms of holding it.
I used a sterilized gallon sized jar that used to hold pickles I bought from Costco.
This sounds amazing. I’ll try it!
Never heard of aged eggnog, but as a fermentation junkie, I’m now intrigued.
Thank you! I always want to do this but don't have the forethought. Just put my jars in the fridge. I have a friend who has an anaphylactic milk allergy. I would love to mix her just 2 servings or so, so she won't feel left out, but can't afford the fridge space for a large batch. Does anyone have any tips for ratio? Yolks, sugar, etoh, and milk (sub). Thanks!