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Eggnog Time, Mother Fuckers

Kringelbert Fishtybuns

By Kringelbert Fishtybuns
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threesheets

threesheets 1673

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Still sipping on my Alton Brown batch from last Christmas.  It's freaking delicious.  It's what I imagine whiskey flavored Blue Bell would taste like if it melted.

This year I think I might cut out the cognac.  Love it by itself, but it's a little dominant.  I may actually just go straight dark rum on the booze so it's more mellow.

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Mo Horn

Mo Horn 8852

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6 minutes ago, Incredulity said:

But is it Keto?

 

gluten free?

 

free range?

 

heritage cage free eggs?

Definitely not keto, which is what I follow 95% of the time. But happy to splurge at the holidays for this. Don't know why it wouldn't be gluten-free, and the eggs were regular Costco bought eggs. I just used raw eggs yolks. I live dangerously. 

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HouTex

HouTex 1887

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Of all the things to despise about Christmas, the crass commercialism, the nonstop shitty music, the fact that fuckers want to start it before Halloween, I think the thing to despise most might be eggnog.

Agree on everything but the last thing. Eggnog is awesome. Milk punch too if you don’t want the eggs.
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tx 3 putt

tx 3 putt 77153

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11 minutes ago, elfenix said:

i have about half a gallon from last year (not sure why i made so much with covid bullshit so less people to share with) and a quart from the year before.  though the older is alton brown and the newer is joshua weissman so different flavor profiles. 

 

memo to self : do not drink egg not at elfinix's house 

Edited by tx 3 putt
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utee94

utee94 15835

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15 hours ago, NeverMarryAStripper said:

Of all the things to despise about Christmas, the crass commercialism, the nonstop shitty music, the fact that fuckers want to start it before Halloween, I think the thing to despise most might be eggnog.

NEGGED

Eggnog is delicious.

Real homemade eggnog of course. The store-bought stuff is disgusting.

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utee94

utee94 15835

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On 1/1/2021 at 1:05 PM, threesheets said:

Still sipping on my Alton Brown batch from last Christmas.  It's freaking delicious.  It's what I imagine whiskey flavored Blue Bell would taste like if it melted.

This year I think I might cut out the cognac.  Love it by itself, but it's a little dominant.  I may actually just go straight dark rum on the booze so it's more mellow.

My recipe doesn't use cognac, only dark rum and bourbon.  And I've had nog with cognac and agree with you, the flavor is overly dominant.  I love cognac on its own but don't like it in the nog.

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TXSG8R

TXSG8R 3362

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8 hours ago, utee94 said:

My recipe doesn't use cognac, only dark rum and bourbon.  And I've had nog with cognac and agree with you, the flavor is overly dominant.  I love cognac on its own but don't like it in the nog.

So do you just split the missing cup of cognac evenly between the rum and bourbon?  Gonna make a batch tonight and don’t have any cognac. 

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utee94

utee94 15835

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1 hour ago, TXSG8R said:

So do you just split the missing cup of cognac evenly between the rum and bourbon?  Gonna make a batch tonight and don’t have any cognac. 

My family recipe doesn't call for cognac at all.  But sure, I think that would would work on Alton Brown's recipe if that's what you're using.

The booze really should be to taste, so you could also just omit the cognac completely, add the other booze in the recipe quantities, and then taste it.  If you think it needs more of one thing or the other, add it in.

 

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utee94

utee94 15835

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13 hours ago, TXSG8R said:

image.thumb.jpeg.0a08b79989098f90a05630c973ebe9f5.jpeg

Tasted pretty good before aging. Hope it lives up to the hype. 

I've aged a month, two months, and a year.  The longer it goes, the more mellow it tends to become.  But I don't personally think it makes it so much better, that it really matters all that much.  We make 6-7 gallons of the stuff for our annual Christmas/eggnog party, and if I have some leftover afterwards I'll age it, but otherwise I don't go out of my way.

The mixture also slackens over time, even just a couple of days.  I prefer the consistency to be really whipped and creamy, and the aging does the opposite of that.  You can re-whip it a little bit with a hand mixer, but it's never the same as when it's fresh.

YMMV, of course.

 

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TXSG8R

TXSG8R 3362

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2 hours ago, utee94 said:

I've aged a month, two months, and a year.  The longer it goes, the more mellow it tends to become.  But I don't personally think it makes it so much better, that it really matters all that much.  We make 6-7 gallons of the stuff for our annual Christmas/eggnog party, and if I have some leftover afterwards I'll age it, but otherwise I don't go out of my way.

The mixture also slackens over time, even just a couple of days.  I prefer the consistency to be really whipped and creamy, and the aging does the opposite of that.  You can re-whip it a little bit with a hand mixer, but it's never the same as when it's fresh.

YMMV, of course.

 

I didn’t really whip the ingredients after the creamed eggs all that hard, so mine isn’t super thick or anything. Taste wise it’s really similar to a German egg nog liqueur that my mom bakes with that’s impossible to find here in the states. If the flavor meets her approval I may start making batches just for her to bake with. Will definitely need to thicken those up more though, that stuff is more of a molasses consistency. 

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utee94

utee94 15835

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On 11/2/2021 at 1:19 PM, Dutch said:

Thinking Imma finally try homemade nog this Christmas season.  AB's recipe (or at least the one in the episode) seems light on booze: 3c dairy to 3oz bourbon.  Then I've also seen a different one on his website calling for 6c diary to 3c booze. How much are y'all using?

The one in his episode is super light on booze.  I've never seen the one on his website, but those ratios are definitely the opposite direction.

I thought I'd posted our family recipe on this website but it must have been the shag.  I'll post it below.  It belongs to my wife's Great Uncle George, who was an old German dude who was born and raised in Austin and lived down in Tarrytown from about 1910 to 1990.  He hand-wrote the recipe in a letter to my MIL sometime in the 70s, and we still have that letter and display it at our annual Christmas party.

His commentary is the best, at the end of the letter he wrote, "Remember that it should be strong, as weak eggnog is insipid."

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utee94

utee94 15835

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Here's the recipe for a "small batch" and it's pretty boozy, as it should be.

Great Uncle George's Eggnog

14 eggs (divided)

2 cups sugar

1 pint heavy cream

1.5 quarts light cream (half and half)

1/5th whiskey (more or less to taste)

Dark rum (to taste, 1 cup or so)

 

Directions:

1) Cream egg yolks with sugar (we use our stand mixer for this)

2) Put in a large container, and stir in the whiskey

3) Whip heavy cream, add to container (don't whip it all the way into butter, I did that once long ago and it is NOT good )

4) Whip egg whites to stiff peaks, add in to container

5) Whip air into light cream, and add to container

6) Stir all mixture together, add dark rum

7) Serve chilled, keep stirring as you serve to keep it combined

😎 Add fresh-grated nutmeg and/or cinnamon to taste, per cup

 

"Remember that it should be strong, as weak eggnog is insipid."

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TXSG8R

TXSG8R 3362

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34 minutes ago, Wax Beer Cup said:

Made my first ever batch about three weeks ago.  Took a look at the mason jars in back of fridge last night and noticed they had gone down about an inch.  This normal? 

Mine developed a foam head for a bit, and then that dissolved. That may be the line you’re seeing?

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utee94

utee94 15835

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1 hour ago, Wax Beer Cup said:

Made my first ever batch about three weeks ago.  Took a look at the mason jars in back of fridge last night and noticed they had gone down about an inch.  This normal? 

The whipped mixture relaxes over time.  You can re-whip it to get some of that back, but this is one of the reasons I don't really think that aging it makes it appreciably better.  I like the texture to be creamy and frothy and the longer it sits, the less of that you get.

 

 

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Wax Beer Cup

Wax Beer Cup 382

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1 minute ago, utee94 said:

The whipped mixture relaxes over time.  You can re-whip it to get some of that back, but this is one of the reasons I don't really think that aging it makes it appreciably better.  I like the texture to be creamy and frothy and the longer it sits, the less of that you get.

 

 

Makes sense - thanks!! 

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utee94

utee94 15835

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Tonight's the night.  We're back in full swing in 2021 for our full-sized Christmas party, so we'll be making many, many gallons of nog tonight.  The ladies get three stand mixers going at once in the kitchen, while the boys stand around my bbq pit while I cook, and they drink bourbon.  'Tis the season.

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Knoxtnhorn

Knoxtnhorn 6061

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I made the Alton Brown recipe.  Two quick questions...

1.   I know this seems kind of stupid but, does the alcohol assist in the flavor or is it solely added to spike the drink?

2.  The last step was to fluff the egg whites until they crest of somesuch.  I got bored during this part.  Said crest did not occur.  Did I screw the end result up by being impatient?  It was still pretty runny when I added it to the main mix.

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Mo Horn

Mo Horn 8852

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20 minutes ago, Knoxtnhorn said:

I made the Alton Brown recipe.  Two quick questions...

1.   I know this seems kind of stupid but, does the alcohol assist in the flavor or is it solely added to spike the drink?

2.  The last step was to fluff the egg whites until they crest of somesuch.  I got bored during this part.  Said crest did not occur.  Did I screw the end result up by being impatient?  It was still pretty runny when I added it to the main mix.

This year I had some generic Jim Beam sitting around that someone brought and left, who knows when. I wanted to get rid of it, so I used that instead of a better bourbon like I've done in the past. Definitely made a difference in the taste. Still good, but not as good as past versions. So more than just spiking. 

I use the recipe that doesn't use the whites so no help with that. 

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fuggled

fuggled 576

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Have made several batches every year for ages now. Also introduced it to friends as well that love it. We’re thinking about cutting down the sugar content to see if it makes a meaningful difference in taste but reduces the overall sugar factor. May go with 3/4 lb on the next one to see.
My wife and I were just discussing the same thing. I think you could easily reduce the sugar on Alton Brown's recipe and it will still be delicious.
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utee94

utee94 15835

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19 hours ago, Knoxtnhorn said:

I made the Alton Brown recipe.  Two quick questions...

1.   I know this seems kind of stupid but, does the alcohol assist in the flavor or is it solely added to spike the drink?

2.  The last step was to fluff the egg whites until they crest of somesuch.  I got bored during this part.  Said crest did not occur.  Did I screw the end result up by being impatient?  It was still pretty runny when I added it to the main mix.

Yes the alcohol definitely influences the flavor.  In the final product I can always pick up both the bourbon and rum flavors.  You don't need to use high-dollar stuff, but you should definitely use something that tastes good to you. 

And I much prefer the texture and consistency of the nog with whites that are whipped to soft peaks.  I don't know if you "screwed up" the final product, but one of the reasons I hate storebought nog is because it's so runny compared to the homemade stuff.  If the texture of the final product is okay with you, then that's what's most important.

16 hours ago, Doug E. Fresh said:

Have made several batches every year for ages now. Also introduced it to friends as well that love it. We’re thinking about cutting down the sugar content to see if it makes a meaningful difference in taste but reduces the overall sugar factor. May go with 3/4 lb on the next one to see.

I think all recipes like this should be made to taste.  It can't hurt to try a batch with less sugar, if you think there's currently too much.

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Frank The Tank

Frank The Tank 1497

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I’ve never made nor tasted home made eggnog. We’ve always had Braum’s during the holidays and just add some booze to it…which I’ve always loved. After reading this thread a year or so ago I finally dove in and made a batch of Alton Brown’s today. It’s in the garage fridge in 3 mason jars aging now. I haven’t tasted it yet, as I wanted to get the full aged experience.
But I am hopeful. 

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utee94

utee94 15835

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1 hour ago, Frank The Tank said:

I’ve never made nor tasted home made eggnog. We’ve always had Braum’s during the holidays and just add some booze to it…which I’ve always loved. After reading this thread a year or so ago I finally dove in and made a batch of Alton Brown’s today. It’s in the garage fridge in 3 mason jars aging now. I haven’t tasted it yet, as I wanted to get the full aged experience.
But I am hopeful. 

That's awesome, but you really don't need to age it at all, it's delicious fresh-made.  

I've now done verticals with homemade nog that's fresh, 1 month old, 1 year old, and 2 years old.

Honestly I think it's best maybe after just one day of setting up and melding.  From a few days onward, it relaxes too much and loses its fluff.  One of the best parts of homemade eggnog compared to store-bought, is the light fluffiness.  But that goes away as you age it.  The taste mellows and is really good, but I don't think there's enough improvement there for the tradeoff.

Just my opinion for sure.  You should try it all ways and decide for yourself.

 

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utee94

utee94 15835

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5 minutes ago, elfenix said:

i still have eggnog from last year in the back of the fridge.  and probably the year before that. 

Yeah that's how I ended up doing a multi-year vertical.  A couple of quart jars got moved to the back of the beer fridge, behind all the beer, and I discovered them as I was clearing out room for the current year's batch of nog.

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