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Kringelbert Fishtybuns

Eggnog Time, Mother Fuckers

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43 minutes ago, Mach 1 said:

This thread was inspirational.  I went for it yesterday and made egg nog following the Alton Brown recipe.  Holy shit, I feel like a Philistine.  

Had some store bought in the fridge and almost had to spit it out after drinking the homemade.

Cheers. 

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Well done.  Once you've had homemade, store-bought stuff is completely undrinkable.  I grew up thinking I hated egg nog because all I'd ever had was premade.  Then when my then-girlfriend-now-wife made some of her family recipe homemade nog for me, it changed my outlook completely.

As many have said before, they're not even the same beverage.

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I made a batch of Alton's aged nog last Sunday.  Used 2 Stars bourbon, Hennessy, and Navy Bay rum.  All told, it made 3 quart mason jars with just enough left over for me to sample a glass un-aged.  Pretty tasty, but I'm thinking it will be well worth the wait.  For whatever reason, not all of my sugar dissolved with mixing with the yolks.  I beat them pretty good, but eventually decided the sugar just wasn't going to dissolve until the booze was added.  Hopefully everything gets good and acquainted over the next couple weeks.  I might crack open a jar this weekend for Lights in the Heights.

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So Alton’s “regular” recipe uses the egg whites, but the aged recipe leaves them out. Has anyone tried both? I don’t want to age it I want drink it now but I’ve always included the whites.

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Bought a bottle of that a few weeks back. Cheap and decent and strong, I polished it off pretty quick. Can’t touch homemade though.

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2 hours ago, billfromlaketravis said:

Im a ride or die Peenslyvania Dutch man. I add a couple shots of decent bourbon to kick up the ABV. @ me

My man. 
 

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So Alton’s “regular” recipe uses the egg whites, but the aged recipe leaves them out. Has anyone tried both? I don’t want to age it I want drink it now but I’ve always included the whites.


Made the regular tonight but up'd the booze from the recipe a bit. I'm thinking about switching to no whites next year. Always have to mix or stir to get them back incorporated.

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I don't like eggnog mainly because I don't like eggs but I have taken the Colorado bulldog / White Russian as my holiday drink of choice substitute for eggnog. Now when I make them at holiday gatherings people seem to prefer them to eggnog

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Anyway, we've made it both ways and I definitely prefer it WITH the whites.  You separate the eggs and whip them separately, to soft peaks.  It provides more body/structure to the final product, but you definitely need to let it sit at least overnight, so the mixture can "relax" a little bit.

I still have a couple quarts I saved off fom the 7 gallons we made for our party.  I was going to keep them until next year, but I'm pretty sure they're not going to make it past this weekend.

 

 

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Hmm. It will be a little work but I’ll have to side by side with and without whites. The dozen-egg version of the no-whites recipe I made two days ago is almost gone already.

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On 12/24/2019 at 2:31 PM, Buzzrock said:

So Alton’s “regular” recipe uses the egg whites, but the aged recipe leaves them out. Has anyone tried both? I don’t want to age it I want drink it now but I’ve always included the whites.

i'm assuming the whites deflate after a bit so, if you're aging, going through the extra steps doesn't ultimately add anything. 

this stuff is pretty good after a month.  going to leave one mason jar in the  back until next year to see what the difference is. 

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I just noticed a big fat mason jar of the Alton nog peeking at me from the back of the fridge.  I made it a week before Christmas.  Looking at this quote from the recipe, it sounds like I might need to have a drink.

Quote

Yeah, this recipe has a lot of booze in it, but safety is always first and you’ll want at least 20 percent alcohol by volume to stamp out any microbial baddies the raw eggs might have brought on board. I also think the various natural flavorants in the spirits provide a fantastic complexity as the nog ages, with my peak target generally being between 4 and 6 months.

 

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6 minutes ago, threesheets said:

I just noticed a big fat mason jar of the Alton nog peeking at me from the back of the fridge.  I made it a week before Christmas.  Looking at this quote from the recipe, it sounds like I might need to have a drink.

 

hah, happened to us a couple years ago.  ours didn't have liquor in it though =/

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7 hours ago, threesheets said:

I just noticed a big fat mason jar of the Alton nog peeking at me from the back of the fridge.  I made it a week before Christmas.  Looking at this quote from the recipe, it sounds like I might need to have a drink.

 

made mine in early november.  was planning on waiting it out a year but maybe not

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