I've done nowhere near 12oz of this stuff in one sitting. Maybe eat some food with it to help how it sits?

I've also never done close to 12 oz.

And dairy is generally pretty rough on me...for example my wife doesn't want to be around me after I have some ice cream. But have never had an issue with this egg nog.

jah003 said:

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https://www.food.com/recipe/aged-eggnog-recipe-alton-brown-537589
The only recipe you'll ever need.

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https://www.instagram.com/reel/C0349M7LjZT/?igsh=MTRhZmU1ODE2NA==

My go to is simple and delicious with a great back story
https://gardenandgun.com/recipe/eudora-weltys-christmas-eggnog/

I just popped open some Alton brown eggnog I made last year and did not get a chance to drink in 2022. I used vanilla crown as the whiskey. Poured it into a glass and used the coffee frother to stir it up. It is pretty fantastic.

It's all gone.
Batch 1: I made extra strong, my FIL & I drank it all last night

Batch 2: I made slightly less strong, everyone enjoyed it today

Hope y'all had a great Christmas & your eggnog was delicious

Finishing off some tonight. We are leaving for Wisconsin in the morning, so my last jar is going in the back of the beer fridge for next year.

Reminder to make your nog. Starting mine today.

Made ours in July.

It's damn good.

This year will be my first batch of just aging what I call the nog butter. Make the yolks/sugar/alcohol mixture and bottle that for aging. Then mix in the cream and egg whites the day of primary ingestion.

This way you get the freshness of the cream with the nuttiness of the aged nog. 12 months aged is my sweet spot. Hoping this is the best batch yet.

I made some the July before last, still good?

If you used enough booze and kept it refrigerated then almost certainly.

I had some 17mo old nog I made last Saturday and it was beautiful.

jah003 said:

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Reminder to make your nog. Starting mine today.

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I'm behind. Was going to make this summer. Then said would make it at Halloween. Looks like it will be this weekend now. Excited!

Velvet Jones said:

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Made ours in July.

It's damn good.

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Same. Will crack open the first bottle Thanksgiving night.

CyAg said:

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Made a batch in mid June so good for the Holidays.

I also have socked away a jar from a batch I made January 2019, pretty much looks the same as the new stuff. I'll let you know how it is if it doesn't kill me.

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Still have that jar, taking it to some friends for Christmas Eve. Merry Christmas!

https://www.instagram.com/reel/DDw-cLSviai/?igsh=amt1dDV1amw2ZGp0

German version Eierlikor.

https://www.texanerin.com/eierlikoer-german-egg-liqueur/

Made miine before Christmas last year (Alton Brown version) and it is good this year.

We 6 months out!
What rum do we like? I've been using Kraken black, and want to change it up this go round.

As someone who started tracking calories and macros pretty strictly about 2 months ago…..plugging this recipe into my app was a terrible idea

barnacle bob said:

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We 6 months out!
What rum do we like? I've been using Kraken black, and want to change it up this go round.

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Appleton Estates Signature. YW

Guess I need to make a batch!

htxag09 said:

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As someone who started tracking calories and macros pretty strictly about 2 months ago…..plugging this recipe into my app was a terrible idea

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You can't drink this stuff if you're being strict. Hit it on a cheat day or while celebrating a holiday.

Have my normal batch of the bourbon/rum/brandy aging. Going to take the splurge and make a tequila based version that people have been raving about. Its essentially the same as Alton Browns but with Tequila and Amontillado Sherry as the spirits. Splurged on a bottle of G4 Anejo. Fingers crossed

Is there a consensus on the best liquors for this?

JimbloFisher said:

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Is there a consensus on the best liquors for this?

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My go to is Four Roses Single Batch bourbon, Appleton Estates dark rum, Cognac

I've never been an eggnog guy, so really haven't paid much attention to it over the years. But my hunting buddy's dad loves the stuff, and apparently my wife does as well. I've been married to her for close to 20 years now and just learned this, go figure. So I figured that was a good reason to make some.

Last night I whipped up a batch 5 each 16oz bottles plus a little left over that we sampled. Not something I'll have as a daily drinker by any stretch, but it was surprisingly good. Really curious to see how a month of aging in the fridge will do - expecting it to really mellow out and not have nearly the powerful alcohol hit that a fresh batch does.

Whiskey - Basil Hayden Dark Rye
Rum - Ron Zacapa XO
Cognac - AB6K XO

I also tossed a little bit of vanilla extract in it that I made last year with Rhumb Runner rum to make up for the non spiced rum.

384 oz. Of Nog ready for the holidays.

I'm using Alton Brown's recipe, and have the eggs, sugar, and booze aging at the moment. I'll likely add the dairy on Friday.

GIF Reactor said:

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Velvet Jones said:

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Made ours in July.

It's damn good.

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Same. Will crack open the first bottle Thanksgiving night.

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Just popped one from July.

So very, very good. It'll be better in a month.

Also, there's absolutely no reason to use $50 bottles of booze in this. Plantation, Goslings Black Seal or Doorly's XO ($20), JIm Beam Black or Rittenhouse 100 Rye ($22) and Courvosier VS ($25).

So this is one I've used for at least 15 years now and boy does it use a lot more booze! Always a hit. Change up the alcohol year to year(not a pumpkin guy but pumpkin brandy one year made it surprisingly good) and have never seen Imperial brand rye. Substitute bourbon for rye some years or spiced rum for the dark. Anywho…..
Fred Johnson's Eggnog


16 eggs separated "Room Temp!"
2 cups sugar
1 quarts whole milk
1 quart Imperial Rye (plus 1 cup if not using full quart of Brandy)
*Now using Jim Beam Rye
1 quart Brandy
3/5 pint Myers Dark Rum
1 quart whipping cream


Beat yokes until lemon coloured. Continue to beat adding sugar and milk. Transfer mixture to a huge bowl then add Rye, Brandy and Rum. Whip cream until stiff and add in. Beat whites until stiff and fold in-to mixture.

The secret is to let it "marry" and stir every day. Make it 2 days before serving. Fred always tastes it when stirring!!!!!


Half a Batch

8 eggs
1 cup sugar
4 cups milk
2 cups Rye
2 cups Brandy
1/2 cup Bum
2 cups whipping cream