Post your egg nog recipe please. I'm okay with it not being simple.

I appreciate it!

Mine is basically that but 4 cups of whiskey vs 1. No half and half. Aged for 12 months.

Es muy good

12thAngryMan said:

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Dangit, every year I see these threads around Christmas time and think "I'm going to make that eggnog that takes weeks to age". Then I forget about it for 12 months until I see these threads again a few days before Christmas.

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I just make extra at Christmas for that scenario and stash it in the fridge until next year. I try to make my main batch the weekend after Thanksgiving. Easy reminder and is part of tradition now.

12thAngryMan said:

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Dangit, every year I see these threads around Christmas time and think "Next year, I'm going to make that eggnog that takes weeks to age". Then I forget about it for 12 months until I see these threads again a few days before Christmas.

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Weeks? I had a jar of it last Wednesday that had been aging for 26 months.

Ducks4brkfast said:

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12thAngryMan said:

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Dangit, every year I see these threads around Christmas time and think "Next year, I'm going to make that eggnog that takes weeks to age". Then I forget about it for 12 months until I see these threads again a few days before Christmas.

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Weeks? I had a jar of it last Wednesday that had been aging for 26 months.

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I'm cracking open a jar that's about 17 months old on Christmas!

I have two quart mason jars from two years ago still on back of fridge. While Alton's egg nog is delicious, the creaminess isn't really my preference of drinks. But every now and then I pull a swig and remember just how great this recipe is. Need to have a big Christmas bash and enjoy them, and make some more!

Ingredients

• 4 large eggs
• 6 ounces sugar
• 1 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon cloves
• 1/2 teaspoon cinnamon
• 2 ounces orange liqueur
• 2 ounces cognac
• Double shot of espresso (cooled)
• 6 ounces of bourbon (something spicy and rye forward I used Bulleit)
• 10 ounces milk
• 10 ounces heavy cream or half and half

Directions
[ol]

Blend the eggs in a blender for 1 minute

Add sugar and spices and blend for 30 seconds

Add alcohol and espresso and blend for 30 seconds

Add milk and cream and blend for 1 minute

(Ideally refrigerate over night)

Pour into cup and add a dash of cinnamon

Enjoy!

[/ol]
Not as thick as traditional nog, but the espresso and bourbon really compliment the spices.

Any tips for storing it if you make it a year ahead of time. May go ahead and make next years batch now since I always forget too.

Separate 12 eggs and keep the whites. Beat the yolks for about 2 min. Add 1 lb powdered sugar and beat until light yellow. Beat in 2c liquor, cover and refrigerate for an hour
Add 2-4c liquor and 2qt heavy cream. Cover and refrigerate for 3 hours. Beat the whites until stiff and fold in
Ratio of 4-1-1 bourbon/Canadian whiskey (depending on your preference) - cognac - spiced rum
Makes roughly 1.5 gallons

That makes 1.5 gallons?

The nice thing about egg nog is how easily you can customize it to your taste, or what you have on hand. Bourbon, rum, brandy, cognac, whiskey, liqueur of your choice such as orange, chocolate, peppermint. You can make it and drink immediately or age it if you have the time.

Or if making a batch for your enemies you can use gin. Want to ruin the company Christmas party...add some gin. The holiday spirit can turn to anger quickly.

Give or take a bit. Beating the egg whites increases the volume. But it's already just shy of a gallon only counting the cream and booze.

Huge fan of altons recipe, what I make every year. But can you just leave out the booze? Or anyone have a recipe with no alcohol? My mother in law loves egg nog, but doesn't drink alcohol. Issue is stores stop restocking about now and she still wants some.....

htxag09 said:

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Huge fan of altons recipe, what I make every year. But can you just leave out the booze? Or anyone have a recipe with no alcohol? My mother in law loves egg nog, but doesn't drink alcohol. Issue is stores stop restocking about now and she still wants some.....

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You could leave out the booze but it won't keep long. The booze helps preserve it. Hell...I bought Bordens nog a few weeks ago and had to dump most of it last night cuz it was starting to turn.

Yeah, wasn't planning on aging this batch. May even cut the recipe in half to avoid spoiling. Just make it again in a couple weeks for her.

This will be the first year I have dinner agreed longer than 12 months. Tradition now to make a big batch over Thanksgiving. I've lost my fear of poisoning the elders

I've got a quart left over from last year that I was wondering about. Gonna make a new batch and compare now that I know it probably held up

I made a batch of ABs the 1st week of December last year. Planned on consuming some during the holidays but a friends covid prevented our traditional gathering so the entire batch lives.

Cross fingers nothing happened to it during the Februrary complete power loss for about 12 hours Should have sat it on the patio w/the prime steaks.

I know that I need to combine the eggs and sugar in a glass bowl but is it ok to combine everything together in a large stainless pot (pasta)? We don't have a gallon & half or 2 gallon plastic container.
Going to transfer it to several 32oz mason jars for the fridge

Sure, why not? Just clean it real well, obviously.

On a separate note, I would like to call out that the first thing I thought of when the power went out for a week during snowpocalypse was my batch of nog. It will be a special batch this holiday season.

I just wasn't sure if there would be some kind of chemical reaction, HA!, if it was mixed in a metal container since it says to mix the eggs in a glass bowl. Planning on throwing it together tonight. Thank you!

So I combined the eggs & sugar w/ a whisk until there was a ribbon but then I slowly added the egg mixture to the dairy/alcohol mix (since it was in a larger pot). It seemed to be fairly incorporated but when I got to the bottom of the pot when filling the mason jars I found some residual yolk and nutmeg. Am I good or should I start over? I watched the Alton Brown video after the fact and saw that he used a hand mixer for everything and added the dairy/alcohol to the egg/sugar. Thanks!

Made the Alton Brown batch back in July. I had a half glass and holy crap it was potent. Looking forward to Thanksgiving for the next sample. The rest waits until Christmas.

What's better: powdered sugar or regular sugar?

Our kitchen is currently a disaster zone undergoing a remodel. Waiting for it to be put back together so I can make some of this for the holidays!

How much does the AB recipe yield?

I just made a batch. 3 big mason jars.

Made a double batch of ab last week (running late). Confirm about 6 bottles.

Just whipped up a batch of AB's eggnog, had a little left over for me.