I have. It was tasty, but it was really thin, which was weird when I'm used to store-bought stuff.Ag 11 said:
Anyone ever done the George Washington recipe? I'm thinking about trying that one out this year too
Homemade Egg nog recipe
30,788 Views |
193 Replies |
Last: 1 day ago by spud1910
Nine months old today.
I have a few quarts left from last turkey day. Be ready to drink around t-day this year hahaha
Thanks for the reminder to make my batch for this year!
Wanting to jump on this egg nog recipe this year, every year I get FOMO from people talking about it.
Would Labor Day be a good time to handle this? Would the flavors be pretty good come Thanksgiving time? Or would waiting hurt or help at all?
Would Labor Day be a good time to handle this? Would the flavors be pretty good come Thanksgiving time? Or would waiting hurt or help at all?
Tough to say, just make some and find out. I got tired of the pre-made taking up space in my fridge so last Christmas I made it earlier in the week but I cut the booze a little bit and tempered the egg-yolks. I put all the egg yolks and sugar in the blender and mixed them up. Once completely combined I added the booze, with the blender running I slowly poured in the heated cream/milk mixture, added some vanilla and nutmeg, that was it. I simmered a couple of cinnamon sticks in the liquid as well. The main issue with the Alton Brown nog is that it takes time to mellow out due to all the booze. If you cut it down some of it then it'll be good to go just about immediately.Chipotlemonger said:
Wanting to jump on this egg nog recipe this year, every year I get FOMO from people talking about it.
Would Labor Day be a good time to handle this? Would the flavors be pretty good come Thanksgiving time? Or would waiting hurt or help at all?
Good to know, this makes sense.Max Power said:Tough to say, just make some and find out. I got tired of the pre-made taking up space in my fridge so last Christmas I made it earlier in the week but I cut the booze a little bit and tempered the egg-yolks. I put all the egg yolks and sugar in the blender and mixed them up. Once completely combined I added the booze, with the blender running I slowly poured in the heated cream/milk mixture, added some vanilla and nutmeg, that was it. I simmered a couple of cinnamon sticks in the liquid as well. The main issue with the Alton Brown nog is that it takes time to mellow out due to all the booze. If you cut it down some of it then it'll be good to go just about immediately.Chipotlemonger said:
Wanting to jump on this egg nog recipe this year, every year I get FOMO from people talking about it.
Would Labor Day be a good time to handle this? Would the flavors be pretty good come Thanksgiving time? Or would waiting hurt or help at all?
That being said I have no intentions of making this less boozy.
Make it now. It will be great by the Holidays. I am making mine this week.
In that case go get the ingredients and get started today. The first batch I ever made I tasted at Thanksgiving and it was more mellow by Christmas. I can't remember if I made it around 4th of July or Labor Day.
You can get creative with the booze selection as well. His calls for bourbon, rum, and brandy. Irish whiskey would work wonderfully well, a mellow scotch would work too. There are different categories of rums as well to consider. Don't need to use anything fancy but wouldn't go bottom shelf either. I'd stick with 80 proof liquors, plenty of booze in there, if you step it up to bonded-level spirits I think it would be too much.
You can get creative with the booze selection as well. His calls for bourbon, rum, and brandy. Irish whiskey would work wonderfully well, a mellow scotch would work too. There are different categories of rums as well to consider. Don't need to use anything fancy but wouldn't go bottom shelf either. I'd stick with 80 proof liquors, plenty of booze in there, if you step it up to bonded-level spirits I think it would be too much.
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.
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.
Just a made a batch of AB nog. Having a glass now. Can't wait to see what a little age does for it.
Furlock Bones said:
Just a made a batch of AB nog. Having a glass now. Can't wait to see what a little age does for it.
Decided the start of the college football season was the perfect time to whip up a batch of the AB eggnog.
Made a triple batch. Will give some away to friends and family around the holidays.
Made a triple batch. Will give some away to friends and family around the holidays.
Absolute said:
Decided the start of the college football season was the perfect time to whip up a batch of the AB eggnog.
Made a triple batch. Will give some away to friends and family around the holidays.
Ya motivated me to get on this! What size are those mason jars? 16oz?
Little ones are 32oz and the 2 bigger ones are 64oz.
Happen to work out about perfectly for a triple batch with a little extra whiskey.
Happen to work out about perfectly for a triple batch with a little extra whiskey.
You're hiding the most important ingredients behind all the dairy, all I can tell is there's Bulleit involved.Absolute said:
Decided the start of the college football season was the perfect time to whip up a batch of the AB eggnog.
Made a triple batch. Will give some away to friends and family around the holidays.
TX whiskey
Sorry,
Bulleit bourbon. It has a nice spice flavor, I think of all the bourbons I frequent.
Use random Cognac as I know nothing about those.
Pretty much the same for the Spiced Rum, don't drink them otherwise so it was a random one as well.
Probably watching too many cooking type shows, but I thought the vanilla notes that I notice a lot in the TX whiskey might work well with the other spices, so I put some in.
Hopefully didn't ruin the batch. Alhough, it will be pretty boozy, so after one, noone will probably care too much......
Bulleit bourbon. It has a nice spice flavor, I think of all the bourbons I frequent.
Use random Cognac as I know nothing about those.
Pretty much the same for the Spiced Rum, don't drink them otherwise so it was a random one as well.
Probably watching too many cooking type shows, but I thought the vanilla notes that I notice a lot in the TX whiskey might work well with the other spices, so I put some in.
Hopefully didn't ruin the batch. Alhough, it will be pretty boozy, so after one, noone will probably care too much......
Finally jumped in and made some eggnog!
We used the Alton Brown recipe (thanks for sharing that) as well as a recipe from a bar in NY (Sam's serious eggnog recipe from Waterfront Ale House: https://brooklyn-artisan.net/tag/sams-serious-eggnog/). Can't wait to give some away for Christmas and also to drink some ourselves!
First time doing this but I have a feeling the wife and I might make this an annual tradition!
We used the Alton Brown recipe (thanks for sharing that) as well as a recipe from a bar in NY (Sam's serious eggnog recipe from Waterfront Ale House: https://brooklyn-artisan.net/tag/sams-serious-eggnog/). Can't wait to give some away for Christmas and also to drink some ourselves!
First time doing this but I have a feeling the wife and I might make this an annual tradition!
151 proof!
coastalAg said:
151 proof!
And I thought my modifications made mine boozy.... Jeeesh!
Absolute said:coastalAg said:
151 proof!
And I thought my modifications made mine boozy.... Jeeesh!
Lol. It's actually part of the Sam's Serious Eggnog recipe from that bar in NYC.
I've had their eggnog at that bar and it's AMAZING.
It calls for bourbon, cognac/brandy, dark rum AND 151 per of rum.
But man - it is sooooooo good. Can't wait for it to age a bit!
A tad behind but planning on making my AB egg big this weekend while wife is out of town. Missed it last year and now we finally have a fridge in garage to store 
Morbo the Annihilator
Joined:
Nov 28, 2006
Posts:
9,669
How long do you want to ignore this user?
AG
My double batch I made in June is damn tasty and I assume it'll be better for Christmas, but is noticeably lighter in color than some of the browner ones posted on the thread. I followed the AB recipe and didn't spare the Bourbon, Cognac or rum.
I wonder why the differing colors?
I wonder why the differing colors?
Crap. I made ABs in early 2021 that was drank last Christmas. It was fantastic. Forgot to make any this year.
Staff - take out the trash.
Made mine today. Ended up having to make 2 batches because I got distracted by the kids and I poured the liquor into the eggs and sugar before I had mixed. It might have been recoverable but didn't want to move forward then find out in 1.5 months that it actually didn't work. Glad it's over now ready for the holidays.
This should make a little over 12 gallons tomorrow
A few bottles already gone. 12 gallons and three glasses.
This little Christmas gift hobby I started is becoming a business. I just had a friend trade me two does and a cull buck hunt for 3 gallons.
How long did it take to make all that?
Incredible
Incredible
With clean up included 2.5 hours. The first hour was separating eggs. I put egg yolks into deli cups a dozen at a time. From that point forward it's just measuring and mixing. Working alone I prefer making a batch at a time instead of one giant batch. Mixing a giant batch without commercial equipment is exhausting.
Getting a good immersion blender makes all the difference in the world. The hardest part is not sampling too much of the product as you go.
Getting a good immersion blender makes all the difference in the world. The hardest part is not sampling too much of the product as you go.
Looks good! My AB recipe has been aging for a while now.
I'm going to make a batch of the George Washington recipe too. I know nothing about Sherry. Never had any before. Does it matter what kind of Sherry I use? Just whatever they have at specs?
I'm going to make a batch of the George Washington recipe too. I know nothing about Sherry. Never had any before. Does it matter what kind of Sherry I use? Just whatever they have at specs?
Don't use "cooking" sherry. That stuff is salted or something, it's terrible.
Laid down a batch of AB eggnog in early August, broke it out the other day. DAMM GOOD !
This looked so GOOD we had to make some. Aged all of 30 minutes, GOOD!!!!
Gig'em, Ole Army Class of '70
Featured Stories
See All
9:36
1h ago
627
Texas A&M adds former Florida DE T.J. Searcy via transfer portal
by Cade Draughon
Texas A&M adds former Georgia DE Sam M'Pemba via transfer portal
by Cade Draughon
rca21978
Twas the night before Christmas - Albert Regis and TAMU Football
in Billy Liucci's TexAgs Premium
66
PGAG
Twas the night before Christmas - Albert Regis and TAMU Football
in Billy Liucci's TexAgs Premium
43
Gladiator 96
SIAP: Edgerrin Cooper gets shoutout from Annie Agar
in Billy Liucci's TexAgs Premium
39