'Tis the Season for Eggnog!

Discussion in 'Whiskey, Wine & Other Booze' started by Michigan, Nov 18, 2013.

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  1. Carolinabeerguy

    Carolinabeerguy

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    I made my first batch of the Alton Brown nog last Friday and ended up using cheap booze (Dickel 12, Myers’s Rum and Salignac Cognac). I did 150% of everything and it yielded 1 gallon plus a pint. It tasted great immediately. I can’t wait to let it age a bit.

    [​IMG]
     
  2. waltersrj

    waltersrj

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    I can't wait for Thanksgiving to arrive so I can break open the growlers of AB nog...
     
  3. shadowane

    shadowane

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    Going to make my Christmas batch next week but this year going to wait on adding the dairy until closer to the day of. Curious what difference it will make.
     
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  4. auracom

    auracom

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    Making my batch of AB tonight with extra bourbon and a 100 proof brandy. Very excited, first attempt for me.
     
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  5. auracom

    auracom

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    Well that didn't take much effort. Besides making sure I had enough vessels to store it all.

    [​IMG]
     
  6. McGrupp612

    McGrupp612

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    I just finished my first batch of AB eggnog. I used Elijah Craig Small Batch, Meyers Rum and some inexpensive brandy I had laying around. It is extremely tasty right now. I can’t imagine what this will be like at Christmas. Anyone ever try adding in a couple ounces of fireball whiskey to add an extra zing?
     
  7. Carolinabeerguy

    Carolinabeerguy

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    I may have to try something like this next year. If any one does it, please let us know how it turned out.
     
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  8. trickytunadicky

    trickytunadicky

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    Well, I said late last winter, I was going to make a massive batch of Tom and Jerry (related to Egg Nog in that it is an egg with brandy or rum beverage popular around the holidays) batter this year. 72 servings of parcel and serve when desired batter. I think I may be starting to prefer it to nog since it is served hot. Anyway, wanted to pop in with the recipe and the first cup.
    The recipe for bulk Tom and Jerry’s:
    http://allrecipes.com/recipe/180917/tom-and-jerry-batter/

    Half the batter. The other half is freezing into single serve cubes.

    Muggah:
     
  9. sacrelicio

    sacrelicio

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    I grilled last night outside and that would have been the perfect companion.
     
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  10. waltersrj

    waltersrj

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    That looks delicious.
     
  11. trickytunadicky

    trickytunadicky

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    It’s so fucking good. It’s a little thinner than nog, but don’t let that fool you. It’s an egg and sugar and booze bomb. Had one last night and just melted into the couch. But I also made it with ovenproof rum and didn’t bother to measure.
     
  12. FTowne

    FTowne

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    ISO ovenproof rum.
     
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  13. trickytunadicky

    trickytunadicky

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    I can likely arrange this at a later date. This is from the distillery that will be around the corner from the family brewery in a few months. So next visit to Maryland.
     
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  14. belvedere86

    belvedere86

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    Made eggnog for the first time. Dont know how it's supposed to taste but this is pretty darn good! Used knob creek whiskey and rum.

    [​IMG]
     
  15. Number45

    Number45

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    So a question for the maple syrup substituters...do you do a 1:1 swap for sugar? So a cup of maple syrup in place of a cup of sugar?
     
  16. Gene

    Gene Just happy to be here Contributor

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    Don’t do a 100% swap or it will insist on separating in storage. To be honest, I made my batch this year with all sugar and the consistency is way better.
     
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  17. shadowane

    shadowane

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    It's not too surprising given the very real difference in liquid being added.
     
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  18. arren

    arren

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    Getting prepped to make some Clyde Common Egg Nog, when I got to thinking: do any of you guys have any great virgin nog recipes? Does such a thing exist?
     
  19. shadowane

    shadowane

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    Alton Brown has one we like.
     
  20. arren

    arren

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    Virgin? Link?