'Tis the Season for Eggnog!

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

Help Support TalkBeer Community by donating:

  1. shadowane

    shadowane

    Joined:
    Sep 30, 2013
    Likes Received:
    11,003
    arren likes this.
  2. shadowane

    shadowane

    Joined:
    Sep 30, 2013
    Likes Received:
    11,003
    Finally made a half batch this weekend. Went with bourbon, brandy, and rum but could only get average types of each because the state store near me sucks ass and I forgot about that. Should still taste good.
     
  3. Snarf

    Snarf

    Joined:
    Aug 5, 2013
    Likes Received:
    63,608
    Going rum forward with my liqour blend - Diplomatico for spice and a little jamaican overproof for molasses. Using Christian Bros for the brandy because that's what we have from last year.

    I'm uncertain on what whiskey to use. I generally prefer rye to bourbon for egg nog, but have used a more neutral rum or more pedestrian spiced rum before. Will rye mint and spice muddy things up or compliment the rums? I'm leaning towards the former and using bourbon instead, open to other ideas.

    Lognar?
     
    Gonzoillini, Lognar and FTowne like this.
  4. sherm1016

    sherm1016

    Joined:
    Jun 6, 2013
    Likes Received:
    42,557
    Location:
    Milwaukee, Wisconsin
    Making 3-ish gallons this evening for the family party tomorrow. Similar recipe to what's back at the beginning of this thread.

    18 eggs
    2L+ of Rum/Whiskey
    Half Gallon or so of Milk/Cream
    Sugar

    I am excite.
     
  5. Lognar

    Lognar

    Joined:
    Sep 15, 2013
    Likes Received:
    21,662
    Location:
    Chicagoland
    I appreciate the tag, but I actually don't make my own eggnog. I don't really even drink eggnog. It's not that I don't like it - it's just not on my radar during the holidays.
     
  6. sherm1016

    sherm1016

    Joined:
    Jun 6, 2013
    Likes Received:
    42,557
    Location:
    Milwaukee, Wisconsin
    I'm generally indifferent between Rye and Bourbon in Egg Nog, especially in one that is Rum and/or Brandy forward. I suspect you'll barely notice the whiskey, at least that's been my experience.
     
    Snarf likes this.
  7. trickytunadicky

    trickytunadicky

    Joined:
    Jan 30, 2014
    Likes Received:
    87,075
    Location:
    Chicagoish

    This sounds terrible but I have some Southern Tier OG pastry stout action that needs to gtfo my cellar that may find itself in a Tom and Jerry.
     
  8. sherm1016

    sherm1016

    Joined:
    Jun 6, 2013
    Likes Received:
    42,557
    Location:
    Milwaukee, Wisconsin
    Wouldn’t this cook off all the alcohol?
     
  9. trickytunadicky

    trickytunadicky

    Joined:
    Jan 30, 2014
    Likes Received:
    87,075
    Location:
    Chicagoish
    This whole book is fully of either "no brainer" recipes or not well executed recipes, and yes, yes it would. Nothing about the execution of that recipe sounds good or easy or food safe. :eek:

    I did, however, make the recipe for beer balls (which are similar in form but not ingredients) to rum balls, but I declined to follow the instruction of melting chocolate in the microwave, when I have a double boiler. Will maybe post something in the food pr0n thread if they are edible.
     
    sherm1016 likes this.
  10. franch

    franch

    Joined:
    May 1, 2013
    Likes Received:
    51,064
    Location:
    Washington, DC
    just tried my 2k16 egg nog. still awesome.
     
  11. ripps1

    ripps1

    Joined:
    Feb 24, 2014
    Likes Received:
    50,018
    Location:
    Colorado
    [​IMG]

    Had to post this in here.

    Cheers
     
  12. Snarf

    Snarf

    Joined:
    Aug 5, 2013
    Likes Received:
    63,608
    Yes, but you've got a cocktail mind! I can't stand eggnog myself. I enjoy rich and savory, but rich and sweet not so much. Diplomatico Reserva and Wray & Nephew was a big hit, although I think people were equally if not more enamored by the whole nutmeg and zester.
     
    Lognar, FTowne and lambandtunaphish like this.
  13. whitehouse50

    whitehouse50

    Joined:
    Dec 5, 2013
    Likes Received:
    461
    Location:
    north Jersey
    Made my AB egg nog last night to get ready for winter festivities, as I like it with at least six months on it. Used Old Forester 100, Courvosier VS, and Pyrat rum. I keep forgetting to add in some sherry too, oh well next time.
     
  14. Carolinabeerguy

    Carolinabeerguy

    Joined:
    Apr 16, 2014
    Likes Received:
    188
    Location:
    Triad Area, NC
    Just made my batch for this winter. I doubled Alton’s recipe this time and only ended up with maybe 8 oz more than last year. No idea what the difference is, but it’s gonna be pretty boozy.

    [​IMG]
     
    Last edited: Oct 6, 2018
  15. neorunner

    neorunner

    Joined:
    Apr 24, 2013
    Likes Received:
    18,105
    Location:
    Fairfax, VA
    Size of the eggs used?
     
  16. Carolinabeerguy

    Carolinabeerguy

    Joined:
    Apr 16, 2014
    Likes Received:
    188
    Location:
    Triad Area, NC
    That would be the only real variable.
     
    lambandtunaphish likes this.
  17. GRDave

    GRDave

    Joined:
    Oct 1, 2013
    Likes Received:
    85,492
    Location:
    Canuck living in Grand Rapids, MI
    Oh man, forgot to post in here. I have a friend who has made AB egg nog for years. I finally tried it last Xmas. Made my batch aug 5th
    [​IMG]
    Waiting is the hardest part
     
  18. BeersMorgan

    BeersMorgan

    Joined:
    Oct 1, 2013
    Likes Received:
    11,479
    Location:
    Quincy, MA
    ISO HF swing tops filled with nog
     
  19. shadowane

    shadowane

    Joined:
    Sep 30, 2013
    Likes Received:
    11,003
    For those that don't have the time right now to make it but feel like they are failing doing so, serious eats did a pseudo-scientific taste test and didn't find the longer aging to add a ton to it. You can read it here:
    https://www.seriouseats.com/2016/09/is-aging-holiday-eggnog-worth-it.html

    The tl;dr of it is that they liked it at about 3 weeks. Also that you can age the eggs + booze and add the dairy later. Really, do what you want because it all just tastes different.
     
  20. DougOLis

    DougOLis

    Joined:
    Oct 2, 2013
    Likes Received:
    2,419
    Has anyone had theirs separate before during the aging process? I just noticed that a bottle from last year that I was doing some extended aging on had separated into a large creamy layer on top and then about a 1 inch clearish layer at the bottom.