'Tis the Season for Eggnog!

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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.
 
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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?
 
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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?
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.
 
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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.
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.
 
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Wouldn’t this cook off all the alcohol?
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.
 
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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.
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.
 
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Apr 16, 2014
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Triad Area, NC
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.

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.

 
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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.
 
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Oct 2, 2013
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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.
 

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