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Started By
Message
Alton Browns Eggnog update page 2
Posted on 11/12/19 at 8:49 am
Posted on 11/12/19 at 8:49 am
quote:
OP had a cooked recipe listed. I deleted it and used the one below. Update and review on Page 2
Used Alton Browns aged eggnog
12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt
Separate the eggs and store the whites for another purpose.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)
This post was edited on 12/23/19 at 2:39 pm
11
Posted on 11/12/19 at 9:34 am to TheEnglishman
I made this about 2 months ago but I used his aged eggnog recipe. Yet to crack one open. Any bateria is killed as long as total alcohol content is at or above 20%.
Posted on 11/12/19 at 9:38 am to TheEnglishman
I’ve been making this recipe for the past 3 years. It’s an extreme hit at our holiday parties: Eudora Welty’s egg nog recipe
It’s strong and rich, just like a good eggnog should be
It’s strong and rich, just like a good eggnog should be
Posted on 11/12/19 at 10:56 am to TheEnglishman
I've made that several times and it's the best eggnog I've ever tried.
Never aged it. Always consumed it within a day or two. It has a great texture. Way better "mouth feel" than the thick stuff you get in a carton at the store.
Edit: I'm talking about the raw/uncooked version.
Never aged it. Always consumed it within a day or two. It has a great texture. Way better "mouth feel" than the thick stuff you get in a carton at the store.
Edit: I'm talking about the raw/uncooked version.
This post was edited on 11/12/19 at 10:58 am
Posted on 11/12/19 at 11:39 am to Smeg
quote:We currently have a gallon that’s been aging since January. Last year we did a 6 month age vs fresh, and the aged version was significantly better. So this year it’ll be about a year age on the nog
I've made that several times and it's the best eggnog I've ever tried.
Never aged it. Always consumed it within a day or two. It has a great texture. Way better "mouth feel" than the thick stuff you get in a carton at the store.
Edit: I'm talking about the raw/uncooked version.
Posted on 11/12/19 at 11:51 am to TheEnglishman
quote:
3 ounces bourbon
I drink double that in every drink. He serving kids?
Posted on 11/12/19 at 1:10 pm to TheEnglishman
quote:What's the asterisk for on the egg whites?
4 egg whites*
Posted on 11/12/19 at 2:54 pm to arseinclarse
Here is his no-cook aged recipe. It has more booze in it.
quote:
12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt
Separate the eggs and store the whites for another purpose.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)
Posted on 11/12/19 at 4:43 pm to The Nino
You're sitting on a 11 month old gallon of eggnog, made with uncooked eggs and milk?
Pardon my ignorance, but how is that going to be safe to consume? How is it not curdled and rotten?
Pardon my ignorance, but how is that going to be safe to consume? How is it not curdled and rotten?
Posted on 11/12/19 at 4:55 pm to Smeg
Above 20%alcohol
Posted on 11/12/19 at 6:27 pm to Smeg
quote:
You're sitting on a 11 month old gallon of eggnog, made with uncooked eggs and milk? Pardon my ignorance, but how is that going to be safe to consume? How is it not curdled and rotten?
I would definitely use pasteurized eggs if you are aging it this long. Seems really risky to be bringing this to a large party otherwise. It would be terrible to give everyone salmonella in their stocking for Christmas
Posted on 11/12/19 at 6:27 pm to Smeg
quote:The alcohol content in high enough to kill Salmonella, E. coli, Listeria.
Pardon my ignorance, but how is that going to be safe to consume?
quote:The fat content from the half & half, cream and egg yolks, along with the alcohol and refrigeration keep it from curdling and spoiling. I shake the jars once a month to keep everything incorporated. I’d post a pic but for some reason I can’t get imgur to work...
How is it not curdled and rotten?
Posted on 11/13/19 at 2:58 am to TheEnglishman
Check the nog recipe in the TD cookbook. I have it on good authority that it is the finest of bogs. 
Posted on 11/13/19 at 4:25 am to dtett
quote:
I made this about 2 months ago but I used his aged eggnog recipe. Yet to crack one open. Any bateria is killed as long as total alcohol content is at or above 20%.
The recipe in the OP is not 20% alcohol. More like 10% or less. I would be very careful aging that.
Someone else can check my math if they want to
Posted on 11/13/19 at 8:55 am to WaWaWeeWa
That's why I said I used the recipe for no cook egg nog. The same recipe posted earlier.
quote:
Here is his no-cook aged recipe. It has more booze in it. quote: 12 large eggs (pasteurized if you need peace of mind) 1 pound sugar 1 pint half-n-half 1 pint whole milk 1 pint heavy cream 1 cup Jamaican rum 1 cup cognac 1 cup bourbon 1 teaspoon freshly grated nutmeg (plus more for serving) 1/4 teaspoon kosher salt Separate the eggs and store the whites for another purpose. Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.” Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)
This post was edited on 11/13/19 at 9:00 am
Posted on 11/13/19 at 10:14 am to TheEnglishman
I'm going to try this but my store bought version ain't bad, 1 gallon good egg nog, add bourbon , lots and dark rum lots, fold 2 cups whipped cream into it and place punch bowl in freezer for at least two hours.
The key is good amount of tasty booze and really cold.
The key is good amount of tasty booze and really cold.
Posted on 11/13/19 at 2:48 pm to The Nino
Fantastic news... Ill start making it now. Should be good for mid dec party
Posted on 11/13/19 at 2:59 pm to The Nino
What kind of bourbon should I use?
Makers?
Better? like eagle rare or like? I'm not going to put crown in there... hate crown
Also - for the uncooked version. Ill be 3x's the recipe. only aging for 6 weeks. Should be good with a little extra bourbon and using 2% instead of whole?
Makers?
Better? like eagle rare or like? I'm not going to put crown in there... hate crown
Also - for the uncooked version. Ill be 3x's the recipe. only aging for 6 weeks. Should be good with a little extra bourbon and using 2% instead of whole?
This post was edited on 11/13/19 at 3:09 pm
Posted on 11/13/19 at 3:08 pm to TheEnglishman
Buffalo Trace or Makers would be great
Posted on 11/13/19 at 5:04 pm to TheEnglishman
Don’t use 2%. You need the high fat content to keep it from curdling. It’s not the healthiest drink, but no one will be drinking a large amount
As for bourbon, I think I used Bulliet. Anything from that tier will be fine. If you go cheaper, you’re going to get that harsh taste we all know. If you go more expensive, you’ll have diminishing ROI. Bourbon is the most notable alcohol when you drink it, but I think the rum gives the nog more flavor. Since you are aging less than 2 months, pick a bourbon with a smooth finish.
As for bourbon, I think I used Bulliet. Anything from that tier will be fine. If you go cheaper, you’re going to get that harsh taste we all know. If you go more expensive, you’ll have diminishing ROI. Bourbon is the most notable alcohol when you drink it, but I think the rum gives the nog more flavor. Since you are aging less than 2 months, pick a bourbon with a smooth finish.
This post was edited on 11/13/19 at 5:15 pm
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