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Message
re: Alton Browns Eggnog update page 2
Posted on 12/23/19 at 2:35 pm to dtett
Posted on 12/23/19 at 2:35 pm to dtett
So I made his Aged recipe and was able to age for 5 weeks. It was fantastic. Blew away everyone at the party.
I had a taster when i was jarring it up, and it was very good. The high alcohol content and throat burn really mellows after 5 weeks. The eggnog had so many new flavors as you sipped it. Cant wait to age it for 4-5 months next time.
Highly suggested.
Below is the recipe I used.
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 (bacardi gold)
1 cup cognac (Courvoisier)
1 cup bourbon (makers)
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.)
I had a taster when i was jarring it up, and it was very good. The high alcohol content and throat burn really mellows after 5 weeks. The eggnog had so many new flavors as you sipped it. Cant wait to age it for 4-5 months next time.
Highly suggested.
Below is the recipe I used.
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 (bacardi gold)
1 cup cognac (Courvoisier)
1 cup bourbon (makers)
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 12/23/19 at 9:30 pm to TheEnglishman
How much does the recipe make?? Looks to be about 3 quarts give or take.
Posted on 12/23/19 at 11:45 pm to TheEnglishman
This sounds so good. Wish I had gotten started sooner!
Posted on 9/28/20 at 5:35 pm to TheEnglishman
Just made some using your exact recipe.
I don't even particularly like eggnog and I think this stuff is delicious. Beats the hell out of the goop you can buy in the store.
I don't even particularly like eggnog and I think this stuff is delicious. Beats the hell out of the goop you can buy in the store.
Posted on 10/8/20 at 8:19 pm to TheEnglishman
Made a batch of the uncooked 9/27, giving me 3 quarts. Going to pop open one of the quarts this Sunday to get a sense of where it's at, where it may be going, and if it's worth making a couple more batches to bottle up and serve as nice, small bonus gifts to family. That should still give me 2+ months of aging time on the new batches. The sip I tasted when making the first batch was definitely very hot (alcohol) so needs time to mellow.
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