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Started By
Message
re: Aged Egg Nog Reminder
Posted on 8/4/24 at 2:01 am to BigBinBR
Posted on 8/4/24 at 2:01 am to BigBinBR
So I finally got around to this looks amazing and I can't wait to try it.
I will make another batch tomorrow to finish off those other 6 mason jars. Hope I didn't wait too long for the holiday season.
Tips:
- didn't have a big enough bowl for a double batch so I would suggest making the amount Alton lists. It filled up my largest pyrex to the rim
- put a large pitcher in the sink and pour the bowl into it and it makes filling up the mason jars very easy and virtually no mess
- filled each jar 5/6 full then topped each off with the extra nutmeggy from the bottom of the pitcher equally
- give the pitcher a really good stir then pour immediately and there's much less nutmeg settling to the bottom anyway
I will make another batch tomorrow to finish off those other 6 mason jars. Hope I didn't wait too long for the holiday season.
Tips:
- didn't have a big enough bowl for a double batch so I would suggest making the amount Alton lists. It filled up my largest pyrex to the rim
- put a large pitcher in the sink and pour the bowl into it and it makes filling up the mason jars very easy and virtually no mess
- filled each jar 5/6 full then topped each off with the extra nutmeggy from the bottom of the pitcher equally
- give the pitcher a really good stir then pour immediately and there's much less nutmeg settling to the bottom anyway
This post was edited on 8/4/24 at 2:06 am
1
Posted on 8/18/24 at 1:31 pm to CAD703X
Anyone ever experiment with leaving nog at room temp without dying? I have a few bottles from last year that were in my outside fridge that got left open for 24 hours. It’s warm in there.
Posted on 8/18/24 at 2:32 pm to Mad Dogg
quote:
Anyone ever experiment with leaving nog at room temp without dying? I have a few bottles from last year that were in my outside fridge that got left open for 24 hours. It’s warm in there.
I believe it's shelf stable after two weeks.
Posted on 11/13/24 at 6:59 pm to Btrtigerfan
Been making the AB recipe for a few years now. It's excellent. Has anyone ever had theirs separate like this? This is the first time I recall it doing this.
Posted on 12/5/24 at 6:32 am to Btrtigerfan
I have one quart left of a batch I made 27 months ago in the fridge. We had a quart last Christmas that was 14 months old and it was incredible so hopefully we survive this one.
Posted on 12/5/24 at 7:59 am to BeepBopBoop
I was late making mine this year so it only has a few weeks of age but it's still fantastic.
Posted on 12/5/24 at 9:53 am to bootlegger
I had three or four out of twelve jars separate like that. Shake it up and it is just fine!
Posted on 1/2/25 at 3:56 pm to Beast Rabban
Bump.
Time to make the batch for next Christmas!
Has anybody tried to experiment with different liquors/flavors?
I have a bunch of gin I need to use, so I figured I may try to make one bottle with some (even if it turns out to be nasty). Also, coffee is another flavor profile that comes to mind, but I’m worried about how it will age.
Time to make the batch for next Christmas!
Has anybody tried to experiment with different liquors/flavors?
I have a bunch of gin I need to use, so I figured I may try to make one bottle with some (even if it turns out to be nasty). Also, coffee is another flavor profile that comes to mind, but I’m worried about how it will age.
Posted on 1/2/25 at 5:39 pm to BlackCoffeeKid
Odd question, but can I start a batch this month and be okay to drink it by Christmas 2025?
Posted on 1/2/25 at 5:48 pm to BlackCoffeeKid
(no message)
This post was edited on 1/2/25 at 5:49 pm
Posted on 1/2/25 at 6:10 pm to BilbeauTBaggins
Yes. I’m still drinking a 2023 mason jar. I got behind and made my 2024 batch late. So when I poured drinks this year I would mix 23 with 24. Worked well.
Posted on 1/2/25 at 6:10 pm to BilbeauTBaggins
quote:
can I start a batch this month and be okay to drink it by Christmas 2025?
Yes, and it will be glorious. If you make a batch November 2025, it will be pretty good Christmas 2025.
Glorious > Pretty good
Posted on 1/2/25 at 6:35 pm to BilbeauTBaggins
I’ve got some that’s 3 years old that a friend of mine mixes in her coffee every time she visits.
Posted on 1/2/25 at 7:34 pm to BlackCoffeeKid
quote:
I have a bunch of gin I need to use, so I figured I may try to make one bottle
Gin, a little simple syrup, and cold cold milk is good so I would assume egg nog would be too. I would probably stick with a London dry like Beefeater. But you apparently already have a bunch so might as well try it.
Posted on 1/2/25 at 7:42 pm to BigBinBR
Couldn’t bring myself to go with gin.
Going to make 3 separate types of things I already have on hand:
-Original Recipe
-Bourbon/Rum/Licor 43
-Bourbon/Cointreau/Espresso
Going to make 3 separate types of things I already have on hand:
-Original Recipe
-Bourbon/Rum/Licor 43
-Bourbon/Cointreau/Espresso
Posted on 1/2/25 at 7:44 pm to BlackCoffeeKid
quote:
Bourbon/Cointreau/Espresso
I’m very interested in how this turns out.
Posted on 1/2/25 at 7:46 pm to BigBinBR
I wanted to do a play on a Carajillo and do the espresso with the Licor 43, but I decided against it since I think it’ll be good by itself.
Posted on 1/2/25 at 8:42 pm to BlackCoffeeKid
When you deviate from Alton’s recipe, use caution. To age uncooked eggs and dairy is tricky, especially if you are going to age for a year or more or at room temperature. The total proof and sugar concentration are important in being bacteriostatic. Make certain you don’t sub a low proof liqueur for a full proof (80+) whiskey.
Posted on 1/2/25 at 9:11 pm to iwantacooler
Can they be aged in the freezer? I'm considering the Alton Brown recipe with pasteurized eggs
Posted on 1/2/25 at 9:25 pm to BilbeauTBaggins
quote:
Can they be aged in the freezer?
No. Age it in the fridge TBag.
ETA I ended up with a spare quart from this year's batch which should be great come December.
This post was edited on 1/2/25 at 9:27 pm
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