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Started By
Message
re: Aged Egg Nog Reminder
Posted on 10/31/25 at 11:34 am to HebertFest08
Posted on 10/31/25 at 11:34 am to HebertFest08
quote:
That’s all I’m telling
Share it baw! Tis the season for giving.
1
Posted on 10/31/25 at 1:13 pm to Trout Bandit
Nothing crazy…. I think that Feliciana’s Best milk products help the most.
Use Louisiana cane sugar, expensive eggs and good booze.
Posted on 11/1/25 at 2:52 pm to HebertFest08
Second batch just went into the fridge. This one had brown sugar and cane syrup as the sweeteners.
Posted on 11/1/25 at 4:25 pm to xXLSUXx
I made 3 quarts yesterday plus I have one leftover from last year. 
Posted on 11/1/25 at 9:26 pm to Trout Bandit
Will try some this year. Is there a premade Egg Nog that is good in a pinch?
Posted on 11/2/25 at 9:53 am to xXLSUXx
quote:
This one had brown sugar and cane syrup as the sweeteners.
Just split the two?
Posted on 11/2/25 at 10:06 am to Midget Death Squad
quote:
that Jamaican rum which AB calls for is actually pretty important to the final flavor profile.
Does he call for a certain one? Recipe page now just says “Jamaican rum”
Anyone tried it with Rye for the bourbon?
This post was edited on 11/2/25 at 10:07 am
Posted on 11/2/25 at 10:44 am to TackySweater
Just use a dark or aged rum. Have used rye. There is so much heavy cream and sugar pretty much masks any intricacies of the alcohol.
With that said put up a batch last weekend of regular but may make a batch with that peanut butter whiskey. Someone gave me a bottle and have never figured out what to do with it. Last night while eating a Reese’s peanut butter cup, I thought “maybe that would work in eggnog”
With that said put up a batch last weekend of regular but may make a batch with that peanut butter whiskey. Someone gave me a bottle and have never figured out what to do with it. Last night while eating a Reese’s peanut butter cup, I thought “maybe that would work in eggnog”
Posted on 11/2/25 at 10:59 am to TackySweater
quote:
quote:
This one had brown sugar and cane syrup as the sweeteners
Just split the two?
I was just short of 1lb for the actual granulated brown sugar. So I just threw in a tablespoon or two of the cane syrup.
I will say make sure you dissolve your sugar in the eggs and dairy prior to adding the alcohol.
This post was edited on 11/2/25 at 11:00 am
Posted on 11/2/25 at 12:24 pm to xXLSUXx
Made 2 batches last night. Used Elijah Craig, Smith & Cross Jamaica rum, and VSOP single estate cognac. Will probably make 2 more batches this week, because it is that good. Hopefully, my wife and I can make it to Thanksgiving before pouring a drink. 
Posted on 11/2/25 at 1:34 pm to BlackenedOut
quote:
With that said put up a batch last weekend of regular but may make a batch with that peanut butter whiskey. Someone gave me a bottle and have never figured out what to do with it. Last night while eating a Reese’s peanut butter cup, I thought “maybe that would work in eggnog”
That sounds good to me. Please let us know…
Posted on 11/2/25 at 1:58 pm to Crescent Connection
That was two batches following the AB recipe?
Posted on 11/2/25 at 2:36 pm to TackySweater
quote:Yes. (5) 750 ml bottles and there's (3) 32 oz mason jars. Approximately 6.5L total. I spilled a little trying to get it in a funnel for the bottles.
That was two batches following the AB recipe?
Posted on 11/2/25 at 5:56 pm to RonFNSwanson
Update
Made the peanut butter whiskey nog. Didn’t taste it yet but smell is incredible. Proustian moment of being a kid and having a peanut butter and honey sandwich with big glass of Cold milk. Will update in a few weeks with taste/flavor.
Made the peanut butter whiskey nog. Didn’t taste it yet but smell is incredible. Proustian moment of being a kid and having a peanut butter and honey sandwich with big glass of Cold milk. Will update in a few weeks with taste/flavor.
Posted on 12/9/25 at 10:21 am to RonFNSwanson
Not gonna lie, I've been salivating every time i open the beer fridge lately. A few more weeks and it'll be time to break out the egg nog. Made this year's batch July 4th week. I also have the "special reserve" bottle from last year for Christmas day.
I may go ahead make some more in January since I'll have the space and that way, the entire batch will have aged for almost a year.
I may go ahead make some more in January since I'll have the space and that way, the entire batch will have aged for almost a year.
Posted on 12/9/25 at 3:14 pm to BhamTigah
quote:i gave away all mine at thanksgiving
Not gonna lie, I've been salivating every time i open the beer fridge lately
don't care, family was here and i got a little carried away; gave away all my trash (had made 6 batches in a massive tub and thought it would last forever) and everyone got a nog on the way out.
i hope they are enjoying them as much as i would have.
time to fire up a double-batch in january and repurpose a few bourbon bottles
This post was edited on 12/9/25 at 3:15 pm
Posted on 12/9/25 at 3:19 pm to CAD703X
I cracked open a leftover quart from last year over Thanksgiving. It was delicious!
Posted on 12/9/25 at 9:10 pm to Trout Bandit
I’m holding strong onto last years bottles.
Heading up to a buddy’s hunting camp in Arky next weekend. That’ll be where the first one or two from last year get cracked open.
I need to get rid of a few from this years batches to friends.
Heading up to a buddy’s hunting camp in Arky next weekend. That’ll be where the first one or two from last year get cracked open.
I need to get rid of a few from this years batches to friends.
Posted on 12/9/25 at 9:27 pm to CAD703X
quote:
family was here and i got a little carried away;
mother in law?
Posted on 12/10/25 at 12:45 pm to Trout Bandit
Anyone ever used spice rum?
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