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re: Aged Egg Nog Reminder
Posted on 10/5/26 at 7:37 am to Flaming Meons
Posted on 10/5/26 at 7:37 am to Flaming Meons
quote:
I don’t think you’re tasting the difference in the final product if you use dark vs light
I tried using a light rum one year and it wasn't the same. I've used dark every time since.
Posted on 10/5/26 at 8:54 am to ApisMellifera
I use buffalo trace, Appleton Rum, and Martell VS cognac. It hits the flavor profile I like.
Posted on 10/5/26 at 7:42 pm to Btrtigerfan
I used Buffalo Trace, Meyers Rum and Courvossier …
Posted on 10/10/26 at 12:42 pm to SingleMalt1973
So I'm just now starting this and missed the 2nd phase being 50 days. It should be good for 30 then 30 days right?
Posted on 10/10/26 at 1:01 pm to jp4lsu
He just changed the recipe last week on his recipe page and released a YouTube video about the phases. The old way was to mix eggs with sugar then mix dairy alcohol in another bowl and slowly combine them. Put in jars and refrigerate. If you used 40-50ABV booze ain’t nothing growing in that.
ETA
In the new version of this he is using unpasteurized eggs which is why he did the phases to kill salmonella. If you use pasteurized eggs then it would not be a concern
ETA
In the new version of this he is using unpasteurized eggs which is why he did the phases to kill salmonella. If you use pasteurized eggs then it would not be a concern
This post was edited on 10/10/26 at 2:29 pm
Posted on 10/10/26 at 2:04 pm to SingleMalt1973
Thanks for the info. I read the recipe last week when it was bumped. I went to the recipe yesterday and saw the 2 phases and thought i lost my mind.
So if using pastuerized eggs you do a single phase.
So if using pastuerized eggs you do a single phase.
Posted on 10/10/26 at 8:05 pm to jp4lsu
Yeah, just saw the updated recipe as well. Interesting.
Posted on 10/10/26 at 9:01 pm to LSUlefty
Guys, the old recipe has worked for me for over ten years. With the amount if EtOH and sugar, bugs aint gonna grow. Alton’s doing a little CYA. I tried the “new “ recipe last year with the 2 stages, didn’t like the results as well. I make mine on New Years for the next Christmas, turns out just right,
This post was edited on 10/13/26 at 3:44 pm
Posted on 10/12/26 at 3:29 pm to DocHolliday1964
So what does the aging actually do to the taste? Is just smoothing out the alcohol flavor?
Posted on 10/12/26 at 4:32 pm to jp4lsu
How many jars of what size do I need to make 1 recipe worth?
Posted on 10/12/26 at 4:43 pm to DocHolliday1964
Always appreciate when someone bumps this thread. Good reminder. 
Posted on 10/12/26 at 5:03 pm to jp4lsu
quote:
So what does the aging actually do to the taste? Is just smoothing out the alcohol flavor?
To my personal taste, fresh has four or so flavors. Eggy dairy, BOOZE, funk (Jamaican run), sweet. I find it harsh and not very balanced.
The aged tastes like eggnog. Smooth (dangerously so), homogeneous velvety. It’s not just a mellowing of the booze. It’s more a marrying of the whole.
This post was edited on 10/12/26 at 5:05 pm
Posted on 10/12/26 at 5:08 pm to Neauxla
quote:
How many jars of what size do I need to make 1 recipe worth?
Full recipe (12 yolks) makes 3 x 750ml +/-.
This post was edited on 10/12/26 at 5:10 pm
Posted on 10/13/26 at 1:44 pm to DocHolliday1964
I re-read the recipe like 3 times trying to figure out wtf was going on. 
I’ve made this for probably 7-8 years and thought I was losing it.
Good to know that the eggs were the difference.
I’ve made this for probably 7-8 years and thought I was losing it.
Good to know that the eggs were the difference.
Posted on 10/14/26 at 10:55 am to HebertFest08
Anyone prefer to use a Higher Proof Bourbon just to be safe?
Posted on 10/14/26 at 11:17 am to DocHolliday1964
quote:
Guys, the old recipe has worked for me for over ten years
I haven't made this in a couple of years- I can't find his original recipe online anywhere. Are there any other changes in the "new" recipe, other than separating the eggs? I'd like to make it the old way.
Posted on 10/14/26 at 11:58 am to slinger1317
Found one of Rat’s posts in the archives. Thx Rat!
Alton Brown's Aged Eggnog [Original Recipe]
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.)
Alton Brown's Aged Eggnog [Original Recipe]
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 10/14/26 at 12:00 pm
Posted on 10/15/26 at 7:56 am to LSUlefty
Like many have said…. I’ve made with 80ish proof many times and it’s fine for at least a year. At least in my experience. EC, Buffalo Trace, Woodford etc.
This year I have a batch of high proof, but I had a couple of bottles that were just enough to make one cup. One was 127 and one was 125. So, I’ll see how that turns out.
It’s usually a big hit during the holidays.
This year I have a batch of high proof, but I had a couple of bottles that were just enough to make one cup. One was 127 and one was 125. So, I’ll see how that turns out.
It’s usually a big hit during the holidays.
Posted on 10/15/26 at 8:10 am to LSUlefty
yep, that's what I do.
I've been using Evan Williams Bottled in Bond last couple times. has turned out great.
I've been using Evan Williams Bottled in Bond last couple times. has turned out great.
Posted on 10/15/26 at 8:36 am to SquirrelBones
I made a bunch for gifts last year, then plans changed and didn’t see those folks. I’ve still got several bottles left over so I think I’m gonna skip making it this year. I thought about always making a batch a year ahead for the extra aging but I’m planning a move later this year and don’t need extra stuff to move.
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