re: Alton Browns Eggnog update page 2

Yeah, the first time I made it, I followed the recipe to a T, but I don’t add the full amount of sugar anymore. I do about 1.25–1.5 cups of sugar

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What's the difference in the aged vs non aged recipe?

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One you drink after making. The other you drink after a year of making.

LINK

You may want to call the Sazerac House and ask for one of the bartenders and discuss this. They are very knowledgeable and understand their craft.

I use Old Overholt Rye, a VS cognac, and Sailor Jerry’s spiced rum for mine

Just took a little pull and that shite was smooth

What time are you inviting us over?

Here is another eggnog recipe to add to this post.

Galatoire's Eggnog
Judy Walker PUBLISHED DEC 10, 2009 AT 3:29 PM | UPDATED JUN 25, 2019 AT 2:10 PM
1 min to read

This delightful eggnog recipe was shared by the restaurant for publication in "Cooking Up A Storm: Recipes Lost and Found from the Times-Picayune."

Makes 10 small servings

5 large eggs

1 1/8 cups granulated sugar

1 cup half-and-half

1 cup heavy cream

1/8 teaspoon freshly grated nutmeg, plus some for garnish 1/2 teaspoon pure vanilla

1/8 cup bourbon

1/8 cup brandy

3 large egg whites

In a large, heavy-bottomed saucepan, beat together the eggs and sugar. Stir in the half-and-half. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees. Remove from the heat. Stir in the cream, nutmeg, vanilla, bourbon and brandy. Cool, then cover and refrigerate until ready to serve.


Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form. Fold them into the eggnog. Serve cold in punch cups and sprinkle with nutmeg.