My family loves Chef John's version. It's smooth, light, not too creamy, and not too sweet. The part of the one's that isn't Scottish, is Italian, so we're not good judges of "too boozy." My grandchildren love the no-alcohol version of it. What I've learned iteratively is to stop before I whip the egg whites too far. It mixes more completely. Hat tip: Chef Jean Pierre.
Alton Browns aged eggnog, ive served it to people who say they hate eggnong and get nothing but rave reviews. only downside is anyone who avoids alcohol cant have it.
Ive made a slightly tweeked version of this for the last 10 years and its incredible. I usually make it around the 4th of July to have it ready for the winter.
Two comments: - First, your daughter is just way too cute!! She adds so much to your video! - Second, you should’ve checked out Chef Jean-Pierre eggnog recipe as he has a wonderful take on eggnog. Great job!!
@AcousticallyYours Thank you! She gets it from her mother haha. Chef Jean-Pierre! I've heard of him but never watched many of his videos! Thanks for the suggestion! Maybe a part 2 might be necessary!
Two more to add to the trial list, Tasting History with Max Miller does a George Washington’s recipe. Also, CAN’T do an eggnog video without trying Alton Brown’s eggnog.
I've been a chef for almost 40 years. I have used raw eggs in many recipes as well as making non-cooked egg nog. In those 40 years, I have never had anyone get sick with anything I have created. I have never gotten sick from raw eggs. And if you never travelled around the world you may not know that MOST countries don't refrigerate eggs. And they are fine. I have eaten raw eggs (think Rocky movie) for pure protein and have never gotten sick. My kids never got sick. And I don't usually buy pasteurized eggs for myself or my restaurants. If 1 out of 100,000,000 people get sick from a raw egg some tend to freak out about it. I'd be way more worried about people who handle money and food without washing their hands. Oh...and FYI, that doesn't bother me either. We, in the USA, have destroyed our immune systems so badly we freak out over everything. If you do travel, please never look in the kitchen at restaurants or street vendors...You will never eat again... :)
Considering symptoms of salmonella poisoning from bad eggs could hit anywhere from a few hours to a week after being exposed, and that most people recover and just think they had the flu, there’s no way you could know that nobody ever got sick from raw eggs you’ve served them. I’m not trying to argue but just putting in perspective for anyone who comes across your comment. Everyone needs to make their own well-informed decisions about things like this. I’ve eaten raw eggs in the past, and I’m not saying I would definitely never do it again, but as I get older I take less risks like this. Being sick isn’t fun, and salmonella poisoning from raw eggs happens more often than you make it sound.
Other countries don’t refrigerate their eggs because they leave the pupil on. In America we wash the pupil off before we buy them that’s why We are suppose to refrigerate ours
@@ellengrace4609 The odds of getting salmonella in a raw egg is about 1 in 10,000. The odds of getting in a car accident is about 1 in 366 per 1,000 miles driven and 1 in 107 of being killed in that accident yet we still drive. The eggs are much safer than your car. Also the reason US eggs have to be refrigerated has to do with shelf life as in the US our FDA requires that the eggs be washed before packaging. This destroys the natural protective coating. If the coating was left in place the counter shelf life of a egg is almost exactly the same as a washed refrigerated egg. I have chickens and the only time I have ever gotten sick from a egg was from a store bought one.
70 yr old here. I don't make a warm, nor an alcoholic egg nog. I usually make myself a single serving; two eggs(raw of course), three tablespoons of sugar. I use a hand mixer to combine and froth the egg/sugar mixture. I have a 24 oz cup, filled to 16 oz with milk. I add some of the milk to the eggs and mix. Add the milk/egg/sugar mixture to the cup of milk. A splash of pure vanilla extract, mixted with a spoon. Topped with a couple of scrapings of fresh nutmeg. Yummy, friends... yummy.
The simplest Eggnog recipe is from a 60’s kids cookbook: 1 egg, 2 tablespoons sugar, pinch of salt. Mix together then add 1 cup milk, 1/4 teaspoon vanilla. Mix together again then season to taste with nutmeg. This makes 1 serving. Enjoy! 🧑🏼🍳 I usually make a triple batch in a blender. If you are afraid to drink raw eggs then you can always substitute Liquid Egg for fresh eggs. Growing up I drank this eggnog year round.
I appreciate that you compared the nogs, and rated them, on more than just taste. Some people might not want to have to wash 14 bowls after, and others might be interested in something unusual, etc. I can only imagine how much work it was to choose, then make, four recipes, then compare and rate them on different aspects. This was a pleasure to watch, and I hope you'll do more comparison videos. I've just subscribed.
I know I'm decently late, but consuming raw egg is completely fine when in stuff like eggnog. The alcohol literally cooks the egg chemically, similar to how ceviche cooks fish with acid, and the sugar is likely to kill off most harmful pathogens by the time you drink anything. This is also why eating raw egg dough is pretty much always fine, despite being 'contaminated' by the raw egg. Being uncomfortable is completely understandable, but heat isn't the only way to guarantee something is cooked and safe. Was actually slightly sad to see Adam Ragusea's eggnog video not be included, but the dates look close enough to where it was probably just missed or considered too much, but his is easily my favorite to have out of the alcoholic versions of the recipes. Even if it is VERY heavy on the alcohol (and you add the alcohol directly to the eggs, so there isn't really a kid-safe option), it's very nice tasting, which is all that matters to me as long as I'm not driving anywhere.
@@busimagenraw flour is a pretty common carrier of salmonella, it’s actually more common for the flour to have salmonella then eggs because of how western countries pasteurize eggs. Any time you see raw “edible” cookie dough it’s almost certainly been treated in a way that the eggs and flour is pasteurized to pretty much eliminate the risk of contamination. As for raw eggs, if they are pasteurized they are very safe to eat raw, pregnant woman and toddlers shouldn’t eat them due to potential risk factors but other then that it’s fine
I used to make ceviche in an unscale restaurant. You may want to do some research on chemical denatuing proteins vs cooking them. The acid may denature the proteins, but it does NOT kill pathogens, and we were still required by law to handle ready to eat ceviche with the same precautions as completely raw seafood for that very reason. If you want to convince someone to not worry so much over raw eggs, Ive found the best way is to let them know runny yolks pose the exact same threat as runny egg whites. Hopefully they're not the 1% of people who only eat their eggs over hard or hard boiled 😂
@@very-boring-username I have done research on exactly this. I don't exactly have a PHD in microbiology, but there has been demonstrations of alcohol killing off salmonella, specifically in the case of eggnog. Adam Ragusea has a video talking about it that I'd strongly recommend taking a look at, as the person he interviews explains it better than I could, but the ultimate conclusion is that it absolutely does kill salmonella, which is what people generally care about with eggs. Fish is a whole different topic, so if there's a difference there that I'm unaware of, then that's one thing, but there's nothing that I've seen suggesting any risk in the case of eggnog, and only evidence in favor of it.
I was thinking Weismann and Chef John would be the best. I love them and am subscribed to them. But America’s Test Kitchen is no surprise. They test and try and try again. From your descriptions I think I would agree with you on the ranking.
7:57 I've been saying that for years! Anytime I'm trying to describe to someone who hasnt had eggnog what its like I tell them its melted ice cream with nutmeg! And that's why I love it 😄
The summer I was 9 I frequently made eggnog from a recipe in a kids cookbook from 1940. It wasn’t cooked in any way, didn’t involve tempering, and to my knowledge pasteurized eggs weren’t a thing in the early 90’s, especially in rural North Dakota. I don’t know if drinking raw eggs is necessarily safe, but I’m still here 30-some years later. Haha! P.S. your kids are adorable. It’s awesome seeing them have fun and taste new things with their dad. 😊
I have no proof, but I think our growing* conditions have changed over the years enough that while eggs used to be safe, as they are in most other countries, they no longer are here. *I mean growing of the hens, not whatever they eat
Eggs used to be considered safe when eaten raw. It was a he-man athlete thing to eat them raw for protein. Before the 1970s or so it was not known that chickens can have salmonella inside of them that goes into the eggs as formed. It's not clear to me whether run-free, eat bugs, non-factory chickens did not have or pass the salmonella along ever, or whether is was rare and assumed to be non-existent. We were supposed to be very careful to not eat broken eggs because then they could be infected.
This was excellent Ajay! So glad to see you again! These all sounded so interesting. For us, we're not put off by raw egg white, especially in our drinks. We often have cocktails with them, but I totally get it puts some people off. Any drink that makes me think of socks and books is a winner for the season, and I'm not really surprised that ATK did so well on so many fronts. Thanks for this Ajay!
Hey Susan! Yes, it has been a while 😅. Life got too busy to make videos but I think we’re starting to find a rhythm again. How do you guys keep so consistent?? Also, more “Overthinking ____” series please 😁🙏🏽
If the thought of raw eggs is what makes you squeamish, just ensure you add enough alcohol or your favorite type and that will kill any salmonella - I would think. This not medical advise...(CYA tag)
You can add Salmonella to egg nog that contains a lot of alcohol , store it in the fridge for a week and the alcohol kills the bacteria . So raw egg white no problem.
Dude I was JUST flipping between all these recipes trying to figure out which one to make when I saw your video. It was perfect timing 😆. Are you Filipino?? I’m here to support a new cooking UA-camr and fellow dad!
Heyyyy appreciate it! Glad you enjoyed! I am Filipino, though I grew up in Canada so maybe not Filipino enough? haha Thanks for the support, it's really appreciated!
Saw you in my feed for the first time and was considering making eggnog, also for the first time. Like yourself, I could take or leave the stuff, but figured let's try something new this holiday. Your comparison prep and taste-testing was informative and practical, which I appreciate, but when your little one joined in, that's when I smacked that subscribe button. As a mom I loved to see such genuine interaction, AND I learned something new! Good on you sir! Looking forward to your other videos. Merry Christmas!
Original egg nog, when chickens were free range and not living in their own feces, was raw. I still make eggnog with raw eggs being that a neighbor raises free range chickens, add Rum and yum
Every year I make Josh’s egg nog for holiday party/ a half batch for myself and it always puts me in the Christmas spirit; And everybody loves it. Even people who don’t like eggnog.
I never liked eggnog because i never really liked the taste of burbon or rum. So one day I decided to try making eggnog with AMARETTO!! WOW! Happy to drink that!!
I've not made any yet but I know that I've yet to find a Chef John recipe that didn't taste amazing to me. Hype to try his but eager to hear what the others are like!
Ohhh thanks for the suggestion! I will definitely keep that in mind for next year's Christmas video. I've heard Alton Brown also has an aged eggnog recipe!
I buy egg whites from the grocery store that are already pasteurized. Don't have to separate anything and great for all kinds of recipes that need raw egg white. I use it mostly for icing. Egg white, vanilla, powdered sugar, food coloring = cooking frosting.
If you have a sous vide circulator, you can also pasteurize eggs yourself pretty easily, at a low enough temperature that the whites can still be whipped. (The pasteurized store-bought ones are impossible to find around me!)
Great vid! Pasteurizinng your own eggs is so simple if you have a sous vide. 135f for 1 hour, cool in cold water/fridge. The egg will be "raw" in texture but safe to eat. The guga foods guy on UA-cam has a great egg test video someplace, but I stumbled across the method in food sciences publication several years back. Keep up the good work!
do i like eggnog ? not really. did i watch this and enjoy it thoroughly ? hell yeah. your analysis was so satisfying to me bc it was so thorough in both the explanation of what each drink tasted like, what its mouthfeel was like, how easy it was to make, what the vibes were (christmas-y vs not) and also which ones had raw eggs (bc i don’t like the texture of raw eggs) vs which ones didn’t. very good insight and very informative, overall excellent analysis video essay !!!
Just wanted to say: whenever the raw eggs are used in egg nog without heating, they ARE still cooked by the addition of alcohol. And now that I have actually tested this for myself over the last 2 years, I can confidently say this: (1) NO store-bought egg-nog even remotely compares to the home-made one (I can no longer "stomach" the commercial eggnogs after making my own); and (2) alcohol-based varieties of eggnogs absolutely *MUST* be made at least a few weeks in advance, otherwise, they will taste horrid. In fact, the longer they "steep," the better: the taste of alcohol was really off-putting to me even on the 3rd day after making (and I used only half the alcohol *and* more eggs n cream that the traditional recipe called for!), but this eggnog became a true culinary marvel after about 3-4 weeks: you could no longer taste the alcohol, only the fragrance of the rum and brandy resulting in the most sophisticated and rich, deep flavour. Extremely pleasing to all your olfactory senses, and much more so than the "boiled" non-alcohol ones - and this is coming from the person who does NOT like alcohol at all. This is the same reason why they let pound cakes, rum cakes and stollens "mature" in the cold for a few weeks before eating them.
This got me hungry for rum cake now 😂 but I'm too tired to make one much less wait half a week to dig in (though it's best at minimum 3 days later when all the glaze crystalizes in the top half and the bottom half is just fall apart moist and rum-my)
@@TheCultureofCookery in the Kootenays but I used to live out there…and yes, Avalon Dairy is amazing!❤️ Happy Solstice! Longer days are on the way, woohoo! Good luck with the weather out there! We are more used to this in the mountains but it’s still a bit much for the cold, going down to -22 here tonight, brrrrrr 🥶
I made it the ATK method but with more spices (cinnamon, cloves, nutmeg, ginger), and no alcohol, and it tasted awesome. I'm curious if it makes any difference to separate the whites and then beat them to stiff peaks. I'm curious to try but I don't really want to do the additional work.
Thanks, I had just watched Joshua's video & decided to try it when I saw your video. I love all the spices - hope my husband does because he's the one who likes eggnog. I don't like milk except in yogurts. Joshua's sounds so good with the spices that I might actually try a cup! I was going to look for a different pumpkin pie than I make, just for fun. So I'm off to your pumpkin pie test.
Great comparisons. If you want a requires-a-spoon eggnog that is really like melted ice cream, whip both the egg whites and the cream. For parties, I've been making the Joy of Cooking recipe, which is raw egg (a whole dozen) and a LOT of alcohol, for years. No one has gotten sick. I've never aged it as commenters suggest; next year.
Eggnog was traditionally made with raw eggs with a healthy dose of brown alcohol. Aging it with alcohol is what made it safe to drink in earlier times. The alcohol chemically cooks the eggs . To kill potential Salmonella you can age it for 3 weeks or so if desired.
I’m not going to advise anyone to eat raw/undercooked eggs, but here is something to consider. The FDA says eggs are safe when cooked to 160 F. That is the temp of a hard boiled egg. So, if you eat eggs any runnier than a hard boiled egg you are already eating “undercooked“ eggs. Examples include, but not limited to, soft boiled, sunny side up, over easy, soft scrambled, french omelet, pasta carbonara, etc. Hope this was helpful. Great video, btw…and your assistant deserves a promotion.
Very good review of the eggnog recipes, it gave me a baseline of where to start. I believe I will do the America test kitchen and the chef John’s without and with the booze.
Yeah definitely different. I would say the store bought version I bought was over-the-top creamy and not super spiced. I really think making your own would be worth it given the time to effort ratio.
I just made the Chef John’s version, for the 4th year in a row. My wife, who is not really a drinker at all, loves it. So do I. Simple, creamy melted vanilla ice cream flavored, with a little brandy to dry out the sweetness.
The best boozy eggnogs are left to age. If it’s a really boozy one it’s essentially impossible for it to go bad because the right concentration of alcohol kills the bacteria, including any salmonella that may be lurking in an egg. The aging lets the spices steep and the alcohol mellow, so you shouldn’t judge them when you first finish making them. The Adam Ragusea video deals very will with the raw egg issue, by the way.
Hello, I've never seen your videos before and just stumbled upon this one today. I think I will subscribe and watch some more videos. Also, just want to say your daughter is so adorable and cute. She is precious.
Chef John's recipe is my quick go-to (though I add a touch of cornstarch to enhance the mouthfeel). That said, I much prefer John Kanell's recipe from Preppy Kitchen, which I tweak with my own spice blend-ground star anise, nutmeg, and juniper berries-and steep the milk with Earl Grey and peppermint tea. I also divide the sugar between the meringue and milk, allowing me to prepare the meringue using the Swiss method before folding it in, which has the added benefit of pasteurising it. For an even lighter, creamier texture, I recommend running the drink through a manual milk frother (plunge) and giving it a gentle swirl just before serving. The result is beautifully aerated and utterly delightful.
I’ve been making Chef John’s recipe with the spices from Josh for 3 years now & I make it without alcohol but if I feel like it, I add brandy or rum to my glass first.
I make custard based ice cream regularly and I never temper the egg yolks. I heat the cream and after it is at about 130F I stir in the egg yokes. Never had a problem. I like to bring the temp up to around 180-190.
That's a really interesting question. I suppose my palette isn't refined enough to tell the difference between cheap and expensive eggs. Maybe the egg yolks would be darker? If you ever try it, let me know! Also sounds like a good idea for a series...🤔. Thank you so much for leaving a comment!
So...wait if you don't like eggnog and you are trying to find the best one.... wouldn't the best one (ie the one you like) be the least to taste like eggnog?
@TheCultureofCookery "Liquid omelet"? Why in the world would you use such a phrase? No eggnog, none ever, tastes like "liquid omelet." That's disturbing. And you claim to be unbiased. Ha!
I really enjoy your comparison videos, glad to find your channel! I have yet to try ATK or Josh W recipes, I've been stuck on one that Adam Ragusea was told about (fantastic watch, especially from a scientific viewpoint!), which is pretty boozey, but it's made to rest for several weeks where the alcohol can mellow out without fear of the eggs going bad or salmonella issues. The original creator did some experiments and find the alcohol made it stable and free from bacterial growth (since the eggs are basically chemically cooked by the alcohol in the process). Definitely worth a watch just for the learning! Anyway, thanks for your comparison, I've got more recipes to try!
Hey appreciate you leaving a comment! Yes, I'm a huge fan of Adam as well. I was thinking about possibly taking another shot at this video with Adam's and Altons.
I did this a couple years ago and hands down Chef John has the best recipe by far. By the way, whipped egg whites aren’t “raw”. See Alton Brown for the science on that.
I enjoyed your video and your comparisons. I wonder why you think a store-bought version is “what eggnog should taste like?” I love homemade way more than store bought, so much so that I consider them separate drinks. ☺️
@charleesturdy8996 This man bought a very expensive brand. The typical store-bought is slop made of high-fructose corn syrup, very little dairy, non-dairy cream, bizarre chemicals, palm oil, and tons of sugar. It's revolting and NOTHING like the four eggnogs in this video.
I guess he is no longer trendy but i like Alton's recipe. One of the primary reasons I got a sous vide was to pasteurize eggs for nog etc. (Fear free nog for all!) Cooked nog is not nearly as good. I have my own chickens so not salmonella fearful but I want guests to be comfortable partaking. I pasteurize eggs for neighbors as well - spread that Christmas cheer!
Thank you for the video! I decided to go with the ATK recipe. Would it be too much trouble to ask how much sugar you added? Only reason I ask is cause in their video they call for 10 tablespoons, but on their website they call for 6. They also say 1-1/2 cup heavy cream on the website, but in the video they only call for 1/2 cup. In your video it looks like you went 1/2 cup, but I wasn't sure. You said you thought it was well balanced, so I'd like to make the exact version you made if possible. Either way, thanks again!
I’m not an eggnog snob or expert, but I always thought that it was served over crushed ice, like piña colada. I know that it’s the only way I like it. Pour some in your blender, don’t over fill or it will slosh out, start your blender and toss in ice cubes one or two at a time until it looks a bit like a shake. Not sure if it’s because I live in Pittsburgh, but they sell a PA Dutch version that’s quite boozey, but wizzing it in the blender with ice makes it come out just right. Fresh nutmeg on top, and settle down in front of a blazing fireplace - a close friend or companion, and there isn’t much better. Especially if you add in a couple hours of your favorite board games.
If you're not willing to risk the egg whites try making it with aquafaba. It tastes pretty much the same, froths up just like eggs. My sister calls it beanbrothnog.
I want to know which nogs the kids liked best! Did they go straight for the chocolate or did one of the others intrigue them more? I'm more likely to make the non-alcoholic versions and let people doctor their own drinks.
What I would really like to see is who makes the best eggnog base. One that’s not too thick or thin, and a great creamy rich flavor. Then you can decide what works best for your own tastes with the spices and spirits.
Thanks for this. Been conflicted on which recipes I want to follow and stick with. Weissman's does sounds pretty good but I will for sure stick with ATK ay first and maybe try out weissman once I have more experience in making it. Maybe I should get that store bought eggnog you showed and go with that if I feel lazy lol Thank you again for this. Also, there is nothing wrong with Malk, it's rich in Vitamin R.
I swear by Chef John’s version. Best I’ve ever tasted. Made it for a Christmas party 2 days ago. Tripled the recipe and it was gone in 15 minutes.
🙌🏽
My family loves Chef John's version. It's smooth, light, not too creamy, and not too sweet. The part of the one's that isn't Scottish, is Italian, so we're not good judges of "too boozy." My grandchildren love the no-alcohol version of it.
What I've learned iteratively is to stop before I whip the egg whites too far. It mixes more completely. Hat tip: Chef Jean Pierre.
Can you share the link please ?
@ UA-cam won’t let me, but he has a channel called food wishes. Shouldn’t be hard to find from there. I’m actually making some as I type! 😂
Alton Browns aged eggnog, ive served it to people who say they hate eggnong and get nothing but rave reviews. only downside is anyone who avoids alcohol cant have it.
Eggnog recipe video #2?!? 🤔
It is really not that boozy. It has only three cups of liquor but makes three quarts.
Ive made a slightly tweeked version of this for the last 10 years and its incredible. I usually make it around the 4th of July to have it ready for the winter.
Two comments:
- First, your daughter is just way too cute!! She adds so much to your video!
- Second, you should’ve checked out Chef Jean-Pierre eggnog recipe as he has a wonderful take on eggnog.
Great job!!
@AcousticallyYours Thank you! She gets it from her mother haha. Chef Jean-Pierre! I've heard of him but never watched many of his videos! Thanks for the suggestion! Maybe a part 2 might be necessary!
@@TheCultureofCookeryjean Pierre is by far the best on UA-cam and the best in general. Shame you haven’t seen him yet!!!!
I came here from chef Jean Pierre lol
Chef Jean-Pierre is fantastic at everything. He has yet to let me down.
As somebody who has tried almost all the others, I have come here to say this.
Two more to add to the trial list, Tasting History with Max Miller does a George Washington’s recipe.
Also, CAN’T do an eggnog video without trying Alton Brown’s eggnog.
100% agree on both counts.
Remember how the Food Police took AB's nog because it had uncooked eggs? Good stuff.
Thanks for the tip! Sounds like I may need to give this another go some day 😁
I've been a chef for almost 40 years. I have used raw eggs in many recipes as well as making non-cooked egg nog. In those 40 years, I have never had anyone get sick with anything I have created. I have never gotten sick from raw eggs. And if you never travelled around the world you may not know that MOST countries don't refrigerate eggs. And they are fine. I have eaten raw eggs (think Rocky movie) for pure protein and have never gotten sick. My kids never got sick. And I don't usually buy pasteurized eggs for myself or my restaurants. If 1 out of 100,000,000 people get sick from a raw egg some tend to freak out about it. I'd be way more worried about people who handle money and food without washing their hands. Oh...and FYI, that doesn't bother me either. We, in the USA, have destroyed our immune systems so badly we freak out over everything. If you do travel, please never look in the kitchen at restaurants or street vendors...You will never eat again... :)
Sounds compelling to me 🤷🏽♂️ Thanks for sharing! 🙌🏽
Considering symptoms of salmonella poisoning from bad eggs could hit anywhere from a few hours to a week after being exposed, and that most people recover and just think they had the flu, there’s no way you could know that nobody ever got sick from raw eggs you’ve served them. I’m not trying to argue but just putting in perspective for anyone who comes across your comment. Everyone needs to make their own well-informed decisions about things like this. I’ve eaten raw eggs in the past, and I’m not saying I would definitely never do it again, but as I get older I take less risks like this. Being sick isn’t fun, and salmonella poisoning from raw eggs happens more often than you make it sound.
@@ellengrace4609no, it's 1 in 10000...
Other countries don’t refrigerate their eggs because they leave the pupil on. In America we wash the pupil off before we buy them that’s why We are suppose to refrigerate ours
@@ellengrace4609 The odds of getting salmonella in a raw egg is about 1 in 10,000. The odds of getting in a car accident is about 1 in 366 per 1,000 miles driven and 1 in 107 of being killed in that accident yet we still drive. The eggs are much safer than your car. Also the reason US eggs have to be refrigerated has to do with shelf life as in the US our FDA requires that the eggs be washed before packaging. This destroys the natural protective coating. If the coating was left in place the counter shelf life of a egg is almost exactly the same as a washed refrigerated egg. I have chickens and the only time I have ever gotten sick from a egg was from a store bought one.
70 yr old here. I don't make a warm, nor an alcoholic egg nog. I usually make myself a single serving; two eggs(raw of course), three tablespoons of sugar. I use a hand mixer to combine and froth the egg/sugar mixture. I have a 24 oz cup, filled to 16 oz with milk. I add some of the milk to the eggs and mix. Add the milk/egg/sugar mixture to the cup of milk. A splash of pure vanilla extract, mixted with a spoon. Topped with a couple of scrapings of fresh nutmeg. Yummy, friends... yummy.
The simplest Eggnog recipe is from a 60’s kids cookbook: 1 egg, 2 tablespoons sugar, pinch of salt. Mix together then add 1 cup milk, 1/4 teaspoon vanilla. Mix together again then season to taste with nutmeg. This makes 1 serving. Enjoy! 🧑🏼🍳 I usually make a triple batch in a blender. If you are afraid to drink raw eggs then you can always substitute Liquid Egg for fresh eggs. Growing up I drank this eggnog year round.
I appreciate that you compared the nogs, and rated them, on more than just taste. Some people might not want to have to wash 14 bowls after, and others might be interested in something unusual, etc.
I can only imagine how much work it was to choose, then make, four recipes, then compare and rate them on different aspects.
This was a pleasure to watch, and I hope you'll do more comparison videos. I've just subscribed.
So happy to have you along, and thanks so much for the feedback!
Anyone who clicked off before the end missed the very cute boy! Both daughter and son are the cutest bonuses to watching this excellent video!
Hahaha I'm so glad you enjoyed that! 😁
And their Papa's love and enjoyment of them!
I know I'm decently late, but consuming raw egg is completely fine when in stuff like eggnog. The alcohol literally cooks the egg chemically, similar to how ceviche cooks fish with acid, and the sugar is likely to kill off most harmful pathogens by the time you drink anything. This is also why eating raw egg dough is pretty much always fine, despite being 'contaminated' by the raw egg. Being uncomfortable is completely understandable, but heat isn't the only way to guarantee something is cooked and safe.
Was actually slightly sad to see Adam Ragusea's eggnog video not be included, but the dates look close enough to where it was probably just missed or considered too much, but his is easily my favorite to have out of the alcoholic versions of the recipes. Even if it is VERY heavy on the alcohol (and you add the alcohol directly to the eggs, so there isn't really a kid-safe option), it's very nice tasting, which is all that matters to me as long as I'm not driving anywhere.
Ohhh yeah I saw his video after I had made mine. Might have to do a second video!
You’re not supposed to eat raw dough, even without eggs. It’s the uncooked flour that can kill you.
@@busimagenraw flour is a pretty common carrier of salmonella, it’s actually more common for the flour to have salmonella then eggs because of how western countries pasteurize eggs. Any time you see raw “edible” cookie dough it’s almost certainly been treated in a way that the eggs and flour is pasteurized to pretty much eliminate the risk of contamination. As for raw eggs, if they are pasteurized they are very safe to eat raw, pregnant woman and toddlers shouldn’t eat them due to potential risk factors but other then that it’s fine
I used to make ceviche in an unscale restaurant. You may want to do some research on chemical denatuing proteins vs cooking them. The acid may denature the proteins, but it does NOT kill pathogens, and we were still required by law to handle ready to eat ceviche with the same precautions as completely raw seafood for that very reason.
If you want to convince someone to not worry so much over raw eggs, Ive found the best way is to let them know runny yolks pose the exact same threat as runny egg whites. Hopefully they're not the 1% of people who only eat their eggs over hard or hard boiled 😂
@@very-boring-username I have done research on exactly this. I don't exactly have a PHD in microbiology, but there has been demonstrations of alcohol killing off salmonella, specifically in the case of eggnog. Adam Ragusea has a video talking about it that I'd strongly recommend taking a look at, as the person he interviews explains it better than I could, but the ultimate conclusion is that it absolutely does kill salmonella, which is what people generally care about with eggs.
Fish is a whole different topic, so if there's a difference there that I'm unaware of, then that's one thing, but there's nothing that I've seen suggesting any risk in the case of eggnog, and only evidence in favor of it.
The Joy of Cooking recipe is old school. No heating, and whipped egg whites. I've made it many times. Very tasty.
That's the only kind of homemade eggnog I've ever had! I think raw eggs are much less of a threat than many ppl think.
I was thinking Weismann and Chef John would be the best. I love them and am subscribed to them. But America’s Test Kitchen is no surprise. They test and try and try again. From your descriptions I think I would agree with you on the ranking.
Thanks! Yeah I tried to do my best to be unbiased!
Thanks for the video. I just made a batch using my favorite parts of each of the recipes. It came out great.
And that's exactly why I made the video! Awesome!
I appreciate comparing the *effort* along with the taste, that's a neat approach (and useful.)
Thanks for the feedback, I'm glad you find that helpful!
Cutest taste tester in the nation. Cheers! xox
CUTEST TASTE TESTER times TWO. XOX
Thanks! 😁
7:57 I've been saying that for years! Anytime I'm trying to describe to someone who hasnt had eggnog what its like I tell them its melted ice cream with nutmeg! And that's why I love it 😄
So true 🤣👌🏽
This was my first video i found of yours and i loved it! Great job! I was on a hunt for egg nog recipe and have helped me!
The summer I was 9 I frequently made eggnog from a recipe in a kids cookbook from 1940. It wasn’t cooked in any way, didn’t involve tempering, and to my knowledge pasteurized eggs weren’t a thing in the early 90’s, especially in rural North Dakota. I don’t know if drinking raw eggs is necessarily safe, but I’m still here 30-some years later. Haha! P.S. your kids are adorable. It’s awesome seeing them have fun and taste new things with their dad. 😊
I have no proof, but I think our growing* conditions have changed over the years enough that while eggs used to be safe, as they are in most other countries, they no longer are here.
*I mean growing of the hens, not whatever they eat
Eggs used to be considered safe when eaten raw. It was a he-man athlete thing to eat them raw for protein. Before the 1970s or so it was not known that chickens can have salmonella inside of them that goes into the eggs as formed. It's not clear to me whether run-free, eat bugs, non-factory chickens did not have or pass the salmonella along ever, or whether is was rare and assumed to be non-existent. We were supposed to be very careful to not eat broken eggs because then they could be infected.
I appreciate your input on this! And thank you, I like to think my kids are foodies in the making 😄
This was excellent Ajay! So glad to see you again! These all sounded so interesting. For us, we're not put off by raw egg white, especially in our drinks. We often have cocktails with them, but I totally get it puts some people off. Any drink that makes me think of socks and books is a winner for the season, and I'm not really surprised that ATK did so well on so many fronts. Thanks for this Ajay!
Hey Susan! Yes, it has been a while 😅. Life got too busy to make videos but I think we’re starting to find a rhythm again. How do you guys keep so consistent?? Also, more “Overthinking ____” series please 😁🙏🏽
If the thought of raw eggs is what makes you squeamish, just ensure you add enough alcohol or your favorite type and that will kill any salmonella - I would think. This not medical advise...(CYA tag)
The best eggnog is the one I happen to be drinking at any given moment. Love the stuff.
A true enthusiast 🤣👏🏽
LOVE a good eggnog! I usually mix it with bourbon. Need to try to make it myself. I would drink it all year round for sure 🤤🥃
Hahah, yeah it's definitely a different drink. I feel guilty drinking it, it's like drinking whipped cream...haha
You can add Salmonella to egg nog that contains a lot of alcohol , store it in the fridge for a week and the alcohol kills the bacteria . So raw egg white no problem.
Niiiiiice
I make Chef Johns every year with Joshua's spices
THE VIDEO I NEEDED!!!
Whoop! 🙌🏽 Good to hear!
Great video, high quality stuff. Subbed
Ohhhh thanks so much for the support! Glad you enjoyed it!
Dude I was JUST flipping between all these recipes trying to figure out which one to make when I saw your video. It was perfect timing 😆. Are you Filipino?? I’m here to support a new cooking UA-camr and fellow dad!
Heyyyy appreciate it! Glad you enjoyed! I am Filipino, though I grew up in Canada so maybe not Filipino enough? haha Thanks for the support, it's really appreciated!
Saw you in my feed for the first time and was considering making eggnog, also for the first time. Like yourself, I could take or leave the stuff, but figured let's try something new this holiday.
Your comparison prep and taste-testing was informative and practical, which I appreciate, but when your little one joined in, that's when I smacked that subscribe button. As a mom I loved to see such genuine interaction, AND I learned something new!
Good on you sir! Looking forward to your other videos. Merry Christmas!
Thanks so much for taking the time to share your experience! I'm so encouraged, and glad to have you along for the ride 🙌🏽 😊
Original egg nog, when chickens were free range and not living in their own feces, was raw. I still make eggnog with raw eggs being that a neighbor raises free range chickens, add Rum and yum
Good to know!
For not liking egg nog, I still think you gave a fair assessment. Great job!
Appreciate it! 🙌🏽
Every year I make Josh’s egg nog for holiday party/ a half batch for myself and it always puts me in the Christmas spirit; And everybody loves it. Even people who don’t like eggnog.
Love that 🙌🏽
I never liked eggnog because i never really liked the taste of burbon or rum. So one day I decided to try making eggnog with AMARETTO!! WOW! Happy to drink that!!
I've not made any yet but I know that I've yet to find a Chef John recipe that didn't taste amazing to me. Hype to try his but eager to hear what the others are like!
I wish you could have reviewed Adam Ragusea's recipe as well
Ohhh thanks for the suggestion! I will definitely keep that in mind for next year's Christmas video. I've heard Alton Brown also has an aged eggnog recipe!
I love this review you did from my favorite cooks thank you! You have great taste 😊
I appreciate that! 😁
I buy egg whites from the grocery store that are already pasteurized. Don't have to separate anything and great for all kinds of recipes that need raw egg white. I use it mostly for icing. Egg white, vanilla, powdered sugar, food coloring = cooking frosting.
Ahhh that's a good idea!
If you have a sous vide circulator, you can also pasteurize eggs yourself pretty easily, at a low enough temperature that the whites can still be whipped. (The pasteurized store-bought ones are impossible to find around me!)
Great vid! Pasteurizinng your own eggs is so simple if you have a sous vide. 135f for 1 hour, cool in cold water/fridge. The egg will be "raw" in texture but safe to eat. The guga foods guy on UA-cam has a great egg test video someplace, but I stumbled across the method in food sciences publication several years back. Keep up the good work!
Appreciate the encouragement! Good to know about the sous vide though! Still have to get my hands on one of those....
do i like eggnog ? not really. did i watch this and enjoy it thoroughly ? hell yeah. your analysis was so satisfying to me bc it was so thorough in both the explanation of what each drink tasted like, what its mouthfeel was like, how easy it was to make, what the vibes were (christmas-y vs not) and also which ones had raw eggs (bc i don’t like the texture of raw eggs) vs which ones didn’t. very good insight and very informative, overall excellent analysis video essay !!!
Please, please, please try Alton Brown's aged eggnog.
Ohhhh man, that is an investment of time hahah. Maybe for next year???
Love the “real” of your presentation and allowing your kids to partake. As a dad myself- big props!
Hey, thanks! Always great to hear from a fellow dad 😁
I used Chef Jean Pierre's recipe last year (but with more booze...) and it was fantastic
Ohhh I've heard a lot about this recipe!
This video is incredibly useful. Thank you for making it.
Just wanted to say: whenever the raw eggs are used in egg nog without heating, they ARE still cooked by the addition of alcohol. And now that I have actually tested this for myself over the last 2 years, I can confidently say this: (1) NO store-bought egg-nog even remotely compares to the home-made one (I can no longer "stomach" the commercial eggnogs after making my own); and (2) alcohol-based varieties of eggnogs absolutely *MUST* be made at least a few weeks in advance, otherwise, they will taste horrid. In fact, the longer they "steep," the better: the taste of alcohol was really off-putting to me even on the 3rd day after making (and I used only half the alcohol *and* more eggs n cream that the traditional recipe called for!), but this eggnog became a true culinary marvel after about 3-4 weeks: you could no longer taste the alcohol, only the fragrance of the rum and brandy resulting in the most sophisticated and rich, deep flavour. Extremely pleasing to all your olfactory senses, and much more so than the "boiled" non-alcohol ones - and this is coming from the person who does NOT like alcohol at all.
This is the same reason why they let pound cakes, rum cakes and stollens "mature" in the cold for a few weeks before eating them.
Yes definitely agree. It's more a personal thing. Adam Ragusea's video on eggnog is replete with interesting information on this topic.
This got me hungry for rum cake now 😂 but I'm too tired to make one much less wait half a week to dig in (though it's best at minimum 3 days later when all the glaze crystalizes in the top half and the bottom half is just fall apart moist and rum-my)
Wow! I want to try the boozy version now. Thanks for the explanation.
Josh Weismanns is my fav❤ the spices make it so decadent ps your daughter is adorable! ❤
Yes! Couldn't agree more! Spice level is on point.
Glad that you popped up on my feed today, great video! Glad to support a BC content creator! Subbed!
Thanks so much Clarissa! A fellow Vancouverite? This weather has been awful! haha
@@TheCultureofCookery in the Kootenays but I used to live out there…and yes, Avalon Dairy is amazing!❤️ Happy Solstice! Longer days are on the way, woohoo! Good luck with the weather out there! We are more used to this in the mountains but it’s still a bit much for the cold, going down to -22 here tonight, brrrrrr 🥶
Love it, keep up the good work!
Thanks Michael! I think this video converted me to an eggnog lover 😬😬
I made it the ATK method but with more spices (cinnamon, cloves, nutmeg, ginger), and no alcohol, and it tasted awesome. I'm curious if it makes any difference to separate the whites and then beat them to stiff peaks. I'm curious to try but I don't really want to do the additional work.
I’m assuming you get a frothier mixture? But over time it would definitely decrease
This video would be perfect if the creator actually liked eggnog
Absolutely, It's a great video idea, but it really makes it pointless to watch how a person who doesn't like eggnog checks recipes of it
This guy definitely gets a like, it's hard; eggnog is hard to make, the eggs curdle so easily
Thanks, I had just watched Joshua's video & decided to try it when I saw your video. I love all the spices - hope my husband does because he's the one who likes eggnog. I don't like milk except in yogurts. Joshua's sounds so good with the spices that I might actually try a cup!
I was going to look for a different pumpkin pie than I make, just for fun. So I'm off to your pumpkin pie test.
Great comparisons. If you want a requires-a-spoon eggnog that is really like melted ice cream, whip both the egg whites and the cream. For parties, I've been making the Joy of Cooking recipe, which is raw egg (a whole dozen) and a LOT of alcohol, for years. No one has gotten sick. I've never aged it as commenters suggest; next year.
Yum, thanks for sharing!
Eggnog was traditionally made with raw eggs with a healthy dose of brown alcohol. Aging it with alcohol is what made it safe to drink in earlier times. The alcohol chemically cooks the eggs . To kill potential Salmonella you can age it for 3 weeks or so if desired.
So interesting, thanks for sharing! 👍🏽
I’m not going to advise anyone to eat raw/undercooked eggs, but here is something to consider. The FDA says eggs are safe when cooked to 160 F. That is the temp of a hard boiled egg. So, if you eat eggs any runnier than a hard boiled egg you are already eating “undercooked“ eggs. Examples include, but not limited to, soft boiled, sunny side up, over easy, soft scrambled, french omelet, pasta carbonara, etc. Hope this was helpful.
Great video, btw…and your assistant deserves a promotion.
I would be curious about where you would rank the store-bought eggnog you tried at the beginning within the vlogger recipes
I know it’s been a while so you might not remember but would you recommend cutting down on the spice of Joshua weissmans or would you leave it as is?
It really depends on your taste! I'd say start with less, you can always add in more after the fact if you want it spicier 🤷🏻♂️
Awesome video! I’m gonna try Josh’s recipe
Omg your daughter is so cute, when she asked if he could try it too 😭
Hey thanks so much! Haha she loves her brother... most of the time 😂 Would love to hear how you liked that recipe!
Very good review of the eggnog recipes, it gave me a baseline of where to start. I believe I will do the America test kitchen and the chef John’s without and with the booze.
I would start there too! Very approachable recipes with an easy barrier to entry!
Yes! Captain Morgan's spiced rum is the best companion for eggnog! 😊👍
How do the 'winners' at the end compare to store bought? Rather just buy or make?
Yeah definitely different. I would say the store bought version I bought was over-the-top creamy and not super spiced. I really think making your own would be worth it given the time to effort ratio.
I just made the Chef John’s version, for the 4th year in a row. My wife, who is not really a drinker at all, loves it. So do I. Simple, creamy melted vanilla ice cream flavored, with a little brandy to dry out the sweetness.
Could you link the recipe please ?
@ ua-cam.com/video/RWIYCGVTNLM/v-deo.htmlsi=3DVPWyUdRJBG69uq
“Jaime Oliver is now done in the fridge…” gave me an image not quite screaming happy holidays as I heard it.
Love this vid! Good job. I feel the same about raw/slightly cooked egg. Love eggnog, just not a fan of the process I guess.😂
Thank you! haha not many people in the comments feel the way we do 😂
The best boozy eggnogs are left to age. If it’s a really boozy one it’s essentially impossible for it to go bad because the right concentration of alcohol kills the bacteria, including any salmonella that may be lurking in an egg. The aging lets the spices steep and the alcohol mellow, so you shouldn’t judge them when you first finish making them.
The Adam Ragusea video deals very will with the raw egg issue, by the way.
That's so interesting about the aging, I'll definitely need to give that a try next time 👍🏽
Hello, I've never seen your videos before and just stumbled upon this one today. I think I will subscribe and watch some more videos. Also, just want to say your daughter is so adorable and cute. She is precious.
My cat thoroughly enjoyed watching this, not sure why?! I’m guessing the 6 eggs recipe would be my pick
Love that 😂 👌🏽
Chef John's recipe is my quick go-to (though I add a touch of cornstarch to enhance the mouthfeel). That said, I much prefer John Kanell's recipe from Preppy Kitchen, which I tweak with my own spice blend-ground star anise, nutmeg, and juniper berries-and steep the milk with Earl Grey and peppermint tea. I also divide the sugar between the meringue and milk, allowing me to prepare the meringue using the Swiss method before folding it in, which has the added benefit of pasteurising it. For an even lighter, creamier texture, I recommend running the drink through a manual milk frother (plunge) and giving it a gentle swirl just before serving. The result is beautifully aerated and utterly delightful.
The America's Test Kitchen one is the right color and consistency. I'd go with that one 😔👍
Jaime Oliver’s chocolate version made me go all ‘Uncle Roger’ in my head.
I always use ATK recipes for everything first. They are the best in everything, without question. :)
ATK is pretty delicious overall I do have to say!
Jaime Oliver eggnog seems to be as good as Jaime Oliver egg fried rice.
😅
Give Chef Jean-Pierre’s a shot.
Ohhhh haven't seen a video of that one yet! One that's on my list is Alton Brown's Year-Long Eggnog.
Thanks man! It is so confusing about which recipe to use!
I’ve been making Chef John’s recipe with the spices from Josh for 3 years now & I make it without alcohol but if I feel like it, I add brandy or rum to my glass first.
Love that customization 👌🏽
Alton Brown? You included that hack Jamie Oliver, but snubbed the G.O.A.T.?!
Omg...her hair and makeup is giving me life! ❤❤❤
Makes sense 🤷🏽♂️
I make custard based ice cream regularly and I never temper the egg yolks. I heat the cream and after it is at about 130F I stir in the egg yokes. Never had a problem. I like to bring the temp up to around 180-190.
I highly highly recommend Alton Brown’s Aged Egg Nog. I make it every year and it’s always a huge hit.
should have made Alton Browns eggnog! good video though
Ohhh I know!! 🤦🏻♂️. Maybe next year?
I've made JW a few times now and its my go to 😊
I never had eggnog before too. Btw does the type of the egg affects the taste?
That's a really interesting question. I suppose my palette isn't refined enough to tell the difference between cheap and expensive eggs. Maybe the egg yolks would be darker? If you ever try it, let me know! Also sounds like a good idea for a series...🤔. Thank you so much for leaving a comment!
Aww! Love it
So...wait if you don't like eggnog and you are trying to find the best one.... wouldn't the best one (ie the one you like) be the least to taste like eggnog?
I mean, which ever tasted good? I'm not one for all sugar nor one for the taste of liquid omelette. I tried to be as unbiased as possible 🤷🏻♂️
@TheCultureofCookery
"Liquid omelet"? Why in the world would you use such a phrase? No eggnog, none ever, tastes like "liquid omelet."
That's disturbing. And you claim to be unbiased. Ha!
Do you think there was to much spice in weissman? Could you put half the amount
Actually no! The spices were totally on point 👌🏽👌🏽
I really enjoy your comparison videos, glad to find your channel! I have yet to try ATK or Josh W recipes, I've been stuck on one that Adam Ragusea was told about (fantastic watch, especially from a scientific viewpoint!), which is pretty boozey, but it's made to rest for several weeks where the alcohol can mellow out without fear of the eggs going bad or salmonella issues. The original creator did some experiments and find the alcohol made it stable and free from bacterial growth (since the eggs are basically chemically cooked by the alcohol in the process). Definitely worth a watch just for the learning! Anyway, thanks for your comparison, I've got more recipes to try!
Hey appreciate you leaving a comment! Yes, I'm a huge fan of Adam as well. I was thinking about possibly taking another shot at this video with Adam's and Altons.
The Adam Ragusa version is definitely my favorite. The aging mellows it out and perfects the texture.
I did this a couple years ago and hands down Chef John has the best recipe by far. By the way, whipped egg whites aren’t “raw”. See Alton Brown for the science on that.
Alton Brown's is my kind of science 😁 Thanks for the tip!
"Unwhipped whipped cream"
That's just cream, my guy
🤣 😁
I enjoyed your video and your comparisons. I wonder why you think a store-bought version is “what eggnog should taste like?” I love homemade way more than store bought, so much so that I consider them separate drinks. ☺️
It was the bougiest version my money could buy 😂. More money = more authentic right?? haha
Agree 100%. Any store ought I’ve ever had is about the furthest from real. Sort of a nasty kind of sweet and thick.
How do they all stack up against store bought?
To be honest, I would say while store bought was pretty delicious, the Joshua Weissman version was far superior. Absolutely delicious. 👌🏽👌🏽
@charleesturdy8996
This man bought a very expensive brand. The typical store-bought is slop made of high-fructose corn syrup, very little dairy, non-dairy cream, bizarre chemicals, palm oil, and tons of sugar. It's revolting and NOTHING like the four eggnogs in this video.
Oh I love your co-judge! What a sweetheart.
Good ol' Jaime Oliver, infamous for taking a good recipe and as Uncle Roger says; Fing it up!
I guess he is no longer trendy but i like Alton's recipe. One of the primary reasons I got a sous vide was to pasteurize eggs for nog etc. (Fear free nog for all!) Cooked nog is not nearly as good. I have my own chickens so not salmonella fearful but I want guests to be comfortable partaking. I pasteurize eggs for neighbors as well - spread that Christmas cheer!
Thank you for the video! I decided to go with the ATK recipe. Would it be too much trouble to ask how much sugar you added? Only reason I ask is cause in their video they call for 10 tablespoons, but on their website they call for 6. They also say 1-1/2 cup heavy cream on the website, but in the video they only call for 1/2 cup. In your video it looks like you went 1/2 cup, but I wasn't sure. You said you thought it was well balanced, so I'd like to make the exact version you made if possible. Either way, thanks again!
So I just followed the UA-cam recipe - so hopefully that's helpful??
And you're very welcome!! 😁
@@TheCultureofCookery It does! Thank you so much for the reply! 🙏
@@DaCake2 anytime!
I’m not an eggnog snob or expert, but I always thought that it was served over crushed ice, like piña colada. I know that it’s the only way I like it. Pour some in your blender, don’t over fill or it will slosh out, start your blender and toss in ice cubes one or two at a time until it looks a bit like a shake. Not sure if it’s because I live in Pittsburgh, but they sell a PA Dutch version that’s quite boozey, but wizzing it in the blender with ice makes it come out just right. Fresh nutmeg on top, and settle down in front of a blazing fireplace - a close friend or companion, and there isn’t much better. Especially if you add in a couple hours of your favorite board games.
Oooh that sounds delightful 👌🏽
Thank you!
Glad I could help!! 😁
If you're not willing to risk the egg whites try making it with aquafaba. It tastes pretty much the same, froths up just like eggs. My sister calls it beanbrothnog.
Looks great
Thanks!
I want to know which nogs the kids liked best! Did they go straight for the chocolate or did one of the others intrigue them more?
I'm more likely to make the non-alcoholic versions and let people doctor their own drinks.
What I would really like to see is who makes the best eggnog base. One that’s not too thick or thin, and a great creamy rich flavor. Then you can decide what works best for your own tastes with the spices and spirits.
As far as base, I probably would have given that to ATK. 🤷🏻♂️
im not sure if its worth making it from scratch. i like to make pies but idk about eggnog
You should try both of Alton Browns recipes they are by far my favorite
Thanks for this. Been conflicted on which recipes I want to follow and stick with. Weissman's does sounds pretty good but I will for sure stick with ATK ay first and maybe try out weissman once I have more experience in making it. Maybe I should get that store bought eggnog you showed and go with that if I feel lazy lol
Thank you again for this.
Also, there is nothing wrong with Malk, it's rich in Vitamin R.
hahah thanks! Glad the video helped out! Did you have any other recipes that you'd like to see? Always taking requests for inspiration! 😁