GET THESE RECIPES: www.cocktailchemistrylab.com/home/eggnog-3-ways HOLIDAY GIFT GUIDE: www.amazon.com/shop/cocktailchemistry?listId=2N0U28LY76D97 PATREON: www.patreon.com/cocktailchemistry
You should be careful about telling people that stuff can't go bad. Your nog can go rancid, if the seal on the container isn't tight enough or the bottle is opened in a bad air environment. It is just like olive oil, bacteria can't survive in because of the fat content, but that same fat can go rancid in the presence of sulfur compounds.
@@ericcooke2661 so if the seal is tight its not gonna go "rancid" right? I dont think its his job to tell people how any liquid not sealed properly will go bad. Thats just common sense. All he said was that it CAN be stored indefinitely. and when stored properly and sealed correctly hes not wrong so i think its perfectly fine to say so. Also what would you consider a bad air environment?
@@Fresh_Biscuits If he is on a public platform telling people it is safe, then he can be successfully sued for damages for any sickness incured, the courts know common sense is not a common trait. It is why most channels never say something is safe with out some disclaimer.
Over here in Coronavirus-hit Europe it's pretty easy this year: no parties, so just drinking at home with partner. Actually, things could be a lot worse.
Step 5, escalate to MMA. Step 6, lose at MMA. Step 7, stumble away (whether that's due to intoxication or hand-to-hand combat depends on you and your guests)
Great video and nice to see different options! I'll throw my eggnog recipe into the ring on Wednesday, made with rum, PX sherry and a homemade gingerbread-cookie syrup. I love your addition of smoke, sounds great!
Honestly, as much as I love learning new recipes, I really love the witty commentary as well. Always appreciate having a casual chuckle during your vids
Thanks for this! Took the pro recipe to my parent's place for christmas and I ended up having to make 4 batches of it because it was such a hit! You've brought my family a new seasonal tradition
Made the pro version last year around this time for some friends at a get together. It was an absolute hit and I'm going to be making it again this year. Thanks for the recipe!
Eggs and milk are not typically things that I would expect to keep for longer than their expiration date. Is it that the alcohol will kill off any bacteria?
Yes, a high enough alcohol content will keep the bad stuff at bay. I would balk at aging a nog with anything less than 20% ABV, ESPECIALLY if you aren't using pasteurized milk and eggs. I make aged eggnog every year and haven't gotten sick yet. I cannot stress how much better the non-pasteurized stuff tastes over pasteurized, but I understand the piece of mind it would give. [I use Alton Brown's recipe: altonbrown.com/recipes/aged-eggnog/]
In all honesty I fit into the crowd that has never really liked eggnog. however due to the fact that I love your channel I figured I should give this a good watch. And in all honesty this makes it seem at least somewhat more creative or interesting makes me actually want to try at least one of them. Most likely the last one
Homemade eggnog is nothing like the store-bought stuff; it's truly one of the most delicious things you'll ever taste. I started making Alton Brown's version a few years back, and I've been converted ever since.
1 egg 2 oz Bourbon .5 oz Cognac .5 oz Grand Marnier .5 oz Simple Syrup Shake over ice, strain into something small like a rocks glass and fill the rest of the glass up with milk. I use 2% because that's what's usually in my fridge.
As someone who is paranoid about the use of raw eggs; my preferred method of building the pro cocktail is to add first the eggs, then immediately after, the full amount of alcohol to the blender. *Then* any other diluents. Has minimal effect on the final product, but blending the full strength alcohol with the eggs can give you substantially more confidence that any nasties will be killed off before they can make it to your glass.
If you want a super airy light nog, mix the egg yolks with the sugar until ribbony, whip the egg whites to soft peaks, whip the cream to soft peaks, fold it all together and add your booze. My fam uses Maker's Mark and Kaluha. Garnish with freshly grated nutmeg, cinnamon, clove, allspice.
The pro eggnog is a must. Even after having to cheap out both on the añejo and the amontillado it was fantastic. I took what I had and that was a reposado and a Bristol cream, work well after shortening the sugar down to nearly half your dose.
Dark rum for me. I also add the cinnamon and nutmeg to the rum before adding to the egg nog. The alcohol makes it disperse much more evenly in the nog, without lumps. It also extracts the flavors of the spices better using this method.
The Pro version was not at all what I expected, but it's so good! I was hooked by the second sip. If I wanted to make mine a bit thicker, would I just need to add more heavy cream?
I really want to try this drink now. Nick, video suggestion: it's a bit unpleasant to see the clear measuring cup to be reused with the cup still dirty from the previous ingredients when you poured ingredients into the blender. It would tedious but I think it would be far better video presentation to wash out the mixing cup between ingredients or have multiple mixing cups to use for separate ingredients in the separate shots.
It's nice to see that first option in a professional's video, because that's what I've been drinking lately. I started with spiced rum but I ran out of that so I've been using rye whiskey..
For my swolediers out there: blend egg with alcohol, (opt: store overnight), add milk. This will enable more protein to be digested for anabolic purposes since booze denatures proteins, you end up with cooked egg without cooking it, good for bulking.
Team eggnog it is! I now have a new reason to get that smoke gun thing I've seen before! Plus, a few new spirits I didn't know I needed until now! Thank You for sharing your great powers of mixology for another holiday season's yuletide treat! Keep up the fabulous work! Merry Christmas and Happy New Year! May you and your's have great health and fortune in the new year!
Love eggnog! Will definitely try 2, and 3 sounds like a bit too much effort. I’d probably spend ages doing it for people to be like ‘meh it’s alright’ even if I loved it myself.
Good afternoon Nick cocktail chemist. Thanks for the video cool content. Excellent presentation as always. I always enjoy watching your genius with alcoholic beverages. Now, living within the San Francisco bay area, may I suggest that you can use the Pennsylvania Deutsche egg nog from a bevmo or total wine plus the ingredients you just used in your 3 versions of festive eggnog. Be well stay safe GOD bless you take care. Keep enjoying the cocktail chemistry.
I find for just mixing into store bought egg nog cognac works quite well, as well as a real funky hogo Jamaican rum. But bourbon is still probably my favorite. I really like Noah's Mill, since it's already got all those crazy intense Christmas spice notes it compliments the nog super duper well.
Try explaining why I’ve been buying so many different types of liquors to the judgmental clerk at my local package store... this creator makes everything look so fantastically delicious but I am sure I just look like a lush to that clerk. Thank you for this content! I wish good health, happiness and all the best to you and yours!
As a diabetic there ia a way to make "sugar free" eggnog by subbing out the sugar for a sugar substitute of your choice. I'm sure for those that can't do milk can sub out for a good milk substitute as well. It isn't the same but I found it to be very tasty. I tend to go for a warm eggnog over a chilled and do it with a spiced rum and a touch of nutmeg. I definitely highly suggest playing around and making your own eggnog it is much better than the store bought.
These all look awesome, but I do wonder whether the "grate nutmeg à la minute" approach stems from service in a bar environment, because it seems to me that smoking it with the nutmeg and all would be viable (and you could always grate a bit in, swirl, and tap out the clinging bits from the microplane afterwards)
Not an American here, but I always assumed that since eggnog is traditionally a Christmas drink you would drink it either room temperature or refrigerator cold, not going out of your way to make it even colder. It doesn't really translate to me since winters are cold where I live and a comfort drink would be served warmer
The pro nog is good but not great. Don't get me wrong, it's way better than store bought; just wasn't the crowd pleaser I had hoped for. If you want a real treat, give Alton Brown's aged nog a try. It's boozy yet smooth and slam packed with rich flavor.
Have you tried whipping the egg whites separately and then adding them back in with the other ingredients at the end? I feel like store-bought eggnog is often heavy and thick, almost like a milkshake. But if you essentially meringue-ify the egg whites and then add them to the other ingredients, it lightens everything up in a nice way, though it does have a tendency to separate and will need to be mixed back up after storing. Extra nutmeg on mine, please!
Expand this recipe as needed: one egg, 1.5 oz brandy or rum, 1 oz cream, 0.5 oz brown sugar 1:1 syrup, and seasoning as desired. Whisk vigorously, let sit for at least ten minutes, whisk again and serve or drink.
I’ve been smoking with cinnamon ever since I first tried it when trying to recreate your Smoked Rum Martinez and couldn’t find the right wood chips! It all comes around.
had the same thought! of course Jeff Morgenthaler had his own take on the recipe and would use something of the likes of sherry and aged tequila?? 😁 looks super interesting
Yoo. Positiv comment for the algorythm because for some reason i havent seen any of your vids for about 6 months desptie watching everyone up to that point.
Oh. My. Goodness. Watching this reminded me of the egg nog I made last year and stashed in the very back of my fridge to age! off to go try it if I never comment again y'all will know why.
@@JaLynnTardisGeek I didn't die! It was super delicious, the age made the nogs sweetness more complex, and the alcohol mellowed out so so much compared to the test taste I did last year tasted almost like bubble gum
Question: a simple syrup that's "equal parts sugar and water", is that equal weights or equal volumes? (Or are the two so close that it doesn't make much difference?)
If I'm remembering correctly, if you know US customary units, 1 cup of sugar is pretty much equal in weight to 1 cup of water. Easy if you don't have a way to measure weight.
I've been a fan of eggnog ever since I could remember.......think I was drinking it at age 4 IIRC, non alcoholic of course. I'm a little embarrassed to say this but........I've never had actual, home made nog ever!! I know, sad right? I usually just buy a carton of Prairie Farms eggnog(my fave) or the Southern Comfort brand, and booze it up and it works just fine but.........I really, really wanna make my own. I always say I'm gonna make some around July and let it age and get nice and smooth in time for the holidays but seems like I always forget come November. I may just break down and make some anyways and it just won't be as good as it could have been had I let it set up for a few months. So how's everyone feel about raw eggs? I've heard from many people that they are highly unlikely to contain salmonella , and even if there were trace amounts, likely the booze would kill the bacteria. I'm not gonna lie, I'm still a little paranoid about getting salmonella. Should I go with pasteurized eggs, which I hear have zero risk of salmonella l, or just quit being a bitch and take my chance with regular eggs?
When making a batch for thanksgiving I did with just bourbon and it was pretty good, but I’ve seen a lot of people say they do Cognac/Brandy and Rum. Does anyone prefer that over bourbon?
GET THESE RECIPES: www.cocktailchemistrylab.com/home/eggnog-3-ways
HOLIDAY GIFT GUIDE: www.amazon.com/shop/cocktailchemistry?listId=2N0U28LY76D97
PATREON: www.patreon.com/cocktailchemistry
You should be careful about telling people that stuff can't go bad. Your nog can go rancid, if the seal on the container isn't tight enough or the bottle is opened in a bad air environment. It is just like olive oil, bacteria can't survive in because of the fat content, but that same fat can go rancid in the presence of sulfur compounds.
@@ericcooke2661 so if the seal is tight its not gonna go "rancid" right? I dont think its his job to tell people how any liquid not sealed properly will go bad. Thats just common sense. All he said was that it CAN be stored indefinitely. and when stored properly and sealed correctly hes not wrong so i think its perfectly fine to say so.
Also what would you consider a bad air environment?
@@Fresh_Biscuits If he is on a public platform telling people it is safe, then he can be successfully sued for damages for any sickness incured, the courts know common sense is not a common trait. It is why most channels never say something is safe with out some disclaimer.
A dark spirit seems to be everyone’s choice this year.
Jeez XD
mood
Cause we need it
Hyuck hyuck hyuck
Amontiallado you say? I have a cask of it down in my basement...
Say what?
@@boarderking133 www.poemuseum.org/the-cask-of-amontillado
*high school literature PTSD flashback*
A whole cask??
It's not the cask you have to worry about. It's the fresh brickwork next to it.
Someone’s been practicing his pronunciation of Krem deh nwa-yo! Bravo!
basic recipe
step 1, buy eggnog
step 2, booze eggnog
step 3, don't get into a verbal fistfight over politics at the Christmas party
Step 4, Get into a physical fistfight over politics at the Christmas Party
Over here in Coronavirus-hit Europe it's pretty easy this year: no parties, so just drinking at home with partner. Actually, things could be a lot worse.
Step 5, escalate to MMA.
Step 6, lose at MMA.
Step 7, stumble away (whether that's due to intoxication or hand-to-hand combat depends on you and your guests)
8. Get chewed out in the UA-cam comments for going to a Christmas party in the middle of a pandemic.
You are a diggle. You should not talk about the 'nog considering we make digglenog out of your eggs, pal...
Egg Nog and Dark Rum is my go to!
My favorite is The Kraken!
@@WhyDoBabiesStareAtMe Dead man's fingers for me but the kraken is good too
That middle recipe is killer. Everyone on my list is getting some this year.
Great video and nice to see different options! I'll throw my eggnog recipe into the ring on Wednesday, made with rum, PX sherry and a homemade gingerbread-cookie syrup. I love your addition of smoke, sounds great!
Honestly, as much as I love learning new recipes, I really love the witty commentary as well. Always appreciate having a casual chuckle during your vids
Love this vid! Could you also make it without the alcohol?
Firmly on team eggnog was all I needed to hear.
Thanks for this! Took the pro recipe to my parent's place for christmas and I ended up having to make 4 batches of it because it was such a hit! You've brought my family a new seasonal tradition
For some reason UA-cam loves to not give me notifications when you upload, and its always such a pleasure to see a new video.
i have the same problem
Hit the bell icon on his channel
Made the pro version last year around this time for some friends at a get together. It was an absolute hit and I'm going to be making it again this year. Thanks for the recipe!
Just did the pro version - its a charm. That one is for keeps.
What a coincidence! I was planning to make eggnog since i never tried one
it's delicious
Don't drink it too often, or else you'll start to hate it
Same, cant decide between this one or
Joshua Weissman's recipe.
Don't use too much rum
@@banyan55 dang I came here just to compare his recipe with Joshua's one. Still undecided which should I go with
Eggs and milk are not typically things that I would expect to keep for longer than their expiration date. Is it that the alcohol will kill off any bacteria?
Yes, a high enough alcohol content will keep the bad stuff at bay. I would balk at aging a nog with anything less than 20% ABV, ESPECIALLY if you aren't using pasteurized milk and eggs. I make aged eggnog every year and haven't gotten sick yet. I cannot stress how much better the non-pasteurized stuff tastes over pasteurized, but I understand the piece of mind it would give. [I use Alton Brown's recipe: altonbrown.com/recipes/aged-eggnog/]
In all honesty I fit into the crowd that has never really liked eggnog. however due to the fact that I love your channel I figured I should give this a good watch. And in all honesty this makes it seem at least somewhat more creative or interesting makes me actually want to try at least one of them. Most likely the last one
Homemade eggnog is nothing like the store-bought stuff; it's truly one of the most delicious things you'll ever taste. I started making Alton Brown's version a few years back, and I've been converted ever since.
1 egg
2 oz Bourbon
.5 oz Cognac
.5 oz Grand Marnier
.5 oz Simple Syrup
Shake over ice, strain into something small like a rocks glass and fill the rest of the glass up with milk. I use 2% because that's what's usually in my fridge.
As someone who is paranoid about the use of raw eggs; my preferred method of building the pro cocktail is to add first the eggs, then immediately after, the full amount of alcohol to the blender. *Then* any other diluents.
Has minimal effect on the final product, but blending the full strength alcohol with the eggs can give you substantially more confidence that any nasties will be killed off before they can make it to your glass.
If you want a super airy light nog, mix the egg yolks with the sugar until ribbony, whip the egg whites to soft peaks, whip the cream to soft peaks, fold it all together and add your booze. My fam uses Maker's Mark and Kaluha. Garnish with freshly grated nutmeg, cinnamon, clove, allspice.
That tequila and amontillado eggnog is amazing. Thanks a lot!
The pro eggnog is a must. Even after having to cheap out both on the añejo and the amontillado it was fantastic. I took what I had and that was a reposado and a Bristol cream, work well after shortening the sugar down to nearly half your dose.
The way you pronounced Crème de noyaux, was pretty spot on
Dark rum for me. I also add the cinnamon and nutmeg to the rum before adding to the egg nog. The alcohol makes it disperse much more evenly in the nog, without lumps. It also extracts the flavors of the spices better using this method.
Always using the Double tap method from now on. Thanks!!!
The Pro version was not at all what I expected, but it's so good! I was hooked by the second sip.
If I wanted to make mine a bit thicker, would I just need to add more heavy cream?
Wow! First time I, a French, get to hear you pronounce a French word decently! Gave me some butterflies in my stomach! Have a great holidays !
I do index finger counter-clockwise. It works fine as well.
I don't believe you
Holy crap that 3rd one is impressive - well done!
I really want to try this drink now.
Nick, video suggestion: it's a bit unpleasant to see the clear measuring cup to be reused with the cup still dirty from the previous ingredients when you poured ingredients into the blender. It would tedious but I think it would be far better video presentation to wash out the mixing cup between ingredients or have multiple mixing cups to use for separate ingredients in the separate shots.
Thanks for a year of creative cocktails and fun recipes!
5:09 I was not expecting a You Suck At Cooking reference here, ngl
and it was actually sooo smooth !
It's nice to see that first option in a professional's video, because that's what I've been drinking lately. I started with spiced rum but I ran out of that so I've been using rye whiskey..
For my swolediers out there:
blend egg with alcohol, (opt: store overnight), add milk. This will enable more protein to be digested for anabolic purposes since booze denatures proteins, you end up with cooked egg without cooking it, good for bulking.
Team eggnog it is! I now have a new reason to get that smoke gun thing I've seen before! Plus, a few new spirits I didn't know I needed until now! Thank You for sharing your great powers of mixology for another holiday season's yuletide treat! Keep up the fabulous work! Merry Christmas and Happy New Year! May you and your's have great health and fortune in the new year!
I enjoy drinking straight up eggnog, I am always glad to see it in the stores
Love eggnog! Will definitely try 2, and 3 sounds like a bit too much effort. I’d probably spend ages doing it for people to be like ‘meh it’s alright’ even if I loved it myself.
Gonna have to try the blender technique. I use a stand mixer, stiff peak the egg whites, its a whole thing.
Your tap-freezing joke caught me off guard and I lost it at work haha. The second version looks amazing and I can’t wait to try it. Thanks Nick!
I prefer brandy, but I usually use some home spiced rum using something aged like Bacardi 8 or Plantation as my base.
Good afternoon Nick cocktail chemist. Thanks for the video cool content. Excellent presentation as always. I always enjoy watching your genius with alcoholic beverages. Now, living within the San Francisco bay area, may I suggest that you can use the Pennsylvania Deutsche egg nog from a bevmo or total wine plus the ingredients you just used in your 3 versions of festive eggnog. Be well stay safe GOD bless you take care. Keep enjoying the cocktail chemistry.
This guy really is a Legend in his own Mind🤔🙄
I find for just mixing into store bought egg nog cognac works quite well, as well as a real funky hogo Jamaican rum. But bourbon is still probably my favorite. I really like Noah's Mill, since it's already got all those crazy intense Christmas spice notes it compliments the nog super duper well.
I made the pro one with the blender. Only had brandy and spiced rum to out in it but it's easily the best egg nog I've ever had
Best thing I ever did was leave portion of eggnog behind to age. Combine with next years batch. It does get better. Alton Browns Aged Nog is my fav
Love the take 5 jazz song in the background
Will definitely be giving that second one a go, eggnog not a big thing in Australia due to the Summer Xmas
Just did it with some mezcal and jerez and works amazing!, nice video
Try explaining why I’ve been buying so many different types of liquors to the judgmental clerk at my local package store... this creator makes everything look so fantastically delicious but I am sure I just look like a lush to that clerk. Thank you for this content!
I wish good health, happiness and all the best to you and yours!
Actually silk makes non dairy egg nog it’s just only available during Christmas And always sells out everywhere
As a diabetic there ia a way to make "sugar free" eggnog by subbing out the sugar for a sugar substitute of your choice. I'm sure for those that can't do milk can sub out for a good milk substitute as well. It isn't the same but I found it to be very tasty. I tend to go for a warm eggnog over a chilled and do it with a spiced rum and a touch of nutmeg. I definitely highly suggest playing around and making your own eggnog it is much better than the store bought.
These all look awesome, but I do wonder whether the "grate nutmeg à la minute" approach stems from service in a bar environment, because it seems to me that smoking it with the nutmeg and all would be viable (and you could always grate a bit in, swirl, and tap out the clinging bits from the microplane afterwards)
That second recipe is definitely one I want to try.
Not an American here, but I always assumed that since eggnog is traditionally a Christmas drink you would drink it either room temperature or refrigerator cold, not going out of your way to make it even colder.
It doesn't really translate to me since winters are cold where I live and a comfort drink would be served warmer
The pro nog is good but not great. Don't get me wrong, it's way better than store bought; just wasn't the crowd pleaser I had hoped for. If you want a real treat, give Alton Brown's aged nog a try. It's boozy yet smooth and slam packed with rich flavor.
Could you do a video on the eggnog based drink Snowball please? Its just lemonade added to egg nog, but Id like to see a fancy version of it
I love your videos man! They’re awesome!
You said that the eggnog lasts for years afterwards. Does it have to be refrigerated, or is the sealed bottle by itself enough to keep it fresh?
Time to try this thing for the first Christmas!
Have you tried whipping the egg whites separately and then adding them back in with the other ingredients at the end? I feel like store-bought eggnog is often heavy and thick, almost like a milkshake. But if you essentially meringue-ify the egg whites and then add them to the other ingredients, it lightens everything up in a nice way, though it does have a tendency to separate and will need to be mixed back up after storing. Extra nutmeg on mine, please!
Expand this recipe as needed: one egg, 1.5 oz brandy or rum, 1 oz cream, 0.5 oz brown sugar 1:1 syrup, and seasoning as desired. Whisk vigorously, let sit for at least ten minutes, whisk again and serve or drink.
Whoo! Team Egg Nog! Love it year round. This was my first year without, so I'm pumped for this video.
I’ve been smoking with cinnamon ever since I first tried it when trying to recreate your Smoked Rum Martinez and couldn’t find the right wood chips! It all comes around.
Definitely using lactard from now on.
Would you be able to add some nutmeg into the cinnamon/hickory smoke? Or would that end up overpowering the drink?
I actually did a fist pump and let out a “HELL YEAH!!!” when you dropped Morgenthaler’s God-tier recipe. The best ever, like everything else he does.
had the same thought! of course Jeff Morgenthaler had his own take on the recipe and would use something of the likes of sherry and aged tequila?? 😁 looks super interesting
Just remembered I haven't seen this channel in months.
Glad it's just too many subscriptions and not 2020
Stay safe. 2021 soon
Gonna have to skip the basic version seeing as eggnog isn't really a thing in Ireland
What makes the eggnog the long shelf life? Is it the liquor?
Also curious.
that sherry he mentioned in the pro version sounds familiar. i think i have a cask of it in the cellar
How do you feel about swappimg tequila with a good rum?
I would have probably opted for maple, pecan, or cherry wood for the more traditional wood
How could you not like eggnog I don’t comprehend
Yoo. Positiv comment for the algorythm because for some reason i havent seen any of your vids for about 6 months desptie watching everyone up to that point.
Ugh the Sherry in eggnog sounds delicious. I would like to try it with Oloroso
I have joined the non alcoholic eggnog team this Christmas
Good for you!
what is the difference between eggnog and custard nog?
Can we get one this year as a clarified milk punch?
Won’t the eggnog curdle if you mix alcohol with eggs and cream?
Outside US lets go Pro mode mixing ingredientes as we have here. Cheers
Don't get clover organic egg nog. They put turmeric in it and it tastes like coconut curry.
Ordering "a frozen side" at the bar: -Ok so come tomorrow.
Oh. My. Goodness. Watching this reminded me of the egg nog I made last year and stashed in the very back of my fridge to age!
off to go try it if I never comment again y'all will know why.
This comment was posted nine hours ago...are y’all alright? Or did the egg nog do you in?
@@JaLynnTardisGeek I didn't die! It was super delicious, the age made the nogs sweetness more complex, and the alcohol mellowed out so so much compared to the test taste I did last year tasted almost like bubble gum
For anyone wondering, I used Alton Brown's aged egg nog recipe. Totally worth it.
Question: a simple syrup that's "equal parts sugar and water", is that equal weights or equal volumes? (Or are the two so close that it doesn't make much difference?)
For regular granulated sugar it's very close. But otherwise go by weight
If I'm remembering correctly, if you know US customary units, 1 cup of sugar is pretty much equal in weight to 1 cup of water. Easy if you don't have a way to measure weight.
@@CocktailChemistry thanks!
What is the container he has his simple syrup stored in at 5:26?? I've looked everywhere!
I've been a fan of eggnog ever since I could remember.......think I was drinking it at age 4 IIRC, non alcoholic of course. I'm a little embarrassed to say this but........I've never had actual, home made nog ever!! I know, sad right? I usually just buy a carton of Prairie Farms eggnog(my fave) or the Southern Comfort brand, and booze it up and it works just fine but.........I really, really wanna make my own. I always say I'm gonna make some around July and let it age and get nice and smooth in time for the holidays but seems like I always forget come November. I may just break down and make some anyways and it just won't be as good as it could have been had I let it set up for a few months. So how's everyone feel about raw eggs? I've heard from many people that they are highly unlikely to contain salmonella , and even if there were trace amounts, likely the booze would kill the bacteria. I'm not gonna lie, I'm still a little paranoid about getting salmonella. Should I go with pasteurized eggs, which I hear have zero risk of salmonella l, or just quit being a bitch and take my chance with regular eggs?
Eggnog and amaretto 👌🏻
That second one certainly does get better with age
Does #2 need to be refrigerated to keep, or does it keep at room temperature?
Great video as usual
You should do your take on a Snowball which consists of Advocaat and Lemonade 👌
1:44 thought you were gonna say "as long as you got a good middle finger."
I think the link to Jeffrey’s recipe should be in the description i’m not gonna lie
Always made this with brandy and rye
These look great!!
why does the homemade eggnog stay good for so long?
When making a batch for thanksgiving I did with just bourbon and it was pretty good, but I’ve seen a lot of people say they do Cognac/Brandy and Rum. Does anyone prefer that over bourbon?
I wish I had a bottle of that Sherry/Tequila nog in the fridge , all the time. This stuff is addictive
amontillado!
I have my doubts.