I’ve aged that recipe for nearly two years, I think. I lost track, but it was more than one, and possibly more than two. The only problem I experienced was asking, “hey, what’s this jar in the back of the drink fridge?”
@@kevinfager. Sure did. Tasted great. Very mellow, very deceptive. The kind of thing you could drink a few sitting down, and not notice the room spinning until you stand up.
I've been doing the Alton Brown aged eggnog every year and am on batch 3 this year. Drank a little of what I had left from 2 years ago last week and it was delicious.
I made Alton Brown’s aged eggnog recipe, and we kept it for two years. Because we had doubled or tripled the batch originally - so we had a lot to store. Two years in, and it tasted amazing. It included the milk and the eggs. It really did get better with time.
I'm not only a huge proponent of egg whites in cocktails, I'm for using yokes and whole eggs too. I made a riff on the golden fizz with arak and it is absolutely wonderful. The thick milkshake like texture you get with the yoke goes great with the seltzer/soda water if you can believe it.
As a Brit, I'd never had eggnog before but saw JMs Clyde Common recipe and was intrigued. Tried some yesterday and was absolutely amazed. Will now be a yearly treat
Michael Ruhlman, the cookbook author, has spoken of drinking an eggnog that aged for 2-years and although it had a funky taste it was safe! Yikes I don't know if I could drink eggnog after that time! One year might be a bit difficult. I completely agree that while nothing is guaranteed to turn out to be safe to consume 12-months later, in all likelihood, if prepared properly, with clean equipment, high proof booze and good quality eggs, most people will be absolutely fine! You have to account for some people who might make an error and hey, sure, they might end up unwell. I am glad that you and Marius are both fine after drinking eggnog made with those eggs one year ago! Happy Holidays to you both and to your families!! I hope 2023 is an amazing year ahead in every good way!! Cheers!! 🙂
I've made a riff on Alton Brown's aged nog (swapping booze types) a couple times. As long as you're keeping an eye on the amount of alcohol & sugar (both preservatives), you'll be safer than downing a fresh egg nog. The whole "deeper" or "smoother" flavour is, in my experience, **mostly** a myth. There's enough booze/sugar to inhibit any kind of microbial fun (so no fermentation of eggs or dairy) and the container isn't semi-porous like a cask so no alcohol evaporation. It might benefit from a couple days of hanging out and "letting the flavours marry" in the same way that a chili or stew does. Without tasting a fresh batch side by side with the aged batch, it's going to be guesswork. Which makes me wonder why I haven't done it yet…hm.
oh interesting. I saw the hesitation right before you drank. I would have been the same. lol thanks for taking the risk. glad you did not poison yourself. happy holidays and cheers.
I’ve been doing this since September 2020 with Alton Brown’s recipe but with a twist, inspired by a suggestion from Kenji Lopez Alt! That first year, I consumed about half the batch during the holidays, and I let the remaining half keep aging the full year. Since then, I make a full fresh batch of egg nog each year to top off the “master” nog. Plan is to keep on doing that for years and years to come!
Leandro, this looks like an interesting experiment to run, you would think that it might go off but the booze would keep it stable. I will definitely give this a go.
I literally just did the D&C Welcome Home recipe a week ago! 2 weeks will be a NYE party, and most will make it to the next year. I have reminders to try it at 3 and 6 months to taste.
I have a bottle of homemade eggnog that is two years this Christmas. Left it at my ex's grandparents, they keep reminding me to pick it up.. after this video i think i will!
my experience doing this with Alton Brown's recipe is that 4-8 weeks is like the best period and after that, its still good but its diminishing returns. I tried some I'd had in the fridge for 11 months and it was still good but not as good as it was at 1 or 2 months
I had homemade eggnog in the fridge for year and even for two years and there was no problem.If it's because of the rum or just good eggs, I don't know. It was good eggnog. my little tip: for coctails in my homebar, I started using dried egg/ egg powder. you just weight 3 g and 20-30 ml of water and you have your egg white ready. The foam is amazing, the taste of eggs is almost non-existent. And because the egg white was dried, it was processed to the point where you don't need to worry about Salmonela or other patogens. I would probably don't recommend using it for eggnog. :D
I just went through a bunch of my bar stuff yesterday. The only Negative about Shaker and spoon...I had like 50 of those little bitter bottles I threw away...Plus I have so many small syrups and things in my fridge.
I always made sure to use up my syrups, whether it was just making a partial of a drink or just trying to get creative. But I do have a ton of mini-bitters and aromatics, which I've also used on other drinks.
Will be pulling out a batch that was supposed to be six months old last New Years but due to illness (unrelated to food) ended up staying in the fridge until this year. So we'll see if year-and-a-half egg nog kills us. For the record it's the full nog, eggs, milk, and cream and a great deal more booze than this recipe. A cup each of the three spirits.
I've been making the Jeffrey Morgenthaler recipe and like you, did it without the dairy. Part of me is a little suspicious of aging an egg based drink for super long when it's diluted too much. That study that tested bacterial content in aged nog showing that it can kill bacteria over time had it at a pretty boozy concentration. Made me more comfortable aging without the dairy. Plus, I've read about aging the nog with dairy can make it feel a little more astringent which I don't think seems pleasant
From what I know you need about 1.5oz of spirits per egg to make sure you’re killing bacteria. I always opt for pretty high ABV when doing these things
There’s so much confusion and concern about raw egg/egg white drinks. I know you’ve had to correct your verbiage in the past due to commenters but I feel like you did a really good job explaining it in this video in general as well as how it pertains to this particular preparation. I’m not a scientist or chemist or biologist but this does seem actually more safe. The only thing I would add is “why” does the egg not get rotten with the addition of that minimum ratio of booze and sugar (in addition to adding time to kill bacteria). Bc if you just let eggs sit in a mason jar that would go bad. Also the dairy thing makes sense too, it may tame the eggy punch and get it just right but idk if that would be somehow more risky. Guess we’ll find out in a year. Hopefully, even if it’s unsuccessful, you’ll still post about it for educational purposes. 🍻
I have made egg nog with milk and cream (alton brown recipe) and had it sit for six months and been fine but i believe he says hes done a year and had it been fine
I make the Alton Brown version every year to divide up and give as gifts. This year I discovered a jar I accidentally left in the back of my fridge from last year. It was still good and delicious.
I made the Death & Co recipe this year, which they recommended aging the whole nog for 2 weeks up to 2 years. I don't think it'll make it past this weekend tho 😁
I'm looking forward to Xmas Eve to crack open the two large jars of egg nog that I've had aging for three months. Will be serving 15. So, if we get sick, we'll all have company. ;-)
The alcohol ought ( ought, I say. No guarantee) put the kybosh on the lactobacillus that sours the milk. Spooky stuff, though. I'm getting the blue willies from the 100 year egg aspect of this.
Yeah I still do them. But mainly as shorts. To submit go to our website and fill out the form theeducatedbarfly.com/sendrecipe/?_ga=2.94090653.1079430396.1671995817-1390307500.1671995817
According to some health inspectors: it's not safe even if it's same day (one restaurant I helped open, the inspector came in for our final check before opening day and was tossing the bar's whites…about half an hour after they were separated). In reality, 4 days is the absolute max for raw use.
Not a chemist or a pro bartender, but next time don’t put the lid on so tight. That way the alcohol can off-gas. It had a strong alcohol smell in the video because it all evaporated to the top. Someone recommended using a lid that screws on, but not screwing it all the way and keeping it loose.
I've seen eggnog with the cream and everything aged for weeks, but haven't ever seen it done for a year. Seems like an expensive experiment if you're making very much
im a new subscriber and i love your videos! hear me out tho, can you make a mocktails video or playlist? i love having a few cocktails on the weekend, but im not really a weekday drinker, but i LOVE a good pretty, good tasting mocktail during the week sometimes. PLUS i dont drink enough fluids/water really, i try to mix it up but im stuck i try to drink decent amount of water, a cup of coffee, and then sometimes i wanna change it up from water, but i dont want alcohol really in the week. id love a mocktails video for either alcoholics who want that "expierence", people like me who just dont drink more then once a week ish, people who just need something easy to add a basic spirit to if they choose, people who dont like alcohol in general, etc.
Worried about egg contamination and food borne illness…. Takes great care in communicating the hazards….then proceeds to lick the side of the jar after spilling the egg mixture… he may have wiped it off but it wasn’t sanitized…. :). (I jest - just poking fun).
So I’ve been making Alton browns aged eggnog for years and last year decided to keep some around till this year and see what it would be like. While the flavor is still good there is definitely some funky off flavors from the milk and cream, so props to you for aging without the milk. It is still passable and my family and I actually tested it blind against a fresh(well technically less than one month aged) eggnog and another fresh eggnog with better spirits and most people noted that the 1 yr was the creamiest and didn’t note the off flavor. There were also some among us that liked the funk a little bit but to me it was just reminiscent of off milk. So it was very interesting
I think if you want to truly get scientific about this, you should make a fresh batch and compare them side by side to see if the aging makes a difference.
Go to thld.co/shakerandspoon_barfly_1222 and use code barfly to get $20 off your first box! Thanks to Shaker & Spoon for sponsoring today's video.
My wife and I made the full aged eggnog based on Alton Brown's recipe and aged it for a couple months and it amazing!
That's the recipe I usually do. Usually part of my 4th of July routine. The equal parts bourbon, rum, and cognac are really fantastic
THIS IS THE ONE! it is fantastic. I bump up each booze by about 1.5-3 oz just because I like it on the rocks and the ice dilutes a bit.
I’ve aged that recipe for nearly two years, I think. I lost track, but it was more than one, and possibly more than two. The only problem I experienced was asking, “hey, what’s this jar in the back of the drink fridge?”
@@davidpascoe293 It’s like you found the briefcase from Pulp Fiction. Did you test it?
@@kevinfager. Sure did. Tasted great. Very mellow, very deceptive. The kind of thing you could drink a few sitting down, and not notice the room spinning until you stand up.
YES!! Marius tasting notes. “Yeah, I mean it’s good.” KILLING IT!
If it's good, isn't that all you need to know? lol (marius)
I've been doing the Alton Brown aged eggnog every year and am on batch 3 this year. Drank a little of what I had left from 2 years ago last week and it was delicious.
Another great video Leandro. Hopefully you and Marius are having a great holiday season.
Happy Holiday!
I made Alton Brown’s aged eggnog recipe, and we kept it for two years. Because we had doubled or tripled the batch originally - so we had a lot to store. Two years in, and it tasted amazing. It included the milk and the eggs. It really did get better with time.
8:00 Always good to see Marius!! Merry Christmas and or Happy Holidays to you two!
merry xmas chris
Time travel Leandro simultaneously gave me whiplash and a classic "where did the last year go" existential crisis
I'm not only a huge proponent of egg whites in cocktails, I'm for using yokes and whole eggs too. I made a riff on the golden fizz with arak and it is absolutely wonderful. The thick milkshake like texture you get with the yoke goes great with the seltzer/soda water if you can believe it.
As a Brit, I'd never had eggnog before but saw JMs Clyde Common recipe and was intrigued. Tried some yesterday and was absolutely amazed. Will now be a yearly treat
I aged my Clyde Common Eggnog last year for 4 months and it was wonderful. Just needed a shake in the fridge every couple days so it wouldn't separate
Michael Ruhlman, the cookbook author, has spoken of drinking an eggnog that aged for 2-years and although it had a funky taste it was safe! Yikes I don't know if I could drink eggnog after that time! One year might be a bit difficult. I completely agree that while nothing is guaranteed to turn out to be safe to consume 12-months later, in all likelihood, if prepared properly, with clean equipment, high proof booze and good quality eggs, most people will be absolutely fine! You have to account for some people who might make an error and hey, sure, they might end up unwell. I am glad that you and Marius are both fine after drinking eggnog made with those eggs one year ago! Happy Holidays to you both and to your families!! I hope 2023 is an amazing year ahead in every good way!! Cheers!! 🙂
I've made a riff on Alton Brown's aged nog (swapping booze types) a couple times. As long as you're keeping an eye on the amount of alcohol & sugar (both preservatives), you'll be safer than downing a fresh egg nog. The whole "deeper" or "smoother" flavour is, in my experience, **mostly** a myth. There's enough booze/sugar to inhibit any kind of microbial fun (so no fermentation of eggs or dairy) and the container isn't semi-porous like a cask so no alcohol evaporation. It might benefit from a couple days of hanging out and "letting the flavours marry" in the same way that a chili or stew does. Without tasting a fresh batch side by side with the aged batch, it's going to be guesswork. Which makes me wonder why I haven't done it yet…hm.
oh interesting. I saw the hesitation right before you drank. I would have been the same. lol thanks for taking the risk. glad you did not poison yourself. happy holidays and cheers.
I’ve been doing this since September 2020 with Alton Brown’s recipe but with a twist, inspired by a suggestion from Kenji Lopez Alt! That first year, I consumed about half the batch during the holidays, and I let the remaining half keep aging the full year. Since then, I make a full fresh batch of egg nog each year to top off the “master” nog. Plan is to keep on doing that for years and years to come!
That’s a great idea and similar to this one :)
Classic Marius review, “i mean, ya it’s goood”
You stayed alive long enough to upload the video to UA-cam at least. That's a good sign! :)
Leandro, this looks like an interesting experiment to run, you would think that it might go off but the booze would keep it stable. I will definitely give this a go.
I literally just did the D&C Welcome Home recipe a week ago! 2 weeks will be a NYE party, and most will make it to the next year. I have reminders to try it at 3 and 6 months to taste.
I found your channel on a trip to DC and couldn't stop watching! I love your content and hope you keep making it! Happy holidays :)
Also adam regusea has a great video on aged eggnog
I have a bottle of homemade eggnog that is two years this Christmas. Left it at my ex's grandparents, they keep reminding me to pick it up.. after this video i think i will!
my experience doing this with Alton Brown's recipe is that 4-8 weeks is like the best period and after that, its still good but its diminishing returns. I tried some I'd had in the fridge for 11 months and it was still good but not as good as it was at 1 or 2 months
I have been making aged nog for a decade now. I no longer use the egg white. Just the yokes go in, and yes I age it with the milk and cream
I had homemade eggnog in the fridge for year and even for two years and there was no problem.If it's because of the rum or just good eggs, I don't know. It was good eggnog.
my little tip: for coctails in my homebar, I started using dried egg/ egg powder. you just weight 3 g and 20-30 ml of water and you have your egg white ready. The foam is amazing, the taste of eggs is almost non-existent. And because the egg white was dried, it was processed to the point where you don't need to worry about Salmonela or other patogens. I would probably don't recommend using it for eggnog. :D
WAHEYY Xmas Marius on screen. Have a good one guys
I just went through a bunch of my bar stuff yesterday. The only Negative about Shaker and spoon...I had like 50 of those little bitter bottles I threw away...Plus I have so many small syrups and things in my fridge.
I always made sure to use up my syrups, whether it was just making a partial of a drink or just trying to get creative. But I do have a ton of mini-bitters and aromatics, which I've also used on other drinks.
@@ekbuz Yea I need to get better at that. The mini bitters In tossed a ton that dried out and moved the rest to a place I will try to grab first.
I hear ya.
An important component of eggnog is whipped egg whites. If you just mix the eggs without separating them then it isn't eggnog.
I have some aged egg nog in the fridge that is going to be 13 months old for Christmas. Love the stuff.
Will be pulling out a batch that was supposed to be six months old last New Years but due to illness (unrelated to food) ended up staying in the fridge until this year. So we'll see if year-and-a-half egg nog kills us. For the record it's the full nog, eggs, milk, and cream and a great deal more booze than this recipe. A cup each of the three spirits.
We're living proof this works. Served six glasses, no problems. Requests for next year's batch, which I'll put up this week.
As a bartender, he has to make the batter. How else is he going to get to measure and mix in a shaker?
I've been making the Jeffrey Morgenthaler recipe and like you, did it without the dairy. Part of me is a little suspicious of aging an egg based drink for super long when it's diluted too much. That study that tested bacterial content in aged nog showing that it can kill bacteria over time had it at a pretty boozy concentration. Made me more comfortable aging without the dairy. Plus, I've read about aging the nog with dairy can make it feel a little more astringent which I don't think seems pleasant
From what I know you need about 1.5oz of spirits per egg to make sure you’re killing bacteria. I always opt for pretty high ABV when doing these things
Just cracked my year nog, I had the milk and cream in it whilst it aged and it's amazing
There’s so much confusion and concern about raw egg/egg white drinks. I know you’ve had to correct your verbiage in the past due to commenters but I feel like you did a really good job explaining it in this video in general as well as how it pertains to this particular preparation. I’m not a scientist or chemist or biologist but this does seem actually more safe. The only thing I would add is “why” does the egg not get rotten with the addition of that minimum ratio of booze and sugar (in addition to adding time to kill bacteria). Bc if you just let eggs sit in a mason jar that would go bad. Also the dairy thing makes sense too, it may tame the eggy punch and get it just right but idk if that would be somehow more risky. Guess we’ll find out in a year. Hopefully, even if it’s unsuccessful, you’ll still post about it for educational purposes. 🍻
i didn't realize tony hawk ran your cameras
I have made egg nog with milk and cream (alton brown recipe) and had it sit for six months and been fine but i believe he says hes done a year and had it been fine
I make the Alton Brown version every year to divide up and give as gifts. This year I discovered a jar I accidentally left in the back of my fridge from last year. It was still good and delicious.
I made the Death & Co recipe this year, which they recommended aging the whole nog for 2 weeks up to 2 years. I don't think it'll make it past this weekend tho 😁
why not do both aged with cream + milk and without?
I'm looking forward to Xmas Eve to crack open the two large jars of egg nog that I've had aging for three months. Will be serving 15. So, if we get sick, we'll all have company. ;-)
The alcohol ought ( ought, I say. No guarantee) put the kybosh on the lactobacillus that sours the milk. Spooky stuff, though. I'm getting the blue willies from the 100 year egg aspect of this.
Merry Xmas and happy new year dude, do u still do viewer cocktails, if so how to submit a cocktail? Still on your site?
Yeah I still do them. But mainly as shorts. To submit go to our website and fill out the form theeducatedbarfly.com/sendrecipe/?_ga=2.94090653.1079430396.1671995817-1390307500.1671995817
Thx a lot leandro. I hope u like my cocktail
How long is safe to save egg whites for cocktails in the refrigerator? Does it expire if kept cold at all times?
According to some health inspectors: it's not safe even if it's same day (one restaurant I helped open, the inspector came in for our final check before opening day and was tossing the bar's whites…about half an hour after they were separated). In reality, 4 days is the absolute max for raw use.
This assumes you're in North America and the eggs have been nice and cold according to federal regulations since they left the farm, by the way.
@@JC-wv7om thank you for that tip brother, I’ll make sure I toss mine’s everyday since regulations in bas and restaurants here in NYC are tough.
Well you definitely have a catchy tag line. I'd be willing to try it but I'm the only one in my family that likes eggnog.
Alejandro trying to get Marius to make a comment on flavor/taste/etc....I'm dieing from laughter. Otherwise cool episode for sure!
“Poisoned”?
Not a chemist or a pro bartender, but next time don’t put the lid on so tight. That way the alcohol can off-gas. It had a strong alcohol smell in the video because it all evaporated to the top. Someone recommended using a lid that screws on, but not screwing it all the way and keeping it loose.
Recently nogged for the first time. My only regret is not doing it sooner!
I have a two year that is still amazing
Good enough for Alton Brown, good enough for me
Finally saw what Marius looks like! Lol
I've seen eggnog with the cream and everything aged for weeks, but haven't ever seen it done for a year. Seems like an expensive experiment if you're making very much
mine has been aging for 2 years now because i dont drink nearly as much anymore lol
im a new subscriber and i love your videos! hear me out tho, can you make a mocktails video or playlist? i love having a few cocktails on the weekend, but im not really a weekday drinker, but i LOVE a good pretty, good tasting mocktail during the week sometimes. PLUS i dont drink enough fluids/water really, i try to mix it up but im stuck i try to drink decent amount of water, a cup of coffee, and then sometimes i wanna change it up from water, but i dont want alcohol really in the week. id love a mocktails video for either alcoholics who want that "expierence", people like me who just dont drink more then once a week ish, people who just need something easy to add a basic spirit to if they choose, people who dont like alcohol in general, etc.
Yeah I’m going to hit these a little more often to be honest
The video cuts off as he was collapsing...
Where can I get that sweater?!
Picked it up at a store called Typo. Looks like it might be www.cottonon.com
"Aged eggs"? Those are chickens.
I really want to make a banana cream egg nog something with Tiki flavors
How terrifying. I can’t wait
Did I Englished myself?
Give Marius a break! English isn’t his first language 😂
Just as a joke you should put up a Short from your Bathroom of you "Puking". Saying something like "Maybe Eggnog was a bad idea"
Worried about egg contamination and food borne illness…. Takes great care in communicating the hazards….then proceeds to lick the side of the jar after spilling the egg mixture… he may have wiped it off but it wasn’t sanitized…. :). (I jest - just poking fun).
I’m obviously not worried 😂
I think that's the first time I've seen Marius! Maybe i haven't watched in a while or something
haven't watched enough... now go binge
So I’ve been making Alton browns aged eggnog for years and last year decided to keep some around till this year and see what it would be like. While the flavor is still good there is definitely some funky off flavors from the milk and cream, so props to you for aging without the milk. It is still passable and my family and I actually tested it blind against a fresh(well technically less than one month aged) eggnog and another fresh eggnog with better spirits and most people noted that the 1 yr was the creamiest and didn’t note the off flavor. There were also some among us that liked the funk a little bit but to me it was just reminiscent of off milk. So it was very interesting
I think if you want to truly get scientific about this, you should make a fresh batch and compare them side by side to see if the aging makes a difference.
Maybe next year. But I’ll
Let this batch sit another year
Marius!!!
The Japanese or Germans have to have a word for wanting to try something so immensely yet being utterly revolted by it at the same time
I live in California and used to be a raw food believer; then oddly I got salmonella in 2019. Now I’m a bit more reticent with raw goods