Egg Nog time, bitchasses.

[fool]

Been killing some Horizon Egg Nog this year...delicious! Hoping to try and make a small batch at home closer to Xmas.

[swerve]

^^ Fool, make the eggnog now and let it sit in the frig for a couple weeks. The homemade eggnog Ive made tastes better as it ages a couple weeks. I posted a recipe a couple years ago in this thread that is what I use.

[fool]

^^ Fool, make the eggnog now and let it sit in the frig for a couple weeks. The homemade eggnog Ive made tastes better as it ages a couple weeks. I posted a recipe a couple years ago in this thread that is what I use.

Ah ha. Noted. Thanks!

[Cruiser]

Bump! The Royal Crest man delivered the first 'nog of the season this morning to the Cruiser household. The kids were stoked so I gave them each a shot after breakfast. That ought to take some of the sting out of going back to school this morning!

Who else is getting after it already? What's the consensus on the best homemade recipe? I think I want to make some for Thanksgiving and my limited understanding of the nuances of fresh eggnog is that it gets better as it ages in a the fridge for a bit. So I need to get on it.

[Bobby Stainless]

Im almost through my first carton. Sweet nog.

[Captain Awesome]

I made a bunch of this last year: http://ruhlman.com/2013/11/friday-co...r-aged-eggnog/

I've saved 1.5 litres of it (two 750 whiskey jars) from that batch in my fridge, and plan to try one bottle around Christmas time. This year, I'm going to make twice as much, and save 4 bottles: 2 for next year, and 2 for the year after that. It's not cheap to make, but it's friggin' delicious. It make me understand how eggnog became something that people looked forward to...

[SkiCougar]

Bump! The Royal Crest man delivered the first 'nog of the season this morning to the Cruiser household. The kids were stoked so I gave them each a shot after breakfast. That ought to take some of the sting out of going back to school this morning!

Who else is getting after it already? What's the consensus on the best homemade recipe? I think I want to make some for Thanksgiving and my limited understanding of the nuances of fresh eggnog is that it gets better as it ages in a the fridge for a bit. So I need to get on it.

EARLY !

eggnog or Christmas coloring or displays before the day after Halloween is too early and quite disrespectful to Halloween.

I can't stop it, but I can do a get off my lawn impression anytime I see either.

[bigAK]

sweet bump. saw it in the store Friday night, carton gone by last night. Made for a tasty toe-warmer whilst nailing up fence boards all weekend...

[Cruiser]

Ordinarily I'm right there with you on disliking early Christmas displays, Cougar. But this is eggnog we're talking about. The season simply cannot be long enough in my house.

[Gravity's Gone]

i do like this bump, but, damn, i haven't even gotten through the 47 pounds of halloween candy yet. comes earlier every year . . . .

[fool]

Made a little - double - batch of Alton's recipe on Turkey Day. Wasn't as rich as I remembered, but it might been a different recipe last year.

[Cruiser]

Nog stash! Made using Alton Brown's recipe as a guide with OG114 and Plantation 5y Rum. By Christmas it'll have been resting for about 6 weeks. FKNA!

[TheDon]

Ha! You guys are nerds! I love this thread.

[Harry]

Store bought egg nog is not true egg nog. You should try making your own, it's easy and in a whole other league.

Eggnog Recipe : Alton Brown : Food Network
www.foodnetwork.com/recipes/alton-brown/eggnog-...

Ingredients

• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg
• 4 egg whites*

Directions

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

OK, I made up a batch using this recipe last night. Just got in from skiing and I am on mug #3. This shit is the BOMB ! So much better than store bought.

[ShoNuff]

http://www.popsci.com/blog-network/o...nt-fear-eggnog

Interesting and quick read about the nog and the nella, with a pretty boozy sounding recipe. I'm gonna give it a burn soon and will report back.

[KQ]

I made a bunch of this last year: http://ruhlman.com/2013/11/friday-co...r-aged-eggnog/

I've saved 1.5 litres of it (two 750 whiskey jars) from that batch in my fridge, and plan to try one bottle around Christmas time. This year, I'm going to make twice as much, and save 4 bottles: 2 for next year, and 2 for the year after that. It's not cheap to make, but it's friggin' delicious. It make me understand how eggnog became something that people looked forward to...

Much like yours:

Aged Holiday Eggnog

We Put the Raw-Egg Controversy to Rest

The usual approach to making eggnog is simple: Mix together eggs, sugar, cream, and hard liquor, and then enjoy. But when we heard of a way to improve on the appeal of this drink—and at the same time dispel any concerns over using raw eggs—we had to give it a try. The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.

This latter benefit was conclusively proven by microbiologists Vince Fischetti and Raymond Schuch at New York City's Rockefeller University. They deliberately added salmonella bacteria to a batch of eggnog and analyzed the bacteria content over a three-week period. By the three-week mark, the alcohol had rendered the eggnog completely sterile. When we tried their recipe, we indeed found it smooth and drinkable, though at 14 percent alcohol it packed quite a punch.

Satisfied with the sterility of the drink, we set out to produce an equally safe (but less potent) nog. Our solution? Waiting until serving time to add the dairy. This way, we could use enough alcohol to properly sterilize the eggs during storage and then temper the booze-egg base with dairy for serving.
To age your favorite eggnog recipe, be sure to use 1 1/2 ounces of 80 proof liquor for every egg, and leave out the dairy until serving.

MAKING THE NOG BASE

We stirred together a dozen eggs, 1 1/2 cups of bourbon, 1/2 cup of cognac, and 1/2 cup of dark rum; added 1 1/2 cups of sugar; and refrigerated the 18-percent-alcohol mixture in an airtight container. After three weeks, we poured the base through a sieve to remove any egg solids and then mellowed out the mixture with 6 cups of whole milk and ½ cup of cream, bringing it down to about 8 percent alcohol.

[BCMtnHound]

^^ This might be the best recipe for pickled eggs I have ever read.
I wonder how long it lasts in that air-tight container? Would too much of the egg emulsify from the alcohol and more or less turn solid after more than a month or two?

[Yanos]

Made a batch of our tried and true recipe:
http://www.sciencefriday.com/blogs/1...tml?audience=4

This needs to be aged to let the booze mellow. It is a very in your face egg nog. But it always gets raves.

That didn't stop me from having a glass tonight. Mmmm. Should be labeled as a schedule I controlled substance.

[ShoNuff]

^^^ Nice! I made that recipe yesterday and it is a winner. I only used a pint of heavy cream and used Raw Guernsey milk for the rest. Black Seal rum and Bulliet Bourbon. Sub'd some maple syrup for a bit of the sugar. Got pretty buzzed just making it. Gotta check the progress you know. 3 weeks can't come fast enough.

[BS720]

Anyone have some numbers on this recipe? Would it be too soon to bust it out at one week? Two weeks? It'd definitely be spending some time at a higher temp while hanging out in my luggage.

[KQ]

Anyone have some numbers on this recipe? Would it be too soon to bust it out at one week? Two weeks? It'd definitely be spending some time at a higher temp while hanging out in my luggage.

Hanging out in your luggage?

[Captain Awesome]

Anyone have some numbers on this recipe? Would it be too soon to bust it out at one week? Two weeks? It'd definitely be spending some time at a higher temp while hanging out in my luggage.

I think it's pretty much safe to drink immediately, but you won't have the added insurance of the 3 weeks' worth of anti-microbial alcohol exposure. If you can find pasteurized eggs (I think "Safest Choice" is the brand name?), you'd be all set. I saw this bit on pasteurizing at home, which might be worth a shot: http://dawnviola.com/how-to-pasteuri...t-home-2-ways/

I wouldn't be skeeved out by it, but then, I'll make homemade mayonnaise with fresh raw egg, too. And uncooked meringue (I actually put it on top of the eggnog). If you're serving to immunocompromised or elderly people, I might be a little more careful.

FWIW, I'm taking bottles overseas with me next week, and they'll spend at least 15-18 hours out of the fridge between the time we leave home and the time we get to where we're staying. I'm not at all worried about that.

I tasted this year's batch a few nights ago, and it was very good (after three weeks). I had a little bit of last year's batch right after, and it was freakin' delicious. It's probably just the high alcohol content, but it actually numbs my mouth a little bit (in a good way!). It's going to be tough to make that batch last through the month...

[Bromontana]

Second carton is open and ready for holidays round 2. Btw you guys have this thing down, pretty impressive. Had NO IDEA what goes on with the real nutmeg crowd .

[Dantheman]

I wouldn't be skeeved out by it

Nor should you be. Per the USDA, the contamination rate is around 1 in every 20,000 eggs. Pretty damn low odds.

[Cruiser]

I split one of my pints with my father in law after cutting the Christmas tree this weekend. Shit was mighty tasty after 3 weeks aging. Can't wait to crush the rest on Christmas day!