Egg Nog time, bitchasses.

**evasive_MT** · 12-14-2019, 11:52 PM

This batch turned out nicely.

**MakersTeleMark** · 12-15-2019, 12:45 AM

POTW. So jelly.

**Mustonen** · 12-15-2019, 10:08 AM

Egg nog French toast is delicious.

**evasive_MT** · 11-30-2020, 08:55 PM

Last year I didn’t move that much. This year I’m already done with my first batch. Another week on round 2.

**Cruiser** · 11-30-2020, 09:06 PM

Bought a quart today. Giddyup! Need to make a homemade batch asap.

**m2711c** · 11-30-2020, 09:33 PM

Buying eggnog? That ain’t right....

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**dtown** · 11-30-2020, 09:36 PM

Made it through the year without the kids leaving the fridge open for an extended period so last year’s batch made it. Stoked to give it a go in a couple weeks.

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**jackattack** · 11-30-2020, 09:53 PM

I have a jar in the back of the fridge from 2 years ago, how aged is too aged for a dairy and egg-based product?

**evasive_MT** · 11-30-2020, 10:13 PM

Originally Posted by jackattack

I have a jar in the back of the fridge from 2 years ago, how aged is too aged for a dairy and egg-based product?

I have a 2018 bottle in the fridge too. We poured some 2019 tonight. I’ve read about people drinking older than 3 years happily. The way this holiday is starting, I’ll probably clean it all out this year.

**idahospud** · 11-30-2020, 10:15 PM

Originally Posted by jackattack

I have a jar in the back of the fridge from 2 years ago, how aged is too aged for a dairy and egg-based product?

I had some of last year's batch a few days ago and lived to tell the tale. I'd bet that yours is good to go if you were sufficiently generous with the addition of booze.

**John_B** · 11-30-2020, 10:51 PM

Originally Posted by jackattack

I have a jar in the back of the fridge from 2 years ago, how aged is too aged for a dairy and egg-based product?

I think we did 3 years accidently at one point and it started getting a bit chunky. But otherwise no ill affects from drinking it. 3 year old dairy that isn't cheese isn't quite right though.

**Mustonen** · 12-20-2020, 03:39 PM

Made a small batch of laphroaignog, because what the hell?

Pretty tasty. Might make a bigger batch next time.

**jackattack** · 12-20-2020, 09:17 PM

Might have to try that. A little peat in the nog can't be a bad thing.

**idahospud** · 12-20-2020, 09:39 PM

Seconded, that sounds delicious.

**bennymac** · 12-20-2020, 10:48 PM

We keep some store bought stuff on hand to bridge between homemade production cycles.

Laphroignog- I’m ashamed I’ve never thought of this before. Thank you TGR. Off to make some of that right now.

**RootSkier** · 12-21-2020, 02:43 PM

Originally Posted by John_B

Made a double batch about a month ago that's been sitting in the fridge for a month and a bit. Xmas gifts for everyone now. I'm going to drink myself sick off this stuff.

Lactose intolerant? Doesn't matter. Vegan? Sucks to be you. Don't drink? Too bad.

Pure fucking gold from 4 years ago.

**Supermoon** · 12-21-2020, 03:54 PM

I actually switched to Silk Nog this year as I am trying to cut way back on dairy. The bad news is that it's not a perfect substitute for the real thing, but the good news is that you can drink like a gallon of it and you don't get sick. If there's whiskey in it after a couple you can't really tell the difference anyway...

**STLHD** · 12-21-2020, 04:22 PM

I normally make a couple different recipes each year, but really like the clyde common recipe: https://food52.com/recipes/32156-cly...-better-eggnog

I add more tequila than is called for and find it really peaks after 3 weeks.

**krp8128** · 12-21-2020, 06:03 PM

Originally Posted by STLHD

I normally make a couple different recipes each year, but really like the clyde common recipe: https://food52.com/recipes/32156-cly...-better-eggnog

I add more tequila than is called for and find it really peaks after 3 weeks.

Tequila?

**STLHD** · 12-21-2020, 09:30 PM

Originally Posted by krp8128

Tequila?

Don’t sleep on it. So good.

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**Supermoon** · 12-21-2020, 10:26 PM

Originally Posted by STLHD

I normally make a couple different recipes each year, but really like the clyde common recipe: https://food52.com/recipes/32156-cly...-better-eggnog

I add more tequila than is called for and find it really peaks after 3 weeks.

I’m in that bar quite a bit in non-COVID times so I’ll have to try it if I see it. Sounds good.

**spanky** · 12-22-2020, 07:43 PM

Originally Posted by spanky

I started with:

1.75L Rum
1.75L Bourbon
1.75L Brandy
4 dz eggs
4 lbs sugar
1/2 gallon milk
1/2 gallon half & half
1/2 gallon cream
Nutmeg and salt

I finished with 12 qts of eggnog. The problem was, I still had quite a bit of booze left over so I went out and bought enough eggs/sugar/dairy to make another three batches of eggnog. So now I have 21 qts or 5.25 GALLONS of eggnog! I hope I have enough for this year and some left over to age for next year (see my prior post about my loss earlier this year).

Opened up the first jar of this 13 month old eggnog this evening. Very smooth. Not as “eggy” or “noggy” and definitely not as sweet. But still a very intriguing drink.

Edit: I forgot to mention, I had to run it through the blender to break up “chunks” (of milk solids?).

I haven’t made any this year so the old stuff will have to do.

**evasive_MT** · 12-22-2020, 07:50 PM

I read a recipe similar to Ruhlman’s that adds an important detail: add the booze SLOWLY to the eggs and sugar, while the beater is stirring at its lowest setting. Adding the alcohol too quickly can curdle the yolks.

I must have done it slowly enough this year without making a point of it, because I didn’t have any solids settle out. In previous years I’ve had quite a bit of solids. At first I put it down to fresher eggs (from a friend) but now I think it’s just that I didn’t curdle them.