get a Drinkmate here AND 20% off with code howtodrink bit.ly/drinkmateusa Get the HTD app at www.htdapp.com Imbibe Book: amzn.to/3DbGNYt Patreon: bit.ly/H2DPatreon Twitch: bit.ly/2VsOi3d H2D2: bit.ly/YTH2D2 twitter: bit.ly/H2DTwit instagram: bit.ly/H2dIG Blog: bit.ly/H2DBlog Gear: amzn.to/2LeQCbW Egg nog: ruclips.net/video/HYqXJWOZybY/видео.htmlsi=u0cBa_qkMHAdQMcf Eggnog National Lampoon's Christmas Vacation: ruclips.net/video/_kQiC0etS3g/видео.htmlsi=VNwzVnmDuZAdt1kQ this disgusting eggnog is from hell: Malort Nog: ruclips.net/video/qiZwvJb73dI/видео.htmlsi=GKswms8xLT7mQlnM
I’ve never tried aging eggnog so I don’t know how it will affect the flavor, but there’s this video by Adam Ragusea about an eggnog recipe developed by a microbiologist for her students to make for thanksgiving and Christmas, and they make one big batch, have some for thanksgiving, put it away in the fridge, and then drink it for Christmas. Later a student ran a test and found that the alcohol can kill salmonella, as the ethanol can chemically cook the eggs. There’s no research paper on this but it’s at least a proof of concept that aging eggnog couldn’t hurt, although I still wouldn’t serve it to anyone with a compromised immune system or old people.
I aged eggnog up to a year. It had a ton of alcohol in it and had NO signs of mold or spoilage. Scared my friends, but was delicious and the consistency of paint.
I was just about to recommend the same video! Thanks for beating me to the punch, lol. For anyone curious, I actually make nog with the recipe Adam uses, but switch the rum for the Smuggler's Cove spiced rum Greg made in a previous video (specifically using El Dorado 8-year as the base). Adds a lot of the spices he wanted with the Angonog in this one.
I aged George Washington's recipe (via max Miller of tasting history) for a year in the fridge. I had to strain some curdles but it was minor and the flavor is fine. More than 3 weeks though was not really worth it.
Ill i know is ive done it for up to a month and never gotten ill. Ill fully disclose thats what i did when i serve it so people can make their own choice on the matter, but ive been doing it for 5 years and ive never been ill and no one ive given it to has been. is that scientific? no. But heck, if my famillys done it for generations and its never been a prob, then i do it and its not a prob, im comfortable with it
To flesh out the egg separating... The yolk provides the richness. The whites cannot be beatened with even a drop of yolk in it. The frothed whites add the body.
As a fellow member of the "Slightly Lactose Intolerant" club, I very much recommend looking into some sort of lactase enzyme supplement pills. Not as a daily supplement kind of thing but just as a little digestive helper right before partaking of the cowjuice. For my own guts it does not quite eliminate the "finding out" portion of delicious milky concoctions but it sure as hell shorten the consequences significantly. It certainly is approved by my own cohabitant put it that way.
I make eggnog almost every year at Christmas time, and I can confidently say that whipping the eggs and folding them in at the end does make a huge difference. The egg white foam does not dissolve away entirely, but sticks around so that every glass can get some foam. Glad Greg was able to finally see the value in that! As far as aging goes, my eggnog is really high octane - maybe 40% liquor - so keeping it in the fridge for a day or two helps the flavors meld and make the various liquors blend.
Yeah, pretty much any recipe, even outside of drinks, that calls for eggs to be whipped to stiff peaks has structural concerns for them. Flavor is a consequence of the resulting foam, not a strictly chemical thing.
I don't know if you'll end up seeing this Greg, and it's not really relevant to the video, but I wanted to say thank you. You've been a huge inspiration for me to pursue mixology as a hobby, and the Sunrise Parabellum you made specifically inspired me to try and seriously make my own custom cocktail from scratch. After over a year of experimenting with more things I've learned from your videos and one of the books you reccomend, I'm finally really happy with it. Happy holidays Greg, and looking forward to more HTD in the new year.
I really think you should check out some videos by Adam Ragusea. You mentioned that you are hesitant about aging eggnog and in one video he talks with some scientists explaining why aging eggnog actually makes it safer to drink. You were also wondering if separating the whites and yolks really matters. In another video he talks about how the yolk actually prevents the whites’ proteins from tangling up into stiff peaks.
Adam Ragusea talked about aged eggnog ft. some microbiologists who did a test on aged large batch eggnog and deliberately injecting salmonella cultures into it. I suggest watching that for your aged eggnog needs.
Every year I make a batch of the lampoons eggnog from your video. It ages since I can't drink it all at once without dying. Flavor develops well in a couple days. I would say it's best 2-4 days. I've never tried more than a week but God bless anyone willing to go past that.
I recently watched an eggnog video from Adam Ragusea that came from a biochemist lab that some smart science woman came up with. They go over the actual reasoning for whipping in the alcohol and such (something about proteins separating and it also kills any bad things in the raw eggs). They also age it for 3 weeks in the fridge and that helps it kill any remaining bacteria also. I always like looking at the science side of things. There are good reasons for some of the steps (of course making it frothy is also an effect).
When it hits summer again make a "Rusty Hook" idk if that was a drink made anywhere else with different ingredients. I used to go fishing with some absolute degenerates and we would get sloshed while fishing. Recipe: 1 shot Dark Rum (I always went with either Jamaica or Barbados one time a tried it with a Key West distilled rum and it was delicious too) 1 shot High Proof Clear Rum (Always went Jamaican myself) Splash of mango nectar Splash of pineapple juice Approx. 2.5, maybe 3 oz. Of dr. Pepper or diet dr. Pepper depending on your calorie needs or restrictions. Shake or stir, dealers choice. Serve after sufficiently chilled or on the rocks. Delicious. Probably needs some Greg refinement if I'm being honest. I probably don't have the pallete you do. Also the drink is called that because of you make it just right it takes on the color of a rusted fish hook. Reddish brown with bits of pineapple and mango flesh floating around in it.
I've been eggnogsperimenting this week, attempting to perfect my recipe for this Christmas. Your episodes have been very helpful. I've established some stuff. 1 - gin in eggnog isn't wrong, but I don't like it. 2 - Gammel Dansk in eggnog is technically interesting, but definitely an acquired taste. 3 - eggnog is really good.
Tried Egg Nog for the first time yesterday on your last episode's suggestion. Thank you for the new experience! Maybe next time I'll try to make it myself.
I'm pretty sure you're already close to making the concepts of most cocktails, I'm confident that your banter sums up most stuff. Spirit, sweetness, sour/bitter to counter sweet. After that the technique used is the choice of texture or presentation. And work shopping a drink while you make it? Key to whipping something up on the fly.
I like making it in the shaker cream yolks w sugar in one tin, whites in the other w oz of heavy cream - a lil ango, nutmeg, spices of your choice - split base of scotch and aged rum (I like Demerara or Barbados for this) - dry shake then ice shake
I usually just make Morganthaler's recipe as an easy go-to. Get a jar in the fridge for a drink every few nights. I tried some ango just in one of those the other night and it was great. A really nice almost baking spice addition. Also did some chocolate bitters and those went just as well, just a mild chocolate eggnog. I usually add half an oz of orange liqueur to the base recipe of his, I subbed that out for Black Sambuka as I was gifted a bottle of that so been trying to find ways to use it. This was the first drink I've tried that with that it didn't completely take over the drink. Just a nice back end black licorice note. Its still there for sure but no way as overpowering as its been in any of the other cocktails I've tried it with. My green chartreuse alternative was definitely on my list of weirdish things to add to the eggnog base.
I make the Alton brown aged nog every couple years. ATM I have around 3L left of two year old. We already drank a 1.5 at thanksgiving. It is wonderful. After it ages you just need to add fresh nutmeg to it again. Im in middlesex county if you would like some
Does it keep getting better with age? I found that it sucks after a week, gets good after a month, and becomes great after two months. But it never lasts longer after.
@ it definitely gets smoother and smoother but if you don’t add the fresh nutmeg then it tastes a bit too alcoholic. I do shake the bottle every couple months
i watched most masterclasses about film, music and cooking. Keller's classes were well above Gordon Ramsey's classes. Keller taught primarily techniques and Ramsey some recipes and few techniques (like chopping an onion). I preferred Keller's classes a lot more, because, as you said, his focus was on techniques, which is going to help you a lot more with hundreds of recipes
For the naming of the final eggnog, I nominate "Enggernog", a pun/portmanteau of eggnog and anger that has the fun byproduct of making you snarl slightly to say it and annoy people who think you're mispronouncing "eggnog".
Greg I love your stuff even if i don't get to drink cocktails much anymore since I've developed a strong allergy to fresh fruit and fruit juices, but I love the Trinidad sour so much that like once a year I'll let myself have one. Maybe 2 and just suffer through it. No anaphylaxis, something. In fresh fruits burns my skin like pepper spray. So it's not pleasant. The rum runners and Singapore slings i used to love, don't get to enjoy them anymore. Also if this motivates you to make an episode on cocktails that don't require fresh fruit/juice...hey you've got my support.
An immersion blender works well for making single/double-serving size portions of eggnog too. I don't bother splitting the egg at that point as it gets plenty frothed that way.
I’d also add Drunken Botanist by Amy Stewart to the bartenders bookshelf. Not so necessary for actually making drinks but great background knowledge for conversations while bartending and also for making your own drink recipes.
I feel like the angonog getting that last bit of sweetness you are considering being maple. I don’t know why but maple feels like a Christmas flavor to me.
As I sit here, drinking a nightmare cocktail because I'm doing a Venture Bros marathon (tried to make them more drinkable), I'm greeted by Greg Farley. It's gonna be a good Friday.
I'll have to try this "eggnog for one" recipe sometime. Yesterday I made Max Miller's (Tasting History) eggnog, except I swapped the rye for a rye-barrel aged rum. It is pretty good, but even halving the recipe I filled two 26oz bottles with it.
Please try Alton Brown's recipe next year! I'm doing it for the third time this year, subbing half the sugar for brown sugar and adding a couple of whole cinnamon sticks to steep while it ages, it's even better.
I have tried aging eggnog, and it completely works, but it changes the flavor in a way I don't personally like. The egg flavor changes into the more savory flavors you'd get from salted egg yolk. Delicious in a savory context, undesirable in a sweet drink, to me at least.
I’ve been using your National Lampoon eggnog recipe for several years now so I’m excited to check this new recipe out For my liquors I use rhum agricole and advocaat
Some definitions of bubblegum actually include nutmeg!!! My ex girls used to say store bought eggnog tasted like bubblegum, and I could see where she was coming from after hearing it, and had to do some research 🤣. That combination of nutmeg and sugar, and possible fruity/herbal flavors, can lead to a near bubblegum!
Aging eggnog is cool, if you just age the egg, spice, sugar, alcohol mixture and then throw it in fresh, hot cream when you're ready to drink... Or it would be, if I was ever patient enough and didn't just drink all my eggnog in less than a week.
I’ve said it before, I’ll say it again, Costco egg nog is the shite, it’s perfectly balanced with the booze and it’s not super thick. Def worth a try, plus it’s huge and is only like 20 bucks.
Are you able to use the App to search for a particular drink based on its ingredients (say, for example, if you can't remember offhand the name a particular drink but you know it had "this" and/or "this" in it so you would search for "this" and the App would then tell you what drinks had "this" in it)?
Gonna jump on the Alton Brown bandwagon. If it comforts you, I have some in my fridge that's been aging since 22' and I haven't died. Just ignore the weird looking stuff on the top, the internet says its fine. also pour it through a fine mesh strainer
Have you thought about making an eggnog recipe with a milk alternative? I'm sure there are a lot of other people in the same position as you that would enjoy it
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Egg nog: ruclips.net/video/HYqXJWOZybY/видео.htmlsi=u0cBa_qkMHAdQMcf
Eggnog National Lampoon's Christmas Vacation: ruclips.net/video/_kQiC0etS3g/видео.htmlsi=VNwzVnmDuZAdt1kQ
this disgusting eggnog is from hell: Malort Nog: ruclips.net/video/qiZwvJb73dI/видео.htmlsi=GKswms8xLT7mQlnM
I’ve never tried aging eggnog so I don’t know how it will affect the flavor, but there’s this video by Adam Ragusea about an eggnog recipe developed by a microbiologist for her students to make for thanksgiving and Christmas, and they make one big batch, have some for thanksgiving, put it away in the fridge, and then drink it for Christmas. Later a student ran a test and found that the alcohol can kill salmonella, as the ethanol can chemically cook the eggs. There’s no research paper on this but it’s at least a proof of concept that aging eggnog couldn’t hurt, although I still wouldn’t serve it to anyone with a compromised immune system or old people.
I aged eggnog up to a year. It had a ton of alcohol in it and had NO signs of mold or spoilage. Scared my friends, but was delicious and the consistency of paint.
I was just about to recommend the same video! Thanks for beating me to the punch, lol.
For anyone curious, I actually make nog with the recipe Adam uses, but switch the rum for the Smuggler's Cove spiced rum Greg made in a previous video (specifically using El Dorado 8-year as the base). Adds a lot of the spices he wanted with the Angonog in this one.
I will say it makes it quite yummy.
I aged George Washington's recipe (via max Miller of tasting history) for a year in the fridge. I had to strain some curdles but it was minor and the flavor is fine. More than 3 weeks though was not really worth it.
Ill i know is ive done it for up to a month and never gotten ill.
Ill fully disclose thats what i did when i serve it so people can make their own choice on the matter, but ive been doing it for 5 years and ive never been ill and no one ive given it to has been.
is that scientific? no. But heck, if my famillys done it for generations and its never been a prob, then i do it and its not a prob, im comfortable with it
When I heard “rage-bait-nog”, I thought it would be a blend of Jäegermeister and Malört. 😅
Re: aging, a similar perspective can be found in Max Miller's 'Tasting History'
He recently posted an egg nog recipe based on the Egg Nog Riot at West Point.
@@shawnpeterson3386 I just watched his video. Brilliant.
To flesh out the egg separating... The yolk provides the richness. The whites cannot be beatened with even a drop of yolk in it. The frothed whites add the body.
As a fellow member of the "Slightly Lactose Intolerant" club, I very much recommend looking into some sort of lactase enzyme supplement pills.
Not as a daily supplement kind of thing but just as a little digestive helper right before partaking of the cowjuice.
For my own guts it does not quite eliminate the "finding out" portion of delicious milky concoctions but it sure as hell shorten the consequences significantly.
It certainly is approved by my own cohabitant put it that way.
I make eggnog almost every year at Christmas time, and I can confidently say that whipping the eggs and folding them in at the end does make a huge difference. The egg white foam does not dissolve away entirely, but sticks around so that every glass can get some foam. Glad Greg was able to finally see the value in that!
As far as aging goes, my eggnog is really high octane - maybe 40% liquor - so keeping it in the fridge for a day or two helps the flavors meld and make the various liquors blend.
Try aging for a month, it gets even better.
Yes to all of this. All correct.
Yes, as you have surmised, it’s not about having all the egg incorporated. It’s about the air and the texture. Cheers and Happy Holidays!!
Yeah, pretty much any recipe, even outside of drinks, that calls for eggs to be whipped to stiff peaks has structural concerns for them. Flavor is a consequence of the resulting foam, not a strictly chemical thing.
I don't know if you'll end up seeing this Greg, and it's not really relevant to the video, but I wanted to say thank you. You've been a huge inspiration for me to pursue mixology as a hobby, and the Sunrise Parabellum you made specifically inspired me to try and seriously make my own custom cocktail from scratch. After over a year of experimenting with more things I've learned from your videos and one of the books you reccomend, I'm finally really happy with it. Happy holidays Greg, and looking forward to more HTD in the new year.
I really think you should check out some videos by Adam Ragusea. You mentioned that you are hesitant about aging eggnog and in one video he talks with some scientists explaining why aging eggnog actually makes it safer to drink. You were also wondering if separating the whites and yolks really matters. In another video he talks about how the yolk actually prevents the whites’ proteins from tangling up into stiff peaks.
Amazing episode Greg!
Merry Christmas to you and yours!
I WAS JUST LOOKING FOR YOUR EGGNOG VIDEOS YESTERDAY YEEEEES
Adam Ragusea talked about aged eggnog ft. some microbiologists who did a test on aged large batch eggnog and deliberately injecting salmonella cultures into it. I suggest watching that for your aged eggnog needs.
It's a good watch! It shows that aged eggnog is actually safer, in the sense that nothing survives the high-alcohol environment for that long.
You genuinely make me so happy. Bro just making drinks and havin fun. Great to see.
Every year I make a batch of the lampoons eggnog from your video. It ages since I can't drink it all at once without dying. Flavor develops well in a couple days. I would say it's best 2-4 days. I've never tried more than a week but God bless anyone willing to go past that.
Ya noggin', son? 🎅
I recently watched an eggnog video from Adam Ragusea that came from a biochemist lab that some smart science woman came up with. They go over the actual reasoning for whipping in the alcohol and such (something about proteins separating and it also kills any bad things in the raw eggs). They also age it for 3 weeks in the fridge and that helps it kill any remaining bacteria also. I always like looking at the science side of things. There are good reasons for some of the steps (of course making it frothy is also an effect).
At 45, I am probably the youngest watcher of your channel who would understand a Matt Foley reference... and I liked it!
im 21 and i understood, only because my dad is a huge chris farley fan
Yeah 32 here, Chris Farley fan who got it 😂
27 here and also a fan of Chris Farley
May he rest in peace
Got you beat at 17! Parents were big fans, lol.
Thank you, Greg Farley
Love the "In a Van Down by the River" reference on the top
My family and I are forever quoting that SNL sketch
Taking the spring off your strainer and using it to whip the egg whites in the shaker is S tier bartending.
As a bourbon drinker, I find it hilarious that you used Pappy 15 in the last one. The correct way to drink is how you enjoy it.
I have so been needing this episode
Awesome stuff! I think the eggnog videos are some of my favorites on the channel
I’d toss Smugglers Cove into the list of necessary bar books
Greg's intro needs to become a Christmas ringtone! I love it!
When it hits summer again make a "Rusty Hook" idk if that was a drink made anywhere else with different ingredients. I used to go fishing with some absolute degenerates and we would get sloshed while fishing.
Recipe:
1 shot Dark Rum (I always went with either Jamaica or Barbados one time a tried it with a Key West distilled rum and it was delicious too)
1 shot High Proof Clear Rum (Always went Jamaican myself)
Splash of mango nectar
Splash of pineapple juice
Approx. 2.5, maybe 3 oz. Of dr. Pepper or diet dr. Pepper depending on your calorie needs or restrictions. Shake or stir, dealers choice. Serve after sufficiently chilled or on the rocks. Delicious. Probably needs some Greg refinement if I'm being honest. I probably don't have the pallete you do. Also the drink is called that because of you make it just right it takes on the color of a rusted fish hook. Reddish brown with bits of pineapple and mango flesh floating around in it.
I've been eggnogsperimenting this week, attempting to perfect my recipe for this Christmas. Your episodes have been very helpful. I've established some stuff. 1 - gin in eggnog isn't wrong, but I don't like it. 2 - Gammel Dansk in eggnog is technically interesting, but definitely an acquired taste. 3 - eggnog is really good.
Tried Egg Nog for the first time yesterday on your last episode's suggestion. Thank you for the new experience! Maybe next time I'll try to make it myself.
The Alton Brown is my favorite, but hey, no reason not to try all these!
If you have the papi lying around, go for it.
I'm pretty sure you're already close to making the concepts of most cocktails, I'm confident that your banter sums up most stuff. Spirit, sweetness, sour/bitter to counter sweet. After that the technique used is the choice of texture or presentation. And work shopping a drink while you make it? Key to whipping something up on the fly.
I like making it in the shaker cream yolks w sugar in one tin, whites in the other w oz of heavy cream - a lil ango, nutmeg, spices of your choice - split base of scotch and aged rum (I like Demerara or Barbados for this) - dry shake then ice shake
Can confirm the Drinkmate is a good gift; I gave my dad one last Christmas, and he uses it to make healthier sodas.
I usually just make Morganthaler's recipe as an easy go-to. Get a jar in the fridge for a drink every few nights. I tried some ango just in one of those the other night and it was great. A really nice almost baking spice addition. Also did some chocolate bitters and those went just as well, just a mild chocolate eggnog. I usually add half an oz of orange liqueur to the base recipe of his, I subbed that out for Black Sambuka as I was gifted a bottle of that so been trying to find ways to use it. This was the first drink I've tried that with that it didn't completely take over the drink. Just a nice back end black licorice note. Its still there for sure but no way as overpowering as its been in any of the other cocktails I've tried it with. My green chartreuse alternative was definitely on my list of weirdish things to add to the eggnog base.
I love this so much! I tried Gregnog recently and loved making single serving nog in a shaker, thanks for upgrading it but sticking to the shaker(s)!
I make the Alton brown aged nog every couple years. ATM I have around 3L left of two year old. We already drank a 1.5 at thanksgiving. It is wonderful. After it ages you just need to add fresh nutmeg to it again. Im in middlesex county if you would like some
Does it keep getting better with age? I found that it sucks after a week, gets good after a month, and becomes great after two months. But it never lasts longer after.
@ it definitely gets smoother and smoother but if you don’t add the fresh nutmeg then it tastes a bit too alcoholic. I do shake the bottle every couple months
Classic HTD format. Love it.
i watched most masterclasses about film, music and cooking. Keller's classes were well above Gordon Ramsey's classes. Keller taught primarily techniques and Ramsey some recipes and few techniques (like chopping an onion). I preferred Keller's classes a lot more, because, as you said, his focus was on techniques, which is going to help you a lot more with hundreds of recipes
For the naming of the final eggnog, I nominate "Enggernog", a pun/portmanteau of eggnog and anger that has the fun byproduct of making you snarl slightly to say it and annoy people who think you're mispronouncing "eggnog".
Two ounces of 100 proof Evan Williams AND a half ounce of brandy.
You are the mixologist we need this winter if not the one we deserve
LOVE YOUR CONTENT ❤❤❤
Greg suffering for the craft. Doin' good work there.
Greg I love your stuff even if i don't get to drink cocktails much anymore since I've developed a strong allergy to fresh fruit and fruit juices, but I love the Trinidad sour so much that like once a year I'll let myself have one. Maybe 2 and just suffer through it. No anaphylaxis, something. In fresh fruits burns my skin like pepper spray. So it's not pleasant. The rum runners and Singapore slings i used to love, don't get to enjoy them anymore.
Also if this motivates you to make an episode on cocktails that don't require fresh fruit/juice...hey you've got my support.
I got that book for Christmas last year because of Greg's mention.
An immersion blender works well for making single/double-serving size portions of eggnog too. I don't bother splitting the egg at that point as it gets plenty frothed that way.
I've been using the Alton Brown method and altered for my own liking. Looking forward to this one!
I’d also add Drunken Botanist by Amy Stewart to the bartenders bookshelf. Not so necessary for actually making drinks but great background knowledge for conversations while bartending and also for making your own drink recipes.
As a baker, I can tell you with 100% certainty that beating the egg whites separately is very key.
The Alton Brown eggnog is the best, hands down.
28:52 did you guys forget to run the slowmo footage lol I can't wait to try some of these, the Baltimore eggnog especially!
I feel like the angonog getting that last bit of sweetness you are considering being maple. I don’t know why but maple feels like a Christmas flavor to me.
As I sit here, drinking a nightmare cocktail because I'm doing a Venture Bros marathon (tried to make them more drinkable), I'm greeted by Greg Farley. It's gonna be a good Friday.
I'll have to try this "eggnog for one" recipe sometime. Yesterday I made Max Miller's (Tasting History) eggnog, except I swapped the rye for a rye-barrel aged rum. It is pretty good, but even halving the recipe I filled two 26oz bottles with it.
Please try Alton Brown's recipe next year! I'm doing it for the third time this year, subbing half the sugar for brown sugar and adding a couple of whole cinnamon sticks to steep while it ages, it's even better.
I have tried aging eggnog, and it completely works, but it changes the flavor in a way I don't personally like. The egg flavor changes into the more savory flavors you'd get from salted egg yolk. Delicious in a savory context, undesirable in a sweet drink, to me at least.
GregNog! I love it!
Tried a "Last Word" at a fancy bar last night, and it was just ok. Made me sad because I built up the mythology in my head
my favorite Christmas Movie Appropriate For Children is definitely the year without a santa claus by rankin bass.
I’ve been using your National Lampoon eggnog recipe for several years now so I’m excited to check this new recipe out
For my liquors I use rhum agricole and advocaat
Aging eggnog is awesome. I've been using Alton's recipe for years. Pro tip - don't use spiced rum.
These all sound delicious, but trust me when I say, don't overdo the eggnog. I did 2L last night, and paid a heavy price.
Some definitions of bubblegum actually include nutmeg!!! My ex girls used to say store bought eggnog tasted like bubblegum, and I could see where she was coming from after hearing it, and had to do some research 🤣. That combination of nutmeg and sugar, and possible fruity/herbal flavors, can lead to a near bubblegum!
You got me into making yearly eggnog having never tried it - looks like this year I’m making a Baltimore one
man the title making me open my eyes. after all these years, youve been making it wrong !?
I just finished making a huge batch to age for a month, and now I’ve learned there may be a better version.
30:15 This drink has 5 important elements
Am I a bad father if my 7y.o. saw Greg bzzz and immediately said, "Roo-bee-Rod! Don't you just love him?"
I almost did a spit take on rage-nog. Thanks Greg!
The rage nog elicited a stronger reaction out of me than im proud to admit when the Pappy went in haha
Love the Chris Farley tribute.
Living in a sleigh down by the river caught me off guard lol
SHOUTOUT TO THE GREEN ROOM GOBLINS
My understanding is that the difference between a nog and a flip is that the flip has no dairy. Could very easily be mistaken.
The Ref, Mixed Nuts, Fatman, Violent Night
Maplewood brewery has an insanely good eggnog in Chicago
An intro so good i went back to watch it a second time
5 seconds in... Remix Uploading 😂😂😂😂😂
Anders Erickson did a riff on an egg nog with a 1 oz pour of Ango and with espresso. He called it The Noble Beast. Check out his youtube video.
Getting ready to serve my aged'nog to an xmas party's worth of guests. Ain't NOTHING surviving in that particular batch of fight custard
was just watching your eggnog vid from 7 years ago, good shit
Where do you find fresh nutmeg? I can’t find anything other than the already grated kind
I've never liked store bought nog, but I might have to experiment with this formula.
Aging eggnog is cool, if you just age the egg, spice, sugar, alcohol mixture and then throw it in fresh, hot cream when you're ready to drink...
Or it would be, if I was ever patient enough and didn't just drink all my eggnog in less than a week.
I’ve been really enjoying the green man nog from last years episode.
Not sure how you feel about the Kirkland brand but Costco has a pretty decent XO Cognac for a super reasonable price.
Costco can't sell alcohol near me
@howtodrink booooo, well if you're ever in Kentucky... Actually, like 100% don't go to Kentucky. Fully not worth it.
THE GREAT NOGGENING HAS ARRIVED!
I’ve said it before, I’ll say it again, Costco egg nog is the shite, it’s perfectly balanced with the booze and it’s not super thick. Def worth a try, plus it’s huge and is only like 20 bucks.
We of the tummy rumbles coalition salute you 🫡
What, don't you guys have lactose free milk and cream? I would not survive without lactose free dairy
Fifth Element mention!
Missed the opportunity for the title to be "Imbible"
Are you able to use the App to search for a particular drink based on its ingredients (say, for example, if you can't remember offhand the name a particular drink but you know it had "this" and/or "this" in it so you would search for "this" and the App would then tell you what drinks had "this" in it)?
Egg Nog fartz are WILD
It’s MADE of alcohol! Aren’t we all during the holidays?😂
Greg, could you use a milk frother instead of doing all that stuff with the dry shaking with the strainer spring and all that?
Gonna jump on the Alton Brown bandwagon. If it comforts you, I have some in my fridge that's been aging since 22' and I haven't died. Just ignore the weird looking stuff on the top, the internet says its fine. also pour it through a fine mesh strainer
Have you thought about making an eggnog recipe with a milk alternative? I'm sure there are a lot of other people in the same position as you that would enjoy it
Two words, Greg - Lactaid tablets. You’ll thank me.
Egg nogg is classic
You need to make an egg nog recipe that has no alcohol, that can have alcohol added to later.
Die Hard is a great children’s Christmas movie… 👍