Excellent recipe, we love Alton Brown. Did you ever see his Beyond the Eats Tour? We saw him here in Florida, great humor about his culinary journey. Cheers Rob! - Theresa
so awesome that you are making eggnog. I just finished making a premade lactose free eggnog with bourbon for wife, daughter (26 yrs) and mother in law. they really enjoyed it. So now I want to make a lactose free eggnog and age it. thanks for sharing. cheers.
That's gorgeous Rob! What a great idea to make this yourself! I can't believe how long you can age this for as well... all that booze is one heck of a preservative! Sounds delightful!
Man, you've got me excited about egg nog season!! I've had a small jar of nog aging in my fridge since last year. I didn't intend to age it, it just didn't all get drank. So aged egg nog it is! Haha! Great video as always Rob!
Hey Rob! Fellow Orleans/Ottawa foodie and liquorist/cocktail lover, where did you get that tiki bar sign? I love it, and my husband is the mixologist/stand-in at the home bar. It would make a great gift for him 🙂 Great video! We've been making Alton's recipe for a few years, and it's always a hit with family and friends
hey! it was a gift from my brother in law last christmas! ...I think it was custom made from a wood working shop near Toronto :S... not sure of the name unfortunately, DM me on FB, i might be able to track down the place for you
A few weeks ago, I was making a Bearnaise sauce and during the process, I thought about your Advocaat video. Checked it out a bit and then you said that last about a month, so I knew to wait until after our Thanksgiving... So, why egg prices are at their highest, why not make Egg Nog too? I was talking about making this and now you have a good recipe. Because Thankgiving is almost here, I cannot find Heavy Cream. It's sold out, might drive by our local dairy farm this weekend, because I'd rather have the really good stuff for this.
@@RobsHomeBar Made it! At some times, I'm the smartest person in the universe and then others, I'm the biggest idiot... So, I freeze my eggwhites in ice cube trays, so I have some available for some cocktails. On egg 11, I put the yolk in the ice cube tray and the white in the yolks... I couldn't find a water bottle anywhere, but since American Thanksgiving is coming up soon, I grabbed a turkey baster and sucked out those whites... A nice trick if anyone is foolish like me... Also, can use it to suck up just the yolk, but I was able to just spoon it out. A plastic water bottle would have worked better to preserve the yolk. Used my two biggest bowls and before I bottle, I want to take a break... Gotta get myself ready to not mess this up and bottle it correctly... Smells Great!
@@RobsHomeBar I first made this about 20 yrs ago and cannot find where I got the recipe. Everyone that tastes this LOVES it. I thought then how could it be good after 30 days and now we see it after a year!!
2 and a half liters, eh? This is the first time someone made that amount clear. That's handy to know. Thanks! Also: Do you see the virtue of mixing three different boozes over (say) just using rum or bourbon?
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A holiday classic! I never remember to make this in time, this is a good reminder! CHEERS!
My first time making this version! Looking forward to tasting aged!
What?!? What?! FIRST! And happy to be back Rob as I’m on a sabbatical from work so a lot more time available to enjoy cocktails
Cheers! just in time to make some aged eggnog for Xmas! :P
@@RobsHomeBar YES!
Excellent recipe, we love Alton Brown. Did you ever see his Beyond the Eats Tour? We saw him here in Florida, great humor about his culinary journey. Cheers Rob! - Theresa
he's a genius! used to love watching Serious Eats... haven't seen much of his recent stuff
so awesome that you are making eggnog. I just finished making a premade lactose free eggnog with bourbon for wife, daughter (26 yrs) and mother in law. they really enjoyed it. So now I want to make a lactose free eggnog and age it. thanks for sharing. cheers.
Let me know if you do and how it turns out! Cheers!
That's gorgeous Rob! What a great idea to make this yourself! I can't believe how long you can age this for as well... all that booze is one heck of a preservative! Sounds delightful!
It’s almost 2 weeks! Can’t wait to try it aged!
making my batch this weekend!!!! Love these!
It’s already great! Can’t wait until it’s aged
I’ve been hearing about this for a while now and have been really interested. Look forward to seeing how it ages by Christmas.
It’s already damn good!! Can only get better!!
Man, you've got me excited about egg nog season!! I've had a small jar of nog aging in my fridge since last year. I didn't intend to age it, it just didn't all get drank. So aged egg nog it is! Haha! Great video as always Rob!
Ooh.. you should do a video about how it tastes! 1 year aged! That’s gotta be good!!
@@RobsHomeBar I'm thinking about doing a Short on it!
Hey Rob! Fellow Orleans/Ottawa foodie and liquorist/cocktail lover, where did you get that tiki bar sign? I love it, and my husband is the mixologist/stand-in at the home bar. It would make a great gift for him 🙂 Great video! We've been making Alton's recipe for a few years, and it's always a hit with family and friends
hey! it was a gift from my brother in law last christmas! ...I think it was custom made from a wood working shop near Toronto :S... not sure of the name unfortunately, DM me on FB, i might be able to track down the place for you
A few weeks ago, I was making a Bearnaise sauce and during the process, I thought about your Advocaat video. Checked it out a bit and then you said that last about a month, so I knew to wait until after our Thanksgiving... So, why egg prices are at their highest, why not make Egg Nog too? I was talking about making this and now you have a good recipe. Because Thankgiving is almost here, I cannot find Heavy Cream. It's sold out, might drive by our local dairy farm this weekend, because I'd rather have the really good stuff for this.
Let me know if you try it!!
@@RobsHomeBar Made it! At some times, I'm the smartest person in the universe and then others, I'm the biggest idiot... So, I freeze my eggwhites in ice cube trays, so I have some available for some cocktails. On egg 11, I put the yolk in the ice cube tray and the white in the yolks... I couldn't find a water bottle anywhere, but since American Thanksgiving is coming up soon, I grabbed a turkey baster and sucked out those whites... A nice trick if anyone is foolish like me... Also, can use it to suck up just the yolk, but I was able to just spoon it out. A plastic water bottle would have worked better to preserve the yolk. Used my two biggest bowls and before I bottle, I want to take a break... Gotta get myself ready to not mess this up and bottle it correctly... Smells Great!
@@icemancantcook awesome! Great idea with the egg whites!!
Just made some today!!! But I use a liter of bourbon!!
Nice! Just made my yearly batch too! I’ll be comparing a fresh batch to a year old aged! I kept a small amount from last year!
@@RobsHomeBar I first made this about 20 yrs ago and cannot find where I got the recipe. Everyone that tastes this LOVES it. I thought then how could it be good after 30 days and now we see it after a year!!
2 and a half liters, eh? This is the first time someone made that amount clear. That's handy to know. Thanks!
Also: Do you see the virtue of mixing three different boozes over (say) just using rum or bourbon?
I think the flavor does benefit from all 3 spirits.. that said, you can totally just use 1 or 2
You should pour your booze and dairy into a big pitcher next time, it should help you incorporate it into your egg and sugar mix easier
Yes definitely the bowl was inadequate 🤣🤦♂️
So what I’m hearing is: If I want to get 4 standard liquor bottles full (750ml - 3 cups) I should add another cup of each alcohol… sounds good.
🤣 why not
Hmm, I'm not the biggest "Nog-head", but this does sound nice...
I'm looking forward to trying it aged! but already it's amazing!
𝐩𝓻Ỗ𝓂Ø𝓈Ｍ 🌺