Is it necessary to add the dairy before aging or are the benefits similar with just aging the eggs, sugar, and alcohol? Asking since I think the lower volume will store better in my fridge for a long time and I can mix the dairy when serving.
That’s actually a conversation that came up somewhere else in these comments - apparently it’s also a common thing to do, and potentially even more food safe due to the higher proof. I think it might just be the next test I do…
Currently sipping on Alton's recipe that I made back, oh, 3 years ago? 4? I can't remember. Followed his recipe but used whatever bottles I had sitting around, can't even remember what they were, but used his proportions. Delicious even after this long!
Nice! I agree, mine have just continued to meld nicely with each year but I've enjoyed making a new batch every time to compare to. Already looking forward to next year's edition!
Thanks for doing this in the summer so this out in time for me to remember to make this again this year. Absolute legend. And Appleton is 100% the way to go.
A bit late, but I made my batch today. I used your idea to proof things down to 40% ABV since the bourbon I used was Knob Creek 9 Single Barrel Reserve at 60% ABV. I went a different way with the cognac, using Grand Brulot to give a background hint of espresso that I think might be good in egg nog, and then I used a sherry finished rum (Dos Maderos 5+5) since sherry in cream sauces is typically delicious. The initial result was fantastic...I can't wait to taste it again in a few weeks. Thanks for keeping these annual videos coming!
I assume you've opened it by now - how does it taste?? Love Evan Williams, have been looking at the St. Remy and heard good things about the Havana Club.
Love this series you make. It's so much fun to see the comparison of the egg nogs over time. I'm making this eggnog as well every year and enjoying playing with the recipe.
When I made eggnog last year I made it with a mixture of appleton estate and wild turkey 101 and.. whew.. that was an intense egg nog and very good. This year I'm actually going with Meyers. I'll let you know in a few weeks how it goes. Appleton Estate Signature Blend is one of my regular go to rums, though. It's always great. As for why somethign like Meyers. One of the benefits of a black rum is it can in some ways help to stand up to all that cream you're putting in there. I tried Goslings Black Seal my usual favorite black rum and it wasn't quite what I was looking for in some of the quick experiment batches I tried. We'll see how that turns out in the aged. BTW if you really want to learn about the different types of rums and how best to categorize them I'd recommend you pick up a copy of the Smuggler's Cove book. They've got a good book that does a much better job of demystifying the different types of rums out there.
@@quenchquestdrinks It has turned out very good at 2 weeks. Will post again after 3. The funk is still there and is a nice flavor that has a nice liquor flavor but has no harsh burn. The recipe I am following is the one Ragusea shared so it is quite boozy so even at normal proof it is very strong.
I’ve got one based on this recipe, but with alcohol substitutions. Cognac, gold spiced rum, and Drambuie. I’m excited to see how that floral scotch liquor will go with the cream and nutmeg.
I'm about to make my Christmas batch tonight - I'll be going with vsop Hennessey, Appelton Estates Signature, and Maker's Mark. Used those spirits last year and was super happy with the end result, though did find it just a tad boozy. Love the suggestion to dial back the bourbon a touch and round out the volume with heavy cream! I'll have to give that one a go!
Great series, lots of useful info. Have you considered aging without the dairy, and adding it fresh when serving? Supposedly the dairy might develop slight off flavors beyond like a year that aren't obvious, but in side by side comparisons people have said aging without dairy is better. Added bonuses would be saved fridge space, and aging at higher ABV could minimize food safety risks.
@@quenchquestdrinks Exactly, the aging without dairy method is mentioned as a recommendation in a few articles, and there's a reddit thread favoring it specifically in side by side tests based on AB's aged recipe which might be the strongest evidence. Just hard to find any more definitive info online about this beyond a few top search results, and there's a lot of conflicting reports about whether the taste sort of gives diminishing returns after a few months (and a pretty famous article actually suggests an "eternal" eggnog where you reserve half a batch from each year to mix into the next year's for the best of both worlds in terms of complexity lol)... what's unclear to me is if having any dairy at all leads to potentially undesirable flavor notes, or maybe it has more to do with things like dairy quality and fat percentages (just guessing), but either way aging without dairy could simplify things, and it would be nice to see this investigated.
Solid move going over to Jamaican rum, it should really make a difference bc there are huge differences between the rums from this countries. Soooooo, have you tried the Appleton 12 year? It might be a perfect combo between the 15 and signature. And it’s totally affordable so not the biggest lift. (How is the 15 year neat? I’ve not had it yet, but have had a bunch of the younger two.).
I haven't, but it's on my wishlist! The 15 is great neat, but it really leans into the "hogo" (haut goût) flavors (savory, funky notes like overripe banana, iodine, rubber, etc.); I think they're fun and interesting, but perhaps not what the aged eggnog requires... I'm working on a new Aged Eggnog experiment, should come out in November sometime!
Thinking about doing this with Plantation OFTD and either Basil Hayden Dark Rye or Tarnished Truth High Rye. Should be proof-y enough not to feel the lack of brady
The Plantation is solid, and the Dark Rye would add a good depth I think! Regular Basil Hayden's can be so smooth it gets boring, but I also think that makes it ideal for mixing... 95% chance it's the bourbon I go with next year.
I'd be interested to see what an older and fresher one is like when mixed? I've read about people doing that since it's a nice middle ground of alcohol in your face and more flavor
This has been something I’ve wondered as well each time I make the recipe - it does feel like extra steps to achieve the same milkfat, more or less. Might have to test out just doing half and half on a future batch…
@@quenchquestdrinks Something to look into I did a comparison of Dr. Rebecca Lancefield’s recipes and alton browns. with slight adjustments just using a sherry barrel aged dark rum and eagle rare and I liked lancefields recipe more. Its more of a comparison of whole egg vs just egg yolks. But i ended up enjoying the whole egg more, probably a texture thing, I prefer the thicker viscosity. I still have a shit ton but I was planning on eventually making a batch with like 12 whole eggs and 6 egg yolks. Planning on also using pasture raised eggs as well for the richer color and a local creamery.
Frankly, the separating and whipping stages I feel are a bit pointless, especially when you are going to let it sit for a long period of time aging. My procedure : 1. Put the eggs (whites and yolks) into a blender, add much of the alcohol, and all the sugar, and blend until homogeneous. 2. Add _that_ to a container (a gallon milk jug), add the cream/milk, nutmeg, and the rest of the alcohol, then shake until well mixed. 3. Let age. A lot less mess; a lot less effort; you get pretty much the same result after aging.
All the ready-to-drink ones I've seen do this - I think the aged version avoids this to avoid the air pockets from the whipped peaks and create a more homogeneous mixture/avoid unnecessary oxidation.
Is it necessary to add the dairy before aging or are the benefits similar with just aging the eggs, sugar, and alcohol? Asking since I think the lower volume will store better in my fridge for a long time and I can mix the dairy when serving.
That’s actually a conversation that came up somewhere else in these comments - apparently it’s also a common thing to do, and potentially even more food safe due to the higher proof. I think it might just be the next test I do…
Currently sipping on Alton's recipe that I made back, oh, 3 years ago? 4? I can't remember. Followed his recipe but used whatever bottles I had sitting around, can't even remember what they were, but used his proportions. Delicious even after this long!
Nice! I agree, mine have just continued to meld nicely with each year but I've enjoyed making a new batch every time to compare to. Already looking forward to next year's edition!
Thanks for doing this in the summer so this out in time for me to remember to make this again this year. Absolute legend. And Appleton is 100% the way to go.
A bit late, but I made my batch today. I used your idea to proof things down to 40% ABV since the bourbon I used was Knob Creek 9 Single Barrel Reserve at 60% ABV. I went a different way with the cognac, using Grand Brulot to give a background hint of espresso that I think might be good in egg nog, and then I used a sherry finished rum (Dos Maderos 5+5) since sherry in cream sauces is typically delicious. The initial result was fantastic...I can't wait to taste it again in a few weeks. Thanks for keeping these annual videos coming!
Those 60%er bourbons are just too tasty - let us know how using it and the Grand Brulot / Dos Maderas 5+5 turn out once you taste it!
I just made my batch on the 25th. I used Evan Williams bourbon, St. Remy VSOP Brandy, and 7yr Havana Club (the real stuff).
I assume you've opened it by now - how does it taste?? Love Evan Williams, have been looking at the St. Remy and heard good things about the Havana Club.
Love this series you make. It's so much fun to see the comparison of the egg nogs over time. I'm making this eggnog as well every year and enjoying playing with the recipe.
I look forward to it every year! What spirits are you using?
When I made eggnog last year I made it with a mixture of appleton estate and wild turkey 101 and.. whew.. that was an intense egg nog and very good. This year I'm actually going with Meyers. I'll let you know in a few weeks how it goes.
Appleton Estate Signature Blend is one of my regular go to rums, though. It's always great.
As for why somethign like Meyers. One of the benefits of a black rum is it can in some ways help to stand up to all that cream you're putting in there. I tried Goslings Black Seal my usual favorite black rum and it wasn't quite what I was looking for in some of the quick experiment batches I tried. We'll see how that turns out in the aged.
BTW if you really want to learn about the different types of rums and how best to categorize them I'd recommend you pick up a copy of the Smuggler's Cove book. They've got a good book that does a much better job of demystifying the different types of rums out there.
Keep us posted on how it turns out!
I love Goslings, I'll have to pick up a copy of Smuggler's Cove!
@@quenchquestdrinks It has turned out very good at 2 weeks. Will post again after 3. The funk is still there and is a nice flavor that has a nice liquor flavor but has no harsh burn. The recipe I am following is the one Ragusea shared so it is quite boozy so even at normal proof it is very strong.
I’ve got one based on this recipe, but with alcohol substitutions. Cognac, gold spiced rum, and Drambuie. I’m excited to see how that floral scotch liquor will go with the cream and nutmeg.
Ooh extra sweet - let me know how it is when you try it!
I'm about to make my Christmas batch tonight - I'll be going with vsop Hennessey, Appelton Estates Signature, and Maker's Mark. Used those spirits last year and was super happy with the end result, though did find it just a tad boozy. Love the suggestion to dial back the bourbon a touch and round out the volume with heavy cream! I'll have to give that one a go!
Rock on, Maker's Mark is a solid pick! Let us know how it goes once you taste the final result!
Great series, lots of useful info. Have you considered aging without the dairy, and adding it fresh when serving? Supposedly the dairy might develop slight off flavors beyond like a year that aren't obvious, but in side by side comparisons people have said aging without dairy is better. Added bonuses would be saved fridge space, and aging at higher ABV could minimize food safety risks.
Hmm, I like this premise! So just spirits, egg yolk, nutmeg, sugar and salt for the aging? That would 1000% save my fridge space...
@@quenchquestdrinks Exactly, the aging without dairy method is mentioned as a recommendation in a few articles, and there's a reddit thread favoring it specifically in side by side tests based on AB's aged recipe which might be the strongest evidence. Just hard to find any more definitive info online about this beyond a few top search results, and there's a lot of conflicting reports about whether the taste sort of gives diminishing returns after a few months (and a pretty famous article actually suggests an "eternal" eggnog where you reserve half a batch from each year to mix into the next year's for the best of both worlds in terms of complexity lol)... what's unclear to me is if having any dairy at all leads to potentially undesirable flavor notes, or maybe it has more to do with things like dairy quality and fat percentages (just guessing), but either way aging without dairy could simplify things, and it would be nice to see this investigated.
Awesome series! Next year try different eggs, free range or local.
Appreciate it! Yeah that's on me, the eggs were delivered by my milkman but I didn't choose the local option. Next year!
I can never taste the difference between free range eggs and store bought, but aesthetically it should give the eggnog a more golden color.
Solid move going over to Jamaican rum, it should really make a difference bc there are huge differences between the rums from this countries.
Soooooo, have you tried the Appleton 12 year? It might be a perfect combo between the 15 and signature. And it’s totally affordable so not the biggest lift. (How is the 15 year neat? I’ve not had it yet, but have had a bunch of the younger two.).
I haven't, but it's on my wishlist! The 15 is great neat, but it really leans into the "hogo" (haut goût) flavors (savory, funky notes like overripe banana, iodine, rubber, etc.); I think they're fun and interesting, but perhaps not what the aged eggnog requires...
I'm working on a new Aged Eggnog experiment, should come out in November sometime!
Thinking about doing this with Plantation OFTD and either Basil Hayden Dark Rye or Tarnished Truth High Rye. Should be proof-y enough not to feel the lack of brady
The Plantation is solid, and the Dark Rye would add a good depth I think! Regular Basil Hayden's can be so smooth it gets boring, but I also think that makes it ideal for mixing... 95% chance it's the bourbon I go with next year.
I'd be interested to see what an older and fresher one is like when mixed? I've read about people doing that since it's a nice middle ground of alcohol in your face and more flavor
I’ve currently got a few bottles aging since Christmas Eve ‘22 and am honestly a little scared to try it this Christmas 😬 hope it hasn’t gone off
As long as it stayed cold, you should be fine!
Just in time for Halloween. Thanks for the Nog Noledge!
Always! 🤟
Where did you get that Corner Liquor shelf?
It was actually my wife's from back in college, pretty sure she thrifted it so I have no idea!
Do you use Raw or pasteurized milk?
Pasteurized milk from my local dairy farm!
Why all the separate dairy instead of three pints of half-and-half?
This has been something I’ve wondered as well each time I make the recipe - it does feel like extra steps to achieve the same milkfat, more or less. Might have to test out just doing half and half on a future batch…
@6:00 I had to pause it... The way you were holding that measuring spoon looked like a certain drug paraphernalia...
This isn’t a crack house, it’s a crack _home_
@@quenchquestdrinks Something to look into I did a comparison of Dr. Rebecca Lancefield’s recipes and alton browns. with slight adjustments just using a sherry barrel aged dark rum and eagle rare and I liked lancefields recipe more. Its more of a comparison of whole egg vs just egg yolks. But i ended up enjoying the whole egg more, probably a texture thing, I prefer the thicker viscosity. I still have a shit ton but I was planning on eventually making a batch with like 12 whole eggs and 6 egg yolks. Planning on also using pasture raised eggs as well for the richer color and a local creamery.
Frankly, the separating and whipping stages I feel are a bit pointless, especially when you are going to let it sit for a long period of time aging. My procedure :
1. Put the eggs (whites and yolks) into a blender, add much of the alcohol, and all the sugar, and blend until homogeneous.
2. Add _that_ to a container (a gallon milk jug), add the cream/milk, nutmeg, and the rest of the alcohol, then shake until well mixed.
3. Let age.
A lot less mess; a lot less effort; you get pretty much the same result after aging.
Efficient! May or may not incorporate something akin to this for this year's attempt...
Every eggnog recipe I have seen used the egg whites whipped to stiff peaks then folded in.
All the ready-to-drink ones I've seen do this - I think the aged version avoids this to avoid the air pockets from the whipped peaks and create a more homogeneous mixture/avoid unnecessary oxidation.
Alton, “Bourbon”