Great video! I altered your recipe slightly by omitting the milk and cream for aging. Doing this allows one to age it outside of the fridge: as long as you have 1.5 oz of booze per egg it is perfectly safe. Then I mix it all up when I'm ready to drink. My fridge is always full!!
This is slowly turning into a tradition for me now, 3rd year in a row. Last year i made a batch early december. A bit too late, but it was still really good! I have one bottle left i that will be aged for 1 year this christmas. This year i will be more prepared, so ill be doing this today!
I just watch your video on eggnog and if you remember i send you my recipe from my mother's . The 2 recipes are very similar 😋. I'll have to give your recipe a try soon. There are times I just wish I had a drink of eggnog. It's just so different to to sip on and it's good to. Thanks again for sharing yours once again.
2 quarts is a half gallon so that part with pouring the milk into the quart carton could be made way easier one of two ways: either just eyeball half the jug of milk or since half and half is half cream and half milk anyway, just get one quart of heavy cream and a half gallon of milk. I'm partial to that second way since there are some really fantastic brands of heavy cream available, and it seems like sore-bought half and half never really carries the same body and flavor as good cream plus good whole milk.
Alcohol and sugar would preserve it. Made this recipe 9 months ago and still got one bottle left that i will save for this christmas. Me and some buddies shared a bottle last month, nothing wrong with the taste and none of us got sick. Only used 3 cups of alcohol insted of 4 as well. Its been stored in the fridge since day one.
Powdered sugar, or confectioners sugar? Do we need the corn starch mixed in with it (confectioners, like you use in the video) or should we avoid it(powdered sugar, like you say in the voice over)?
@@sherrybirchall8677 Not true. Powdered sugar is only sugar that's been milled down into a fine powder, confectioners sugar is powdered sugar plus starch to avoid caking.
I add 3-4 dashes of cinnamon and it works very well, less is more! tried another recipe once where you were suppose to add ''this'' amount and it was way overpowering.
BlackSmith Beta Next week we’re going to open a one year old bottle. I understand that it’s pretty shelf stable. Ours is usually gone by February though!
Lol, I'll have to give it a try. Other topic, please dont ever change your opening... I love the song and sing along to it with every video. Always love seeing a new vid with you guys.
You don't check for it. After 6 weeks, the alcohol will have killed any potential pathogens. The aging is intended to mellow the eggnog, while also making sure there's no pathogens in it. There's some interesting science behind it: "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." Link: www.cooksillustrated.com/features/8318-how-we-developed-great-and-safe-aged-eggnog
@@DointheMost Fascinating, thanks! Appreciate the sourcing :) I'm in the UK, so Salmonella isn't really a concern for me for the last few years, but always good to know! I will definitely be making this btw, I normally do the foodwishes eggnog but I love the idea of ageing it.
Help! The 'bubbles' I assume from the eggs aren't going down and now essentially my eggnog is half eggnog, half froth! I can't fit anymore in the bottles I have.
@@DointheMost I hope they do subside... its been about 8 hours now and nothing has happened. Also... thank you for this amazing recipe! It's delicious!!
Just curious, in Alton Browns recipe he only uses yolks and no whites at all. Have you ever tried without the whites? Does it make a difference at all with flavor or texture?
Why would one have to refrigerate this? I mean, have you ever seen a bottle of Bailey’s Irish cream kept in the refrigerator? Alcohol is an amazing tool for killing bacteria. You may have heard of this at some point in 2020.
Are you some kind of super hero, because I'm pretty sure it's nearly impossible to taste iodine in salt, also I really hope you corrected for the different weights in table salt vs kosher, your comment seems to imply you can use the same 1/2 tsp of iodized table salt as kosher which is extremely wrong.
Great video! I altered your recipe slightly by omitting the milk and cream for aging. Doing this allows one to age it outside of the fridge: as long as you have 1.5 oz of booze per egg it is perfectly safe. Then I mix it all up when I'm ready to drink. My fridge is always full!!
This is slowly turning into a tradition for me now, 3rd year in a row. Last year i made a batch early december. A bit too late, but it was still really good! I have one bottle left i that will be aged for 1 year this christmas. This year i will be more prepared, so ill be doing this today!
I just watch your video on eggnog and if you remember i send you my recipe from my mother's . The 2 recipes are very similar 😋.
I'll have to give your recipe a try soon. There are times I just wish I had a drink of eggnog. It's just so different to to sip on and it's good to.
Thanks again for sharing yours once again.
2 quarts is a half gallon so that part with pouring the milk into the quart carton could be made way easier one of two ways: either just eyeball half the jug of milk or since half and half is half cream and half milk anyway, just get one quart of heavy cream and a half gallon of milk. I'm partial to that second way since there are some really fantastic brands of heavy cream available, and it seems like sore-bought half and half never really carries the same body and flavor as good cream plus good whole milk.
Does this need to be aged in the fridge? I can't imagine the dairy products would stay good after 6 weeks, or does the alcohol preserve it?
Alcohol and sugar would preserve it. Made this recipe 9 months ago and still got one bottle left that i will save for this christmas. Me and some buddies shared a bottle last month, nothing wrong with the taste and none of us got sick. Only used 3 cups of alcohol insted of 4 as well. Its been stored in the fridge since day one.
Powdered sugar, or confectioners sugar? Do we need the corn starch mixed in with it (confectioners, like you use in the video) or should we avoid it(powdered sugar, like you say in the voice over)?
Two names. Same sugar.
@@sherrybirchall8677 Not true. Powdered sugar is only sugar that's been milled down into a fine powder, confectioners sugar is powdered sugar plus starch to avoid caking.
What is the total volume for this recipe? I would like to scale it down, just not sure by how much. Thanks. Can’t wait to try it.
I would say total a gallon, a more reasonable amount would probably be 1/4 of total recipe for one person
Just made this and i got 1.3 gallons
My eggnog separated in the first day. Did I do it wrong?
Top rated funnel? Ha ha ha good one. Love your videos. Thanks and CHEERS!!!
Could you recommend adding cinnamon to this?
I add 3-4 dashes of cinnamon and it works very well, less is more! tried another recipe once where you were suppose to add ''this'' amount and it was way overpowering.
How much cinnamon would you recommend?
That sounds freaking delicious.. how long is it stable for? As I'm the only one in my household that likes eggnog..
BlackSmith Beta Next week we’re going to open a one year old bottle. I understand that it’s pretty shelf stable. Ours is usually gone by February though!
Lol, I'll have to give it a try.
Other topic, please dont ever change your opening... I love the song and sing along to it with every video. Always love seeing a new vid with you guys.
Confused - how do you “check for salmonella”.
You don't check for it. After 6 weeks, the alcohol will have killed any potential pathogens. The aging is intended to mellow the eggnog, while also making sure there's no pathogens in it. There's some interesting science behind it: "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." Link: www.cooksillustrated.com/features/8318-how-we-developed-great-and-safe-aged-eggnog
@@DointheMost Fascinating, thanks! Appreciate the sourcing :)
I'm in the UK, so Salmonella isn't really a concern for me for the last few years, but always good to know! I will definitely be making this btw, I normally do the foodwishes eggnog but I love the idea of ageing it.
@@Aldrahill Sorry if my voiceover was unclear/confusing! Let us know how you like the aged eggnog!
@@DointheMost No worries, thanks a lot! Will do :)
Help! The 'bubbles' I assume from the eggs aren't going down and now essentially my eggnog is half eggnog, half froth! I can't fit anymore in the bottles I have.
Petty Woman Put the remainder in a closed container, wait for the bubbles to subside, then top off your bottles. :)
@@DointheMost I hope they do subside... its been about 8 hours now and nothing has happened. Also... thank you for this amazing recipe! It's delicious!!
Why half and half vs heavy cream? It seemed a little runny to me last time I made this. I like a thick egg nog
Just curious, in Alton Browns recipe he only uses yolks and no whites at all. Have you ever tried without the whites? Does it make a difference at all with flavor or texture?
We’ve not tried it without the whites - there are so few added, it may not make a difference?
@@DointheMost fair enough, I can't see it making a huge difference just thought I'd ask, thanks for the content and reply 👍
What is the ending % of alcohol?
That depends on the proof of the bourbon and brandy you use, but it should be somewhere in the range of 10-20% ABV if our math is correct.
Why would one have to refrigerate this? I mean, have you ever seen a bottle of Bailey’s Irish cream kept in the refrigerator? Alcohol is an amazing tool for killing bacteria. You may have heard of this at some point in 2020.
5:41. Those are not stiff peaks. That is what happens when you have yolk in your whites. True this is being aged but still.
Joshua Rouw We never said stiff peaks - we said soft peaks. Thanks for watching!
Are you some kind of super hero, because I'm pretty sure it's nearly impossible to taste iodine in salt, also I really hope you corrected for the different weights in table salt vs kosher, your comment seems to imply you can use the same 1/2 tsp of iodized table salt as kosher which is extremely wrong.