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Dr. Gitmo Moneyson posted:Where are you keeping all this? I’m hoping to make 2 or 3 gallons and I’m having a tough time convincing my parents to let me keep that much in our fridge for 2 months, much less a full year. the beer fridge
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Oct 1, 2018 15:18
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| # ? Apr 19, 2024 00:16 |
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Time to git er done this weekend. I'm an Alton Brown loyalist but with the addition of coconut rum. Last year we were down to a half gallon when the fridge door knocked the precious nog from my tipsy hand and coated the floor. It was like a close family member had died.
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Oct 1, 2018 15:43
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Store mine in half gallon mason jars and they fit in the the champagne/magnum area at the bottom of a couple wine fridges I have. Also store some at my brothers because his fridge has the space for it. Can be a struggle to fit big or multiple batches in a fridge. Only have a counter depth big fridge and the year I stored it all in there it took up a ton of space. Maybe look for wider/shallower containers than jars/bottles were you could stack stuff on top of it.
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Oct 2, 2018 06:28
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Since we're talking about storage, be aware that if you use the flip top bottles or containers from Ikea like I do (the Korken line), the glass is a little thin. I use one for keeping filtered water in the fridge, and the back of my fridge froze the bottle and subsequently shattered it. I think even low alcohol content egg nog should be freeze resistant, but I nevertheless shifted some stuff around to keep all of my nog away from the coldest part of the fridge (as well as bringing up the temperature setting a hair).
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Oct 2, 2018 13:08
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I have released the Kraken!  (No pics, because you all know what a gallon jar of eggnog looks like.) I used the Joy of Cooking recipe, but I only used 750ml of rum (just a hair over 3 cups) because I'm a cheap bastard and didn't want to buy a 1500ml bottle. I also broke a yolk into my whites whilst separating the eggs. 
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Oct 4, 2018 18:15
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Finally got around to making the eggnog, only did two batches this year instead of four so we wont be sharing them like we usually do
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Oct 14, 2018 05:02
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Going to try making some homemade nog this year. The Alton Brown recipe sounds good but that is a poo poo ton of sugar. The bitten world one looks like too much booze for my family at Christmas. I'm thinking of trying this one: https://www.seriouseats.com/recipes/2011/12/rich-and-frothy-holiday-eggnog-with-an-electric-mixer-or-stand-mixer.html I've got some aged rum, so I think I'll try that plus I'll pick up some nice Brandy to do a mixture.
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Oct 18, 2018 20:28
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If youre going for fresh eggnog you should also look into some of the ones that end up being a really thin custard.
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Oct 19, 2018 08:07
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How did the toasted cream go for the people who chose to use it? I just finished my 24 hour sous vide off of the Serious Eats recipe, and I'm considering my options in terms of how much to put in.
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Nov 12, 2018 19:57
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Hey! So, while I've made the boozy 12 month aged egg nog in the past and it turned out amazing, thanks to this thread, I was wondering if anyone had a good non-alcoholic recipe that turns out a nice thick custardy egg nog. The people I make it for don't really love the boozy stuff so I wanted to try to make something that's more like the store bought, but better.
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Nov 12, 2018 23:25
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I drank my batch before the holidays, it was too good. I want to make some more with toasted sugar and toasted cream.
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Nov 12, 2018 23:50
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Catfish Noodlin posted:How did the toasted cream go for the people who chose to use it? I just finished my 24 hour sous vide off of the Serious Eats recipe, and I'm considering my options in terms of how much to put in. I did 2:1 toasted:untoasted and it's delicious
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Nov 13, 2018 01:12
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LikeFunOnlyBoring posted:Hey! So, while I've made the boozy 12 month aged egg nog in the past and it turned out amazing, thanks to this thread, I was wondering if anyone had a good non-alcoholic recipe that turns out a nice thick custardy egg nog. The people I make it for don't really love the boozy stuff so I wanted to try to make something that's more like the store bought, but better. I dont have a recipe because I made it almost a decade ago but any eggnog recipe that has you simmering and straining the eggnog is probably a good one
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Nov 13, 2018 01:19
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My nog has been aging for about 3 months now. So close to being able to crack it open... I went with Makers Mark for the bourbon this year instead of whatever cheap stuff I found on sale. Looking forward to seeing how it comes out. Does anyone here add any spices in right away when making it? I'd worry that they'd overpower the drink considering how long they are in there for.
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Nov 28, 2018 03:59
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I just popped jar of 2017 nog and it had a thick layer of loving nog butter on top and its fuckin excellent. I'm gonna eat it like icing on a brownie or something. Currently sipping a blend of 2017 and 2018 nogs, living the nog life. BaseballPCHiker posted:My nog has been aging for about 3 months now. So close to being able to crack it open... Last year I infused my booze with almonds, vanilla, cardamom mace and cinnamon and it was good. This year I toasted the cream w/ a bit of cinnamon stick, and it is also good e: Hey have any of you guys ever tried buttermilk in your nog? I was thinking about it because I've got Salt Fat Acid Heat on the brain, but then I found a kenji recipe for Lemon Buttermilk Eggnog and now I'm afraid we may all have been missing the magic ingredient all along
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Nov 28, 2018 22:41
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I finally caved and made some NOG this year using the OP recipe and just the taste test after decanting and oh boy this is already p delicious. It get's better??? Sweet
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Nov 29, 2018 00:19
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I just made 2 batches with the following recipe each, based off the Joy of Cooking recipe: 12 egg yolks 350g powdered sugar 4 cups half & half 2 cups whole milk 750ml dark rum OR 750ml french brandy Turned out really good. I've made recipes in the past with 8 cups of cream or 8 cups half & half, and I think this is the best its turned out ... less volume of dairy over all keeps it thicker but the lower butterfat content keeps it from getting overwhelming if you have more than a small glass. Also, a lb of sugar is too much to my tastes .. 350g is about 25% less, and tastes great, especially with the reduced volume of dairy I've always used brandy in the past and I gotta say that the batch I made with rum turned out better .. it's got a darker, more pleasing color and seems to have a more complex flavor. Interested to see what happens after I give them a couple weeks to age
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Nov 30, 2018 19:28
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I was looking at george washington's recipe:George Washington posted:One quart cream, one quart milk , one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whisky, 1/2 pint Jamaica rum, 1/4 pint sherry - mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well.
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Nov 30, 2018 20:19
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Made a quad batch of bitten word  I'm so loving stupid. I didn't re-read this thread and was googling "burned cream" and getting results for creme brulee so I thought I had imagined it. TOASTED cream?! God dammit I really wanted to try it.
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Dec 5, 2018 17:51
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I've had some nog going since mid-October, I just realized that the glass jug I have been using has a faulty rubber seal. Does nog need to stay completely airtight?
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Dec 7, 2018 15:12
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Made some of this aged stuff for the first time. Sort of halfway between the Alton Brown and Bitten Word recipe-I didn't have enough bourbon so it is mostly brandy/rum, and I added a splash of Marsala because it was feeling left out and I love Madeira/Marsala/Port/Sherry. I forgot how delicious Brugal rum is-almost tastes like cognac. This is the (fairly old) eggnog recipe I've usually done, from a local Junior League cookbook from 1964: Recipe Jubilee posted:Confederate Egg Nog
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Dec 8, 2018 01:09
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treehaus posted:I've had some nog going since mid-October, I just realized that the glass jug I have been using has a faulty rubber seal. Does nog need to stay completely airtight? She'll be right, mate.
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Dec 8, 2018 01:46
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Ranter posted:She'll be right, mate. I've been drinking her, but I don't want to kill my family at x-mas. Thanks!
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Dec 8, 2018 07:01
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I nogged with about 50/50 toasted milk several weeks ago. It turned out pretty good and after repeated "testing", I'm down to a full half-gallon. I did find that some of the milk clumped a bit when I did the toasting, but it strained out really easily so no big deal. Also, my milk toasting process was a little haphazard. I used a couple small mason jars in an instant pot. I thought that was going to be it for the year, but then my sister started bugging me about making coquito, so I did that yesterday. I actually got my recipe from somebody here on the forums, but I can't recall who, so if this is yours, please step forward and take the credit you deserve because this poo poo is good as hell and I've made it 4 or 5 times already. Here it is, it's probably edited slightly from the original version because I'm taking it from a text file that's been on my hard drive for years. Some Cool and Good and Brilliant Goon posted:You will need the following: Add'l notes: A Puerto Rican friend of mine suggests DonQ for the rum. That works pretty well. I usually use that or whatever white rums I have on hand but then I also usually toss Puerto Rican authenticity to the side and top off with an additional between 1/2cp and 1cp of something dark with absolutely no respect to regeion. This year was a bottle of Bacardi and then about another 3/4 cp of an old bottle of Ron Matusalem Gran Riserva. Next year I think I'm going to soak some toasted coconut in the rum for a week or so first then strain it out. This year I also used real cinnamon (not ceylon) and added a couple crushed allspice berries to the boil part. This is the important part: this makes a lot, so plan accordingly. It doesn't look like much if you're looking at the unopened cans of ingredients together, but you are going to want to make this in a big-rear end (at least 1.5 gallon) pot, and then have something like 2 growlers and probably some other thing like a swing-top handy for the rest. Don't even try making it in your 4.5 quart Kitchenaid because you will destroy your kitchen and everyone that lives with you will hate you forever. A funnel, a large Pyrex 4cp measuring cup, and a chopstick (to wedge between the bottle and the funnel so air can flow and the funnel doesn't back up) and possibly another trusted human being can make bottling the stuff much easier and is highly recommended. Shake occasionally just like nog, sometimes the various coconut oils get clumpy. I think this stuff peaks at 2-3 weeks so about right now is a pretty good time to make it and maybe have some leftover for new years. nominal fucked around with this message at 16:49 on Dec 10, 2018 |
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Dec 10, 2018 16:42
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I had some refrigerator problems and my nog was in mason jars for ~12 hours at ~60F-Do you think it's fine or should I be worried? Its definitely pretty boozy.
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Dec 11, 2018 01:36
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It's fiine.
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Dec 11, 2018 04:11
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Like, at that point, it would barely change the flavour. Ten times that, and it would still be fine health-wise.
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Dec 11, 2018 04:11
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Thanks to this thread, I made my first homemade nog last weekend! I used the Bitten Word recipe and a bottle of brown sugar bourbon that was too sweet for drinking on the rocks. Then I reduced the sugar by half so the nog won't be too sweet. Haven't tried it yet, but my friends are having brunch the weekend after Christmas. I'll probably try it a day or two before to make sure if anyone dies of salmonella, it'll only be me. I couldn't find any reasonably priced large glass jars, so I cleaned out a plastic milk jug and its aging in that. Do I need to shake it periodically to keep it from separating?
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Dec 13, 2018 03:21
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Did a quick taste test of my Alton Brown eggnog after 3 months in the fridge. To be honest, I thought the extra time would not make a difference but it really did. There's virtually no bite to it at all.
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Dec 15, 2018 03:12
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Made some nog this year following essentially the OP recipe that I read on a Michael rhulman post back when he was blogging... It's always been pretty great, but I forgot to add the salt... You think it will be noticed?
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Dec 15, 2018 04:17
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Made 2 batches for next year so far. One toasted cream and toasted sugar. The other toasted sugar and then had some left over spice mix from making lebkuchen and threw that in there. Toasting the sugar took a lot longer than the recipe said to get any appreciable color to it but hopefully adds a little something.
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Dec 19, 2018 06:08
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We ran out of vessels so I put a little bit of eggnog in a former store-bought pickle jar earlier this year. It's good! Hint of cuke but that's about it.
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Dec 23, 2018 01:12
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Question on booze: my family isn't super boozy. I did the Alton Brown recipe but reduced the booze a lot, down to a third of the recipe (I did half the recipe, then reduced the booze down from there). Used bourbon, rum and brandy. It tastes fantastic now, but will it go bad now? I like where it tastes now so it's purely from a health standpoint if I should add more.
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Dec 23, 2018 18:45
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Finally tried the nog I started back in... september? Maybe? Scotch and toasted cream combine to make something goddamn phenomenal. It's smoky, nutty, and honestly I'm now regretting not using some butterscotch schnapps, because it would really only have helped. This is a good fuckin nog year.
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Dec 24, 2018 00:25
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Everyone said the toasted cream nog was the best yet (I've been doing this 10 years now) and I tend to agree with them even though they tell me that every year
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Dec 26, 2018 16:23
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Coconut cream ended up being a little too much coconut for me some people enjoyed it.
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Dec 27, 2018 00:43
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If I make the Bitten Word recipe right now, will it be drinkable by tomorrow night?
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Dec 30, 2018 18:04
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Halloween Jack posted:If I make the Bitten Word recipe right now, will it be drinkable by tomorrow night? It's drinkable the moment you finish, but the aging process takes off a lot of bite and significantly alters the flavor. If you're making it now, make sure you fold whipped egg whites and heavy cream in after you're done to smooth the whole thing out e: honestly, consider going for a less alcoholic recipe at this point. The booze shouldn't be front and center in a nog, and while the bitten word recipe is fine, it's very boozy for the first month or so of aging.
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Dec 31, 2018 01:12
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Yeah, that's what I ended up doing. I went with the Serious Eats recipe, since I only had 8 fresh eggs from my own backyard coop anyway. I use a little more alcohol and a hell of a lot more spice than they do, though. Namely, I shake the Angostura bitters over it like I'm angry at the bottle.
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Dec 31, 2018 02:15
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I didn't see a 2019 thread and gently caress if I'm gonna make one just to state I've made my 3 month aged nog for christmas. Based on alton browns recipe but without rum in it, more bourbon as a replacement and a dash of cinnamon, and because I live in the UK and half and half doesn't exist here, using a mix of double cream and whole milk in place of it. Tastes good, but as with all aged nog, needs a couple of months in the fridge.   Was meant to all be in kliner bottles but the fuckers at the post office somehow misplaced them and I need to wait a week for redelivery.
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Sep 29, 2019 15:20
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