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Catfish Noodlin posted:What's the longest that someone has aged their nog? I still have a little bit of January 2013 left.
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Nov 12, 2016 01:21
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| # ? May 5, 2024 04:27 |
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Just made three bottles of eggnog, one for thanksgiving, two for christmas and new years using a slightly modified version of Alton's recipe with less sugar. Added three cups of brandy first, then the bf added a bit of rum and it tasted even better, then the rest of the bottle of rum and also the rest of the bottle of brandy went in for the batch's benefit. Next time I think I'm going strictly with whipping cream to thicken it up but Im looking forward to seeing how much a month changes the flavor.
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Nov 12, 2016 05:18
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I just made a batch based on the Alton Brown recipe and the 3 cups he uses definitely isn't enough booze IMO. I ended up with about 4.5 cups blending madeira, rum, brandy, bourbon, and amaretto, and I'm still not sure if it's boozy enough. The batch I made with the Joy of Cooking recipe called for 4-6 cups, I'm not sure how much I ended up using but it basically was too boozy when fresh but mellowed out perfectly after a month or so.
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Nov 12, 2016 17:51
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I've done 6 cups of 100 proof whiskey in the joy of cooking recipe and after a couple of weeks to take the edge off it could have even gone a little farther imo
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Nov 12, 2016 18:56
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Gaz2k21 posted:I believe Advocat is the same thing and it's sold in most supermarkets in the booze aisle. Thanks, but I'm after non-alcoholic. I just wanna make eggnog lattes at home.
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Nov 13, 2016 19:31
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I nogged.  Not pictured: another full jar. Made 1.5 batches of the original recipe.
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Nov 13, 2016 22:28
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I nogged today, too, but with some cheaper poo poo than you. Only made 1.5 litres because I've got a tiny refrigerator. Will just need to haul some off to work to store in their fridge.
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Nov 13, 2016 22:34
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For some reason I want goon assurance on my old nogg. I made with this recipe last year http://ruhlman.com/2014/11/holiday-classic-aged-eggnog/ Using jack, captain morgans and some brandy. Everything should still be fine right? I drank some myself a week ago, but every time that I mention that it's been 1 full year since I made my nogg, my co-workers give me a weird look.
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Nov 14, 2016 04:41
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Renzuko posted:For some reason I want goon assurance on my old nogg. If it's nearly 50% booze, is well be fine. Watch the video I quoted earlier and it explains that the longer the nog ages the better.
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Nov 14, 2016 04:58
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Renzuko posted:For some reason I want goon assurance on my old nogg. It'll probably taste better than it did last year.
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Nov 14, 2016 15:29
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Made nog but liquor stores are closed on Sundays so I just used what I had on hand. 50/50 Ezra Brooks and OGD Bonded. Will be interesting to see how it turns out.
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Nov 15, 2016 17:46
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As happy as I've been with brandy the last couple of years everyone around here is all gung ho about bourbon now so I'm thinking about spending a little more than usual for some respectable midshelf bourbon for my nog
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Nov 15, 2016 17:59
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So the hardest part about noggin', is you can't drink the nog right away.
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Nov 16, 2016 05:51
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whats stopping you?
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Nov 16, 2016 06:20
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I'm considering not doing aged nog, this year. My massive 2013 batch is finally gone and I was just about the only person drinking it the entire time. I also prefer nog with whipped egg whites and will just make a smallish bowl for my wife and myself to work through one day of my January furlough. Now that I've typed that, I think I am going to have to do an aged batch. I've got a couple work buddies who would probably appreciate a pint jar each of nog. Then set the balance of it in my fridge for me over the next couple years.
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Nov 16, 2016 17:05
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Nov 18, 2016 21:47
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Now open it at a party and just rim the container with crasy straws.
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Nov 18, 2016 23:51
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Wanna stick my whole head in that
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Nov 19, 2016 00:14
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That bucket of holiday spirit made me look at the Joy of Cooking eggnog in quantity recipe, again. Has anyone aged it with the included egg whites? Assuming their projected volume of one gallon and the full six cups of 80 proof hooch, the refipe should have a 15% ABV and be alright? Most aged nogs seem to come in around 14%
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Nov 19, 2016 14:39
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Butch Cassidy posted:That bucket of holiday spirit made me look at the Joy of Cooking eggnog in quantity recipe, again. Has anyone aged it with the included egg whites? Assuming their projected volume of one gallon and the full six cups of 80 proof hooch, the refipe should have a 15% ABV and be alright? Most aged nogs seem to come in around 14% I think the first year I made it I didn't bother to separate the eggs and it turned out good still.
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Nov 20, 2016 15:26
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I have a feeling I also whipped up the egg whites the first time I made it, thinking I would serve it straight away, but then folded them in and refrigerated it. It wasn't aged for longer than three weeks, but I think it was fine.
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Nov 21, 2016 13:48
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Broke down and drank one small bottle of eggnog before thanksgiving so I made another gallon and a half
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Nov 21, 2016 16:55
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There's no shame in addiction.
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Nov 22, 2016 12:24
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So I made some nog last night using the Joy of Cooking recipe and for the liquor I used dark rum, brandy, and bourbon at a 1:1:1 ratio. Did I make a mistake using 3 types like that instead of one or two? I am not so great with liquor. 
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Nov 23, 2016 17:21
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El Disco posted:So I made some nog last night using the Joy of Cooking recipe and for the liquor I used dark rum, brandy, and bourbon at a 1:1:1 ratio. Did I make a mistake using 3 types like that instead of one or two? I am not so great with liquor. I made nog last year with that same combo, though different proportions. It's pretty good nog.
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Nov 23, 2016 17:24
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I just made 4.5 gallons to give out as xmas gifts last night. I went through 3 handles of evan williams, 1 liter of Capt Morgan spiced rum and 1 liter of VSOP brandy. Ended up with 18 quart jars. I'm quite excited! I've been making it for about 5 years now (maybe more?) and I get tons of requests from friends. Last year, I made 1 run using 'better' ingredients. I used eggs from a friends flock, unbleached sugar, bulleit bourbon and hennessy (forget what spiced rum). And then a batch of my normal as above. I really couldn't taste a difference between the 2 after a month of aging. I really don't feel like the better stuff is worth it. As to using 3 liquors, I think it is worth it. The liquor is where most of the actual spices come from. Using a spiced rum and a vanilla brandy gives it some character.
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Nov 23, 2016 17:43
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Ok excellent, I just wanted to be sure. I have five quart jars of this stuff and I might end up gifting a few. But at least one is all mine. drat, if this turns out well I might have to make this year round.
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Nov 23, 2016 18:38
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What is the cheapest brandy you would go with? I'm going to do Alton Brown's again, but like last time I'll halve the rum and replace it with rye. Last time I was almost out of Coruba but I had Rittenhouse lying around.
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Nov 25, 2016 03:52
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El Disco posted:So I made some nog last night using the Joy of Cooking recipe and for the liquor I used dark rum, brandy, and bourbon at a 1:1:1 ratio. Did I make a mistake using 3 types like that instead of one or two? I am not so great with liquor. dont overthink it itll be fine
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Nov 25, 2016 03:57
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E&J XO is pretty good mixer brandy and cheap at $11
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Nov 25, 2016 07:41
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E&J is what I used in mine. Tastes great 2 weeks in.
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Nov 25, 2016 18:55
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Cool, I'll use that. I think it will be 1 cup Benchmark, 1 cup E&J, 1/2 cup Rittenhouse, 1/2 cup dark rum. What volume does Alton Brown's recipe make? Last time I made it I spilled some on the floor, but I don't know how much. I think I'll make one batch for this Christmas and then make another for next Christmas once there's room in the fridge.
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Nov 26, 2016 20:05
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Nogging right now thanks to this thread! I went with less than half the sugar of Alton Brown's recipe, still it's more than enough. Delicious even unaged, but I can see how a few weeks/months would mellow it out a bit - and hopefully bring out the nutmeg a little more. btw it's great having to make sure whether a dude is American or English to correctly translate the recipe to normal measurements, god forbid SI units became some sort of international standard
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Dec 1, 2016 20:05
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a cow posted:btw it's great having to make sure whether a dude is American or English to correctly translate the recipe to normal measurements, god forbid SI units became some sort of international standard The brits dont get to be smug about unit consistency lmao
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Dec 1, 2016 21:51
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Control Volume posted:The brits dont get to be smug about unit consistency lmao What, no, both are dumb as hell. I'm from the rest of the world.
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Dec 1, 2016 23:47
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Oh I thought you were comparing them since a lot of british people like complaining about how americans get everything wrong when actually we're in a very competitive race to be worse than the other
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Dec 1, 2016 23:51
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Speaking of Americans vs. Brits, anyone ever tried George Washington's eggnog? Four different kinds of booze, sweet Christmas. 
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Dec 5, 2016 03:41
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I made Alton Brown's nog tonight for my Xmas party. Didn't really consider cutting the sugar but it tasted good to me, so I can't imagine how it'll taste in a few weeks.
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Dec 6, 2016 00:56
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Anyone ever try nogging with Rumchata?
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Dec 9, 2016 21:30
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On the one hand I want to make this, but on the other I don't wanna spend 75 bucks in booze. Can I make this with white rum, which I happen to have lying around, or will that taste like rear end? EDIT: To be clear I mean like, ONLY white rum. Just pour in a big jug of it into some eggs. Kaedric fucked around with this message at 23:47 on Dec 9, 2016 |
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Dec 9, 2016 23:43
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