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I want to make some nog for the holidays but my partner is allergic to dairy. She's okay with eggs, though, so I don't necessarily need a vegan recipe. I was thinking of using a mix of coconut cream and coconut milk, similar to a coquito, but is it worth adding eggs? Also: I have a vague memory of a single-serve recipe for eggnog that involved cream, a whole egg, some form of sweetener (simple syrup or honey?) and 2 or 3oz of booze, shaken dry and then with ice. Does anyone know what I'm talking about? I can't find it anywhere online.
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Dec 13, 2020 21:44
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| # ? May 3, 2024 08:43 |
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My half rear end measures for alcohol have made this years batch waaaaay boozier than previous. Definitely more sippy and slow drinking this go around. Also it’ll be my first year long age since I won’t be giving much out so that’s exciting for next holiday season.
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Dec 25, 2020 05:05
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Remy Marathe posted:I did kraken instead of pyrat once and the whole batch gave me projectile diarrhea. Might be a weird allergy on my part. I've done the kraken spiced rum 3 times now and so far no poo poo situations but I haven't cross tested any different alcohols because it worked the first time so I just rebuy and don't rock the nog boat.
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Dec 27, 2020 09:37
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I did a new batch late this year and now I gotta endure waiting for it to mature before I get to enjoy the fruits of my labour. Last year was Wild Turkey and a mix of Cruzan and Kraken, this year I went with dark Havana club and Maker’s Mark so I’m looking forward to comparing.
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Dec 28, 2020 07:00
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I usually age for a few months to 6 , this year going for a 12 month batch. Will post new thread once the new year starts.
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Dec 29, 2020 21:30
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Had just enough leftover nog to use as a coffee creamer and holy poo poo. This may be the new way to drink it for me. Like a fancy rear end irish coffee. Owns
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Jan 3, 2021 19:29
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This came up in the homebrew thread but a reminder to start your nog for the season! I use the Chow recipe and have had good luck with it for years using Makers Mark for the bourbon. Today Costco had the Barton single barrel stuff for cheaper than Makers so going that route this year.
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Aug 24, 2021 05:14
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I had a reminder for Sunday to start noggin, but I'm trying to pack to move so... poo poo I tried to do a fancy nog once. Farm eggs, good milk, good booze. Didn't really help the end product imo. I feel like time is the icky ingredient worth splurging on.
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Aug 24, 2021 07:58
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I think if you're going to spend money on any real ingredient bourbon is the place to do so. I've used cheap eggs vs farm organic and not noticed a difference. Same with the milk and cream. The choice of bourbon seems to have the greatest effect. One year I tried a honey bourbon and while right on the edge of being to sweet it was fantastic. Going back to original recipe this year.
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Aug 25, 2021 01:40
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BaseballPCHiker posted:I think if you're going to spend money on any real ingredient bourbon is the place to do so. I've used cheap eggs vs farm organic and not noticed a difference. Same with the milk and cream. The choice of bourbon seems to have the greatest effect. Good to know as a "foodie" "friend" dunked on me for using generic store ingredients for the eggs, milk, cream. May have to try a few batches this year.
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Aug 28, 2021 22:08
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BaseballPCHiker posted:I think if you're going to spend money on any real ingredient bourbon is the place to do so. I've used cheap eggs vs farm organic and not noticed a difference. Same with the milk and cream. The choice of bourbon seems to have the greatest effect. I can't say that I'm terribly surprised since one of the major advantages of expensive eggs/milk/cream are freshness and it's being aged for weeks/months. The bourbon also makes up something like 30-40% of the mix. I could maybe see there being some difference if there is variation in the fatty acid compositions of the cream or egg yolks, but honestly the booze and spices probably cover even that up.
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Aug 28, 2021 22:56
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My nog just turned a year old! Happy birthday little guy I’m so proud of what you’ve become and the joy you’re going to bring this holiday season.
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Nov 18, 2021 16:35
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Time flies, can't believe its been 3 years for this thread. I've let y'all down by not reincarnating it. Making a batch today to bring some people for Thanksgiving.
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Nov 22, 2021 16:00
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I am not sure Smith and Cross was the right option here. It's an odd flavor for nog, but not bad...
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Dec 24, 2021 04:02
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Egg Nog reminder folks! Just made a double batch using this classic recipe: https://greatist.com/eat/best-eggnog
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Oct 26, 2022 17:59
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BaseballPCHiker posted:Egg Nog reminder folks! Yup just made a batch of 'ol reliable. Finally had a chance to try year aged last year and it was amazing.
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Oct 26, 2022 18:43
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Have you ever saved the egg whites, whipped them up and did the whole normal preparation? How much better does that taste? I usually just drink mine on the rocks as an eggey and sweet bourbon.
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Oct 26, 2022 21:30
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Its noggin time! I'll be making mine here in the next week or so! I use the typical half booze half custard mix. I still have a pint from last year ready to get me through making the new batch; as is tradition!
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Oct 26, 2022 23:26
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BaseballPCHiker posted:Have you ever saved the egg whites, whipped them up and did the whole normal preparation? How much better does that taste? I put mine in around summer solstice so I use different egg whites, but it's definitely worth doing at least once. It's nice foamy texture and balances some of the heat from the booze. It's also enough work that I usually don't bother, and I haven't tried fresh nutmeg yet. I drink mine neat, but sometimes I'll cut it a bit with non-alcoholic grocery store nog.
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Oct 27, 2022 02:55
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Made the Bitten Word batch again. Added an extra cup of liquor so we'll see how it turns out 
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Nov 1, 2022 22:26
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Is there some suitable alternative to egg whites for whipping into your nog?
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Dec 5, 2022 14:06
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His Divine Shadow posted:Is there some suitable alternative to egg whites for whipping into your nog? I guess you could try aqua faba (the water from canned chickpeas), but I dunno how that would play with egg nog. It is used as an egg white substitute in baked goods like meringue, so maybe?
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Dec 5, 2022 15:47
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Hmm can't say it sounds appetizing tbh. I don't got anything against whipped egg whites however. Just it should be mixed in when using it so it's something of a fresh ingredient and it would be nice if there was something that involved less effort than separating yolks and whites for the occasion. I mean perhaps I could just squirt in canned whip cream!
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Dec 5, 2022 16:25
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If you're just worried about convenience, you can freeze egg whites in an ice cube tray (to get individual servings) and thaw them when you want to use them. You can also buy cartons of just egg whites, but I'm not sure how reliably you can dose those out to a recipe (e.g. "6 egg whites"). I typically make homemade advocaat at Christmas (which uses a dozen egg yokes and no egg whites), so I conveniently end up with a dozen egg whites that I can then use for the egg nog I have aging in the fridge.
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Dec 5, 2022 16:32
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https://www.today.com/food/holidays/hellmanns-mayo-nog-snickerdoodles-review-rcna59818 What on earth
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Dec 6, 2022 01:10
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Is it just California, or has the store-bought non-alcoholic eggnog supply been unusually short elsewhere the last few years? Every December it seems to get scarce earlier, this year it's already hit and miss in the grocery stores. Costco had it for a few days after thanksgiving, now *poof*, nothing but their store brand liqueur. His Divine Shadow posted:I mean perhaps I could just squirt in canned whip cream! I'm testing a thimbleful of this year's batch tonight, starting small to make sure I don't go blind or poo poo myself to death. I cut back 1/2 cup on half-and-half and threw in an extra yolk this round, which seems to have made it approach the consistency of a chocolate malt.
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Dec 6, 2022 03:21
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Not driving in this mess so I made my first nog. Very happy at d0. 1L JB, 3/4 cup each Appleton and sacred bond. Reminds me I need to drink cream drinks more. I'm curious how I'll like it in 3 weeks and a year, if it makes it there I did use very good cream and milk, and that doesn't matter given time apparently. I hope I'm not just loving the cream and milk
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Dec 23, 2022 23:28
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This is a reminder to folks. You should start preparing your eggnog now!
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Sep 14, 2023 18:49
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BaseballPCHiker posted:This is a reminder to folks. You should start preparing your eggnog now! I have nog from last year I didn't touch so I'm done!
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Sep 14, 2023 19:19
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I always keep a bit that I age for one year so I've got some on hand too. In my testing 1 year is the perfect amount to age. I haven't noticed much if any improvement beyond that.
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Sep 15, 2023 00:11
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Anyone holding on to some pre-pandemic nog?
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Sep 15, 2023 02:19
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And barring that, what's the oldest nog y'all have had, mine's never survived more than 6mo I'm sure someone has that beat.
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Sep 15, 2023 04:05
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I've got last November batch. More than I expected, I think about a gallon survived. Mild Winter I guess. Never have I kept more than one years worth. Feels too early to start.. I like it too be cool out. I usually do mine near Halloween.
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Sep 15, 2023 05:10
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Remy Marathe posted:And barring that, what's the oldest nog y'all have had, mine's never survived more than 6mo I'm sure someone has that beat. I'm gonna start my nog this weekend. Haven't fully decided what's going in it this year; as much as I've enjoyed a lot of the flavor subs I've done, I might just stick to a more traditional recipe... or, I could get some ginger liqueur, do something rum forward, and use more of a pfefferneusse spice mix. Or, I've got some bourbon I infused with cherries, maybe I'll use that and use some grated tonka instead of nutmeg. Or I'll do something brandy focused, I haven't made a primarily brandy eggnog yet. poo poo. I need to make some decisions.
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Sep 15, 2023 14:36
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After a series of taste tests this summer I decided calvados would not be good for nog even though it sounded cool in theory. Ultimately ended up with a booze base that was mostly cognac and a sweeter rum, less bourbon than usual. The 3-mo taster bears out what you're saying as it already seems to have done the bulk of thickening and mellowing I'd expect; also way better than last year's.
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Sep 16, 2023 04:50
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I'm prepping for nog this year. I usually do Alton Brown's recipe but adding rye so it's 6oz each of brandy, rum, bourbon, and rye. I've got most of a bottle of Rhum Barbancourt 8 year, would that go well in nog or would the complexity of it just muddy up the flavor? I generally prefer the 4 year because I like the harsher flavor so I don't really ever use the 8 year. I'm planning on Rittenhouse for the rye and OGD Bottled in Bond for the bourbon. Possibly Pierre Ferrand for the brandy, people in the cocktail thread recommended it as a general cocktail brandy.
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Oct 17, 2023 21:20
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22 Eargesplitten posted:I'm prepping for nog this year. I usually do Alton Brown's recipe but adding rye so it's 6oz each of brandy, rum, bourbon, and rye. I've got most of a bottle of Rhum Barbancourt 8 year, would that go well in nog or would the complexity of it just muddy up the flavor? I generally prefer the 4 year because I like the harsher flavor so I don't really ever use the 8 year. I'm planning on Rittenhouse for the rye and OGD Bottled in Bond for the bourbon. Possibly Pierre Ferrand for the brandy, people in the cocktail thread recommended it as a general cocktail brandy. One year I went with some nice booze, and farm eggs.. I don't think it tasted much different than my normal batch with evan williams/meyers/cheap eggs. I think between aging and all the milk/sugar, it really dulls out the nicer ingredients.
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Oct 17, 2023 22:47
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My thing isn't so much it making the nog better as it is I don't want bottles I don't like sitting around forever so I want to buy stuff that I'll drink outside of making egg nog.
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Oct 18, 2023 02:16
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Did Alton's recipe this year but I replaced the white sugar with dark brown sugar, and holy moly what a glowup. Gives it a fantastic maple note right at the end, probably my best batch yet
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Nov 10, 2023 20:57
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I used Talisker 10 this year in the alcohol mix. It was over powering when I first mixed it and I was worrying that I had wasted an expensive bottle of whisky on top of the rest of the ingredients. But now it's had time to mellow it's incredible, easily my best batch yet.
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Nov 13, 2023 12:13
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