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re: Aged Egg Nog Reminder
Posted on 12/10/25 at 9:20 pm to Mo Jeaux
Posted on 12/10/25 at 9:20 pm to Mo Jeaux
quote:
The recipe calls for a pound of sugar, and you’re worried about raw egg yolks.
Holy Canoli, one pound sugar- seems way over the top. I want to taste more than just sweetness.
Can you cut the sugar down by 1/2?
1
Posted on 12/10/25 at 9:25 pm to BlackenedOut
Sampled the PB whiskey eggnog. Very rich, richer than normal also with this nice little saltiness. More to follow.
Posted on 12/10/25 at 10:08 pm to LeGrosChat
quote:
one pound sugar
AKA 2 cups. You can cut it some but the recipe isn't too sweet as is but you do you.
Posted on 12/11/25 at 10:00 am to Trout Bandit
Just finished off my last mason jar from last year. Topped it with a little nutmeg. Phenomenal as always. Still have a little frozen from last year’s batch that I want to scoop over some apple cobbler.
Posted on 12/11/25 at 2:47 pm to iwantacooler
quote:
If I'm crunching the numbers correctly, that's triple batch of the AB recipe, right?
Posted on 12/11/25 at 2:52 pm to RTN
Correct. I make it and give it away as gifts.
Posted on 12/11/25 at 11:43 pm to Clevername35069
quote:
how did it compare? I'm interested to try this.
So good and easy. Could def use a little more booze though. Everyone has enjoyed it so far. I will probably never go back to the AB recipe.
Also, a few years ago I put some aged egg nog in a homemade ice cream maker and it was a game changer
This post was edited on 12/12/25 at 1:59 pm
Posted on 12/15/25 at 8:04 pm to NachoReb
Cracked open my batches from September. First time trying AB's recipe and I find they came out a little TOO strong. Do they just need to age longer? Anyone experiment with using less, or different alcohols and manage to not affect the preservation?
Posted on 12/17/25 at 9:14 am to xXLSUXx
quote:
Cracked open my batches from September. First time trying AB's recipe and I find they came out a little TOO strong. Do they just need to age longer? Anyone experiment with using less, or different alcohols and manage to not affect the preservation?
Is the alcohol taste supposed to come through in the finished product or is the point of aging it to get rid of that? I was late finding this thread but I made some anyway out of curiosity. I taste tested a couple of days after I made it and I thought it was very good but I definitely can tell there's alcohol in there, which I don't mind.
After seeing the above comment about thinking it was too strong after 3 months of aging, I'm looking for some clarity on what you guys expect the finished product to taste like.
This post was edited on 12/17/25 at 9:17 am
Posted on 12/17/25 at 8:50 pm to RTN
I rest mine for a year. Look, it’s got a lot of boize. It will be stronger than the shite you buy at the store. Aging it takes the edge off, not the proof.
Posted on 12/18/25 at 8:24 am to Trout Bandit
I have 2 bottles left from 2020. Its AB aged. Its very good, but I dont think its worth the aging for years.
Personally, I think 4-6 weeks is the sweet spot. At that point it still fresh, but the burn is mellowed.
I've tasted this 5 year old batch each year and it definatly changes in complexity. I am just not as much of a fan at 1 year+ aging.
Personally, I think 4-6 weeks is the sweet spot. At that point it still fresh, but the burn is mellowed.
I've tasted this 5 year old batch each year and it definatly changes in complexity. I am just not as much of a fan at 1 year+ aging.
Posted on 12/18/25 at 1:28 pm to iwantacooler
Shout out for that bottle of Chicken Cock. That's legit good bourbon.
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