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My old video about aged eggnog: https://youtu.be/sflZWeCjdco?si=yWkjeQTSWgQ4EL6f
***EGGNOG RECIPE, MAKES ABOUT A QUART/LITER***
1 cup (237mL) cream
1 cup (237mL) additional cream or milk
1/2 cup (100g) sugar
2 eggs
1 cup (237mL) rum
1/2 cup (118mL) whiskey
nutmeg for garnish
Whip the first cup of cream in a small bowl. In a big bowl, beat the eggs and slowly drizzle in the alcohol until incorporated — don’t stop mixing, or the eggs will curdle. It’s important to mix the alcohol directly into the eggs to kill bacteria. Mix in the sugar, un-whipped cream or milk and the whipped cream until smooth.
Transfer the eggnog to a vessel that will allow gas to escape and chill in the refrigerator for about three weeks — aging will kill bacteria and enhance the flavor. The mixture will separate a bit as it sits, so stir it back up before pouring into glasses. Sprinkle nutmeg over top, if you’re into that.
“Tasting ultra-aged eggnog” üzerine 23 yorum
I don’t think my chicky nuggys and Mac and cheese tuned palette can handle this
That is the old school way of making eggnog it gets its name from the rum/brandy (Brandy or light whiskey 🥃 or liquor 🍹 mixture is a type of alcoholic beverage) mixture in eggnog. 🙂
Do you guys remember the lacto fermentation video that went badly
Science with booze, the best kind of science.
I remember making this all those years ago, crazy to think that there has been a jar of it sitting in your fridge since then. For anyone looking to make it, be warned, it's pretty strong
Adam will never age this recipe in the future
Reason: too homogenous, very anti-heterogeneity
Have to admit… it is a good recipe.
I followed Adam's video 2 years ago and made this eggnog, I accidentally left 2 quarts in the back of the fridge this whole time.
Needless to say without the bacteria I was hesitant to try but after research I deemed it safe.
I'll have to agree it tasted more booze forward but it was still good and I didn't die (yet)
Nope. I hate it. Nope nope nope
Yeah yeah, very interesting video, but dude, your hair looks so cool!
🪿
Getting Erkel vibes
you made yogurt
Ingredients:
-1 egg
-1 nog
1 word. NO!
sir, there's a food poisoning test i can do at the house!??!!
4:35 bro did you rip ass?
I used Alton Brown's aged eggnog recipe, I have a bit of two-year left of that, too. Plus the one-year from last year, and the fresh stuff this year. I pasteurize it sous-vide for extra safety. Didn't thicken like that though.
I personally would not as in two years time I've lost power for probably a whole month total (I live in Québec, winters are tough on our electrical system sometimes.) And I suppose I could put the eggnog outside in the cold, but fluctuating temparatures on the egg nog would freak me out a lil bit… ? I, remembered this video recently, someone said something about it on reddit I think? and would you look at that ! part 2! I'm so curious about this recipe now :p
I didn't realize a high enough sucrose content is antimicrobial. I guess it makes sense, I don't see mold on sugar (or candies). I guess that's also why simple syrup doesn't need to be refrigerated behind the bar.
I appreciate that our boy Goose was honest about the minimal differences during the taste test!
Oh Adam, you missed out on "for Tasty and Safety reasons"
I use Alton Brown's recipe. Stored a batch for a year. It was fantastic