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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.
Eggnog
Bu eggnog tarifi yaklaşık bir quart, yani bir litre, bitmiş içecek verir.
Malzemeler
- bir cup krema
- iki yumurta
- bir cup rom
- yarım cup viski
- yarım cup şeker
- bir cup süt
Hazırlanışı
- Kremayı küçük bir kâsede köpük oluşana kadar çırpın.
- Yumurtaları daha büyük bir kâseye kırın. Romu ve viskiyi, yumurtaları çırparken azar azar karıştırarak ekleyin.
- Şekeri karışıma ekleyip karıştırın.
- Sütü ve çırpılmış kremayı karışıma ekleyerek hepsini bir araya getirin.
- Eggnog'u birkaç saat bekletin; bu sürede kıvamı koyulaşır.
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