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Eggnog Recipe - CHOW

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Best Eggnog

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Best Eggnog RecipeAdapted from Jonathan Hunt

Difficulty: Easy | Total Time: 15 mins, plus 1 to 3 weeks for aging | Makes: About 1gallon

At an expat holiday party in Shanghai in the 1920s, my grandfather tasted the

finest eggnog he had ever had. It took him seven years to wheedle the recipe out

of the host. Once he got it, he gave an annual party on the Sunday evening

following Thanksgiving to make the nog.

Game plan: For the flavors to meld, age the eggnog in the refrigerator for at least

1 week.

If you want to bottle the eggnog (before the whipped egg whites and cream are

stirred in), follow the step-by-step guide in this story for bottling soda pop. Unlike

the soda recipes, eggnog does not ferment (so theres no danger of explosion); it

just ages under refrigeration. The actual bottling process is the same, though.

Related story: Is it safe to use raw eggs in eggnog?

Related recipes:

Eggnog French Toast

Eggnog Cheesecake

Eggnog Frosting

Eggnog Crme Brle

INGREDIENTS

For the eggnog:12 large eggs yolks (reserve the whites)

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2/12



2 cups granulated sugar

1 liter bourbon

1 quart (4 cups) whole milk

1 cup heavy cream

3/4 cup Cognac or brandy

1/2 cup Myerss dark rum

Pinch fine salt

To serve:12 reserved egg whites

1 1/2 cups cold heavy cream

Ice (optional)Freshly grated nutmeg

INSTRUCTIONS

For the eggnog:

Place the reserved egg whites in a very clean and airtight container and

freeze until the eggnog is ready to serve.

Combine the yolks and sugar in a large bowl and whisk until well blended

and creamy.

Add the the remaining ingredients and stir to combine.

Transfer the mixture to a 1-gallon glass jar and tightly seal the lid.

(Alternatively, you can bottle it.) Place in the refrigerator for at least 1 week

and up to 3 weeks.

To serve:

The night before serving, place the frozen egg whites in the refrigerator to

thaw.

When ready to serve, let the egg whites come to room temperature. Place

the egg whites in the very clean bowl of a stand mixer fitted with a whisk

attachment. Whisk on high speed until stiff peaks form, about 2 to 3

minutes. Remove to a large punch bowl.

Place the cream in the stand mixer bowl (no need to wash the bowl) and

whisk on high speed until medium peaks form, about 1 to 2 minutes.

Remove to the punch bowl.

Stir the eggnog base with a rubber spatula to re-combine, then add it to the

punch bowl. Gently whisk the eggnog together until just combined and no

large pockets of whites or cream remain (do not overwhisk or youll deflate

the eggnog). Serve in punch cups over ice, if desired, and garnished with

grated nutmeg.

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3/12



We all have our favorites and mine is my family's recipe handed down

through the generations. Healthy? Not really. But I love watching people's

reactions the first time they try it especially if all they've ever had is that stuff

in milk cartons at the grocery store. You decide:

www.J etCityOrange.com/eggnog/

JetCityOrangeDec 25, 2012 07:54 AM

to chefRW, keep your opinions to yourself, do you know how stupid YOU

sound. so the guy said he was a professional eggnog drinker, better than a

professional ass clown, which you seem to claim as your calling card. Live

and let live jack hole. also the is a good recipe not any better than some

other, but damn good. sorry to others but I couldnt let this jack ass insult

someone who he or I know anything about, these people need to learn

manners.

aquaboogieDec 21, 2012 07:56 PM

This IS the best eggnog ever! I know this because when I made it for

Thanksgiving I looked around the room as people were drinking it and saw

my father-in-law licking the inside of his cup and scooping the remains out

of his glass with his finger! I told him he was welcome to have more and

everyone started laughing :)I'm making some more right now. Thanks for a

great recipe!

wanitaDec 19, 2012 10:28 AM

The booze kills any (highly unlikely) Salmonella contamination:

http://abcnews.go.com/Health/holiday-miracle-homemade-eggnog-kills-

salmonella-booze/story?id=17905639&page=2#.UMeIm5Pjlgo

abcx27 Dec 11, 2012 11:32 AM

This is a question rather than a review - the above recipe suggests that IF I

want to bottle the eggnog I can do so by following the link provided.

However, is bottling the eggnog necessary to safely age the eggnog? Or

can mason jars work as well? How did you bottle/store the eggnog?

wildstrawberries Dec 8, 2012 05:28 PM

I've got some in my fridge that has aged about 2 years now. It was

awesome last year and looks fine this year. I am more than a little scared,

but it looks like WHARTON had some 2 year old brew. Still alive? Edit:

Well, still amazing on year two. I don't see how anything bad could live in

there... I hope I can update in the morning. Edit 2: Had a glass of 2 year old

eggnog and lived to tell about it. No ill-effects just tastiness.

LixerDec 3, 2012 07:20 PM

True to the egg nog's history, I started making this recipe when living in

Doha, Qatar as an expat. Since normal egg nog was hard to find, I made

Submit

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4/12



this every holiday season for 3 years straight and it was legendary among

friends. So much that I auctioned off a few bottles when I left the country to

return to the US. Now that I live in NYC, it's become a regular part of my

annual holiday party and it will be for years to come! I bottle it in smaller

liquor bottles now for close friends for presents.

darbi.roberts Nov 29, 2012 10:31 AM

J ust got out the last 2 bottles I made 2 years ago to celebrate the 4th of

J uly. I have been making this recipe for over 4 years now. Get rave reviews

from all who have some. This batch is mellowed so perfect it taste so

smooth and rich - can't tell there is alcohol in it. Make it, bottle it, let it sit

(find room in the fridge) and forget about it---the longer the better and when

you finally drink some you will think you've died and gone to Heaven! :D

WARTONJ ul 4, 2012 12:01 PM

I've been making this for the past couple years and just drank the last of

this year's 2.5 gallons today! I only share it with a select few, but they've all

raved. It's a great way to celebrate my hens' summer bounty. Oh, and in

regards to the "professional eggnog drinker" below??? hahahaha! I feel

sorry for folks who mistake store bought "eggnog" for eggnog.

mamakimJ un 30, 2012 04:22 PM

I made 2 gallons for my first attempt. It was not nearly enough. everyone

who tasted it went wild. I shared the recipe with 6 people already. A great

way to serve is to decant into reusable swing top bottles. Get them on the

internet, either .5 or 1 liter. The only thing I did was up the cognac & rum to

2/3 cup each, put in a pint of cream and topped the jug with milk...almost

1/2 gallon total. I just felt better with a full bottle. The first bottle was served

after 3 weeks. The next waited for almost 5 and you can tell the difference!

Next year I will make it around Labor Day, use one for Thanksgiving and the

rest for Christmas & New Year....I will need another gallon bottle!

Highlander52 J an 18, 2012 07:53 PM

I made a double batch the day after Thanksgiving. J ust served the first

batch this weekend at a holiday party after sitting in the fridge for three

weeks wrapped in the tin foil. I shook each bottle once a week. It was very

creamy with no chunks. I served it on the rocks without the egg whites and

cream with a light dusting of freshly graded nutmeg (a must).It was

delicious! Very strong, but the boozy flavor adds to the overall uniqueness

of this recipe. It was a hit! Got lots of compliments and it's sure to put a

quick smile on the entire party :)

TheNogDogDec 21, 2011 08:38 PM

professional egg nog drinker? really? Is that anything like a Marijauna

Connoisseur or Sanitation Engineer (garbage man). You realize how stupid

you sound?

ChefRWNov 15, 2011 02:59 PM

I have been a professional egg nog drinker for 60 years, and have never made a

recipe quite this bad! My friends, an eclectic mix of egg nog critics, connasoors, and

enthusiasts, walked into the room and promptly exclaimed "Greg, is that egg nog,

or did the cat vomit into a mixing bowl? I would have rather bought STORE BRAND

egg nog. Not that I ever would, though." They then made me run naked laps around
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my house, and threw egg nog at me the whole time. Truly my lowest moment. I will

probably never have the courage to attempt another egg nog. OH well, I guess I'll

have to listen to Cathy brag about how good her egg nog is this year, the dummy!

She probably is at home right now dipping her hands in it and rubbing it all over her

petty body. The white, creamy, eggy mixture is probably running all over her right

now as she looks in the mirror and thinks about how great she is. THAT COULD

HAVE BEEN ME, CHOW.COM ... THAT COULD HAVE BEEN ME!!!!!

EGGNOGGGANGSTARDec 30, 2010 12:28 PM

I made 3 half gal a week before Thanksgiving in 2008. I drank 1 btl on Christmas

2008, I opened the second on Thanksgiving of 2009 thru Christmas 2009 and it wasgreat. It's now Christmas 2010 and I'm contemplating the 3rd bottle. I think it should

be good to drink. Any expert ideas?

mojonov Dec 21, 2010 12:32 PM

mine has been aging since mid-October! I sneaked a taste the other day and it is

delicious but STRONG. I think i will have to fold in the whites and whipped cream to

dilute it a bit before serving. The flavor change is definitely noticeable, though.

xani79Dec 21, 2010 03:04 AM

I also do a similar recipe but add the egg whites, cream and some of the sugar (3

cups total in my recipe among other variants) in after i've mixed everything else. Is

there a reason why it might be better to add in after aging like another comment

suggests?

cfarringtonDec 6, 2010 11:37 AM

This sounds like an recipe my family has been using for 100+years. It is a traditional

Southern recipe. We add a little white wine to"smooth out" the liquor taste. It's a

killer recipe, makes a very potent holiday treat.We always add the whites at the

start as well.

richardandnancyDec 6, 2010 01:31 AM

If you like making eggnog, you might like this homemade recipe for Kahlua. Make a

12 cup pot of strong coffee (Millstone Chocolate Velvet is my choice for this recipe).

Pour into a large pot and bring to a boil. Then slowly add 2 pounds of sugar stirring

constantly. Set aside until cool. (A couple of hours) Then add 4 TB pure vanilla (thesmall bottle), 1/5 bottle of vodka, and stir until mixed. Store in brown bottles with

corks. Beer or root beer bottles work great for this. Delicious. I had some over

Thanksgiving in North Carolina and it was fantastic.

Ginny53Dec 2, 2010 11:28 PM

I used the recipe with J im Beam, Myers, and Hennessey Cognac! It was so easy. I

bought a brewing funnel with a fine screen in it to screen the eggs. This made it

very smooth. It is really important to note for people who don't understand nog. It is

very strong!!! It is really best when reconstituted with the heavy crean and egg

whites. You can throw it in a blender and do it in seconds...It is awesome and much

easier to palette. Batching it allows you to store it until you wish to break it out and

serve it with the cream and egg whites. Try a little nutmeg and cinnamon, or even

cut a little store bought egg nog into if you are not bothered by blemishing the purityof this perfect mix!. ps - I used 3/4 cup of hennessey.

RonWNov 21, 2010 02:56 PM

I made this for the first time this year. aged it for about 4 weeks in the fridge and

broke it out for new years eve. Incredible flavor. I'm definitely going to get another

batch going for next year.

diecastJ an 3, 2010 02:08 AM

Interesting! Another Shanghai connection! Dad's recipe also uses Rye instead of

bourbon but the dark rum and brandy are the same. We also add the egg whites at

the start and then stir gently every day. I don't know if this recipe started in the
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6/12



Orient. A lot of the American population were from the east coast---maybe it came

from there. My mother, sister and I got out of Shanghai just in time but dad was put

in Bridgehouse prison for a time and let out in time to catch the last ship out. That

was right after Pearl Harbor.

shanghaibornJ an 2, 2010 05:21 AM

My father was a Shanghai Marine in the thirties then a POW and returned after the

war and made a recipe similar to this every year. The difference was more whiskey

(two fifths for quart of milk and quart of heavy cream) and two lbs sugar. Later this

just became 2 quarts 1/2 and 1/2. Dark rum same. But major difference is that he

never used bourbon whiskey - only straight rye. Back then it was Old Mr. Boston.Now I use either Old Overholt or J im Beam. The rye produces a very smooth egg

nog. Whip the egg whites to soft peaks and fold them in at the start. Shake bottle

before pouring. Never have heard anyone mention an origin of this from Shanghai

so that is pretty cool.

tex66J an 1, 2010 10:46 AM

There is a post on A Dash of Bitters pointing to an experiment at Rockefeller

Institute showing that the alcohol in eggnog killed salmonella over time Aged

Eggnog: Safe or Not

Alc hemistGeorgeDec 29, 2009 10:55 AM

J ust a note on recipe readability - ingredients should be separated out by use if their

intended use is a full year apart. My computer battery was dying and I couldn't read

the recipe in detail, so I ended up making the recipe with 12 whole eggs and at

least half a grated nutmeg. Re-reading the fine print today, it looks like I should

have used only yolks and the nutmeg is to be kept for a garnish later...much later!

Not a big deal as I'm sure it will be delicious, but following recipe writing conventions

makes life easier for all.

SteveGDec 23, 2009 07:47 AM

Amazing to stumble on this recipe! My father and mother lived in Shanghai for years

before WWII and always made this eggnog. When we returned to the states in '41

Dad continued to make it every year. I make it now as does my daughter-in-law. His

recipe starts out with 5 doz. eggs---needless to say I have cut it down---our parties

aren't that big. As to adding the whipped egg whites at the start, we have always

done that without problems. One does need to lightly fold the whites in every night

and taste of course. Such good stuff. We lable it "Andy's Eggnog" after my Dad.

shanghaibornDec 23, 2009 03:41 AM

Wow...I made my first batch this past Thanksgiving; 1 gallon for this xmas and 1

gallon for next year. We polished off the first gallon at a gathering of friends about 3

weeks into the brew time (to rave reviews). Looking forward to using the other

gallon this xmas, I already made another batch to save for next year. For the gallon

I originally expected to use this year, I added the egg whites at the start. There was

some separation (foamy), but some shaking during the melding period took care of

that. I used Maker's Mark, Meyer's rum, and Courvoisier. I still don't really

understand the aluminum foil wrap, but I won't question it at this point. Thanks to

everyone for this long line of posts. It gave me the confidence I needed. Cheers toall...

peanutspecan Dec 22, 2009 08:13 AM

I checked the egg nog today after having re beaten it. Again it turned to gloopy stuff

- the egg whites gave coagilated again. I am throwing it away. I cannot risk making

my friends ill.

srousseaux Dec 21, 2009 08:09 AM

srousseaux, it should think out after a few days.... we have had that happen too.

Good luck!
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7/12



umtirigane Dec 21, 2009 06:25 AM

PS. I have just re -beaten the nog and now it is smooth but very thick. What should

I do???

srousseaux Dec 19, 2009 01:02 PM

I have made this recipe for 10 years and have aged it in my garage. I have always

whipped the egg whites and folded them in gently over a 3 week period. Tonight I

brought in the nog to bottle for my friends and I am just sick - the egg nog is

"goopally" like the whipped egg whites turned back to raw egg whites! This is a first

and I do not know what to do. Is it sickly? Should I throw it away? I am wondering

what I did wrong. Thinking back I may not have beaten the egg white firm enough.

Help any ideas as to what I have done wrong. sheila

srousseaux Dec 19, 2009 12:56 PM

justlauralibrarian: No worries on either the foam or the separation. Per the foam,

The stuff is thick and in my experience bubbles will not pop. It's not likely that

anything is going to be able to grow in there if you followed the directions.

Regarding separation, that happened to me too, a couple of times during the first

week or two. I shook it up again, and after a couple of shakes it didn't separate

again. I guess it takes time for the ingredients to properly emulsify. Absolutely no

effect on the final flavor or texture, as far as I can tell.

davis_sq_proDec 11, 2009 03:42 AM

I've been wanting to try this for two years, and I finally got my first batch in the fridge

last night. I put it in the empty Maker's bottle, a milk bottle, and 4 half pint mason

jars. I just took a look at it and noticed two things. 1.The nog in the bottles was

foamy on top. The food safety articles stated that you should discard the nog if it got

bubbly at any point, but this didn't really seem bubbly, just foamy. (And it hasn't

even been in the fridge a day, so all of the ingredients are still in their use by dates.)

Has anybody else experienced the foam/bubbles on top within a day or two of

fridging it? 2.The nog in the mason jars had separated. I shook it up and it seemed

fine. Reading the thread I notice that some people experience the separation and

some don't. I'm wondering how I can get it to not separate the next time. Any ideas?

Extraneous info: I used a pasteurized but not homogenized whole milk.

jus tlaural ibr arian Dec 11, 2009 03:00 AM

Total success with my first batch. I let it sit in the fridge for a full year without any

mixing or shaking and it came out nicely smooth and drinkable. No separation or

nasty chunky bits. The color is a dull brownish yellow and may seem unappetizing

to those used to artificially colored store nogs. This is a serious alcoholic beverage

meant for people who enjoy the hard liquors used in it. C'mon folks... read the

ingredients! :) I tasted it straight (before the optional frothy ingredients) and found it

yummy as a sipping cocktail in small amounts. But the heavy alcohol turned off

some others. When I mixed in the whipped components, it cut the effect enough for

more people in the party group to appreciate. Still, most people winced at their first

sip - unused to the booze factor. Then they kept coming back for more. Lots of

compliments and requests for the recipe. Adding the optional stuff at the end also

greatly expands the volume, so you can serve more people. With the fully-executed

recipe, I'd say you could serve a party of 20-25 without a problem. By the way, Ibought a carton of egg whites at Trader J oe's for the final assembly. Their carton is

the equivalent of 10 eggs, so it works perfectly with no wasted components.

klmonlineDec 5, 2009 02:22 PM

Not sure what's going on with this first batch I have made but it seems to have

become more potent. It doesn't smell foul or have a funny color. It just taste way to

boozy to be pleasurable...seems to have a slightly minty zing at the end....I did

spice the batch with a little nutmeg and all spice....any ideas here?

GardnierDec 3, 2009 04:38 PM

J annahC: Martel VSOP is a good choice in my opinion. Inexpensive enough to mix


8/12



without feeling like you're breaking the bank, and high enough quality that you won't

regret having mixed with it (Cognac is one of those things where for the most part

you really do get what you pay for).

davis_sq_proNov 28, 2009 03:54 AM

I can't wait to make this!!! If the grocery was open now I would be there getting

ingredients! I know absolutely NOTHING about Congac/Brandy. Can someone

recommend a good brand? Thanks and Happy Thanksgiving!

JannahCNov 26, 2009 03:41 AM

I was mistaken. The note about raw eggs led me to thinking there was a non-raw

egg version. I've followed this recipe as is and am 14 days in. Can't wait to taste it.

EricBrownNov 22, 2009 05:14 AM

Eric, what cooked version are you referring to?

davis_sq_proNov 22, 2009 05:05 AM

All all the great reviews for the cooked or uncooked version? Is there a difference in

taste? I have all the materials and can't wait to make this and report back on my

success.

EricBrownNov 8, 2009 04:09 AM

Wonderful recipe! I made this last year at this same time. This is a keeper recipe. I

am making a double batch today, while drinking a glass of last years batch!:) I

never tried the egg white mixture and might do that this year. You'll see about 50-

50 on reactions to the drink. I have friends who love it and ask for it whenever they

visit and then there's folks like my hubby who don't want any because of the strong

booze factor. I would like to accomodate the latter 50 by cutting the booze down a

bit (perhaps only cut half of the alcohol) but I am not so sure that that might not

invite some kind of illness? Does anyone know the answer to that? Also I wonder if

I do add the eggwhite mixture before serving if that mellows the drink to the point

where more folks would like it better. My final say is I LIKE IT....served over ice and

sprinkled with nutmeg! Yummy Yummy Yummy!

WARTONOct 30, 2009 02:46 AM

I love this recipe! A few things I do differently because I make around 2 gallons at a

time is that - I use ~20 eggs instead of 24. Sometimes eggnog has a residual yolk

flavor that I just don't like, and using a couple eggs less eliminates this. - I use 2

cups of cream for 4 cups milk - I have been known to add a hint of bourbon vanilla

to the eggnog and also to use brown sugar. This recipe is very forgiving and it is

hard to mess up. :) MateoInJ apan - yes it is totally normal for the eggnog to

separate. Not a big deal, just tip your bottles upside down a few times to re-emulsify

everything. PalmBeach, you actually CAN add the egg whites in early, but that is

best done if you are aging the entire batch in a large container. I normally make the

eggnog ~2 months in advance and freeze the whites until I need them. I then thaw

out the whites and whip them up really stiffly around 3 weeks (or less) before our

party. I add them in the eggnog and stir gently with a wooden spoon and whisk. The

eggwhites will float, so every day, you will get a frothy, thick egg-white layer on the

top of your eggnog, but not to worry.... just stir gently. On the day of serving, stirrwell and voila! Adding egg whites on the DAY OF makes the eggnog frothier, but I

have found that adding them ahead of time still adds to the creaminess and

smoothness. My mother always added the whites ahead of time so I just copied her

- but she thinks this CHOW recipe is better than her own, tastewise.

umtirigane May 23, 2009 12:54 AM

I grew up with a Polish Dad & Ukraine mum, I guess I was very lucky. Dad used to

distill his own Vodka much to the chagrin of Mum who would yell," Michal we gonna

have Politzia coming to take you to jail" I loved watching the clear liquid drip out of

the coiled copper It was so potent that if you lit some in a tspn there was no residue

Mum would then Cream 10 egg yolks with sugar till thick & add it to the vodka, I

must have been the only 8 yr old kid who went to school in the am with a sip of


9/12



booze 2 keep warm Was this my 1st taste of Eggnog?

KrystynaCooks Dec 27, 2008 02:53 PM

MMmm! Great stuff! What a crowd pleaser. Shouts of "Best Egg Nog EVER!" Made

in August. Debut on Thanks giving. Did both the egg whites and the heavy whipped

cream and served with fresh grated nutmen & cinnamon. No ice. The Cognac is

critical - gives tone of character to this Nog, so find as solid $50 bottle of true

French. No EJ or Hennessy please. Makers Mark and Meyers Rum as well. Cannot

wait finish on Xmas. People love it!

stutchDec 17, 2008 11:31 AM

davis_sq_pro, Thanks!

palmbeach Dec 11, 2008 01:39 AM

mortarNpestle: straight, no ice, no whites. palmbeach: no, I don't think that's a good

idea; the whites won't remain frothy for long and so you'll end up with a rather nasty

end product. How about just giving it away as-is? I personally see no point in

bothering with the whites. It's delicious straight out of the bottle. By the way, I added

1 tbsp of ground nutmeg to 1.5 liters, then used an extremely fine filter (designed

for homebrewing) to get most of the powder out 24 hours later. This resulted in a

nice nutmeg undertone, with no need to sprinkle it on top at serving time.


The recipe turned out great. My question, for anyone that might know, is whether I

should include the eggwhites when I age it? The first time, I separated the egg

whites as suggested, and folded them in just before serving. I want to give my next

batch as gifts, but I don't think the people I'm giving it to will want to whip up some

egg whites and fold them in--they'll probably just want to drink it as is. Any

suggestions? Do you think if I folded in the whites and then aged it it would be

okay?

palmbeach Dec 7, 2008 10:04 PM

davis_sq_pro: when you served the nog was it straight, over ice, or mixed with the

whites? I have a feeling you did it straight. I've always poured it over ice so it stays

quite cold and my friends always complained about the bite, so maybe its time to

recommend nog straight up to them?

mortarNpestleDec 5, 2008 05:11 AM

Update: I let it sit around for 10 minutes and warm up a bit (it was straight out of the

fridge when I first posted). The alcohol bite is gone. It's richer, tastier, more

drinkable. And the nutmeg has soaked in a bit and, luckily, most of it has dropped

to the bottom (good riddance). I might dose the rest with some nutmeg and then

filter it in a day or two...


I made this J uly 3 and just tried it. Not bad at all! It has definitely thickened up a bit,

and tastes sweeter than I recall. No separation -- very good consistency, actually.

Nice dark color. There is quite a bit of alcohol bite; I don't mind it, but I drink straightwhiskey on a regular basis. I'm not sure if non-drinkers will enjoy it much. I also

don't like the grated nutmeg on top -- it's a bit coarse. Next time I will do a nutmeg

infusion in some bourbon or rum before mixing everything up, and add it to taste.

That way, nutmeg goodness minus the grit. All in all, definitely a repeat -- and much

longer next time!


Taste Bud and others. My friend and I drank a few jars of the batch from last

november this weekend. Thought I should share a few things. One, the nog never

separated. It remained a constant consistency. Perhaps it lightened in color a bit,

but other than that remained the same. I think the lava lamp effect you describe is

something odd. The taste of the year-old batch was great. My friend, who I should
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10/12



mention doesn't drink much and was put off my the alcohol "bite" of the month-old

batch last time, loved it. I don't know if it needs a year, but I think longer thank 3

weeks wouldnt hurt. All in all a great recipe.

mortarNpestleNov 30, 2008 10:32 AM

Dear MotorNPestle, I think the Al foil is simple to keep you from watching the curing

process. From my experience last year, the several month aging process produces

some unsightly things. The appearance was similar to an egg nog lava lamp. With

that said, either use the foil or just shake the bottle/jar before dispensing. I shared

about 4 liters of nog last year that had aged for +/- 2 months with no reported

maladies.

Taste Bud Nov 26, 2008 02:32 AM

I've got a batch in the fridge from last thanksgiving and we were planning on

drinking some this thanksgiving. Any word on how to tell if its bad bu looking at the

mason jar I've got it in? Also, I only wrapped them in foil for the last month or so,

does that matter? They still look uniform in color but I don't want to pop the tops

until T-day.

mortarNpestleNov 7, 2008 07:41 AM

I just had the nog that I had made a in Nov '06. It was very good. Sitting a year,

wrapped in foil, in the fridge....it was excellent!

douglasmoranDec 27, 2007 11:35 PM

I've made the recipe, and it was a huge hit with our holiday guests. We served it

straight without the optional cream or egg whites, and I received several

compliments that it was not as "thick" or "clingy" as store-bought egg-nogg.

The Jeff Next DoorDec 26, 2007 12:35 AM

MateoinJ apan: J ust shake it up!

douglasmoranDec 18, 2007 10:51 AM

Sampled at week 6 did smooth out but did smell very strong. At week 8 even the

smell did smooth out too very good stuff dc Mine did/does not separate

don515Dec 18, 2007 12:27 AM

I've done the recipe and was wondering how it was supposed to look. It's separated

in two layers in the jug... a brownish and a cream-colored layer. Does this sound

right or did I denature the proteins again? any help is appreciated...

MateoInJapanDec 16, 2007 10:06 PM

I was just served this "nog" at a holiday party whose host had aged it for 1 year in

the empty Maker's Mark bottle. While a couple of us were tentative at first, the

amount of great alcohol that was used had perfectly preserved this very tasty

holiday libation. Yum!

sassygirlDec 3, 2007 08:25 AM

If you follow the link in the article about bottling, you'll see that there is serious

sterilization involving boiling water and bleach solution. I would be very leery of

drinking anything that hasn't been processed using all the steps. And, the recipe is

intriguing!

vickibNov 26, 2007 12:42 PM

Hot soapy water. Rinse well. Run them thru the hot cycle of your dish washer, or

you could just boil them in for 10 minutes.

douglasmoranNov 24, 2007 06:49 AM
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11/12



There's nothing in here about sterilizing the bottles - is that due to the booziness of

the nog? I'm planning to try this next week, but would prefer not to poison myself or

others. Anyone know if I should treat the bottles before filling?

ejcsanfranNov 24, 2007 03:18 AM

Question I made this recipe with organic eggs and RAW organic milk. When I

mixed it up today, it has lots of little coagulated bits. So, will I be able to re-emulsify

those bits? Or am I out of luck and the proud owner of chunky eggnog? Blender?

HELP! Lauren

lmariaschneiderNov 14, 2007 04:41 AM

Made a batch for the holidays yesterday can't (will) wait! dc

don515Oct 20, 2007 09:25 AM

So excited to try this!

miriamjw Aug 30, 2007 08:03 AM

The massive amounts of alcohol make it virtually rot-proof.

Regan B May 2, 2007 10:03 AM

Sophia C., I think all the alcohol and the 'fridge temps. However, I know,

somewhere tied into to this article there is a more technical explanation.

Regardless, I will be sampling it come Thanksgiving in very small amounts, waiting

for nasty side effects to occur, before going whole hog on it.

douglasmoranMay 1, 2007 10:47 PM

What keeps the eggnog from going bad when aging?

Sophia C.May 1, 2007 12:31 PM

I will!!!!

douglasmoranMar 29, 2007 05:15 AM

Be sure to give us an update next year, doug!

Regan B Mar 28, 2007 02:46 AM

One more thing. I am keeping a 1 liter bottle of it in my beer fridge till next Xmas.

We'll see how it is after a year.

douglasmoranMar 27, 2007 12:45 PM

OK, after drinking a 1/2 liter of this.....my notes. I added the extra egg whites and

cream as suggested for serving. And topped w/grated nutmeg. And I used half the

bourbon noted. It was very, very good. Rich, creamy, boozy, but not too much. My

sister really liked it too. I recommend it. I have another 1 liter bottle in the 'fridge to

age until next year. Can't wait to try it!

douglasmoranJ an 3, 2007 11:56 AM

I made this ab 2 wks ago & its been aging in the 'fridge. I tried a little yesterday, & it

was good, but surprisingly "boozy" tasting. I will add the option egg whites & the

cream when serving. Oh, & the fresh grated nutmeg is a must! Not too much

nutmeg or you get a bitterness which ruins it!

douglasmoranDec 24, 2006 12:28 AM

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