Anyone else make aged eggnog?

[Straw_Sticks_Bricks]

Last year I made Alton Brown's Aged Eggnog. I followed his base recipe with the slight exception of using a mix of chicken and duck egg yolks. I and my family loved it. The result is rich, creamy, and quite alcoholic but very smooth.
This year I'm playing around with the recipe a bit. I started the batch for Thanksgiving this weekend and figured I'd ask around before I start the Christmas batches.

First, for those that don't want to search, the base recipe is:
INGREDIENTS-
12 egg yolks (I did 10 chicken 2 duck, not sure how much it matters)
1 lb. sugar
1 tsp. fresh grated nutmeg (I tried both fresh and ground from a jar, didn't taste a difference)
1 pint heavy cream
1 pint half and half
1 pint whole milk
1 cup Jamaican rum (I used Plantation Xaymaca last year, this year I'm switching to Smith and Cross Traditional Jamaican)
1 cup bourbon (I used Woodford Reserve)
1 cup cognac (I used Pierre-Ferrand 1840)
INSTRUCTIONS-
1. Beat egg yolks, sugar, and nutmeg until light in color and forms a ribbon.
2. In a separate bowl combine dairy and liquors. Mix well.
3. Add the dairy and liquor mix into the egg yolk and sugar mix and mix until fully combined.
4. Pour into a large (1 gallon works well) glass jar with a lid and age in the fridge for 1-? months. (I did 2 last year. Some YouTubers have gone up to a year. Near as I can tell 3 is optimum, hence Thanksgiving starting now.)
5. Serve cold, grating fresh nutmeg over the top of the serving glass. (Here the fresh grating matters)

This year I've added a cinnamon stick and a vanilla bean to the aging jar to try and develop a bit more flavor. The base recipe produces the best eggnog I've ever had but I want to try and punch it up a bit. I was wondering if anyone else had made it and what liquors or spices they had found that worked well.

 

[nlife]

Not something I've ever thought to make before. I can basically only have a glass or two a year though since it's so rich

 

[JLinza]

Pretty cool, I've never made it but my Aunt makes a batch every year but not aged. I'd be curious to try it for sure.

 

[mneeley490]

A friend in my local pub makes aged eggnog. I think she once told me she's aged it for up to 2 or 3 years? I'll have to ask her next time we meet.
But since I'm not an eggnog fan to begin with, that's one I'll pass on.

 

[1MoreFord]

Is it just me, or does the concept of aging milk, half 'n half, cream, and raw eggs seem to violate some food safety rules to others too?

 

[Straw_Sticks_Bricks]

Is it just me, or does the concept of aging milk, half 'n half, cream, and raw eggs seem to violate some food safety rules to others too?

It seemed odd to me at first but in this case the aged eggnog is safer than the fresh, at least when using raw eggs. Fridge temps are low enough to suppress salmonella growth, the biggest worry with raw eggs. Then, if the alcohol level is high enough, it will kill the salmonella over time. This means the recipe used has to be designed for aging, like this one, as not every eggnog has a high enough alcohol content to be aged. Normal food safety practices, like cleaning and handwashing, should be followed since less bacteria to start is better. I check the eggnog about once a week for any signs of contamination by smelling and looking for changes in texture. Also, I found when researching that some people recommend that at least one of the liquors is over-proof, such as using a 101 bourbon. All the liquors I used were over 40% ABV so I figured I was safe. And to be safe we did the initial tasting with small glasses. This year I'm not worried.

 

[dls1]

SSB - nice sounding recipe, and thanks for sharing.

I, for one, have always detested eggnog. One of those Christmas items, along with fruitcake, that should just disappear. That said, last year, just before Christmas I stopped by the local pub and the bartender asked me if I wanted to dry their 1-year aged eggnog. I emphatically said no, but after a few minutes my curiosity got the best of me I said I'd try a sample of it. He put 2 small glasses in front of me, one with eggnog that was freshly made, and the other with the 1-year aged. I took a sip of the fresh first, and as usual, pushed aside. I then tried the aged batch and was stunned at how much better it was, and I drank the whole glass.

I don't know anything about all of the ingredients he used, but the primary alcohol was Fortaleza anejo tequila.

Also, last year he made 1 gallon and that was gone in a few days. This year he's making 4 gallons.

I'll ask if he will share his recipe, and if he does, I'll forward it to you.

 

[mneeley490]

A friend in my local pub makes aged eggnog. I think she once told me she's aged it for up to 2 or 3 years? I'll have to ask her next time we meet.
But since I'm not an eggnog fan to begin with, that's one I'll pass on.

Yep, hers is 3 years old, and according to her, still going strong.

 

[Fueling Around]

Not a fan of eggnog. I think my daughter likes it so will be following this thread.
My father was a big fan of eggnog cut with a healthy dose of brandy and whisky. He also loved Tom & Jerry which is another eggy cocktail. I used to choke down a few in memory before the local Legion Post closed.

 

[Straw_Sticks_Bricks]

SSB - nice sounding recipe, and thanks for sharing.

I, for one, have always detested eggnog. One of those Christmas items, along with fruitcake, that should just disappear. That said, last year, just before Christmas I stopped by the local pub and the bartender asked me if I wanted to dry their 1-year aged eggnog. I emphatically said no, but after a few minutes my curiosity got the best of me I said I'd try a sample of it. He put 2 small glasses in front of me, one with eggnog that was freshly made, and the other with the 1-year aged. I took a sip of the fresh first, and as usual, pushed aside. I then tried the aged batch and was stunned at how much better it was, and I drank the whole glass.

I don't know anything about all of the ingredients he used, but the primary alcohol was Fortaleza anejo tequila.

Also, last year he made 1 gallon and that was gone in a few days. This year he's making 4 gallons.

I'll ask if he will share his recipe, and if he does, I'll forward it to you.

I didn't detest eggnog, but it always struck me as kind of meh. But then last year one of the local liquor stores was giving out samples of a brand I'd never tried and it was pretty good. I bought a bottle to have a small glass of every now and then. After I got most of the way through the bottle I looked at all the eggs our flock was producing and thought, "I think I can do better."

I'd be very interested to see the recipe the bartender uses. I've never come across one that uses tequila and I am intrigued.

 

[zwiller]

Not a fan of eggnog. I think my daughter likes it so will be following this thread.
My father was a big fan of eggnog cut with a healthy dose of brandy and whisky. He also loved Tom & Jerry which is another eggy cocktail. I used to choke down a few in memory before the local Legion Post closed.

Love egg nog. Brandy only for me. We have local dairy place that is known for theirs so I never have to make it. My Dad procured a popular Tom & Jerry recipe and he was known for making it. I turned alot of people onto it who never heard of it. Interesting drink as it's warm. Batter is basically a sweetened spiced meringue (egg white). Throw a dollop in a mug and then add booze of choice. Brandy and rye is the go to for me on that then top off with hot water. My signature is a mini candy cane garnish. Dad would grate fresh nutmeg on his. 2 shots per mug so on a real cold day it certainly hits the spot. Ok this is funny. I just looked at an egg nog recipe and it's yolk only. Tom & Jerry is egg white only. Might be onto something there!

I think personally think the the aging is mostly novelty. Not saying there's no merit to it but there are more modern ways to do it. Throw spices in liquor and SV at 135F awhile will basically replicate a long room temp aging.

 

[dls1]

I didn't detest eggnog, but it always struck me as kind of meh. But then last year one of the local liquor stores was giving out samples of a brand I'd never tried and it was pretty good. I bought a bottle to have a small glass of every now and then. After I got most of the way through the bottle I looked at all the eggs our flock was producing and thought, "I think I can do better."

I'd be very interested to see the recipe the bartender uses. I've never come across one that uses tequila and I am intrigued.

Sorry for the delay in getting back to you but I finally saw the bartender who makes the 1 year aged eggnog last night and he told me that in addition to the Fortaleza anejo tequila, he also uses Amontillado dry sherry. When blending the two, the the volume of sherry is 50% of the volume of tequila.

He did not mention the name of the producer of the sherry he used. When I see him again, I'll ask.

Let me know if you have any other questions.

 

[Straw_Sticks_Bricks]

Sorry for the delay in getting back to you but I finally saw the bartender who makes the 1 year aged eggnog. I finally saw him last night and he told me that in addition to the Fortaleza anejo tequila, he also uses Amontillado dry sherry. When blending the two, the the volume of sherry is 50% of the volume of tequila.

He did not mention the name of the producer of the sherry he used. When I se him again, I'll ask.

Let me know if you have any other questions.

Thanks for getting back to me. That gives me a good place to start and I like to experiment. Now to check the chicken coop...