Tasting ultra-aged eggnog

[@Josukegaming]

I absolutely love Ragusea embracing the retired life with that dope as hell cardigan and introducing himself as "ya boy goose"

[@Scerttle]

It completely caught me off guard and I love it XD

[@Andrew-uf3fk]

What job was he working at?

[@Scerttle]

@@Andrew-uf3fk Formerly full time content creation afaik for the past couple years. Now he's winding down.

[@AaronSentinal]

This is why I age my eggnog and not myself

[@dereinzigwahreRichi]

That one was really good! :⁠-⁠D Does the stuff keep you young?

[@hiimemily]

The Eggnog of Dorian Gray

[@kiricappuchin]

Ok mr vampire

[@UnwittingSweater]

Teach me.

[@paulblichmann2791]

I was just egging some nogs and it's true what they say: Gets better every year.

[@tatogl2616]

Last time i was this early the vinegar leg was on the right

[@SanskarWagley]

But no one asks is vinegar leg all right 🥺 Like if you cried

[@bikalimark]

i fear the day when vinegar leg on the left and the entire word gets confused

[@anathemasoul8393]

haven't been in the first two hours since he made this eggnog

[@TheMidnightExpress12]

@@SanskarWagley good way to get attention

[@whitnes_]

Fr

[@NOVAKza]

"What up it your boy goose" absolutely took me OUT I had to pause the video I was laughing so hard

[@supchefofficial]

Glad I wasn’t the only one that got absolutely leveled by that lol

[@OctagonalSquare]

I was like “when did he start saying that???”

[@Shri-Samson]

I've been calling him goose for years. I am happy he's embraced it.

[@Nikki0417]

Alternate universe Ragusea definitely refers to himself as the goose. 😂

[@KORRE760]

It didn’t even get an exhale from my nostrils. How is it so funny to some people?

[@jakedesnake97]

I've been making the Ragusea aged eggnog the last three Christmases and, every year, I need to make a bigger batch due to demand from my loved one! You can definitely taste the couple of months of aging.

[@starofknight]

Same! Wonderfully rich after 6 months from my taste tests!

[@Electromash92]

The additional texturing over time as it sits wouldn't likely be due to further denaturation, that process is quite rapid. It's due to gelatinisation which is afforded due to the denaturation you initially induce, and occurs on subsequent slow cooling, allowing for the formation of a well ordered protein network formed by unfolded proteins.

[@hej1968]

Yep, I definitely need to read more

[@xNiitro360]

@@hej1968 im with you there bro wtf

[@TehMadCow]

I agree but think it’s gelation instead of gelatinization because it’s proteins instead of starches? Fascinating little experiment/outcome, kind of wish he examined some samples under a microscope just to compare

[@derAtze]

​​​@@TehMadCowit's a good point to raise, but i think you've got it the wrong way around. Proteins=gelatinisation and starch=gelation. Gelatine is not vegan, so it kinda has to be proteins. I remember specifically kollagen turning into gelatine

[@miabussell0229]

Me and my spouse literally CHEERED when you called yourself 'Goose' - we use your recipes and techniques on our home kitchen constantly, and Ragusea has been shortened to 'Goose' in the process. Happy Holidays to you & yours!😂❤

[@spiekerHD]

Crazy!!!!!!!! 🎉🎉🎉🎉🎉😂😂😂😂😂😂😂😂😂😂😂😢😢😢

[@uncletacobones]

Nice sweater dude, really ties the kitchen together.

[@troy2351]

I just got the strangest urge to make this eggnog recipe but sub vodka for the whiskey+rum and sub kahlua for the eggs

[@amazingbollweevil]

I didn't have much confidence in that recipe, but I gave it a go. I made a big batch and put it in different containers. I tried it fresh, then after a week (in the closet), two weeks, a month, then two months for Xmas. It certainly changed in taste, but not by much. The next year, I made a batch three months in advance, and it was very well received. I missed out on making some this year, so I'm not sure what to do!

[@rhysvanderwaerden5518]

Just make it now. It's cream and booze, always good.

[@amazingbollweevil]

@@rhysvanderwaerden5518 Don't forget the sugar! There's too much sugar.

[@rhysvanderwaerden5518]

@@amazingbollweevil also shout out to the titular eggs.

[@Krissco2]

I quite like the raw egg version. I’ve been making Alton Brown’s recipe for years.

[@MountainFudgecake27]

just an FYI Fusel oils are actually less volatile than ethanol, that's why in an ethanol distillation you have a fusel oil side draw from the middle of the column where those compounds tend to accumulate in an ethanol/water separation.

[@Shaun.Stephens]

Thank you. I used to distil and removed the 'heads' (the fraction that contains and methanol) which is more volatile than ethanol. I couldn't fathom how there could be fusel oils could in booze but not methanol if they were light fractions. (Unless they came from barrel ageing etc.) Cheers.

[@karthiktadepalli7560]

When he said fusel was a german word i immediately anticipated the Rosetta Stone transition. Adam Ragusea, more like Adam Pavlov!

[@EdwardDowner]

Why Pavlov? That's a Russian surname.

[@General12th]

Adam Ragusea? More like Adam Downer!

[@pasc4l197]

I hate that we call "Owning a product" a "lifetime subscription" now

[@dr4gonbl4z3r]

Because you don't own it. Should Rosetta Stone (the website) go down, you'll likely lose access to the materials, lifetime subscription or not.

[@TheThingNG]

Thanks capitalism!

[@LNTutorialsNL]

@@TheThingNG”owning products is communism”

[@Tvaikah]

We don't though. If you do, that's fuckin' weird.

[@pasc4l197]

@Tvaikah im very cleary not actually talking about myself

[@mhyzon1]

I made both your and Alton Browns aged egg nog last year and I didn’t end up finishing them till the summer. One or both of them were basically butter at that point. Tasted fine, just the consistency of softened butter.

[@LikeTheBuffalo]

Last year I made the "Washington" egg nog recipe, and this year I tried Dr Lancefield's recipe, and hers is the superior method. I make the full batch recipe and hand out mason jars of it as gifts. I don't think any of this batch will survive long enough to perform this particular taste test, but I salute your bravery and curiousity in finding out for yourself. Stay warm and dry out there, folks, and try and spend the Winter Solstice with people you enjoy.

[@EdwardDowner]

I've only tried the Washington recipe. What makes hers superior?

[@LikeTheBuffalo]

@@EdwardDowner using the whipped cream as a frothing/thickening agent instead of whipped egg whites is easier to incorporate with the rest of the mixture, and is a much more pleasant texture. the Washington recipe is a little too runny and a little too eggy imo. the only real drawback is the separation of the ingredients during the aging process, but a gentle stir and its all good to go again

[@apostately3384]

I love that Dr. Lansfield has such a varied and rich legacy! Important contributions to health, science, and to fun and celebration.

[@jordan-hw5hx]

Adam reached the level of success of using MacAllan 12 in eggnog 😂 so happy for how this channel has turned out!

[@maxjones2008]

I've been making the recipe from your eggnog video for years now and everyone really digs it. This was a fun follow up to watch.

[@rscottr]

America's Test Kitchen has a version where they age the eggs, alcohol and sugar mixture and add the milk and cream before consuming. Allows for a lower alcohol content.

[@teatowel11]

You say that like it is a desirable trait...

[@qhrono]

@@teatowel11the desirable traits is A less storage space. B the fact that you can keep the fresh cream tastes and thicker texture that you lose out on when doing an agged eggnog

[@KnowOne111]

Sounds like a great idea actually. I think I’ll do that and throw in a vanilla bean.

[@ansatheatrocious6083]

I've read recipes where they mix fresh eggnog with aged eggbog until it reaches the desired booziness

[@MJJ1390]

I made eggnog based off that two year old eggnog video a few weeks ago. Gonna bring it to eggsmas at my folks house this weekend

[@herzogsbuick]

EGGSMAS hahaha brilliant! please say there's a whole egg theme

[@salt-emoji]

Eggsmas lol

[@jesusthroughmary]

Did you save some for Eggsmas 2026 though

[@Keddlecorn]

Hey, I made my own batch of eggnog using Alton Brown's Aged Eggnog recipe online, and I cracked open a jar of 3-year aged nog for a gathering last week. It didn't have that odd custardy texture, and it tasted noticeably better than the 2-year. It's super tasty, I would recommend it over the one you used for this video.

[@early2000skid]

Made my first batch just this year, looking forwards to tasting them once they're done aging a bit. Super interesting to see how much the 2 year batch tightened up texture-wise, your theory that that's due to proteins continuing to denature sounds pretty solid, but to me it seems possible that the mixture had lost some of its moisture content and just been concentrated + thickened that way: That cracking you had on the surface of the mixture is reminiscent to me of similar effect I see on the surface of cream that's been left opened in the fridge for too long. I have (on occasion, when pressed for options) still used said cream in cooking, I even tasted it once just to see that it hadn't soured and it just tasted 'drier', like some of the water had evaporated out of it. My guess is that after sitting around in a fridge - which tends to circulate cold dry air - the surface of most water-laden products tends to dry out (seen it happen to veggies and baked goods for sure). The homogeneity of that thick texture through your mixture and absence of a strong gradient of dry stuff -> wet stuff as you move down might be solid evidence against my theory though, but it did seem to me in the footage that there was a _little_ more thickness at the top of the mixture than further down in it? Similarly I don't know whether the long period of aging, or use of a lid to slow that drying process down might had allowed the mixture to slowly diffuse its moisture throughout itself and keep a relatively homogenous texture. Thanks for another fascinating video Adam, happy holidays!

[@alectrem]

i was here when the ragusea superbug happened

[@dereinzigwahreRichi]

You mean he's gonna get sick from this? Mind you that in past times ale and beer or thinned wine or Grog (as a mixture of water & rum, often cold) was consumed all the time for a reason. But with far less alcohol content, often around only 2% or even less, which is obviously enough to kill most nasty things in the water. So no worries about that drink full of booze...

[@purplegill10]

@@dereinzigwahreRichi I think it was a joke, good info though

[@Cast-Carnival]

​@@dereinzigwahreRichi The joke was also that this is the start of a terrible pandemic.

[@TheMidnightExpress12]

Me too!!

[@jazz_hams]

SUUUUPERRBUUUUUUUUUG IN MY BLOOOOOOOOOOD

[@landonbalmer2927]

Really nice to see another goose! I was given the nickname and have never met another. This video was amazing, and to those claiming it hasn’t been two years since the last video… videos take time to create and are not allways made on the same timeline that you’re watching them in!

[@chuckricher6850]

For people living in Québec, Canada; I replaced all the booze with coureur des bois whiskey. I also put 1/4 cup sugar and 1/4 maple syrup instead of sugar (1/2 cup of maple syrup is more expensive and decadent) 🍁

[@gingajones3093]

wasn't expecting to see another video on this egg nog, this is the second year I've made it, been aging it for two weeks. its always great

[@MedtNERD]

5:21 that was pretty much spot on!

[@scrapox217]

Had to do a double take because that might be the first time an American didn't completely butcher a German word

[@replex8889]

@@scrapox217americans! You are butchering my beautiful language

[@libgermany]

@@scrapox217 He went on to butcher "Berlin" though...

[@stanleybyers1500]

Is fuselage in this same word family?

[@epischewurststullederverda1483]

Your pronounciation of "Fusel" was pretty spot on.

[@libgermany]

came here to say that. "Berlin" was pretty bad though :D

[@Julian-tg3iq]

@@libgermany Jup, stimme ich zu

[@Silent002]

9:54 Glad to see your eggnog doesn't have covid

[@jr3887]

I made a slightly different recipe than this, but i kept it to age in the freezer all the same. I finally finished it off last year, after 3 years of aging. First 6 months the flavors were very harsh and boozy, though after that it continued to mellow out. By 2 years it had basically aged into the flavor profile it maintained until I finished it: spiced heavily, creamy and rich, the flavors of rum/whisky/brandy, but zero harshness - you could not tell it was actually full of alcohol, except that it got you riotously drunk (and at almost 50% abv, it was more sterile than a NASA clean room). I need to start another batch.

[@HardinProuductionsOriginal]

It can't age in the freezer. That's not how that works. By freezing it you're making the aging process so dramatically slow, it would take years and years before there's a change

[@jr3887]

And I did leave it in there for years, it turned out fantastic.

[@Chichi-sl2mq]

The dedication😂😂😂 I really love thid channel. The balance of "science" and "for the why!" Is a breath of fresh air 😊

[@HughShepherd-m5g]

I'm very impressed, I've been making your recipe for the past 2 years and it has yet to last more than a week... (due to consumption). Keep up the great work!

[@Gorgondantess]

Several years ago I made a batch of eggnog with a friend and took home a mason jar full of it; because I don't drink much it ended up sitting at the back of the fridge forgotten and, 2 years later, I cracked it open to try it out. It was DELICIOUS - I didn't enjoy the initial batch that much but the aged nog was absolutely phenomenal, I drank it in one sitting. It was much milder than my fresh batch, even after a few weeks. It thickened like yours, but unlike yours it DID separate - we used basically the exact same recipe as yours, so I'm not sure why (I think we might've gone lighter on the alcohol content, though). Now that I think about it we did whip our egg whites as well.

[@NikolaNovakovic]

I've been making this eggnog every year since you released that video. It is amazing!

[@mglisty]

Crazy texture, you're so brave :D

[@肉骨粉]

Such a blast from the past. Thanks for this!

[@elmagobrujo5759]

i just noticed that were added Audio Tracks for other languages, i'll still using the English track but adding more accessibility to your videos is always good

[@patricko9479]

It was terrible, though. Robotic voice with a lot of mistakes in it.

[@elmagobrujo5759]

@patricko9479 i watched a little bit of the video in Spanish, it kinda sounded like the Spanish track of the steve mould videos.

[@rangeramg]

i think google auto adds it

[@shellnet411]

Just do the yolks mixed up with sugar. They are about 120% and with them till they are light and fluffy yellow ribbon thick like you would for tiramisu I make tiramisu with raw eggs and I wouldn’t say I need it after a year, but you do not cook the eggs to make the cream for a tiramisu. You put the sugar directly in the yolks and then you do less for the whites. There are recipes where you fold the eggs into the milk mixture after putting the similar egg to sugar mixture as tiramisu and they I believe I’ve seen some with lower alcohol content that do that and you probably could omit the alcohol as long as you make sure you do yolks only that’s where the salmonella would lie. You don’t even have to worry about the whites, having a lot of sugar in them, but the yolks must be high sugar content.

[@wrennjb]

Adam (Goose?), I've got some eggnog made using Alton Brown's aged eggnog recipe that's been capped and aging in my fridge since 2018. My theory is that if something were going to go wrong with it (other than tasting off) it would have blown up ages ago. At this point, I don't know when, or if I should open it.

[@laur9251]

I imagine at that point it's just like a fine wine, best left alone lest you sell it for thousands if and when aged eggnog randomly becomes extremely popular.

[@Wabobaless]

I have made the recipe 2 times over now, just finished last years this week, over a year old. It was so good i regretted not making more! Thanks Goose!

[@DrewDvorak]

I just rewatched your first Nog video. Perfect timing to see the follow-up, thanks Adam!

[@mountainrapids]

One of the reasons why the bacteria levels decrease over time in the aged eggnog may be due to the lysozyme enzyme in egg whites, which breaks down bacterial cell walls. The main source of lysozyme used in research labs for lysing open bacteria is purified from egg whites. Right after you crack open an egg, there may be enough bacterial on the surface to make you sick, but over time in the fridge with everything mixed the lysozyme may win out. In the lab, we often add a small amount of detergent to the mix when lysing bacteria, which makes the lysozyme enzyme a lot more efficient at breaking down the bacterial cell walls. I wonder if the milk fats might play a similar role in eggnog.

[@niceguy191]

Egg yolks have an emulsifying effect too, so that could act similarly to the soap?

[@mountainrapids]

@@niceguy191 Yup, I had a similar thought right after I posted. Emulsifiers in the yolk would probably work much better at aiding the lysozyme than straight fats would.

[@brockmckelvey7327]

Literally just rewatched the original eggnog video, so this is so cool to see!

[@Matescast]

I actually made the recipe this year based on watching your original video when it came out. As an Australian I'd never had eggnog before, and was pleasantly surprised with how good it was especially after aging for a few weeks.

[@TheKillbz]

I recently made some of this, then experimented to try and improve it. I found that whipping the cream was over poweringly thick for me, I added the cream without whipping along with an extra two egg yolks to increase the eggnoginess. I ran the mixture through my nutribullet for 20-30 seconds before serving and it added enough air into the mixture to make it lighter and fluffier to my taste. Also from past attempts I like to use a black spiced rum instead of regular rum. Also I grate and mix in a tiny amount of nutmeg into it before I stick it into the fridge to age for a week or two.

[@walkermenkus104]

This sounds nearly identical to the egg nog recipe I ended up settling on through trial and error. Absolutely agree about the cream, it's already plenty thick and the aging process will thicken it even more, spiced rum is the way to go, and a little bit of nutmeg sprinkled on top ties the whole thing together

[@DylanDalal]

Isn't Adam "retired"? This is one of the best KZbin videos I've ever seen

[@afc8981]

He's semi-retired.

[@lornova79]

What do you mean by "retired"? He's releasing a video each week.

[@reesespuffs8998]

Retirement doesn't inhibit one's ability to make videos

[@AymenKhaldi-sf9tq]

@@reesespuffs8998 iirc his retirement is more of "i can make a video on whatever subject i find interesting , instead of having to find something that would please the algorithm" ; furthermore i do imagine that having only one video a week instead of 2 videos or 1 podcast and 1 video leaves him more time with his children, which at that age is important, though i still miss the pod, 1 episode every other week could be cool perhaps

[@chunzter912]

I think it is a great format, revisiting or resurrecting old recipe and project

[@cassidybrash4243]

I watched the original eggnog video from two years ago for the first time last night and made the eggnog using that recipe. This video is so perfectly timed.

[@IamJustaSimpleMan]

Great video as always, Adam! :) Also, as a German, I must say that yur pronounciation of "Fusel" is pretty spot on!

[@sutematsu]

This is the content I'm here for. I just made my own egg nog based on The Goose's recipe and really looking forward to it at Chirstmas! I wondered pretty much this exact question as I made it. Asked and answered, hahaha.

[@themadscientest]

Didn't expect "two year old egg and dairy" to also include words like "won't die".

[@stackerothings]

This is good news. Last year I made a batch of this eggnog and had kept it in the garage fridge. When we moved in July, I found a left over jar, which I kept. I am thinking I will give it a try this season.

[@carrickgames]

Adam, do you think the quality of alcohol you used could have caused the old one to be harsher? After watching the old video back, you used rye whiskey and rum for the old batch and you also used more cream instead of milk. In this video you used a whiskey that is probably much smoother considering it’s a 12 year scotch. But it’s good to know that there is basically a limit on how much you should age eggnog before it becomes redundant.

[@the_senate8050]

12:50 few things outside of 2:1 Simple Syrup can practically reach that and still be useful in the kitchen... or rather bar.

[@kjdude8765]

Maple Syrup!

[@formanta.matmos]

This is exactly what I follow Adam for🎉

[@SilverKeyKeeper]

me seeing Adam drinking 2 year old eggnog while im writing my semester project in microbiology about E coli(closely related to salmonella) is a fun coincidence. i really need to try Dr Rebecca Lancefield recipe

[@sebaschan-uwu]

Everyone knows what e coli is dude

[@raraavis7782]

Don't mind that other person. He has left similarly rude comments on other people's comments. Just some loser trying to bolster his fragile ego by insulting strangers on the internet.

[@curatedmemes9406]

@@sebaschan-uwu your insecurity is showing

[@geojake]

Thanks for the recipe Adam, I have mine in the fridge aging as we speak, third year in a row.

[@R3wdD00d]

I finally made this recipe... tonight. I'm drinking it right now. (I used a new-to-me rum that I had tasted and really like) this drink is amazing! So glad I finally made it. I grated a very small amount of fresh nutmeg into the bowl where I whipped the cream. Added a tiny bit of (cheap) ground cinnamon too. The whiskey I used was 100 proof and the rum was 80 proof so the final was about 16% ABV. I added about 2 tsp more sugar than recipe and then about 1/4 cup half+half when I felt it was boozy. Now will I have the patience to age it? probably just need to make more to age!

[@MatsJPB]

I had forgotten about this one! Fun stuff!

[@ch3xmix]

That cardigan really matches you 👍

[@matthewsmith5169]

I appreciate that our boy Goose was honest about the minimal differences during the taste test!

[@lHenry97]

I was surprised how good your pronounciation of Fusel was !

[@TheValandriel]

As a German, i would say youre pronounciation of "Fusel" Was pretty much on point ! 😊

[@Arishava]

now THAT was a smooth transition into the ad

[@marcpeterson1092]

Glad to see he is not wasting enormous amounts of time to look his best in these videos.

[@jakobeles]

German here. Adam’s pronunciation of Fusel was actually flawless 😂

[@Hovzlozki]

So glad you made this videe. Since your first vid on the topic 2 years ago I made it a tradition that I would create eggnog this way for the family. Well last year I made WAAAAY too much and forgot about a bottle in the fridge and it’s sat there ever since. It’s only 1 year old but I feel a lot more confident in taking it out and seeing if it’s still okay without being blasted with rotten milk stank

[@ConradTurbo]

This gave me the confidence to drink the rest of the batch I made last year. I was pretty sure it was safe and it smells fine, but I've been on the fence about it.

[@HolaMindy]

As someone who had chronic strep as a kid, anyone who pioneered research in that field is a hero to me.

[@frederickwoodard9551]

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. 🙂

[@KonradVoelkel]

I have never tried eggnog before but your video made me intrigued! I love your channel 🙂

[@William_Asston]

I made eggnog following the thanksgiving-christmas schedule, but all my friends were too spooked and left it until the following summer. I confidently became the center of attention for a sweet minute, and it tasted similarly alcoholic. That much booze definitely kills all that ails you, and I even left it out for a few days as I forgot to return it to the fridge. Totally fine for at least a bit over half a year.

[@Lexdyskia]

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)

[@Hiei999]

Damn, masterclass of integrating your ads, but you have taught me when you start to bridge into a tangent.

[@HumanWAname]

I don’t believe it’s been two years since your eggnog video

[@guinea_horn]

What do you mean you don't believe it? It has been, just look it up. Weird comment

[@DaiyaDoggo]

"I don't believe it's been two years" has been literally two years

[@calamari5523]

theyre just expressing yall, they more than probably just meant that time flew fast since adam last uploaded the eggnog video.

[@TheLepke2011]

Aha! It's been 1 year and 364 days! Lies!

[@reedrendered]

@@guinea_horntheyre clearly expressing shock at the passage of times… their comment made sense… weird of you to call them weird and be wrong

[@kkkk-wg6je]

I’ve made the aged eggnog and it’s a holiday hit every time.

[@chunkycheesemonkey99]

Do it with horchata i had an old horchata once that had started to go by a week or so and it honestly tasted better!

[@defjam641]

That was a very smooth sponsor transition! Caught me off guard!

[@knutsparell3619]

His smooth transitions is (one of) his superpower(s)!

[@iffyfox9749]

You may call yourself a declining Internet starlette, but i always jump on watching your videos. I can never have enough of you, 'Goose' ahaha!

[@LW1Tok]

Declining? How so?

[@iffyfox9749]

@LW1Tok I don't know, go watch some of his previous videos. He says it himself

[@lyndelgado6138]

Happy holidays adam and family!

[@travis1240]

love the sweater dude.

[@griffin5502]

you're my favorite food science youtuber

[@garyh188]

I make Alton Brown's eggnog every year and most of it goes directly in the fridge for a year until next Christmas. Aging makes a huge difference.

[@Torso6131]

I've done the Alton Brown aged eggnog most years since 2019. I have a 4 year old batch hanging out as well. I find it peaks at 6 months to a year where the alcohol burn mellows a bit and the flavor gets better. Then after that it becomes harsher again. Hence why I still have some from that now summer 2020 batch ha.

[@bennykakerautodidact]

Linus would totally slow clap that segue into your sponsor. It was a work of art.

[@elliotkamper]

It has only been two years? I swear I've made this three times now but I guess not! I 4x your recipe in my batch this year because I love it so much. It was a huge hit at Thanksgiving and, since I will be flying away for Christmas and NYE this year, I can't finish the rest until after the holidays. Thinking I'll just keep it around for next holiday season....if I don't get tempted!!

[@Xloi63]

I wonder if the thickening was from the nog losing moisture over the years in the dry fridge air. Jams and honey can crystallize over time in the fridge, would drying out cause the relative fat content to rise, so the fat is suspended in thicker and thicker water?

[@Ali-hasToRun]

Adam I’ve went to culinary school in New York because of you. Thank you.

[@starofknight]

I just made this for the second time!! I put a little less booze than the recipe but it is quickly becoming a favourite holiday tradition

[@GARKN3SS]

I still have some of my batch of this from last year which I’m quite excited to try on Christmas this year

[@felixxtcat]

Everything's turning up Millhouse!!

[@willis2224]

Perfect timing, I just happened to rewatch the original eggnog video yesterday.

[@d51d_46]

I have made this recipe every year sense that first video. Very popular. It's becoming a tradition.

[@admdubya2107]

KZbin is doing good work for ya. I just watched your eggnog video from two years ago two days ago…and here we are 😂

[@teatowel11]

I made eggnog becaise of your video. I made it again this year. Thanks Adam

[@petergambrill8708]

Made my first batch of Ragusea eggnog this November. I did a taste test a week ago and, damn, is it the best nog I've had by a long shot. I can't wait to crack it open for the family on Chrismtas eve.

[@mankypancakes]

"Raguseaggnog"

[@aliraheem6135]

I did this for years (always making two batches of eggnog and saving one drinking from it each year) for 5 years. But I also didn't keep a strict recipe (different rums, different weight creams and spice mixes). I always enjoyed it. But after a few weeks the differences didn't seem compelling or to do with aging, during covid I drank them all in a pretty short space of time. I do wish I had aged a large batch outside the fridge or in my wine fridge (12 celcius) as I suspect fridge conditions are not conducive to aging anything.

[@pepi678]

I've been having a lot of success the past few years using a modified version of Alton Brown's recipe for aged nog. I make it a year ahead but I just omit the dairy component and age the mix in the back of the fridge. Around thanksgiving I'll add in the requisite dairy and from my subjective experience it tastes way better than either just month old nog and year old nog with the dairy included. I should really try a batch with egg whites this year and see if there is any appreciable difference as the Alton Brown recipe omits the whites, though this does mean I'll need to adjust the alcohol content.

[@St.IsaacOfSyria]

Thank you Adam, very cool!

[@blandedgear9704]

Man, I love aging a drink for years as a party trick. It really spices up those years-long parties I go to, they tend to get dull after a while (12:40 ish)

[@anonymouscrank]

In the past, I've made eggnog by cooking raw eggs in half-and-half in a double-boiler whisking the whole time. This approach is a great time-saver. I'm happy to hear it's pathogen-free. Yay!