I Tested YouTube's BEST Eggnog Recipes (America's Test Kitchen, Joshua Weissman, Jamie Oliver)

Eggnog is easily the most popular Christmas season drink. Stores are full of them but why not make your own eggnog at home?
In this video, I embark on an eggnog adventure, testing America’s Test Kitchen, Joshua Weissman, Food Wishes, and Jamie Oliver’s Eggnog recipes. As a person that’s not really about that eggnog life, I hope my honest opinions on this classic drink will help put your mind at ease and help you pick the best eggnog recipe for you and your loved ones this holiday season.
If you’d like to see more videos like this, let me know in the comments! I try my best to get to everyone’s comments (even the mean ones 😘) and would love to start a dialogue around good food! If you have other recipes you’d like to see, let me know and I’ll try to make it happen! Appreciate you!
Also sorry, I couldn't fit Food Wishes in the title... 😬
Remember, good food is meant to be shared! Happy eating!
- Ajay
▸ TIMECODES:
0:00 - Welcome!
0:19 - Taste Test Disclaimer
0:36 - Making America’s Test Kitchen’s Eggnog
2:03 - Making Joshua Weissman’s Eggnog
3:23 - Making Food Wishes (Chef John)’s Eggnog
4:44 - Making Jamie Oliver’s Eggnog
6:17 - Initial Taste Test of Each Eggnog
7:32 - The Eggnog With the Best Overall Flavour
10:40 - The Eggnog That Was Easiest to Make
11:47 - The Eggnog That Was Most Reminiscent of Christmas
12:18 - The Eggnog I’m Going to Make Again
▸ RECIPES FEATURED IN THIS VIDEO:
America's Test Kitchen's Eggnog Recipe: • How to Make the Absolu...
Joshua Weissman's Eggnog Recipe: • Super Easy Homemade Eg...
Food Wishes' Eggnog Recipe: • Homemade Eggnog Recipe... )
Jamie Oliver's Eggnog Recipe: • Jamie's Chocolate Eggn...
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[@AcousticallyYours]

Two comments: - First, your daughter is just way too cute!! She adds so much to your video! - Second, you should’ve checked out Chef Jean-Pierre eggnog recipe as he has a wonderful take on eggnog. Great job!!

[@TheCultureofCookery]

@AcousticallyYours Thank you! She gets it from her mother haha. Chef Jean-Pierre! I've heard of him but never watched many of his videos! Thanks for the suggestion! Maybe a part 2 might be necessary!

[@garygretarsson]

@@TheCultureofCookeryjean Pierre is by far the best on KZbin and the best in general. Shame you haven’t seen him yet!!!!

[@saphireflare4183]

I came here from chef Jean Pierre lol

[@hizzlemobizzle]

Chef Jean-Pierre is fantastic at everything. He has yet to let me down.

[@JerradMC90]

As somebody who has tried almost all the others, I have come here to say this.

[@bsnare]

Alton Browns aged eggnog, ive served it to people who say they hate eggnong and get nothing but rave reviews. only downside is anyone who avoids alcohol cant have it.

[@TheCultureofCookery]

Eggnog recipe video #2?!? 🤔

[@davidsandy5917]

It is really not that boozy. It has only three cups of liquor but makes three quarts.

[@kriscollinstunes]

I swear by Chef John’s version. Best I’ve ever tasted. Made it for a Christmas party 2 days ago. Tripled the recipe and it was gone in 15 minutes.

[@TheCultureofCookery]

🙌🏽

[@ericchabino921]

Two more to add to the trial list, Tasting History with Max Miller does a George Washington’s recipe. Also, CAN’T do an eggnog video without trying Alton Brown’s eggnog.

[@bjdefilippo447]

100% agree on both counts.

[@Alverant]

Remember how the Food Police took AB's nog because it had uncooked eggs? Good stuff.

[@TheCultureofCookery]

Thanks for the tip! Sounds like I may need to give this another go some day 😁

[@Avruthlelbh]

I know I'm decently late, but consuming raw egg is completely fine when in stuff like eggnog. The alcohol literally cooks the egg chemically, similar to how ceviche cooks fish with acid, and the sugar is likely to kill off most harmful pathogens by the time you drink anything. This is also why eating raw egg dough is pretty much always fine, despite being 'contaminated' by the raw egg. Being uncomfortable is completely understandable, but heat isn't the only way to guarantee something is cooked and safe. Was actually slightly sad to see Adam Ragusea's eggnog video not be included, but the dates look close enough to where it was probably just missed or considered too much, but his is easily my favorite to have out of the alcoholic versions of the recipes. Even if it is VERY heavy on the alcohol (and you add the alcohol directly to the eggs, so there isn't really a kid-safe option), it's very nice tasting, which is all that matters to me as long as I'm not driving anywhere.

[@TheCultureofCookery]

Ohhh yeah I saw his video after I had made mine. Might have to do a second video!

[@jvallas]

You’re not supposed to eat raw dough, even without eggs. It’s the uncooked flour that can kill you.

[@sparks6177]

⁠@@busimagenraw flour is a pretty common carrier of salmonella, it’s actually more common for the flour to have salmonella then eggs because of how western countries pasteurize eggs. Any time you see raw “edible” cookie dough it’s almost certainly been treated in a way that the eggs and flour is pasteurized to pretty much eliminate the risk of contamination. As for raw eggs, if they are pasteurized they are very safe to eat raw, pregnant woman and toddlers shouldn’t eat them due to potential risk factors but other then that it’s fine

[@lisahinton9682]

I appreciate that you compared the nogs, and rated them, on more than just taste. Some people might not want to have to wash 14 bowls after, and others might be interested in something unusual, etc. I can only imagine how much work it was to choose, then make, four recipes, then compare and rate them on different aspects. This was a pleasure to watch, and I hope you'll do more comparison videos. I've just subscribed.

[@TheCultureofCookery]

So happy to have you along, and thanks so much for the feedback!

[@rickfakhre2400]

I buy egg whites from the grocery store that are already pasteurized. Don't have to separate anything and great for all kinds of recipes that need raw egg white. I use it mostly for icing. Egg white, vanilla, powdered sugar, food coloring = cooking frosting.

[@TheCultureofCookery]

Ahhh that's a good idea!

[@drtbantha]

If you have a sous vide circulator, you can also pasteurize eggs yourself pretty easily, at a low enough temperature that the whites can still be whipped. (The pasteurized store-bought ones are impossible to find around me!)

[@noahabello580]

Thanks for the video. I just made a batch using my favorite parts of each of the recipes. It came out great.

[@TheCultureofCookery]

And that's exactly why I made the video! Awesome!

[@apfelstrudel714]

Anyone who clicked off before the end missed the very cute boy! Both daughter and son are the cutest bonuses to watching this excellent video!

[@TheCultureofCookery]

Hahaha I'm so glad you enjoyed that! 😁

[@katiemiller2062]

The summer I was 9 I frequently made eggnog from a recipe in a kids cookbook from 1940. It wasn’t cooked in any way, didn’t involve tempering, and to my knowledge pasteurized eggs weren’t a thing in the early 90’s, especially in rural North Dakota. I don’t know if drinking raw eggs is necessarily safe, but I’m still here 30-some years later. Haha! P.S. your kids are adorable. It’s awesome seeing them have fun and taste new things with their dad. 😊

[@jvallas]

I have no proof, but I think our growing* conditions have changed over the years enough that while eggs used to be safe, as they are in most other countries, they no longer are here. *I mean growing of the hens, not whatever they eat

[@kitefan1]

Eggs used to be considered safe when eaten raw. It was a he-man athlete thing to eat them raw for protein. Before the 1970s or so it was not known that chickens can have salmonella inside of them that goes into the eggs as formed. It's not clear to me whether run-free, eat bugs, non-factory chickens did not have or pass the salmonella along ever, or whether is was rare and assumed to be non-existent. We were supposed to be very careful to not eat broken eggs because then they could be infected.

[@TheCultureofCookery]

I appreciate your input on this! And thank you, I like to think my kids are foodies in the making 😄

[@Ged]

Love it, keep up the good work!

[@TheCultureofCookery]

Thanks Michael! I think this video converted me to an eggnog lover 😬😬

[@MCGamerD]

I was thinking Weismann and Chef John would be the best. I love them and am subscribed to them. But America’s Test Kitchen is no surprise. They test and try and try again. From your descriptions I think I would agree with you on the ranking.

[@TheCultureofCookery]

Thanks! Yeah I tried to do my best to be unbiased!

[@soundprophetdavis2874]

THE VIDEO I NEEDED!!!

[@TheCultureofCookery]

Whoop! 🙌🏽 Good to hear!

[@DrooliusFilms]

LOVE a good eggnog! I usually mix it with bourbon. Need to try to make it myself. I would drink it all year round for sure 🤤🥃

[@TheCultureofCookery]

Hahah, yeah it's definitely a different drink. I feel guilty drinking it, it's like drinking whipped cream...haha

[@kima3565]

Original egg nog, when chickens were free range and not living in their own feces, was raw. I still make eggnog with raw eggs being that a neighbor raises free range chickens, add Rum and yum

[@TheCultureofCookery]

Good to know!

[@TheFlyingMasterChef]

I've been a chef for almost 40 years. I have used raw eggs in many recipes as well as making non-cooked egg nog. In those 40 years, I have never had anyone get sick with anything I have created. I have never gotten sick from raw eggs. And if you never travelled around the world you may not know that MOST countries don't refrigerate eggs. And they are fine. I have eaten raw eggs (think Rocky movie) for pure protein and have never gotten sick. My kids never got sick. And I don't usually buy pasteurized eggs for myself or my restaurants. If 1 out of 100,000,000 people get sick from a raw egg some tend to freak out about it. I'd be way more worried about people who handle money and food without washing their hands. Oh...and FYI, that doesn't bother me either. We, in the USA, have destroyed our immune systems so badly we freak out over everything. If you do travel, please never look in the kitchen at restaurants or street vendors...You will never eat again... :)

[@TheCultureofCookery]

Sounds compelling to me 🤷🏽‍♂️ Thanks for sharing! 🙌🏽

[@unbreonblade5904]

if you don't like USA eggnog, then a good alternative for you is Mexican traditional Ponche It's an ale/tea made of brown sugar, and you boile a lot of fruits in it

[@TheCultureofCookery]

See this is the kind of thing I love to hear about! Never tried that but it sounds good! Thanks for the suggestion!

[@RhubarbAndCod]

This was excellent Ajay! So glad to see you again! These all sounded so interesting. For us, we're not put off by raw egg white, especially in our drinks. We often have cocktails with them, but I totally get it puts some people off. Any drink that makes me think of socks and books is a winner for the season, and I'm not really surprised that ATK did so well on so many fronts. Thanks for this Ajay!

[@TheCultureofCookery]

Hey Susan! Yes, it has been a while 😅. Life got too busy to make videos but I think we’re starting to find a rhythm again. How do you guys keep so consistent?? Also, more “Overthinking ____” series please 😁🙏🏽

[@sjhorton1184]

If the thought of raw eggs is what makes you squeamish, just ensure you add enough alcohol or your favorite type and that will kill any salmonella - I would think. This not medical advise...(CYA tag)

[@all4Dorian]

I love this review you did from my favorite cooks thank you! You have great taste 😊

[@TheCultureofCookery]

I appreciate that! 😁

[@bounddreamer]

I enjoyed this a lot and your kids are adorable!

[@TheCultureofCookery]

Glad you enjoyed it! Thanks for taking time to leave a comment!

[@thetablue8507]

Great video, high quality stuff. Subbed

[@TheCultureofCookery]

Ohhhh thanks so much for the support! Glad you enjoyed it!

[@fiftyten84]

I used Chef Jean Pierre's recipe last year (but with more booze...) and it was fantastic

[@TheCultureofCookery]

Ohhh I've heard a lot about this recipe!

[@swm7860]

Very good review of the eggnog recipes, it gave me a baseline of where to start. I believe I will do the America test kitchen and the chef John’s without and with the booze.

[@TheCultureofCookery]

I would start there too! Very approachable recipes with an easy barrier to entry!

[@brucelee5576]

You can add Salmonella to egg nog that contains a lot of alcohol , store it in the fridge for a week and the alcohol kills the bacteria . So raw egg white no problem.

[@TheCultureofCookery]

Niiiiiice

[@Eclyptical]

7:57 I've been saying that for years! Anytime I'm trying to describe to someone who hasnt had eggnog what its like I tell them its melted ice cream with nutmeg! And that's why I love it 😄

[@TheCultureofCookery]

So true 🤣👌🏽

[@Liafram]

I really like the idea of comparing the "big names" in KZbin recipe videos... I think you should latch onto that. I might replace Jamie Oliver with a wildcard... maybe Martha Stewart, Kenji, Brian Lagerstrom, Adam Ragusea, Preppy Kitchen? But definitely keep ATK, Weissman, and Food Wishes. Well done! 👌

[@TheCultureofCookery]

Hi @Liafram! I really appreciate you taking time to leave a message! Thanks for the suggestion. As you can tell, I don''t make these videos too often as they really take a long time to make haha. That being said, did you have any suggestions with what kind of recipe you'd like to see next?

[@MarkEichin]

I appreciate comparing the *effort* along with the taste, that's a neat approach (and useful.)

[@TheCultureofCookery]

Thanks for the feedback, I'm glad you find that helpful!

[@manuellemos6859]

Every year I make Josh’s egg nog for holiday party/ a half batch for myself and it always puts me in the Christmas spirit; And everybody loves it. Even people who don’t like eggnog.

[@TheCultureofCookery]

Love that 🙌🏽

[@andycampbell8622]

Awesome video! I’m gonna try Josh’s recipe Omg your daughter is so cute, when she asked if he could try it too 😭

[@TheCultureofCookery]

Hey thanks so much! Haha she loves her brother... most of the time 😂 Would love to hear how you liked that recipe!

[@clarissathompson]

Glad that you popped up on my feed today, great video! Glad to support a BC content creator! Subbed!

[@TheCultureofCookery]

Thanks so much Clarissa! A fellow Vancouverite? This weather has been awful! haha

[@clarissathompson]

@@TheCultureofCookery in the Kootenays but I used to live out there…and yes, Avalon Dairy is amazing!❤️ Happy Solstice! Longer days are on the way, woohoo! Good luck with the weather out there! We are more used to this in the mountains but it’s still a bit much for the cold, going down to -22 here tonight, brrrrrr 🥶

[@rcradney]

Josh Weismanns is my fav❤ the spices make it so decadent ps your daughter is adorable! ❤

[@TheCultureofCookery]

Yes! Couldn't agree more! Spice level is on point.

[@ManChunCheung]

Please, please, please try Alton Brown's aged eggnog.

[@TheCultureofCookery]

Ohhhh man, that is an investment of time hahah. Maybe for next year???

[@wd7056]

Dude I was JUST flipping between all these recipes trying to figure out which one to make when I saw your video. It was perfect timing 😆. Are you Filipino?? I’m here to support a new cooking KZbinr and fellow dad!

[@TheCultureofCookery]

Heyyyy appreciate it! Glad you enjoyed! I am Filipino, though I grew up in Canada so maybe not Filipino enough? haha Thanks for the support, it's really appreciated!

[@larsen8059]

Saw you in my feed for the first time and was considering making eggnog, also for the first time. Like yourself, I could take or leave the stuff, but figured let's try something new this holiday. Your comparison prep and taste-testing was informative and practical, which I appreciate, but when your little one joined in, that's when I smacked that subscribe button. As a mom I loved to see such genuine interaction, AND I learned something new! Good on you sir! Looking forward to your other videos. Merry Christmas!

[@TheCultureofCookery]

Thanks so much for taking the time to share your experience! I'm so encouraged, and glad to have you along for the ride 🙌🏽 😊

[@lkjkhfggd]

I made it the ATK method but with more spices (cinnamon, cloves, nutmeg, ginger), and no alcohol, and it tasted awesome. I'm curious if it makes any difference to separate the whites and then beat them to stiff peaks. I'm curious to try but I don't really want to do the additional work.

[@TheCultureofCookery]

I’m assuming you get a frothier mixture? But over time it would definitely decrease

[@christaylor467]

Great vid! Pasteurizinng your own eggs is so simple if you have a sous vide. 135f for 1 hour, cool in cold water/fridge. The egg will be "raw" in texture but safe to eat. The guga foods guy on KZbin has a great egg test video someplace, but I stumbled across the method in food sciences publication several years back. Keep up the good work!

[@TheCultureofCookery]

Appreciate the encouragement! Good to know about the sous vide though! Still have to get my hands on one of those....

[@rand-san2095]

I wish you could have reviewed Adam Ragusea's recipe as well

[@TheCultureofCookery]

Ohhh thanks for the suggestion! I will definitely keep that in mind for next year's Christmas video. I've heard Alton Brown also has an aged eggnog recipe!

[@coreyledin-bristol7068]

Omg...her hair and makeup is giving me life! ❤❤❤

[@TheCultureofCookery]

Makes sense 🤷🏽‍♂️

[@ron56pvi13]

Looks great

[@TheCultureofCookery]

Thanks!

[@1963charmaine]

Thank you!

[@TheCultureofCookery]

Glad I could help!! 😁

[@astropoe2898]

cool choices! i was especially interested in ATK and Chef John's. Love the raw egg...ITS GOOD 4U....and food wishes guy never lets me down and it's the simplest. i'll be careful with the rum amount, thank you. your assistant is totally adorable.

[@TheCultureofCookery]

Thanks for sharing your thoughts!

[@Racheeeeeeeeeel]

KZbin algorithm suggested this vid! You have really great flow and editing and it’s very apparent the effort you put into your videos (not to mention the effort making all those recipes!). Subscribed ✅

[@TheCultureofCookery]

Glad the algorithm connected us! Thanks for taking time to leave a comment! And yea, they do take time and effort so appreciate the fact that you see it! 😁😁

[@Mark723]

I couldn't agree more - the video is both entertaining and informative, with the plus of the little taste-testers. Oh, and Canadians always rule! Glad to find this video in my recommendations just before Christmas. Subscribed!

[@shrek187]

Thanks for this. Been conflicted on which recipes I want to follow and stick with. Weissman's does sounds pretty good but I will for sure stick with ATK ay first and maybe try out weissman once I have more experience in making it. Maybe I should get that store bought eggnog you showed and go with that if I feel lazy lol Thank you again for this. Also, there is nothing wrong with Malk, it's rich in Vitamin R.

[@TheCultureofCookery]

hahah thanks! Glad the video helped out! Did you have any other recipes that you'd like to see? Always taking requests for inspiration! 😁

[@CA-lf7jt]

My cat thoroughly enjoyed watching this, not sure why?! I’m guessing the 6 eggs recipe would be my pick

[@TheCultureofCookery]

Love that 😂 👌🏽

[@marksizer3486]

Great comparisons. If you want a requires-a-spoon eggnog that is really like melted ice cream, whip both the egg whites and the cream. For parties, I've been making the Joy of Cooking recipe, which is raw egg (a whole dozen) and a LOT of alcohol, for years. No one has gotten sick. I've never aged it as commenters suggest; next year.

[@TheCultureofCookery]

Yum, thanks for sharing!

[@jessicabruno1316]

Cutest taste tester in the nation. Cheers! xox

[@jessicabruno1316]

CUTEST TASTE TESTER times TWO. XOX

[@TheCultureofCookery]

Thanks! 😁

[@bentorell]

Hey Ajay, great video! Glad the algorithm recommended it to me :) I recommend checking out Adam Ragusea's recent eggnog video too, as he goes into egg safety and the difference between eggs sold in the EU vs. the US/Canada. He also talks about how alcohol plays an important role in killing salmonella in eggnog. I don't think you'd like the recipe in the video (it is very boozy) but I found it fascinating and it gave me the confidence to try making eggnog for the first time this year. Cheers!

[@TheCultureofCookery]

Hey Ben! Thank you for leaving a comment! I just watched that one! Very interesting that the alcohol can keep the eggnog for what seems like forever 🤯. Maybe next year's Christmas video! I'd have to pair that up against Alton Brown's aged eggnog to see if they're any different. Appreciate the the support! Cheers!

[@margaretchayka6878]

The best eggnog is the one I happen to be drinking at any given moment. Love the stuff.

[@TheCultureofCookery]

A true enthusiast 🤣👏🏽

[@robertjohannsen4469]

It safe to drink raw eggs as long as you put alcohol in it that's why alcohol is traditionally in eggnog.

[@TheCultureofCookery]

Yeah definitely. I suppose it's just what I'm used to. The whole Rocky sequence is all I keep thinking about haha

[@patriciaearling1939]

Darn,now I want eggnog.

[@TheCultureofCookery]

🤣

[@Champsreef303]

Love this vid! Good job. I feel the same about raw/slightly cooked egg. Love eggnog, just not a fan of the process I guess.😂

[@TheCultureofCookery]

Thank you! haha not many people in the comments feel the way we do 😂

[@jacobrobinson2729]

I really enjoy your comparison videos, glad to find your channel! I have yet to try ATK or Josh W recipes, I've been stuck on one that Adam Ragusea was told about (fantastic watch, especially from a scientific viewpoint!), which is pretty boozey, but it's made to rest for several weeks where the alcohol can mellow out without fear of the eggs going bad or salmonella issues. The original creator did some experiments and find the alcohol made it stable and free from bacterial growth (since the eggs are basically chemically cooked by the alcohol in the process). Definitely worth a watch just for the learning! Anyway, thanks for your comparison, I've got more recipes to try!

[@TheCultureofCookery]

Hey appreciate you leaving a comment! Yes, I'm a huge fan of Adam as well. I was thinking about possibly taking another shot at this video with Adam's and Altons.

[@sazji]

The Adam Ragusa version is definitely my favorite. The aging mellows it out and perfects the texture.

[@LaReinaZorra]

I’ve been making Chef John’s recipe with the spices from Josh for 3 years now & I make it without alcohol but if I feel like it, I add brandy or rum to my glass first.

[@TheCultureofCookery]

Love that customization 👌🏽

[@Martina1192]

I always use ATK recipes for everything first. They are the best in everything, without question. :)

[@TheCultureofCookery]

ATK is pretty delicious overall I do have to say!

[@redstarwarrior85]

For not liking egg nog, I still think you gave a fair assessment. Great job!

[@TheCultureofCookery]

Appreciate it! 🙌🏽

[@jaredrichardson78]

So I liked your video, but it's your daughter that stole the show! She is SO ADORABLE!!! But also it is clear, you're a great dad!!

[@TheCultureofCookery]

She has a knack for doing that 🤣 And thank you!

[@jaredrichardson78]

@@TheCultureofCookery is my pleasure! I hope you and your beautiful family have a wonderful week!

[@jennifersande9553]

What I would really like to see is who makes the best eggnog base. One that’s not too thick or thin, and a great creamy rich flavor. Then you can decide what works best for your own tastes with the spices and spirits.

[@TheCultureofCookery]

As far as base, I probably would have given that to ATK. 🤷🏻‍♂️

[@davidsandy5917]

My favorite eggnog is Alton Brown's aged eggnog. I make it every July to give it six months to age. It is wonderful.

[@TheCultureofCookery]

Wow that's dedication! I'll have to give this a try sometime, thanks for sharing!

[@SledDog5678]

Commercial Eggnog...The BEST EVER is Anderson Dairy's PREMIUM that is sold in a quart carton. Southern Nevada only.

[@nickfaraci94]

I know it’s been a while so you might not remember but would you recommend cutting down on the spice of Joshua weissmans or would you leave it as is?

[@TheCultureofCookery]

It really depends on your taste! I'd say start with less, you can always add in more after the fact if you want it spicier 🤷🏻‍♂️

[@rebekahbunal716]

Such a honest food reviewer 😂

[@TheCultureofCookery]

🤣

[@markromero930]

Give Chef Jean-Pierre’s a shot.

[@TheCultureofCookery]

Ohhhh haven't seen a video of that one yet! One that's on my list is Alton Brown's Year-Long Eggnog.

[@MultiGemgirl]

Love your channel. you have a beautiful family

[@TheCultureofCookery]

Wow! Thank you so much! Appreciate it. They are pretty beautiful aren’t they? 😂😁😅

[@bL4KcfYREz]

should have made Alton Browns eggnog! good video though

[@TheCultureofCookery]

Ohhh I know!! 🤦🏻‍♂️. Maybe next year?

[@Efferri]

There's never too much eggnog!

[@TheCultureofCookery]

😂

[@sazji]

The best boozy eggnogs are left to age. If it’s a really boozy one it’s essentially impossible for it to go bad because the right concentration of alcohol kills the bacteria, including any salmonella that may be lurking in an egg. The aging lets the spices steep and the alcohol mellow, so you shouldn’t judge them when you first finish making them. The Adam Ragusea video deals very will with the raw egg issue, by the way.

[@TheCultureofCookery]

That's so interesting about the aging, I'll definitely need to give that a try next time 👍🏽

[@Which-Craft]

I made the George Washington recipe that Max Miller shared for Thanksgiving this year. Every single guest declared it the best eggnog they've ever had in their life.

[@TheCultureofCookery]

Wow! Sounds worth a try 👀

[@briankelly1240]

How do the 'winners' at the end compare to store bought? Rather just buy or make?

[@TheCultureofCookery]

Yeah definitely different. I would say the store bought version I bought was over-the-top creamy and not super spiced. I really think making your own would be worth it given the time to effort ratio.

[@musicrus247]

Do you think there was to much spice in weissman? Could you put half the amount

[@TheCultureofCookery]

Actually no! The spices were totally on point 👌🏽👌🏽

[@SlapShotRegatta22]

Yes, completely safe to eat raw eggs. The statistic is that 1/20,000 raw eggs contains Salmonella. In a 70 year lifespan you'd have to consume one raw egg a day for your entire life to reach 20,000. You're safe.

[@TheCultureofCookery]

Yep! Definitely just a personal thing

[@duzzitmatter8679]

Wouldn’t say “completely” safe but relatively safe. Float test all of your eggs before use to be better informed. Submerge in water and what ever floats - toss it. ✌️

[@robertadaversa2503]

It's not difficult to pasteurize eggs to be extra safe.

[@ComradeVenus]

Also, adding a high proof alcohol will kill any bacteria. He added rum, so it's 100% safe

[@andrewsmith9174]

That’s not how the statistics works. Assuming your 1/20,000 number is correct, you’re not the only one buying the eggs at the supermarket or farmstand or where ever. The quantity of eggs (20,000) is representative of the number on the shelf. You could win the unlucky lottery and be the person to buy that dozen that is entirely contaminated out of the truck load delivered, and you could do that every week. You could do it despite going to multiple stores

[@swyoutubeaccount]

Great video! I just got finished making Weissman’s recipe and was very impressed! It’s the first and only time I’ve made it and while it was quite easy, I’m not a huge fan with the amount of dishes I had to dirty to get there. I love the spice level though so I’m thinking for sake of simplicity, I’ll try Chef John’s but maybe add Weissman’s spices so I get the flavor I want with less work :)

[@TheCultureofCookery]

Yes! Let me know how it goes! Weissman's spice selection is really just bang on delicious. Thanks for taking time to leave a comment!

[@jollyjohnthepirate3168]

Super cute kids.

[@TheCultureofCookery]

Thanks! 😁

[@darcybarnes2716]

I make josh, but i add the egg yokes, whipped with sugar and vanilla, and inuse a cup of rum

[@TheCultureofCookery]

👌🏽

[@r8chlletters]

I did this a couple years ago and hands down Chef John has the best recipe by far. By the way, whipped egg whites aren’t “raw”. See Alton Brown for the science on that.

[@TheCultureofCookery]

Alton Brown's is my kind of science 😁 Thanks for the tip!

[@apriljones1381]

I enjoyed your video and your comparisons. I wonder why you think a store-bought version is “what eggnog should taste like?” I love homemade way more than store bought, so much so that I consider them separate drinks. ☺️

[@TheCultureofCookery]

It was the bougiest version my money could buy 😂. More money = more authentic right?? haha

[@jvallas]

Agree 100%. Any store ought I’ve ever had is about the furthest from real. Sort of a nasty kind of sweet and thick.

[@kst6959]

I use pasteurized eggs with Alton Brown's recipe. No heat up or tempering required. Super easy and tasty but it is rich.

[@TheCultureofCookery]

I've heard his recipe is pretty good too!

[@CA-lf7jt]

I’ve cooked since I was a kid, always ate raw egg whites , royal icing !

[@TheCultureofCookery]

👍🏽

[@michellepernula872]

I think this one is personal. You can take any recipe and tweak it to your liking. Some like it thick, some like it frothy, some like it creamy, some like it virgin or boozy, some like more or less spice. It's like the first spaghetti or chili you grew up on, you'll prefer it over everyone else's.

[@TheCultureofCookery]

Couldn't agree more! 👍🏽

[@TheGreyGhost_of43rd]

I made the ATK. I'm very hard to please, but I likes it

[@TheCultureofCookery]

👏🏽

[@Kieranndav]

Would have loved to see somebody blind test them. Also btw you added whipped cream before cooling the nog on ATK just FYI

[@TheCultureofCookery]

Great point!

[@dandyandi8610]

My husband drinks at least 3 raw eggs with cold coffee, protein powder, and ground up egg shells (for more calcium) in a shaker bottle every day. He's NEVER EVER gotten sick. And we use the cheapest boxes of eggs he can find...

[@TheCultureofCookery]

That's hardcore 👀👏🏽

[@gregoriancatmonk6904]

So...wait if you don't like eggnog and you are trying to find the best one.... wouldn't the best one (ie the one you like) be the least to taste like eggnog?

[@TheCultureofCookery]

I mean, which ever tasted good? I'm not one for all sugar nor one for the taste of liquid omelette. I tried to be as unbiased as possible 🤷🏻‍♂️

[@lisahinton9682]

​@TheCultureofCookery "Liquid omelet"? Why in the world would you use such a phrase? No eggnog, none ever, tastes like "liquid omelet." That's disturbing. And you claim to be unbiased. Ha!

[@rodboggess]

I’m not an eggnog snob or expert, but I always thought that it was served over crushed ice, like piña colada. I know that it’s the only way I like it. Pour some in your blender, don’t over fill or it will slosh out, start your blender and toss in ice cubes one or two at a time until it looks a bit like a shake. Not sure if it’s because I live in Pittsburgh, but they sell a PA Dutch version that’s quite boozey, but wizzing it in the blender with ice makes it come out just right. Fresh nutmeg on top, and settle down in front of a blazing fireplace - a close friend or companion, and there isn’t much better. Especially if you add in a couple hours of your favorite board games.

[@TheCultureofCookery]

Oooh that sounds delightful 👌🏽

[@davidsandy5917]

This is in my opinion the best eggnog. Ingredients • 12 large eggs • 1 pound sugar • 1 pint half-n-half • 1 pint whole milk • 1 pint heavy cream • 1 cup Jamaican rum • 1 cup cognac • 1 cup bourbon • 1 teaspoon freshly grated nutmeg (plus more for serving) • 1/4 teaspoon kosher salt Instructions • Separate the eggs and store the whites for another purpose. • Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon." • Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture. • Move to a large glass jar and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. (I usually go with 6 months) • Serve in mugs or cups topped with a little extra nutmeg grated right on top.

[@TheCultureofCookery]

Thanks for sharing!

[@flipnstrippa]

@ Chef Jean-Pierre - his recipe is the best ever!!!!🎉

[@TheCultureofCookery]

Thanks for the tip! 🙌🏽

[@Mainbusfail]

and use an immersion blender for the best silkiest texture. thats all I got

[@TheCultureofCookery]

Ooh good idea 👍🏽

[@kindredtoast3439]

I personally love the one Max Miller made. If you don't like boozy eggnog, you would hate it, though. It's like half egg, milk, and cream, and half liquor.

[@TheCultureofCookery]

Hey, to each their own! 🤷🏽‍♂️

[@seapeajones]

Loved Josh's. Had to half the sugar tho

[@TheCultureofCookery]

Definitely a little bit sweet! Good on the spices though!

[@Dr.Grafenberg]

Try martha Stewarts eggnog recipe 😂 🥃🥃🥃

[@TheCultureofCookery]

I will check it out!

[@scarlettcisneros3032]

Eggnog was traditionally made with raw eggs with a healthy dose of brown alcohol. Aging it with alcohol is what made it safe to drink in earlier times. The alcohol chemically cooks the eggs . To kill potential Salmonella you can age it for 3 weeks or so if desired.

[@TheCultureofCookery]

So interesting, thanks for sharing! 👍🏽

[@puggirl415]

Nice comparison video. I would probably pick and choose amongst them except for the chocolate one. That one sounds like a rich version of Mexican hot chocolate but cold. If using my own chicken eggs I wouldn't mind using them raw and I would even use raw cream and wouldn't worry about salmonella because the right amount of booze will kill it. I like eggnog that has whipped cream folded in and/or the egg whites whipped for texture but I have no problem with making a thicker cooked version. I definitely would add spices like cinnamon, cardamom, ginger and nutmeg but in descending order with cinnamon being the most and nutmeg the least. Store bought is almost always too thick and too sweet so I always add some plain whole milk or half and half to dilute the store bought stuff.

[@TheCultureofCookery]

Sounds like you have the makings of your own great recipe! 👌🏽

[@DredgeTom]

For the last 3 years this year being the 4th time I’ve been making eggnog which isn’t an English drink but a super nice one. I’ve been making the Josh W recipe every year and being as I’d never tried eggnog before hand, this was an amazing video. Broke down everything very well and I always give a little more spices then the recipe says by a tad but only because I like it to be a creamy, alcoholic, flavour bomb 😂

[@TheCultureofCookery]

Appreciate the feedback, @DredgeTom! You pretty much can’t go wrong with the Weissman recipe, but I’d probably do all the mixing in the pot next time so there’s less dishes 👌🏽

[@GeraldJSmith]

I only make the "adult" version of egg nog. I solve the raw egg issue by putting the eggs directly into a glass with the alcohol (bourbon, spiced rum, whatever) and beating the mixture until it's smooth. Don't think many bacteria will survive that.... Then I add heavy cream and whip. Then the spices (cinnamon, maybe nutmeg or vanilla extract). Whip. Add milk. Whip. Optional almond milk. Whip. Vary the ratios to achieve whatever texture and booze level you like.

[@TheCultureofCookery]

Yum, thanks for sharing! 🙌🏽

[@charleesturdy8996]

How do they all stack up against store bought?

[@TheCultureofCookery]

To be honest, I would say while store bought was pretty delicious, the Joshua Weissman version was far superior. Absolutely delicious. 👌🏽👌🏽

[@lisahinton9682]

@charleesturdy8996 This man bought a very expensive brand. The typical store-bought is slop made of high-fructose corn syrup, very little dairy, non-dairy cream, bizarre chemicals, palm oil, and tons of sugar. It's revolting and NOTHING like the four eggnogs in this video.

[@gold_leaf0702]

Just a small critique: I wouldn't say that store bought eggnog is "what eggnog should taste like." There are definitely good store bought nogs out there, like Twin Brook which is local to me, but it's still not home made.

[@TheCultureofCookery]

Fair point 👍🏽

[@operagirl0101]

I never had eggnog before too. Btw does the type of the egg affects the taste?

[@TheCultureofCookery]

That's a really interesting question. I suppose my palette isn't refined enough to tell the difference between cheap and expensive eggs. Maybe the egg yolks would be darker? If you ever try it, let me know! Also sounds like a good idea for a series...🤔. Thank you so much for leaving a comment!

[@theploymaker]

"Unwhipped whipped cream" That's just cream, my guy

[@TheCultureofCookery]

🤣 😁

[@kitefan1]

According to Adam Ragusea, aged eggnog recipes cut back on the salmonella, etc. There was some sciencey stuff involved.

[@TheCultureofCookery]

It's a goal of mine to become somewhat more food science-y - stay tuned 🤣

[@DaCake2]

Thank you for the video! I decided to go with the ATK recipe. Would it be too much trouble to ask how much sugar you added? Only reason I ask is cause in their video they call for 10 tablespoons, but on their website they call for 6. They also say 1-1/2 cup heavy cream on the website, but in the video they only call for 1/2 cup. In your video it looks like you went 1/2 cup, but I wasn't sure. You said you thought it was well balanced, so I'd like to make the exact version you made if possible. Either way, thanks again!

[@TheCultureofCookery]

So I just followed the KZbin recipe - so hopefully that's helpful??

[@TheCultureofCookery]

And you're very welcome!! 😁

[@DaCake2]

@@TheCultureofCookery It does! Thank you so much for the reply! 🙏

[@TheCultureofCookery]

@@DaCake2 anytime!

[@victoriamahon3765]

The Jamie Oliver one gives me chocolate milk vibes. I’m sure it tastes fine, but that’s not eggnog, that’s spicy chocolate milk. (Scolds Jamie Oliver in an uncle Roger voice in my head …😂)

[@TheCultureofCookery]

🤣