It turns out I've been making Eggnog wrong... let's fix that! | How to Drink

[@howtodrink]

get a Drinkmate here AND 20% off with code howtodrink bit.ly/drinkmateusa Get the HTD app at www.htdapp.com Imbibe Book: amzn.to/3DbGNYt Patreon: bit.ly/H2DPatreon Twitch: bit.ly/2VsOi3d H2D2: bit.ly/YTH2D2 twitter: bit.ly/H2DTwit instagram: bit.ly/H2dIG Blog: bit.ly/H2DBlog Gear: amzn.to/2LeQCbW Egg nog: kzbin.info/www/bejne/forUiX2NhL-smLssi=u0cBa_qkMHAdQMcf Eggnog National Lampoon's Christmas Vacation: kzbin.info/www/bejne/lZy0mnZmmtmGacksi=VNwzVnmDuZAdt1kQ this disgusting eggnog is from hell: Malort Nog: kzbin.info/www/bejne/p5q9qKmAl5xmmqssi=GKswms8xLT7mQlnM

[@barnaclebob123]

I instantly had a morbid idea. Can you carbonate an egg nog?

[@O4C209]

My closest friend Joe passed away earlier this year. The last drink we had together was a variant of Greg Nog that I made for us. He thought it was one of the best drinks he had ever had. Thanks for the memories you helped create.

[@ravenpotter5131]

My condolences for your loss. Happy memories are irreplaceable, so don't forget!

[@colinz226]

(salute) Rest in peace brother-Joe! May you live on in memory for eternity! (I'm sorry for your loss)

[@scottbuck1572]

May he rest in peace and may you heal from his loss

[@MoodyViewz]

As a baker, I can tell you with 100% certainty that beating the egg whites separately is very key.

[@hypnonavy]

I'm curious, can you elaborate? What about it makes the difference?

[@Aleph-Noll]

You can’t foam up egg with whipping if the yolk contaminates the whites

[@ashleyjohnson9651]

​@@hypnonavyegg whites are SOOO finicky. Even like a molecule of fat of any kind will make them just. Not froth up the way they need to for meringues and such. You shouldn't even use plastic bowls to whip them up in because microabrasions in the plastic can hold onto fats from whatever food was in there before. You should ideally only use metal or glass bowls and utensils, and make sure to wash them with degreasing soaps, and then wipe them out with vinegar just to be sure And even after you make them, if you're mixing them back into anything, like a batter, you need to fold them in super gently and just barely enough to be incorporated or you will beat out all the air you just worked on getting into the meringue

[@jmsparger4339]

To flesh out the egg separating... The yolk provides the richness. The whites cannot be beatened with even a drop of yolk in it. The frothed whites add the body.

[@danielm5535]

When I heard “rage-bait-nog”, I thought it would be a blend of Jäegermeister and Malört. 😅

[@battiekoda]

😂😂😂😂😂😂😂😂😂❤❤❤❤❤❤

[@JamesPotts]

When he was choking on the "gasoline" one in the previous episode, malört-nog crossed my mind 😂

[@bananawolf2304]

Will be making that and calling it that. Willing to credit you if you really want authorship of this warcrime.

[@that_guy1186]

@@bananawolf2304 Greg made malört-nog last year along with some other terrible things. i think the worst one that wassnt obviously meant to be bad was mezcal-nog, but with some work it could be good

[@AnimatorsatWork]

I’ve never tried aging eggnog so I don’t know how it will affect the flavor, but there’s this video by Adam Ragusea about an eggnog recipe developed by a microbiologist for her students to make for thanksgiving and Christmas, and they make one big batch, have some for thanksgiving, put it away in the fridge, and then drink it for Christmas. Later a student ran a test and found that the alcohol can kill salmonella, as the ethanol can chemically cook the eggs. There’s no research paper on this but it’s at least a proof of concept that aging eggnog couldn’t hurt, although I still wouldn’t serve it to anyone with a compromised immune system or old people.

[@Beefinator5000]

I aged eggnog up to a year. It had a ton of alcohol in it and had NO signs of mold or spoilage. Scared my friends, but was delicious and the consistency of paint.

[@PeterMoxilin]

I was just about to recommend the same video! Thanks for beating me to the punch, lol. For anyone curious, I actually make nog with the recipe Adam uses, but switch the rum for the Smuggler's Cove spiced rum Greg made in a previous video (specifically using El Dorado 8-year as the base). Adds a lot of the spices he wanted with the Angonog in this one.

[@bailysohn8256]

I will say it makes it quite yummy.

[@randomassortmentofthings]

I aged George Washington's recipe (via max Miller of tasting history) for a year in the fridge. I had to strain some curdles but it was minor and the flavor is fine. More than 3 weeks though was not really worth it.

[@therideneverends1697]

Ill i know is ive done it for up to a month and never gotten ill. Ill fully disclose thats what i did when i serve it so people can make their own choice on the matter, but ive been doing it for 5 years and ive never been ill and no one ive given it to has been. is that scientific? no. But heck, if my famillys done it for generations and its never been a prob, then i do it and its not a prob, im comfortable with it

[@jamespreston7823]

Re: aging, a similar perspective can be found in Max Miller's 'Tasting History'

[@shawnpeterson3386]

He recently posted an egg nog recipe based on the Egg Nog Riot at West Point.

[@rabidkitten01]

​@@shawnpeterson3386 I just watched his video. Brilliant.

[@johnjensen8470]

Max is phenomenal!

[@mattkuhn6634]

I make eggnog almost every year at Christmas time, and I can confidently say that whipping the eggs and folding them in at the end does make a huge difference. The egg white foam does not dissolve away entirely, but sticks around so that every glass can get some foam. Glad Greg was able to finally see the value in that! As far as aging goes, my eggnog is really high octane - maybe 40% liquor - so keeping it in the fridge for a day or two helps the flavors meld and make the various liquors blend.

[@AnimusVoxPopuli]

Try aging for a month, it gets even better.

[@AtlantaJonny]

Yes to all of this. All correct.

[@michaelmclaughlin119]

FOURTY! Ye boozy gods above!

[@chroniclerwolfram2411]

As a fellow member of the "Slightly Lactose Intolerant" club, I very much recommend looking into some sort of lactase enzyme supplement pills. Not as a daily supplement kind of thing but just as a little digestive helper right before partaking of the cowjuice. For my own guts it does not quite eliminate the "finding out" portion of delicious milky concoctions but it sure as hell shorten the consequences significantly. It certainly is approved by my own cohabitant put it that way.

[@alekssavic1154]

I'm not lactose intolerant myself, but I know quite a few people who suffer from that. Apparently the best approach (especially if it doesn't affect you *too* badly) is to just brute force your way into something resembling tolerance (your body will apparently eventually figure out how to process lactose better the more you have). The pills are helpful but apparently get less effective the more you use them.

[@markhatley-k6s]

Yes, as you have surmised, it’s not about having all the egg incorporated. It’s about the air and the texture. Cheers and Happy Holidays!!

[@sporkmaster5000]

Yeah, pretty much any recipe, even outside of drinks, that calls for eggs to be whipped to stiff peaks has structural concerns for them. Flavor is a consequence of the resulting foam, not a strictly chemical thing.

[@dragonrideroverlander3754]

Love the "In a Van Down by the River" reference on the top My family and I are forever quoting that SNL sketch

[@benpebbles4111]

You genuinely make me so happy. Bro just making drinks and havin fun. Great to see.

[@Necroleptic419]

I don't know if you'll end up seeing this Greg, and it's not really relevant to the video, but I wanted to say thank you. You've been a huge inspiration for me to pursue mixology as a hobby, and the Sunrise Parabellum you made specifically inspired me to try and seriously make my own custom cocktail from scratch. After over a year of experimenting with more things I've learned from your videos and one of the books you reccomend, I'm finally really happy with it. Happy holidays Greg, and looking forward to more HTD in the new year.

[@Tezzey]

19:20 I totally feel like Greg has already accomplished this. Definitely the best mixology KZbinr to learn how to riff and create new recipes on the fly from!

[@thelastpandalord]

I WAS JUST LOOKING FOR YOUR EGGNOG VIDEOS YESTERDAY YEEEEES

[@tonymills818]

As a bourbon drinker, I find it hilarious that you used Pappy 15 in the last one. The correct way to drink is how you enjoy it.

[@ryanath5752]

I really think you should check out some videos by Adam Ragusea. You mentioned that you are hesitant about aging eggnog and in one video he talks with some scientists explaining why aging eggnog actually makes it safer to drink. You were also wondering if separating the whites and yolks really matters. In another video he talks about how the yolk actually prevents the whites’ proteins from tangling up into stiff peaks.

[@socraticgambler]

Sorry, Greg. You're wrong. There aren't two or even three cocktail books we need. We really need...the How to Drink Cocktail Guide. I know about the app. But I want to buy a real, physical book with your flannel on the front. ❤😊

[@MrSquire10]

I believe the orchestral term you were looking for is “sotto voce,” literally, “under the voice.” Good vid. Cheers🎅🏻

[@AzraelThanatos]

For a tiki-nog, perhaps swap the milk for coconut milk there. And considering the episode of odd themed drinks, one potential thing with the thought of maple, perhaps a thinned maple syrup rather than simple syrup for it (50/50 maple syrup/water over heat, then bottle and allow to reduce to room temp.

[@BubblewrapHighway]

Ya noggin', son? 🎅

[@matthewcox7985]

Getting whacked over the noggin' ? 😁

[@burbguy2195]

Amazing episode Greg! Merry Christmas to you and yours!

[@GuagDiggly]

Every year I make a batch of the lampoons eggnog from your video. It ages since I can't drink it all at once without dying. Flavor develops well in a couple days. I would say it's best 2-4 days. I've never tried more than a week but God bless anyone willing to go past that.

[@therideneverends1697]

ive tried up to a month and honestly the 3-7 day mark seems like the sweet spot to my tastebuds

[@benjamincameron9976]

You talked about wanting to teach technique like Keller; I’d say you did teach me that! Your Last word as a template video might be my favorite. It inspired me to come up with many new fun drinks. Your videos where you come up with a drink shows me how to think through the basic skeletons of drinks to create something new! I just want you to know that you HAVE done that and that I’m grateful for it!

[@EtruskenRaider]

I’d toss Smugglers Cove into the list of necessary bar books

[@prccap]

I make the Alton brown aged nog every couple years. ATM I have around 3L left of two year old. We already drank a 1.5 at thanksgiving. It is wonderful. After it ages you just need to add fresh nutmeg to it again. Im in middlesex county if you would like some

[@AnimusVoxPopuli]

Does it keep getting better with age? I found that it sucks after a week, gets good after a month, and becomes great after two months. But it never lasts longer after.

[@prccap]

@ it definitely gets smoother and smoother but if you don’t add the fresh nutmeg then it tastes a bit too alcoholic. I do shake the bottle every couple months

[@StrawberryPopsharts]

Hell yeah just made some of the Baltimore style with what I had - used Smith and Cross as my primary spirit, butterscotch schnapps, and the madeira I whipped the egg whites in a mixing bowl and just folded them into the liquids and the yolks and it worked great! Thanks for showing us this!

[@MachinatedGames]

Tried Egg Nog for the first time yesterday on your last episode's suggestion. Thank you for the new experience! Maybe next time I'll try to make it myself.

[@CyrusBluebird]

Adam Ragusea talked about aged eggnog ft. some microbiologists who did a test on aged large batch eggnog and deliberately injecting salmonella cultures into it. I suggest watching that for your aged eggnog needs.

[@catspajamas6837]

It's a good watch! It shows that aged eggnog is actually safer, in the sense that nothing survives the high-alcohol environment for that long.

[@PetesGuide]

I’ll second that recommendation! Adam’s research and videos are awesome.

[@Beefinator5000]

Taking the spring off your strainer and using it to whip the egg whites in the shaker is S tier bartending.

[@jamesterwilliger3176]

Thank you, Greg Farley

[@Julie1019]

"Klaus" on Netflix is a great Christmas watch for all ages.

[@grahamgilmore42]

I agree. Arthur Christmas is pretty solid as well. But Klaus is definitely my favourite.

[@kurtoogle4576]

Greg's intro needs to become a Christmas ringtone! I love it!

[@MrAbehr]

I’d also add Drunken Botanist by Amy Stewart to the bartenders bookshelf. Not so necessary for actually making drinks but great background knowledge for conversations while bartending and also for making your own drink recipes.

[@stefanocomito7949]

2:48 we actually do a really similar recipe in Italy that’s from the 60’s or so called Vov (when it’s Marsala and pure alcool) or Bombardino ( when it’s Marsala and Rum) that we age for 2-4 weeks. I think in some way comes from eggnog since it’s a fairly recent thing

[@garrettlundy3959]

Two ounces of 100 proof Evan Williams AND a half ounce of brandy. You are the mixologist we need this winter if not the one we deserve

[@Gomorragh]

in the USA raisins covers both raisins and sultanas, outside of the USA rasins sultanas and currants cover 3 different types of grapes and drying processes that give each an individual flavour, so just swapping raisins for sultanas isnt as clear cut as you might think (for the most part, we have all 3 with orange zest bits in mixed fruit packs we use for cooking)

[@chrisholmes3869]

@19:25 the truth is that you have. Been watching you since I’ve started bartending and developed the skills behind the bar with the assistance of your videos. Thank you.

[@million_unalived_CEOs]

I made the individual Baltimore nog out of the book tonight (as closely as I could with the ingredients I had on hand). tasty, but undersweet for what I think of as eggnog, and a little hot. cut the cognac by half an ounce and swapped the half tablespoon of rich simple for 1.5 tablespoon of vanilla syrup and added a couple dashes of ango. absolutely delicious dessert drink. not oversweet for this application at all. strong, but not hot. tastes exactly how I want "eggnog" to taste. (pleasantly) reminds me of the carton stuff a little, but with much more interesting flavors and not nearly as much sugar. highly suggest a milkshake blender to quickly get everything super-frothy. (if you do a lot of cocktails, just buy one. they aren't expensive at all)

[@somepretentiousguy3492]

Awesome stuff! I think the eggnog videos are some of my favorites on the channel

[@gabrieljosefson7467]

Classic HTD format. Love it.

[@Jackm117]

I have so been needing this episode

[@wesleyhargis5115]

Greg I love your stuff even if i don't get to drink cocktails much anymore since I've developed a strong allergy to fresh fruit and fruit juices, but I love the Trinidad sour so much that like once a year I'll let myself have one. Maybe 2 and just suffer through it. No anaphylaxis, something. In fresh fruits burns my skin like pepper spray. So it's not pleasant. The rum runners and Singapore slings i used to love, don't get to enjoy them anymore. Also if this motivates you to make an episode on cocktails that don't require fresh fruit/juice...hey you've got my support.

[@colinz226]

made this about 30 minutes ago (didn't have madeira, used maraschino,) used Laird's B.I.B. for the cognac, base of plantation original dark (2oz) with a half-ounce of smith & cross overproof. A few drops of Ango on the foam. Blows O.G. Greggnog out of the water. (well, greggnog is good, but this is nuts) Best part? THERE'S MORE OF IT!! Only complaint when I had my family try it was my mother said it was too strong (she says that about all the cocktails I make). Gonna have to get down to binny's and get me some madeira.

[@awallace2187]

18:25 I have one of Thomas Keller's cookbooks "ad hoc at home" and it kind of changed my life

[@danielsantiagourtado3430]

LOVE YOUR CONTENT ❤❤❤

[@artilerath3]

I love this so much! I tried Gregnog recently and loved making single serving nog in a shaker, thanks for upgrading it but sticking to the shaker(s)!

[@vonkug]

Funny you mention Thomas Keller @18:30 I used to deliver all his steak and chicken. They werent open every day so, yes I have keys to Michelin Star Rated Rhomas Keller's Yountville Restaurants.

[@JohnnyTronny19841]

I like making it in the shaker cream yolks w sugar in one tin, whites in the other w oz of heavy cream - a lil ango, nutmeg, spices of your choice - split base of scotch and aged rum (I like Demerara or Barbados for this) - dry shake then ice shake

[@stephens2241]

I've been eggnogsperimenting this week, attempting to perfect my recipe for this Christmas. Your episodes have been very helpful. I've established some stuff. 1 - gin in eggnog isn't wrong, but I don't like it. 2 - Gammel Dansk in eggnog is technically interesting, but definitely an acquired taste. 3 - eggnog is really good.

[@MGDrzyzga]

Funny that the Trinidad Sour should come up during the ad segment - lately I've been workshopping a related cocktail that highlight herbstura rather than angostura - so a 50/50 mix of ango and absinthe. So first off, I figured out that it should use more like 3:2 rather than 1:1 - a bit more ango. Lime rather than lemon. Simple, not orgeat. And finish it off with some brandy. It's certainly not for everyone, but I like it. Naming it's been the hardest part.

[@croissant3909]

As someone pointed before, aged egg nogs with alcohol are still 50/50, no paper on it, if it's safe or not, bot more people says, that it is. I always make it month before Christmas and when you put in raw spices (cinnamon, feel...) it always gets better, if you of course like spice. What I can recommend after few testing and also if you want to be more sure with salmonella, Jean Pierres recipe is the best. I tried few from the Internet and this was total blast. For alcohol I used spiced rum and also tested half rum half amaretto, if you want more sweet and spicier 😁 ofc add more booze than is recommended and play a bit with spice ratio.

[@ThisIsSully]

When it hits summer again make a "Rusty Hook" idk if that was a drink made anywhere else with different ingredients. I used to go fishing with some absolute degenerates and we would get sloshed while fishing. Recipe: 1 shot Dark Rum (I always went with either Jamaica or Barbados one time a tried it with a Key West distilled rum and it was delicious too) 1 shot High Proof Clear Rum (Always went Jamaican myself) Splash of mango nectar Splash of pineapple juice Approx. 2.5, maybe 3 oz. Of dr. Pepper or diet dr. Pepper depending on your calorie needs or restrictions. Shake or stir, dealers choice. Serve after sufficiently chilled or on the rocks. Delicious. Probably needs some Greg refinement if I'm being honest. I probably don't have the pallete you do. Also the drink is called that because of you make it just right it takes on the color of a rusted fish hook. Reddish brown with bits of pineapple and mango flesh floating around in it.

[@brasstail]

I love the book talk and I love even more that, because of your influence, none of the trinity was my first cocktail book - my first cocktail book was smuggler's cove, although I do also have the jerry Thomas bartender's guide

[@schlapcity2774]

10:06 Lots of love and respect to you, and I’m not certain that I’m correct, but I believe that you separate the egg whites, whip then fold in the yolk to maximize the perceived “creamy” texture. The egg whites themselves will turn into a thick consistency that allows for them to hold air bubbles and when added and mixed, some of that would surely be lost but I think not entirely.

[@ashleyjohnson9651]

You're exactly right. It's the same process used for things like angel food cakes and anything involving meringue. Egg whites don't whip up if there's even a smidge of fat, so you need to use metal or glass utensils and bowls that can be cleaned perfectly, no plastic that gets scratches that could potentially get grease stuck in them. And you have to *carefully* barely fold them into anything you're trying to mix them with, so you don't just destroy all the air you just worked hard to incorporate.

[@TheCouzOnline]

I've used this recipie for years, but I swap the milk out for heavy cream and only use 1.5 ounces of bourbon. Garnish it with cloves also add a whole lot of fun flavoring

[@Hawk767]

I usually just make Morganthaler's recipe as an easy go-to. Get a jar in the fridge for a drink every few nights. I tried some ango just in one of those the other night and it was great. A really nice almost baking spice addition. Also did some chocolate bitters and those went just as well, just a mild chocolate eggnog. I usually add half an oz of orange liqueur to the base recipe of his, I subbed that out for Black Sambuka as I was gifted a bottle of that so been trying to find ways to use it. This was the first drink I've tried that with that it didn't completely take over the drink. Just a nice back end black licorice note. Its still there for sure but no way as overpowering as its been in any of the other cocktails I've tried it with. My green chartreuse alternative was definitely on my list of weirdish things to add to the eggnog base.

[@pbalpha]

For my fellow lactose intolerant folks, Lactaid makes a wonderful eggnog. It's a great starting place for a cocktail or added to coffee or tea.

[@IainG10]

Can confirm the Drinkmate is a good gift; I gave my dad one last Christmas, and he uses it to make healthier sodas.

[@celestegross6622]

Two words, Greg - Lactaid tablets. You’ll thank me.

[@scottbuck1572]

4:32 Dudes that very impressive! Im actually gonna download it, nice work :)

[@iwz4life]

An immersion blender works well for making single/double-serving size portions of eggnog too. I don't bother splitting the egg at that point as it gets plenty frothed that way.

[@fnherzog]

i watched most masterclasses about film, music and cooking. Keller's classes were well above Gordon Ramsey's classes. Keller taught primarily techniques and Ramsey some recipes and few techniques (like chopping an onion). I preferred Keller's classes a lot more, because, as you said, his focus was on techniques, which is going to help you a lot more with hundreds of recipes

[@ajtaleri]

I feel like the angonog getting that last bit of sweetness you are considering being maple. I don’t know why but maple feels like a Christmas flavor to me.

[@jeremywomack7090]

Can confirm, I ran out of both simple and sugar this week and used some 50/50 maple syrup I had on hand for an eggnog, was delicious. Maple and bourbon work well together.

[@DianaBell_MG]

Hey, I grew up from an early age watching Christmas Vacation, all my siblings did, all thru our childhood and we turned out.... well....

[@MrDurgen]

Great episode, can't wait to try the Balmer nog

[@demonicbunny3po]

I created my own recipe for egg nog and gregnog was part of the research that went into the creation of my recipe. The biggest difference is volume. I make a 2 gallon batch because it was meant for parties.

[@rawinderl]

Greg suffering for the craft. Doin' good work there.

[@Chrysandine]

The Alton Brown eggnog is the best, hands down.

[@lorenloiselle1733]

That is a great looking database both in visual design and looking in usability

[@vegetarblessb]

Some definitions of bubblegum actually include nutmeg!!! My ex girls used to say store bought eggnog tasted like bubblegum, and I could see where she was coming from after hearing it, and had to do some research 🤣. That combination of nutmeg and sugar, and possible fruity/herbal flavors, can lead to a near bubblegum!

[@NoQueso_]

I've been using the Alton Brown method and altered for my own liking. Looking forward to this one!

[@JustinBakerDeDav]

28:52 did you guys forget to run the slowmo footage lol I can't wait to try some of these, the Baltimore eggnog especially!

[@TheWhiteDragon3]

I tried the Baltimore nog method and can confirm that it makes an incredible not. Only thing I did differently is instead of dry shaking in two sets of tins, I used a stick blender with a whisk attachment so I could use just one shaker tin set. Next up on the list is to try Gregnog whipped up with the Baltimore nog method

[@ashleyjohnson9651]

Just a note: if you're not used to whipping up egg whites, be aware there can't be any traces of fat on your container or utensils, or the egg whites won't froth the way you need them to. You're not even supposed to make meringues in a plastic bowl because abrasions in the plastic can hold onto grease. So if you have used your utensils with anything with fat, wash them with a degreasing soap and wipe down with vinegar right before using them. It'll save you a lot of trouble 👍

[@andreweaston1779]

I have a recipe that calls for stiff peaks, but, also says that if you leave it in the fridge for 3 or 4 days after you are done, it is better. Can tell you that after 3 days, it doesn't matter if you have stiff peaks.

[@hilotakenaka]

I’ve been using your National Lampoon eggnog recipe for several years now so I’m excited to check this new recipe out For my liquors I use rhum agricole and advocaat

[@kencoffman7145]

I spent my middle and high school years northeastern Montana and the holiday drink of choice was a tom and Jerry. They'd have Tom and Jerry parties where folks would bring their own batter! Still is a mystery to me that a cocktail starts with a batter but to each their own.

[@rat488]

I want The Chicago Transplant Nogg cursed cocktails (Mallot base made in the Baltimore nog way).

[@YourLottery]

I'll have to try this "eggnog for one" recipe sometime. Yesterday I made Max Miller's (Tasting History) eggnog, except I swapped the rye for a rye-barrel aged rum. It is pretty good, but even halving the recipe I filled two 26oz bottles with it.

[@exodusofficer]

More egg! Egg all the time! Must have egg episodes!

[@HealthyDisrespectforAuthority]

If you'd rather shake the whites less, use a copper shaker. For some magical chemical reason, whipping egg whites in copper bowls gets the job done quicker and the fluff lasts a bit longer. I can't imagine a shaker vs a bowl would make any difference at all.

[@michaelcadette1174]

For the Tiki Nog, Lactaid is sweeter than regular milk and you don’t have to sleep on the couch 😂 Also, Madeira has a little oxidation on it. Maybe a sherry?

[@barfrost007]

For the naming of the final eggnog, I nominate "Enggernog", a pun/portmanteau of eggnog and anger that has the fun byproduct of making you snarl slightly to say it and annoy people who think you're mispronouncing "eggnog".

[@alexbaker4051]

Please try Alton Brown's recipe next year! I'm doing it for the third time this year, subbing half the sugar for brown sugar and adding a couple of whole cinnamon sticks to steep while it ages, it's even better.

[@lordgarth1]

I usually make gregnog with buffalo trace or WT101. I’ve done it with pappy and it was yummy.

[@SlicerJen]

the xmas vacation egg nogg has been awesome. everyone who drinks it is forever ruined from the store egg nogg. That's a win for me.

[@jteauu]

You got me into making yearly eggnog having never tried it - looks like this year I’m making a Baltimore one

[@arthurrodarte8624]

The pappy got me 😂

[@haneymobile86]

Not sure how you feel about the Kirkland brand but Costco has a pretty decent XO Cognac for a super reasonable price.

[@howtodrink]

Costco can't sell alcohol near me

[@haneymobile86]

@howtodrink booooo, well if you're ever in Kentucky... Actually, like 100% don't go to Kentucky. Fully not worth it.

[@juneguts]

my favorite Christmas Movie Appropriate For Children is definitely the year without a santa claus by rankin bass.

[@Mind_Idiot]

just whipped up a gregnog with golden syrup instead of simple. good stuff. Also rum instead of bourbon.

[@Brion57042]

After this ep, I'm looking forward to playing around with Cynar and Amaro Montenegro. Idunno if it'll be christmas-y, but it'll be something.

[@magicprime5135]

I got that book for Christmas last year because of Greg's mention.

[@jeffberry5773]

GregNog! I love it!

[@amber_kitty8782]

whipping the white separately from the yolk absolutely matters, because you're whipping in air. the yolk gets mixed in carefully, and while it will deflate some, you still retain a lot of that air (typing while watching so sry if this got said)

[@ashleyjohnson9651]

Yeah. And egg whites simply won't whip up right if there's even a smidge of fat around.

[@Krooked_Teeth]

recommend trying Advocaat (Dutch eggnog)

[@fvidder2210]

Ahahaha. Yes, separating the whites so you can beat them does matter as any baker can tell you. You just can't get that loft unless you separate them, and they don't completely collapse once you recombine-at least not immediately.

[@ArthurEKing8472]

Idea, because you were trying to name that last egg-nogg, you know what you need to make Greg? All the kinds of alcohol cocktails from the Simpsons... Specifically Rage-a-hol. LOL!

[@christopherscott6854]

30:15 This drink has 5 important elements

[@taejaskudva2543]

Am I a bad father if my 7y.o. saw Greg bzzz and immediately said, "Roo-bee-Rod! Don't you just love him?"

[@Ryan-mn6on]

THE GREAT NOGGENING HAS ARRIVED!