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?

[@Tvaikah]

@@barnaclebob123 Yes.

[@hunterstephens3671]

Can we make eggnog with Lemoncello as the modifier?

[@CatfishShotgun]

you know ya boi making espresso nog with this

[@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

[@ManofManyOats]

this is beautiful, thank you for sharing ❤

[@kareningram6093]

I'm sorry for your loss. I hope you can enjoy a Greg Nog in memory of your friend. Prost!

[@Ecclesiasticus]

The best feature for a cocktail app would be "select the ingredients you have and get suggestions based off that".

[@thananightshade]

Criminally underrated comment!

[@milesbush9589]

Absolutely, filtering the app based on the alcohol varieties a cocktail contains would be incredible

[@iamthehaus]

This exists! There is a good app I’ve used called Mixel. Total Tiki is another but Mixel wins out for me

[@jordanm.4411]

This is why I got a Difford’s Guide account, but I find the interface somewhat clunky bc its web based

[@conchobear1648]

that app exists, it's called Cocktail Party and it's great.

[@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(or denature the proteins in the eggs as someone here has pointed out). 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

[@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!

[@juneguts]

yo mattkuhn whats your recipe tho

[@shawnmerriman9209]

So this sits well in the fridge even after the eggs are mixed and folded?

[@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

[@ryangraham6393]

A pure copper bowl is the best thing ever to whip egg whites, I have zero idea why, but it works every time and you literally can’t over whip them.

[@bore-aliss]

and "gently fold"- you're not supposed to do a full blend.

[@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.

[@galerae947]

Actually, whites will whip up with a tiny bit of yolk in it. Have done it many times when my yolk breaks while separating.

[@stratvids]

​​@galerae947 it's not nearly as stable though

[@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!

[@halidevisuals]

i make the washington version from tasting history every year and aged it a month (which is to say that i didn't drink it all immediately) and it was phenomenal.

[@KeiPalace]

@@halidevisuals we make the George Washington every year and if we don't there will be trouble! Just sipping some right now, but I age it only a week.

[@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

[@bananawolf2304]

@ not “Malort-Nog”, nay nay. The “rage-bait-nog”. I’m assuming a flavor profile of licorice and taint sweat, with a hint of aged vomit.

[@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.

[@samt523]

I’m lactose intolerant and a Lactaid chewable before having pizza makes a BIG difference!

[@silverstarfinder]

@@alekssavic1154I have a friend who has been doing that since she was nine. She is now almost 30. And her sensitivity has only gotten to disaster levels - potentially an actual allergy. Brute forcing did the exact opposite of building tolerance.

[@alekssavic1154]

@@silverstarfinder I mean, allergies are a different thing to lactose intolerance, and yeah, you definitely can't brute force past that, but also lactaid probably won't help you either. Idk, I'm not an expert and I'd imagine this varies based on individual bodies, just thought I'd what I'd heard from folks who have relevant experience.

[@forkshifter]

my moms bf has these chocolates that help digest dairy. If you want, I can ask her what it's called for ya.

[@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.

[@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.

[@thelastpandalord]

I WAS JUST LOOKING FOR YOUR EGGNOG VIDEOS YESTERDAY YEEEEES

[@chrissites6200]

I love the gregnog recipe but I love swapping out the regular simple for cinnamon simple and adding 2-3 dashes of angostura bitters to really amp up the baking spice notes.

[@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. ❤😊

[@DM-kv9kj]

Actual physical books all the way. I tried for years to get into recreational reading more from screens...it's just not good for so many reasons. Great for studies and some things but not everything.

[@LeftCatcher]

🤔☝️ Hear me out; "the HTD Encyclopedia."

[@Admiral86Untidy]

The cover needs to be made of flannel 😂

[@NieroshaiTheSable]

But you see, locking the app behind Patreon means he can charge us regularly for the privilege of accessing the app as if it were a magazine subscription. If he sells a book, we only pay once.

[@benjaminapetersen]

Yup want paper.

[@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.

[@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!

[@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.

[@draggonhedd]

10:06 Theres a lot of complexity going on there with proteins and fats and polymer structures and foam, it really does make the difference, typically. It may not matter in this scenario though.

[@dragonrideroverlander3754]

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

[@notgonnahappen7899]

Fun fact the down by the river sketch was written by Saul Goodman

[@Halligan45]

Ohhh yess, exciting title. I love these episodes where you work on different recipes!!

[@luciferdern]

Gregnog quickly became my favorite winter cocktail last year! I really love it. I put nutmeg into the shaker and drop the sugar, and top it with milk instead of shaking it in.

[@BubblewrapHighway]

Ya noggin', son? 🎅

[@matthewcox7985]

Getting whacked over the noggin' ? 😁

[@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

[@mattmugiwara]

Made in in September for December and January, holds up amazingly. You will regret not aging more.

[@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!

[@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!

[@Beefinator5000]

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

[@phoenixfreefall]

For those of us playing along at home, I'm thinking we can also use those wire balls that come in protein shake cups if you've got one... Then you don't have to cannibalize your strainer.

[@evankelley1204]

@@phoenixfreefallI’m trying this tonight

[@sam11443]

"And now we want some kind a wine like a low proof modifier" Proceeds to add a 40%ABV liqueur. Made me laugh, though. You got my like, Greg!

[@burbguy2195]

Amazing episode Greg! Merry Christmas to you and yours!

[@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

[@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.

[@MrSquire10]

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

[@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.

[@Eloraurora]

Seconding this. Also a very relaxing audiobook.

[@matthewpearsall9249]

Why am I watching this it could be I watch a lot of cooking channels. I've now watched about 10 of your videos And now I'm subscribed, you're so easy to listen too, which helps a great deal. Loving your channel 👌👌👌

[@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.

[@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

[@chrismuenter9101]

Good work. Love the holiday eggnog recipes and episodes. Very festive. WILL be using this Christmas gathering.

[@phalmatticus5093]

I've been making and aging Gregnog for a couple years now and it's quickly become one of the highlights of the holidays for me. Thanks Greg!

[@ArnoldPlaysGuitar]

You mentioned it’s getting difficult to find Pierre Ferrand. Something I’m seeing creep into certain markets is Chateau de Montifaud. That’s become my new favorite cognac, and if you can find it I highly recommend!

[@IntrepidSpear]

Really happy to see how far this channel has come.

[@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.

[@jamesterwilliger3176]

Thank you, Greg Farley

[@TonyApfelbeck]

I picked up some ingredients this week and made the Baltimore Egg Nog tonight! Absolutely sublime, this is a new favorite! I have Imbibe! on my bar as well and might have to whip up a full-sized batch for the family for our winter ski trip. Not to make you jealous or anything, Greg but they had plenty of Pierre Ferrand 1840 on the shelf at my local Total Wine 😁. I went with Sandeman Rainwater Madeira, Pierre Ferrand 1840, and Eldorado 12yr. I also opted for a demerara simple syrup. Very well-balanced and harmonious flavors.

[@kurtoogle4576]

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

[@matthewm1525]

Fight Nog! Your eggnog episode is what launched me into my mixing journey! And it made me a huge fan. Side question: How do you keep your apron denim so nice? It looks brand new.

[@tranzoo959]

Made Gregnog separating whites and yolks. Used 13% cream. D E L I C I O U S! Happy holidays, please continue we love what You do!

[@thevilifyingforce]

I always hated eggnog, but watching this episode and how blown away you were by the Baltimore Nog I thought I'd give it a shot and bring it for my family xmas party. It was amazing! And troubling if I'm honest; that much sugar, raw egg and dairy is going to cause a lot of trouble for the family come xmas day lol. Thanks for yet another stellae episode Greg and Merry Xmas!

[@soggos732]

i love the themed episodes on this channel and i just realized that Balatro would actually go crazy as a themed episode, its got poker and its got wacky silly rougelike cards to mess around with i think greg would have a lot of fun!

[@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.

[@PhilipStraughn]

I actually have a friend with the same allergy, I made them mint Juleps last Christmas, and even added a bit of creme de cacao to make a thin mint Julep.

[@EtruskenRaider]

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

[@stevenjean6060]

I'll second that and also Tropical Standard if you liked Liquid Intelligence.

[@nathangreenberg3683]

I said the same thing

[@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.

[@Thecarcissist12]

I've made Alton Browns aged eggnog for about 10 years now and I've never had an issue, I've only ever aged up to a year and its a serious struggle to even get it to last that long because everyone steals it

[@CyrusBluebird]

@@Thecarcissist12 That's not really my information to share, it's more so eggnog and aging, the recipe by the microbiology department is a sideline detail.

[@captdynamite2020]

I haven't seen your vids in forever, so great it brought them back up.

[@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.

[@robertwilloughby8050]

@@grahamgilmore42 Phew! I thought for a minute you two meant "Forklift Driver Klaus", which is NOT a Christmas movie! (It is darkly funny, though!)

[@grahamgilmore42]

@@robertwilloughby8050 I’ve never heard of it. But will definitely have to check it out.

[@kgcat]

THANK YOU for increasing the volume lol the old videos are so quiet. I don't drink a lot of liquor(yet, probably lol) but i love eggnog.

[@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)!

[@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)

[@ystacalden]

currents are not grapes. they are currants, which are illegal in the USA due to bringing over a tree disease that threatened the lumber industry.

[@suudsuu]

I'm delighted you got to learn and experience new pleasures along with the teaching you've provided! And a toast to all the weirdos who've kept messing around with food and drink through the generations in order to learn these secrets and spread the joy!

[@kevinburke392]

Greg!!, I just made the Baltimore Egg Nog and jesus that is good. I happened to have a bottle of the Pierre Ferrand but all I taste is the best Nog ever. Thank you for share this.

[@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

[@ScoutingForZen]

Just made the Ango Nog, and OMG whipping the egg whites separately then combining makes this drink *divine* in terms of texture. Best eggnog I've ever had!

[@adamfetterman9628]

I made a version tonight with brandy and vanilla bourbon. And honey, because I didn't have simple syrup. Me and my wife loved it. Thanks for the video.

[@Beenie665]

Have a great Christmas! Will have to give that Baltimore egg nog a try

[@somepretentiousguy3492]

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

[@simonbatch1989]

I've really enjoyed this episode I'm pretty certain I've had eggnog once. I do live in England or Britain not bothered by what you say really I live in Bristol now and I'm more of a Mulled cider or wine fan myself and yes I'm driving mulled cider now. Have a lovely Christmas and New year all of you take care love this channel 😁

[@0x0404]

I'm a fan of the Morgenthaler version. Not using a shaker but I've got one of those little bullet blenders and it's perfect for that. You can stick it in the first for months and it's just fine. Super fine. But you did answer the question I always had about if you really need to separate the whites to peek

[@Jackm117]

I have so been needing this episode

[@TheSauceYouGetLostin]

For separating your egg whites, if you crack your egg on a flat surface you can poke a finger sized hole in the side and drain the white out. In my opinion it's easier and less messy than fully splitting the egg and shifting the yolk between the shells

[@peteredwards2318]

I know two parts of nothing about much, but what I have come to understand, is that in order to achieve a specific result, ordinarily a specific process is required. Just as in baking, relative quantity, method of preparation, heat, moisture and time all play a role in the result, and in fact this can apply to ANY chemistry based process.

[@fyrefae744]

Ngl I used to absolutely HATE cooking- and then I learned the methods behind things. Not only can I make things on the fly, but now I even know how to improve recipes I’ve already had! It ended up making it pretty fun

[@gabrieljosefson7467]

Classic HTD format. Love it.

[@dcseain]

In cake-making, whipping the yolks with the fat, and the whites separetly and folding them in at the end helps leaven the cake.

[@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

[@virtualchoirboy_mc]

I've aged the Alton Brown nog for up to three years (yes, 1100+ days). The longer it ages, the smoother it seems to get. I know it's one person's anecdote, but I almost always have a jar that's been aged (i.e. continuously refrigerated) for at least a year and I've been making his recipe for 7 years now.

[@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.

[@ShawnPitman]

8:38 - this uncle was trying to say that the amount of alcoholic ingredients (non-egg and non-milk components) was too high as compared to the amount of non-alcoholic ingredients (the egg and milk). Furthermore, he was expressing his belief that you should've decreased the amount of alcohol in the final concoction while holding the volume of milk and egg the same.

[@peterkurti6806]

Hi, you should try swedish "julmust" wich is a soda sold around christmas (and easter, "påskmust") in sweden. It is quite special and it would be fun if you could try make drinks from it. Merry christmas!

[@lukecapria8925]

The Baltimore one is good but a little thin for me. I think I’m going to take out three oz of milk and replace it with whipping cream. Great episode! Thank you and happy Christmas.

[@r3ngokuking]

Half way through the episode and Greg's lookin HAMMERED 🤣

[@KelsomaticPDX]

Watching this after watching your original eggnog video from 7 years ago is a trip. That video is about 4 minutes long 😅 you’ve really built something with this channel and found your voice. Onward and upward

[@jonjenkins5621]

If you fold in the beaten whites they float to the top and keep their fluffiness. You do have to fold/stir the egg nog each time you go back but the texture is fantastic.

[@NoQueso_]

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

[@ironridgeoutdoors]

I do love me some eggnog. I've also done Alton's recipe, but now I've got to try your Boston recipe. You think some Frangelico would be an interesting pair?

[@Marmaladeraptor]

Tried Gregnog for the first time with friends last night. It was SO good. Baltimore eggnog is next on the list to try

[@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!

[@karikristinehaugberg3890]

Last year I made eggnog with Angostura Tamboo Spiced (The only angostura I've ever had, so I don't know the difference). This year, though - I wanted to make it with Kahlua, because I love espresso martini, drink latte's most of the time, and I'm in love with the vietnamese egg coffee - so what's not to love? I did "chicken" out a bit and wanted more spice - so I half-and-half'ed it with the Angostura Tamboo Spiced. Kind of mellowed out the Kahlua a lot, so I have to make one with just that to taste the difference. But in either case it was really good! It's aging (ref. Adam Ragusea's youtube video mention by others - my recipe is that one, just changed up the alcohol (which reminds me I should try out the other technique you were using)) in my fridge for now, ready for the holiday festivities :D

[@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

[@matthewmarshall5730]

I'm so happy you tried making an ango nog, that's a fun idea and so incredibly on brand for Greg

[@Rusulki]

Your idea of knowing enough about the ingredients is still right, if you'd ever made a souffle or any other baking sort of thing where you mix stiff whites with a yolk based batter/concoction you'd have understood immediately why you have to separate and recombine. You just didn't know the egg ingredient, which makes sense since its outside your wheelhouse. I'm happy you got to the right nog in the end! :)

[@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!

[@ashleyjohnson9651]

Has greg never made anything with egg whites/meringue before? The separation of the whites to froth them up is the entire deal (because even the tiniest smudge of fat touching them means they won't froth up, so no yolks allowed) and you have to be careful putting them back into whatever you are mixing so as to not destroy what you just did. It's kind of a huge deal in baking, so I'm surprised he hasn't heard of the wonders of what egg whites can do, but maybe he just doesnt do much baking

[@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.

[@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.

[@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.

[@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

[@IainG10]

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

[@micahzook2626]

I have made “GregNog” every single year since you made that video. I freakin love it!

[@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.

[@moopert86]

Greg: THis thing in all these recipes can't be all that important. Wiser Greg: Holy shit, these people knew what they were doing. Nice to see you admitting you were wrong in your assumption.

[@lorenloiselle1733]

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