Tasting ultra-aged eggnog

[@Josukegaming]

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

[@Scerttle]

It completely caught me off guard and I love it XD

[@Andrew-uf3fk]

What job was he working at?

[@Scerttle]

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

[@womcauliff]

Pretty sure that’s the Big Lebowski cardigan

[@AaronSentinal]

This is why I age my eggnog and not myself

[@dereinzigwahreRichi]

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

[@hiimemily]

The Eggnog of Dorian Gray

[@kiricappuchin]

Ok mr vampire

[@UnwittingSweater]

Teach me.

[@paulblichmann2791]

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

[@tatogl2616]

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

[@SanskarWagley]

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

[@bikalimark]

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

[@anathemasoul8393]

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

[@TheMidnightExpress12]

@@SanskarWagley good way to get attention

[@whitnes_]

Fr

[@NOVAKza]

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

[@supchefofficial]

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

[@OctagonalSquare]

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

[@Shri-Samson]

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

[@Nikki0417]

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

[@KORRE760]

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

[@Electromash92]

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

[@hej1968]

Yep, I definitely need to read more

[@xNiitro360]

@@hej1968 im with you there bro wtf

[@TehMadCow]

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

[@derAtze]

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

[@jakedesnake97]

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

[@starofknight]

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

[@amazingbollweevil]

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

[@rhysvanderwaerden5518]

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

[@amazingbollweevil]

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

[@rhysvanderwaerden5518]

@@amazingbollweevil also shout out to the titular eggs.

[@Krissco2]

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

[@miabussell0229]

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

[@spiekerHD]

Crazy!!!!!!!! 🎉🎉🎉🎉🎉😂😂😂😂😂😂😂😂😂😂😂😢😢😢

[@jordan-hw5hx]

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

[@karthiktadepalli7560]

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

[@EdwardDowner]

Why Pavlov? That's a Russian surname.

[@General12th]

Adam Ragusea? More like Adam Downer!

[@MountainFudgecake27]

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

[@Shaun.Stephens]

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

[@mhyzon1]

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

[@LikeTheBuffalo]

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

[@EdwardDowner]

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

[@LikeTheBuffalo]

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

[@maxjones2008]

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

[@apostately3384]

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

[@early2000skid]

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

[@uncletacobones]

Nice sweater dude, really ties the kitchen together.

[@troy2351]

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

[@pasc4l197]

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

[@dr4gonbl4z3r]

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

[@TheThingNG]

Thanks capitalism!

[@LNTutorialsNL]

@@TheThingNG”owning products is communism”

[@Tvaikah]

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

[@pasc4l197]

@Tvaikah im very cleary not actually talking about myself

[@gingajones3093]

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

[@landonbalmer2927]

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

[@Keddlecorn]

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

[@MJJ1390]

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

[@herzogsbuick]

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

[@salt-emoji]

Eggsmas lol

[@jesusthroughmary]

Did you save some for Eggsmas 2026 though

[@alectrem]

i was here when the ragusea superbug happened

[@dereinzigwahreRichi]

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

[@purplegill10]

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

[@Cast-Carnival]

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

[@TheMidnightExpress12]

Me too!!

[@jazz_hams]

SUUUUPERRBUUUUUUUUUG IN MY BLOOOOOOOOOOD

[@rscottr]

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

[@teatowel11]

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

[@qhrono]

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

[@KnowOne111]

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

[@ansatheatrocious6083]

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

[@chuckricher6850]

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

[@epischewurststullederverda1483]

Your pronounciation of "Fusel" was pretty spot on.

[@libgermany]

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

[@Julian-tg3iq]

@@libgermany Jup, stimme ich zu

[@MedtNERD]

<a href="#" class="seekto" data-time="321">5:21</a> that was pretty much spot on!

[@scrapox217]

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

[@replex8889]

@@scrapox217americans! You are butchering my beautiful language

[@libgermany]

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

[@stanleybyers1500]

Is fuselage in this same word family?

[@NikolaNovakovic]

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

[@Silent002]

<a href="#" class="seekto" data-time="594">9:54</a> Glad to see your eggnog doesn't have covid

[@mglisty]

Crazy texture, you're so brave :D

[@HughShepherd-m5g]

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

[@肉骨粉]

Such a blast from the past. Thanks for this!

[@Gorgondantess]

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

[@wrennjb]

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

[@laur9251]

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

[@jr3887]

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

[@HardinProuductionsOriginal]

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

[@jr3887]

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

[@elmagobrujo5759]

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

[@patricko9479]

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

[@elmagobrujo5759]

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

[@rangeramg]

i think google auto adds it

[@DrewDvorak]

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

[@Wabobaless]

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

[@mountainrapids]

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

[@niceguy191]

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

[@mountainrapids]

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

[@chunzter912]

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

[@Chichi-sl2mq]

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

[@carrickgames]

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

[@brockmckelvey7327]

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

[@Matescast]

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

[@cassidybrash4243]

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

[@IamJustaSimpleMan]

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

[@shellnet411]

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

[@Xloi63]

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

[@GARKN3SS]

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

[@MatsJPB]

I had forgotten about this one! Fun stuff!

[@DylanDalal]

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

[@afc8981]

He's semi-retired.

[@lornova79]

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

[@reesespuffs8998]

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

[@AymenKhaldi-sf9tq]

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

[@Hovzlozki]

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

[@SilverKeyKeeper]

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

[@sebaschan-uwu]

Everyone knows what e coli is dude

[@raraavis7782]

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

[@curatedmemes9406]

@@sebaschan-uwu your insecurity is showing

[@sutematsu]

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

[@the_senate8050]

<a href="#" class="seekto" data-time="770">12:50</a> few things outside of <a href="#" class="seekto" data-time="121">2:1</a> Simple Syrup can practically reach that and still be useful in the kitchen... or rather bar.

[@kjdude8765]

Maple Syrup!

[@elliotkamper]

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

[@ConradTurbo]

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

[@HumanWAname]

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

[@guinea_horn]

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

[@DaiyaDoggo]

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

[@calamari5523]

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

[@TheLepke2011]

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

[@reedrendered]

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

[@stackerothings]

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

[@R3wdD00d]

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

[@chunkycheesemonkey99]

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

[@KonradVoelkel]

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

[@Torso6131]

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

[@rdizzy1]

Salmonella specifically is highly resistant to high sugar content, they have shown it to be able to survive in Halva for 8 months, for example, and that is over 30% sugar, even as high as like half sugar. Can also survive in chocolate bars, which are also very high in sugar.

[@lHenry97]

I was surprised how good your pronounciation of Fusel was !

[@pepi678]

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

[@r5LgxTbQ]

I used Alton Brown's aged eggnog recipe, I have a bit of two-year left of that, too. Plus the one-year from last year, and the fresh stuff this year. I pasteurize it sous-vide for extra safety. Didn't thicken like that though.

[@ch3xmix]

That cardigan really matches you 👍

[@geojake]

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

[@Tjimmeske]

I made another raw eggnog batch 2 weeks ago, should be ready for Christmas! I'd like to use a bacterial test strip like that for confidence, would you be able to tell us / link to the one you used?

[@William_Asston]

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

[@Hackaloken]

Interesting. I made eggnog just after your video came out and accidentally left a partial jar in the fridge for 2 years (among some jars of pickles). Mine didn't thicken much (or maybe not at all), even at fridge temperature. I tried a tiny amount and it did taste the same as I remember when it was "fresher".

[@themadscientest]

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

[@TheKillbz]

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

[@walkermenkus104]

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

[@magnuslantto9335]

I have a bit over 2 year old bottle of Alton Browns eggnogg that I'm waiting to try on Christmas. I tried the same batch a year ago and it was better, than two months, but I expect waiting longer has diminishing returns or even drops off at some point.

[@jaquan123ism]

my batch just hit the 3 week mark its my favorite thing but i use brandy and rum instead of rum and whiskey makes it more warm and christmasy

[@osamuyasui5250]

Hi Adam - your alcohol selection might have affected the harshness and flavor of your different batches. In your original video you mention using rye whiskey along with rum and in this video it looks like you’re using macallan 12 (very nice!) along with the same rum as before. Very interesting comparison nonetheless!

[@ScrewedTimeLord]

I inherited some bottles of the eggnog my sister’s parter made, some from last year and some from the year before. His two year old batch is much thinner the one in the video and very boozy but incredibly smooth. Maybe different ratios, fewer eggs? Idk, it’s good!

[@TheValandriel]

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

[@zackglenn2847]

Finally got around to making the Lancefield recipe for the first time a little over a week ago. It was nice then, I'm excited to see how it tastes by Christmas.

[@aliraheem6135]

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

[@frederickwoodard9551]

That is the old school way of making eggnog it gets its name from the rum/brandy (Brandy or light whiskey 🥃 or liquor 🍹 mixture is a type of alcoholic beverage) mixture in eggnog. 🙂

[@St.IsaacOfSyria]

Thank you Adam, very cool!

[@artman9000x]

This was incredibly well timed for me, because I made the eggnog recipe last year and have been letting it age to do a comparison as well

[@BakerVS]

How about a video on european style egg nog (egg liqueur)? Yolk and suger beat into a zabaione, mixed with alcohol and milk and/or cream. The only other flavouring is usually just vanilla. The alcohol can be pure ethanol or vodka (neutral flavour), cognac is also traditional, and rum gives a rich sweetness. My favourite is Irish whiskey, it works great with cream and sugar and gives the egg liqueur a Baileys - like flavour.

[@petergambrill8708]

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

[@mankypancakes]

"Raguseaggnog"

[@DavidBorth-ns9vm]

Very cool! Thanks for doing this. Now I feel better about making larger batches and drinking them over the next several months of winter. Probably won’t try longer than a few months though…

[@lyndelgado6138]

Happy holidays adam and family!

[@kadnhart6661]

It wasn't this recipe, but I did make a batch of eggnog and forget it in the back of my fridge for one full year. It was starting to thicken around the edges while mostly liquid and still tasted good!

[@willis2224]

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

[@formanta.matmos]

This is exactly what I follow Adam for🎉

[@boodashaka2841]

Over on How To Drink, Greg also made a super tasty eggnog that blew him away and it was one to make and drink immediately as well. For anyone that struggles with forward planning! It's a recent video and easy to find

[@accelerator1666]

NO WAY! ADAM I literally used your recipe to make several batches about a year and a half ago, and my dad and I shared about half a mason jar of especially aged nog and we thought it was especially good compared to the 8 month aged one. I find it so funny that you were just as curious about going beyond the recommended aging time for this recipe. I will say though, while i did experience some thickening happening, it never got nearly as thick as you have it here, and instead separated into about 4 or 5 distinct layers with only the top being semisolid, and then dissolving immediately once stirred.

[@teknophyle1]

for experimentation I took some storebought non-alcoholic nog and added the Hot Ones brand vodka. just a hint of spice, that was interesting. then I added some dark chocolate + peppermint cocoa mix and the spicy vodka. I like it. like a cold mexican chocolate drink with peppermint. Hmmm... the logical next step is adding espresso

[@Ali-hasToRun]

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

[@Lexdyskia]

I followed Adam's video 2 years ago and made this eggnog, I accidentally left 2 quarts in the back of the fridge this whole time. Needless to say without the bacteria I was hesitant to try but after research I deemed it safe. I'll have to agree it tasted more booze forward but it was still good and I didn't die (yet)

[@kralevic3297]

Here in Czechia, eggnog is always very boozy, usually about half the volume is (fake) rum, which makes the final product a roughly 20% ABV liqueur. And I have never heard anyone question whether it's safe to let it "age" - homemade ones are usually kept in the fridge for weeks (if they last that long). I figure the alcohol content is more than enough to pasteurize the whole thing, regardless of the process.

[@kkkk-wg6je]

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

[@Julius_Engels-Greer_the_Third]

I just made your aged eggnog recipe for the first time this year! Hope it turns out good.

[@grubgobbler3917]

Last year I tried year-old eggnog from my first batch, and it was noticeably better than the fresh batch!