Friday, October 23, 2009

Aged Egg Nog. Now is the Time to Start Making Yours for the Christmas Season.


Absolutely nobody try this. It is probably poisonous. If you make this you might die. Let me alone enjoy the frothy goodness. That is my legal disclaimer. Anyone who made this prior to this warning, burn the lot ceremoniously in your front yard. I do believe the Taliban is using aged nog to further their agenda in the east. Aged nog is an instrument of Satan, used to bath sinners in the whorey netherworld. Again, this eggnog will kill you and most of your family. Live in fear. Ahhhhhhhh.... That is me in my death knell from drinking the stuff. Please help, gurgle gurgle....



Read this, Old But Not Lethal: Why raw eggs in aged eggnog are safe.. Should answer the safety questions. But like I said, do this at your own risk ye worryworts. To freak out the squares even more, do you know that eggs, in their shells, at room temperature, last for about 3 weeks? How the hell do you think humans survived for the thousands of years in the P.R.E. (pre-refrigerator era)?


I am a nog fanatic. I love eggnog in all of its incarnations, in fact, one of my main reasons for loving Stewart's is that they have eggnog all of the year round. Did you know that the secret to really good, homemade, spiced (i.e. with tons of booze) eggnog is age? That is right, I know it sounds kind of weird to age a liquid that is composed in part by raw eggs, but it is true. The relatively high alcohol content of the frothy brew keeps bacterial growth in check. However, you still want to use fresh ingredients and be fairly sterile when you are throwing this together.

While I was gathering the nog ingredients, something occurred to me. This really must have been a special beverage back in old timey times. It represents a significant investment to purchase all of the necessary ingredients for good eggnog. This was a concoction perfect for impressing friends and family during the holidays and I guess it was a good way of showing your guests how much you cared about them. I wanted to use the freshest, local dairy products that I could find, so I stopped by Gade Farm for the milk. They have fresh, whole milk in glass bottles! You pay a deposit on the bottles and then you can return them when you buy new milk. The milk is from Meadowbrook Farms and Dairy out of Clarksville, NY. I will be using 1/2 gallon for my recipe.

I got some pretty brown eggs from the Coop on Central Ave. I forget which farm they were from. You need a dozen yolks (seperated) for the nog.

I forgot to pickup cream at both Gade Farm and the Coop, so I had to run over to Price Chopper to grab the requisite cup of heavy cream.

Now on to the good stuff, the booze. You are going to want to be pretty aggressive with the alcohol as this is what is going to keep your product safe. I used one bottle (liter) of Old Granddaddy Bourbon, a cup of dark rum, and a cup of Courvoisier Cognac.

This is going to make for a very boozy nog, if you have light drinkers around you might want to go half and half with virgin nog when serving this. I happen to enjoy the heady flavors of the rum and bourbon in copious amounts.

So to reiterate the ingredients we have: 1/2 gallon milk, 1 cup heavy cream, 12 egg yolks, 2 cups sugar, 1 liter bourbon, 1 cup Cognac, and 1 cup dark rum. Combine all in a suitable, sterile glass gallon jug. I use the same ones that I use for bottling beer. Mix thoroughly and store in your fridge.

I find that at least a month's ageing is best, I plan on not breaking this particular nog out until about a week before X-mas. You can make it now and drink it next Christmas if you want, as long as it doesn't start to smell funky or turn green you should be good. It is going to take a lot of will power for me not to crack it open and consume the gallon in sneaky nips between now and the holiday season, but I am going to try.

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  1. your love for nog actually makes me queasy. for real, getting the barfy spits as I type.

  2. nog always reminded me of ricotta pie. do you garnish w/ cinnamon when serving?

  3. Great timing for this post. Tomorrow I am posting making "Traditional Eggnog" from the book "A Taste of Utica". Your blog post will def. be referenced. Make sure to look for the "ping back". Thanks to Joe Mezz, who referred me to your site.

  4. Don't know if you still have that carton of cream laying around, maybe on the top of the trash bin? If not, you can look at one next time you are in the p-chops.

    Take a look at the back of the carton, where it lists the ingredients...

    I know what you are thining? Ingredients in cream? It's cream. Right?


    This is one of my huge pet peeves. There is a pending post on the subject that never seems to get written.

    That aside, I salute you on your wilpower to keep your nog under wraps until the holiday.

  5. To what are you referring? The addition of a lil' good ol' Irish Moss (carrageen)? I know that grocery store "cream" is usually monkeyed with, I was actually planning on buying the real deal, but I forgot to. There is still the requisite butterfat in the grocery store stuff to give me the "mouth feel" that I am looking for.

  6. twas yummy! i predict it does not last until december.

  7. This sounds kind of iffy/unsafe, but very tasty. I think I will try this with a pasteurized egg so I can really make sure I don't get sick from this.

  8. Nah Ellie, it is pretty safe as long as you use a clean container and fresh ingredients. The nog is about 20% alcohol which will inhibit bacterial growth as long as you keep it under 40 degrees. Search "Aged Eggnog" and you will find a bunch of articles that can explain it better than me.

  9. Keeping anything under 40 will inhibit bacterial growth. However, if bacteria is already in there, I'm not sure that beverage-type alcohol is strong enough to kill pathogens. Are you sure about this??

  10. supporting documentation-

    Ruhlman did it if that makes you feel better-

    Mr. Dave would not lead you wrong, but do it at your own risk, I guess...

  11. Hahahahaha, the worrywarts and food police are why my blog has disclaimers whenever I document my "heirloom" food preservation techniques.

    My grandfather used to make his eggnog in April (when his hens were in full-bore laying mode) and age it all year for Thanksgiving and Christmas. Great post, Dave.


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