Category Archives: Make stuff

Eggnog 2018

It's the most wonderful time of the year.

This is my third batch of eggnog, and the motivation is still the same as the first time: make an alcohol drink with raw eggs and then age it for 30 days? Gotta try that.

It seemed a little crazy. That's exactly the sort of thing that people who would drink alcoholic milk would say to do. That's what Michael Ruhlman said to do. So did J. Kenji López-Alt. So I tried it, waited 30 days or so, and it worked. And I tried it again, waited 30 days or so and it worked—but we didn't drink it all and I ended up aging a jar and a half for about 13 months and it still worked.

Xiaoqi standing by to call 9-1-1 while I drink the 13-month batch

I used the original recipe without modifications, except for not using the full measure of sugar (I started with 2 cups of sugar, then scooped some out until I felt less disgusted about how much sugar there was):

  • 12 egg yolks [egg whites were used for steamed eggs]
  • ~2 cups granulated sugar
  • 1 liter bourbon [Maker's Mark this time]
  • 4 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup brandy [E&J XO]
  • 1/2 cup Myers’s dark rum
  • pinch of kosher salt

There's not much to it:

  1. Beat the egg yolks and sugar together.
  2. Mix it up with everything else in a big bowl.
  3. Put it in jars. Put the jars in the refrigerator.
  4. Wait.
  5. Drink.

Can't waste the bit that didn't fit in the jar

Bonus: Here's a bunch of links to other people who tried it:

Eggnog 2016

When I saw the phrase "30-day eggnog" show up in my RSS feed, I knew right away that I had to try it. It was too weird of a concept to let it pass by. Michael Ruhlman: "Plan ahead: 30-day eggnog".

I've never made eggnog before. Growing up, we just bought it at the store. I knew eggnog proper had some alcohol in it, but I assumed it was mostly eggs and milk with just a little bit of alcohol. Wrong. Flip that equation around.

So, while the eggnog is aging in the refrigerator—either mellowing into a more complex flavor or preparing to kill me—here's how I set it up. The recipe is 75% of the one on Michael Ruhlman's site because I only wanted to buy a 750 mL bottle of bourbon.

  • 9 egg yolks
  • 1.5 cups granulated sugar
  • 750 mL bourbon
  • 3 cups whole milk
  • 3/4 cup heavy cream (I think I just used a full cup because that was the size of the container)
  • 2/3 cup brandy
  • 3/8 cup Myers’s dark rum
  • pinch of kosher salt

Outcome: TBD 26 Dec: excellent