Bob_Loblaw Posted February 17, 2020 Share Posted February 17, 2020 On 9/7/2019 at 9:55 PM, evasive said: Made a double batch of Ruhlman’s today. WT101 is the main ingredient. Nice! I made a batch last 4th of July and served it on Thanksgiving and Christmas. Very boozy to the non bourbon drinkers, but I liked that as it gave me peace of mind that I was well above the 20% ABV safety mark. Overall a big hit. I will make another batch soon for the upcoming holiday season. My yield was 3x 32oz Mason Jars. Whipped cream was a necessity. 1 Link to comment Share on other sites More sharing options...
Jbbuck Posted February 21, 2020 Share Posted February 21, 2020 I use AB's recipe as well except use half rum and half bourbon for the liquor aspect. Always have done a large batch and have some that's currently 3 years old. Link to comment Share on other sites More sharing options...
GaryT Posted February 22, 2020 Author Share Posted February 22, 2020 4 hours ago, Jbbuck said: I use AB's recipe as well except use half rum and half bourbon for the liquor aspect. Always have done a large batch and have some that's currently 3 years old. Wow . . . . 3 yrs old . . . that's damn impressive! First - welcome to the board! Second - is this the first batch? Or have you had any aged that long before? If I could make this is smaller batches, I would have done some experiments to see where it peaks (some of mine that was close to 2 yrs old didn't seem any better than a batch that was a year old, but I can't say it was any worse either). Link to comment Share on other sites More sharing options...
GaryT Posted November 2, 2020 Author Share Posted November 2, 2020 Sad to report that my last batch made Dec 2018 was lost due to an extended power outage (or at least I didn't have the nerve to try it). Made a small replacement batch today figuring nearly 2 months should be good enough for this holiday season. 1 Link to comment Share on other sites More sharing options...
BigRich Posted November 2, 2020 Share Posted November 2, 2020 13 hours ago, GaryT said: Sad to report that my last batch made Dec 2018 was lost due to an extended power outage (or at least I didn't have the nerve to try it). Made a small replacement batch today figuring nearly 2 months should be good enough for this holiday season. I've got one that I made over the summer which should be at six months come December. Our outage was only four hours and the fridge was still cold when it came back on. If you need a resupply, I'll drop off a carafe. 1 Link to comment Share on other sites More sharing options...
scratchline Posted December 5, 2020 Share Posted December 5, 2020 https://artofeating.com/aged-eggnog/ Just made a batch of this base using Evan Williams Bond, apple brandy and Cuban rum. On Christmas it will be 3 weeks old. I like the idea of adding the dairy fresh. We'll see how it shakes up. Link to comment Share on other sites More sharing options...
MM818 Posted November 20, 2021 Share Posted November 20, 2021 My goal is to knock out a batch this weekend. Rookie Egg Nog maker here. Anybody else prepping for the holidays? Link to comment Share on other sites More sharing options...
GaryT Posted November 20, 2021 Author Share Posted November 20, 2021 9 hours ago, MM818 said: My goal is to knock out a batch this weekend. Rookie Egg Nog maker here. Anybody else prepping for the holidays? Looking forward to breaking out my batch from last year. We're planning to move next year, so not making a fresh batch (one less thing to pack/sort out). Link to comment Share on other sites More sharing options...
fishnbowljoe Posted November 20, 2021 Share Posted November 20, 2021 4 hours ago, GaryT said: Looking forward to breaking out my batch from last year. We're planning to move next year, so not making a fresh batch (one less thing to pack/sort out). I was wondering when you were gonna chime in Gary. Biba! Joe 1 Link to comment Share on other sites More sharing options...
MM818 Posted November 20, 2021 Share Posted November 20, 2021 I used the AB recipe. Went rum, brandy, and EWBIB. Was concerned I didn’t have big enough mixing vessels. Haven’t added up the calories but that number is going to be large. 3 Link to comment Share on other sites More sharing options...
GaryT Posted November 21, 2021 Author Share Posted November 21, 2021 14 hours ago, MM818 said: I used the AB recipe. Went rum, brandy, and EWBIB. Was concerned I didn’t have big enough mixing vessels. Haven’t added up the calories but that number is going to be large. So back in 2014, I put together a spreadsheet to count the calories and combined nutritional values. What I came up with is below, and divided to make 12 servings. I've never made a "full batch" since my wife doesn't care for it, and it takes up a lot of room in the fridge for a whole year - but if the ratios are kept the same, should work out based on your serving size. Aged Egg Nog Component Qty Calories Fat Sat Fat Chol Sod Carb Sug Prot Egg Yolk (large) 12 647 55 20 2517 98 8 2 33 Sugar 1 lb (2 cups) 1757 0 0 0 4 454 454 0 Half & Half 1 pint (16 oz) 630 56 34 180 198 20 0 14 Whole Milk 1 pint (16 oz) 292 16 10 48 196 26 26 16 Heavy Cream 1 pint (16 oz) 1642 176 110 652 180 14 0 10 Rum (42 proof) 1 cup (8 oz) 408 0 0 0 0 42 42 0 Cognac (86 pr) 1 cup (8 oz) 552 0 0 0 0 0 0 0 Bourbon (86 pr) 1 cup (8 oz) 552 0 0 0 0 0 0 0 Kosher Salt 1/4 tsp 0 0 0 0 280 0 0 0 TOTAL 6480 303 174 3397 956 564 524 73 Servings 12 540 25 15 283 80 47 44 6 A year later, I weighed my empty mixing bowl, made a batch, then weighed again to try to get to a 'calories per gram' (so that I could more precisely measure the caloric damage!) What I came up with was 237 calories per 100 grams (and my typical glass is around 150 grams, so 384 calories). Another reason I hadn't done a full batch - while I love it, can only enjoy limited quantities without adding way more exercise to my schedule! 2 Link to comment Share on other sites More sharing options...
Recommended Posts