AGE your raw egg eggnog
For more great Instant Pot recipes, please visit InstantPotEasy.com
Buy the Adam Ragusea chef knife for Christmas or whatever you’re into! https://www.adamragusea.com/store/ragusea-chef-knife …
You might also like
Leave a Reply
Want to join the discussion?Feel free to contribute!
The idea of drinking really old dairy freaks me out a bit, not the egg. I didn't really catch why the dairy doesn't expire. Does the alcohol keep it stable?
My problem with eggnog is I only like one small glass of it before I want to poor the rest out.
I prefer any drink mixed with a little booze, but I am curious about how the recipe differs for non alcoholic stuff in the store is made and pasteurized
Hi Adam ragusea
I have made this egg nog last week, using only (relatively nice, barrel aged) rum instead of whiskey as I don't drink much so it would be wasteful to purchase another bottle. It's delicious and the small part I've put aside for …production testing is getting better with each few days of aging. I have also added a tiny bit of vanilla seeds to the mix to make the smeel even more mellow.
To cut long story sthort, I'm looking forward to the Christmas party with my friends and family. 🙂
Mmm sounds like a cool recipe, as I live in the UK I will have to get my hands on some salmonella to spike mine for the extra flavour!😁🤣🤣✌️
When was the only time that a slave got to beat the whites? In the kitchen 😹
According to Townsends (historical channel that especially has a ton of food videos) people actually did specifically use a specific kind of hot poker to warm their drinks, FYI
Starting this today to get ready for Christmas. I'm just using Pendleton whiskey. Whipping cream and half and half.
Hi Adam, thank you for this recipe! Do you know if it can be made with lactose free milk? There doesn't seem to be a recipe around for lactose free eggnog, just dairy free.
would a blender work for incorporating the alcohol?
Cinnamon and nutmeg can preserve too and warming
Thank god the weights are written in the recipe instead of volume measurements
Awesome stuff as always – I learned a lot! Just tried to recipe, and it seems a little light on egg for an egg nog. I think I'd prefer it with another couple yolks at least, but I'll let it age and reevaluate!
I'd love one, but I'm Australian. 🙁
Lll
Type of cream is not specified. Light cream does.not.whip.
Adam, in the video you say transfer to a "sealable vessel" but the recipe in the video description mentions a vessel that "will allow gas to escape". Can you clarify here? I've got a bunch of (sterile) mason jars that seal up nice but I don't know how well they permit gas to escape.
How long can I leave the lid loose? All three weeks?
How low can you go on the alcohol and be safe?
You're over thinking it. I'm fairly certain he means it'll last for a giving time frame.
I appreciate the easily-screenshotable still at 3:44 with the recipe card accompanied by a nice photo of the author! 😁
The term "nog" in reference to wooden mugs comes from Algonquian/Anishinaabeg word Naagan/noggin, referring to a wooden cup or dish. Anishinaabemowin words are often root words for many North American -specific terms due to their relevance and dominance during the fur trade era
Aren't all store bought eggs in the US pasteurized?
Giving this version a go. If you like Tiramisu then you shouldn't be opposed to some uncooked eggs in your desserts!