How To make Brandy Eggnog
Ingredients
6
each
eggs, separated
1/2
cup
sugar, super fine
1/4
teaspoon
salt
2
teaspoon
vanilla
2
cup
brandy
1
cup
milk
2
cup
whipping cream
1
Nutmeg
Directions:
Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together with rotary beater or electric mixer until very thick and light yellow. Slowly beat in brandy and milk. Cover and chill overnight. Shortly before serving, beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup sugar with same beater, beat cream to soft peaks. Fold meringue into beaten cream. Then slowly pour on chilled brandy mixture folding in gently.
How To make Brandy Eggnog's Videos
How about an eggnog holiday cocktail?! ???? ????
Is this the greatest EGGNOG recipe of all time?
Time to steal another NOG recipe! This year I'm hijacking not one but two of Jeffrey Morgenthaler's eggnog recipes.. first of which is a base nog recipe and second is a unique tequila & sherry eggnog resulting in a nutty twist.
Want to check out last year's nog that I stole from Leandro (The Educated Barfly)? You can find it here:
The recipes listed below are the scaled recipes for 2-3 serves but you can find the larger scaled recipes here:
???? SUPPORT ON PATREON:
???? JOIN MY NEWSLETTER:
Want more eggnog videos? Check these out:
Spiced Rum & Port by @BehindtheBar -
Tropical Eggnog by @KevinKos -
3 x Eggnogs from Around the World by @TheEducatedBarfly -
Heated Eggnog by @JoshuaWeissman -
Maraschino Eggnog by @howtodrink -
Australians try Eggnog for the First Time by @BuzzFeedVideo -
EGGNOG (BASE RECIPE)
- 2 large eggs
- 90ml (by volume) superfine or baker's sugar (3 oz)
- 60ml Brandy (2 oz)
- 60ml Spiced Rum, Sailor Jerry’s (2 oz)
- 180ml Whole Milk (6 oz)
- 120ml Heavy Cream (4 oz)
CLYDE COMMON EGGNOG
- 2 large eggs
- 90ml (by volume) superfine or baker's sugar (3 oz)
- 60ml Añejo Tequila (2 oz)
- 75ml Amontillado Sherry (2.5 oz)
- 180ml Whole Milk (6 oz)
- 120ml Heavy Cream (4 oz)
music - Jingle Bells (Lofi Version) - Jobii
???? MY MOST POPULAR VIDEOS
???? 5 Quick & Easy Vodka Cocktails:
???? 10 Easy Cocktails in 10 Minutes:
???? How to make the Best Mojito:
???? The Best Whiskey Sour Recipes (Top 3):
???? RECOMMENDED BARWARE:
- Cocktail Shaker:
- Hawthorn Strainer:
- Japanese Jigger:
- Citrus Press:
- Mixing Glass:
- Mallet / Lewis Bag Set:
- Clear Ice Mould:
How to Make Eggnog - Liquor.com
How to Cocktail: Uncle Angelo's Eggnog
You'll be claiming Angelo as your own relative after just one sip of this delightful Eggnog recipe. Legendary bartender Dale DeGroff shows you how to make Eggnog from scratch in our video.
For the full Uncle Angelo's Eggnog recipe, click here:
INGREDIENTS:
6 Eggs, separated
.75 cup Sugar, divided
1 qt (32 oz) Whole milk
1 pt (16 oz) Heavy cream
8 oz Bourbon (Bulleit)
4 oz Spiced rum (Captain Morgan or Sailor Jerry)
Garnish: Grated nutmeg
Glass: Punch or tea cup
Up your drinking game! For the best cocktail recipes, articles and more click here:
Advanced Techniques - How To Make Spiked Eggnog With Alcohol
Spiked eggnog makes a fantastic cocktail for holiday parties. This recipe from Jeffrey Morgenthaler can be created directly in the blender, prepared ahead of time, and scaled to whatever party size you have.
GET THIS RECIPE:
PATREON:
MERCH:
RECOMMENDED EQUIPMENT LIST:
HELP TRANSLATE VIDEOS:
SHARE YOUR FEEDBACK:
FIND ME ON:
Facebook-
Instagram-
Twitter-
Reddit-
MUSIC: Silent Night (Jazz)
How to make a Deliciously Boozy Eggnog!
This delicious, boozy Eggnog is perfect for Christmas, or any day really! Part of the ‘Flip’ family, this is one of the oldest styles of cocktails.
SPECS:
30ml (1oz) spiced rum
30ml (1oz) ruby port or similar dessert
20ml (2/3oz) sugar syrup
20ml (2/3oz) cream
1 egg
Nutmeg to garnish
CHAPTERS:
0:00 - Introduction
0:28 - Make & ingredient chat
4:28 - Tasting
5:42 - Recipe card
***
If you like this video please let us know with a thumbs up or share it with your friends.
If you have any questions or something to add please join the conversation with a comment, and if you haven't already, hit that subscribe button so you never miss an episode.
If you'd like to support us to keep making videos for you, you can by becoming a Patron through our Patreon page at
or by visiting one of the many places you can find us online or IRL:
Website -
Facebook -
Instagram -
Reddit -
Twitter -
Pinterest -
and Bomba Bar (where I work) here -
-
***
Many thanks to all our Patreons who help keep this channel going, and especially our Local Fave & Top Shelf patrons:
Jay Gottschalk
Barclay Loftus
Edwin
James Kao
Jake
Colin Mann
Cara Marshall
Stephen Rawls
Sarah Cooper
Anurag Khandelwal
Jim Fox
Jozefien Vergote
Tim A.
Joel Plavin
Wilson Skomal
Justin Thomas
Christine Cadorette
Jeffrey Piper
Gregory Kettle
Claes G
paranoiarodeo
Joel Belding
Paul Verberne
Tim Shulepov
Mr Andrew Price
Jess Bradbury
Gregory Mikesell
Sara Russell
ロコ Roco
Lee
Andrea Dudek
Micahel Schneider
Austin Liou
Yong Goh
Nicholas Fiennes
Jim Hutson
Bill
Mole Harris
Alys Gagnon
Carl Pullman
Maurizio Diaz
Anol Bhattacharya
Shawn Keith
Chris Weisel
Kyle Ellis
The World Needs Heroes
Øyvind
Ben Burch
Erin Simons
James Hendrix-Ward
Kevin McGlothlin
#eggnog #christmas #rum #cocktails
#withcaradevine #booze #bar #bartending #behindthebar
Eggnog: A Christmas History
Help Support the Channel with Patreon:
Tasting History Merchandise:
Follow Tasting History here:
Instagram:
Twitter:
Reddit: r/TastingHistory
Discord:
Tasting History's Amazon Wish List:
LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
Canon EF 50mm Lens:
Whole Nutmeg:
Le Creuset Dutch Oven:
Pokemon Plushie: pokemoncenter.com
LINKS TO SOURCES**
Christmas With the Washingtons by Olive Bailey:
The Writings of George Washington:
Mountvernon.org
**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
Subtitles: Jose Mendoza
GEORGE WASHINGTON'S EGGNOG
ORIGINAL 18TH CENTURY RECIPE
One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry - mix liquor first, then separate yolks and whites of 12 eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.
MODERN RECIPE
INGREDIENTS
-1 Quart (950ml) Cream
- 1 Quart (950ml) Whole Milk
- 3/4 Cup (150g) Sugar
- 12 Medium eggs (or 10 large or 8 extra large)
- 2 Cups (475ml) Brandy
- 1 Cup (235ml) Rye Whiskey
- 1 Cup (235ml) Dark Rum
- 1/2 Cup (120ml) Sherry
- 1 Teaspoon Nutmeg (Optional)
METHOD
1. Separate the eggs and beat the yolks until they are a smooth pale yellow. Then slowly add the sugar in while beating on low. Next add the cream and milk while beating and then the liquor and mix until smooth. If you are going to add nutmeg or any other spices, add them now.
2. In a separate bowl, whisk the egg whites until they form stiff peaks. Then fold them into the yolk and cream mixture until there are no streaks. At this point the eggnog is ready to serve, though it is best aged in a cool spot, like the refrigerator, for 4 - 5 days or longer.
PHOTO CREDITS
Kitchen at Mount Vernon: Tim Evanson, CC BY-SA 2.0 via Wikimedia Commons
Posset Pot: Attribution 4.0 International (CC BY 4.0) -
Replica of Ferry Farm: By Aamarcian - Own work, CC BY-SA 4.0,
#tastinghistory #eggnog #christmas #georgewashington