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Mattnog!


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  • 2 weeks later...

The New York Times is also mainstreaming making fresh and aged nog. I might make a fresh batch with this recipe -- maybe substituting whipped cream for the beaten egg whites because I like that so much with the Mattnog -- just to compare them.

https://www.google.com/amp/s/www.nytimes.com/2019/12/02/dining/drinks/eggnog-recipe.amp.html

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  • 3 weeks later...
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  • 4 weeks later...
57 minutes ago, Aura said:

^in my case i realized i hadn't touched the brandy or rum leftover from last year's batch. i need to make more of a dent. should really just do the 14-egg recipe exactly as Matt documented but it is an insane amount of NOG for two people.

Agreed, even the half batch that I did last year was on the side of too much.  

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Seeing as we cannot travel this year, it seemed right to use only local Bay Area booze and organic produce for Mattnog 2020. I also figured it couldn't hurt to use all the milk and cream and expand the recipe a bit (including another ⅓ cup of each booze and two more egg yolks, not pictured). We have a long quarantine winter to get through, after all!

Before:

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After:

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You half-batchers are crazy. It lasts a long time and we're going to be stuck at home for the foreseeable! I ended up with a 1.25 batch so that socially distant gatherings can be warmed up...

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my batch is ready. i went Turkey 101 for the bulk of bourbon this time (last year was Old Grand Dad BIB) and also splashed in some Maker’s for a little balancing sweetness. this year’s initial taste was less boozy than last year. still has 3/4 cup rum, 3/4 cup brandy, 1.5 cups turkey, and unmeasured pour of makers. 

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...oh i also sampled last year’s, which is officially over 1 year old.

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  • 2 weeks later...

living on the wild side... i teaspooned some Laphroaig into a sampling of this year’s batch (now 11 days in). honestly? tastes great. just a trace of the smoke and it adds some more rich, earthy stuff in the taste that is totally unique. 

all bow down to the PEAT NOG

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