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AGE your raw egg eggnog

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Explore AGE your raw egg eggnog with 696,887 views, 25,293 likes, and 1,328 comments. Experience the impact of this video content that has captured audience attention.

Buy the Adam Ragusea chef knife for Christmas or whatever you're into! https://www.adamragusea.com/store/ragusea-chef-knife Thanks to Dr. Vincent Fischetti at Rockefeller University: https://www.rockefeller.edu/our-scientists/heads-of-laboratories/1160-vincent-a-fischetti/ More about Dr. Rebecca Lancefield at Rockefeller: https://www.rockefeller.edu/support-our-science/women-and-science/portrait-initiative/rebecca-lancefield/ Ben Zimmer's article on eggnog etymology: https://www.visualthesaurus.com/cm/wordroutes/the-origins-of-eggnog-holiday-grog/ Virginian-Pilot article on George Washington's eggnog recipe (actually his lack thereof): https://www.pilotonline.com/holidays/vp-nw-george-washington-eggnog-history-20201219-gb5g5phvsjbxzontnlokngmfcm-story.html ***EGGNOG RECIPE, MAKES ABOUT A QUART/LITER*** 1 cup (237mL) cream 1 cup (237mL) additional cream or milk 1/2 cup (100g) sugar 2 eggs 1 cup (237mL) rum 1/2 cup (118mL) whiskey nutmeg for garnish Whip the first cup of cream in a small bowl. In a big bowl, beat the eggs and slowly drizzle in the alcohol until incorporated — don't stop mixing, or the eggs will curdle. It's important to mix the alcohol directly into the eggs to kill bacteria. Mix in the sugar, un-whipped cream or milk and the whipped cream until smooth. Transfer the eggnog to a vessel that will allow gas to escape and chill in the refrigerator for about three weeks — aging will kill bacteria and enhance the flavor. The mixture will separate a bit as it sits, so stir it back up before pouring into glasses. Sprinkle nutmeg over top, if you're into that.

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