A home cook preparing Alton Brown’s eggnog recipe is seeking advice on ingredient substitutions to adapt it for local availability. They wonder whether duck eggs can replace chicken eggs without altering the texture significantly, and whether bourbon can be swapped for rye or Scotch while maintaining the drink’s intended strength. The user also notes limited rum options in Australia, questioning whether white or spiced rums would work as alternatives. The discussion highlights common challenges when adjusting recipes based on regional ingredient access.
Hello there. This weekend I am planning on making my batch of Alton Brown's eggnog for this coming Christmas. I have only made it the once before so I haven't had the chance to really tinker with it yet. A question for those in the know. The Eggs: can some be swapped out for duck eggs? I guess technically yes, but will things be too different? The bourbon: Is it strictly bourbon only or, again can be swapped out for a rye, or a Scotch? I read once before that the APV must be 40% and above, so I guess this will be a factor. The rum: Here in Australia, while we have access to rum, we don't exactly have a wide range in our selections here. Most of them are either white rums like Bacardi or they are spiced rums. Thanks very much submitted by /u/ExaminationNo9186 [link] [comments]
