Arsenic Culture

We Tried Every Type of Eggnog… and a Coquito | Ep. 157

• Arsenic Culture • Season 4 • Episode 157

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In this festive holiday tasting, Matt, Jason, and Drew explore the surprisingly storied history of eggnog, from its centuries-old origins to why Americans drink so much of it today. Then the real fun starts: the crew taste-tests multiple eggnog varieties: classic, store-bought, and specialty versions. Then finishes with a rich, coconut-forward coquito.

If you’re looking for holiday drink ideas, nog recommendations, or just want to watch three grown men question their life choices over dairy, this one delivers.


#eggnog #holidaydrinks #coquito

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Matt:

What about McDonald's eggnog?

Jason:

dad loved it. It's awful.

Matt:

it didn't sell well, so they discontinued it and then people like lost their shit.

Drew:

12 people who wanted it. Oh

Matt:

Oh yeah. And your dad was one of them. Welcome back to arsenic Culture as usual. I'm Matt.

Jason:

I'm

Matt:

that, No, you're not

Jason:

God damnit

Matt:

with me. I'm doing his intros now. Uh, we got. our, Oh yeah, we got Jason, "The Eggnog Killer" Hale, uh, because he's really good at making eggnog. Probably not. We're gonna find out. We're gonna, we're gonna put your

Jason:

first time making it,

Matt:

yeah. Yeah. It's not even your recipe, but

Jason:

it is. It is. It is It is.

Matt:

And we got, uh, Drew, uh, "Pope For President" uh, Watts with us, which nobody is like, Pope for president right now. But, uh, we don't have a game today. do we?

Jason:

No, Saturday Indiana. Indiana. Yep.

Matt:

So, uh, welcome back. How you guys doing? What's

Jason:

Good, man. Good. I've been, uh, making some eggnog.

Matt:

Have you, that's all you've been doing? the whole table is full of here right now. Let me go ahead

Jason:

It is, it is.

Matt:

my little offering in the, in the pile here.

Drew:

I've been drinking some eggnog.

Matt:

Have you really? Uh, Merry Christmas guys. Or happy holidays, as it were. Uh, This is our official Christmas episode. and we are going to be festive. I'm already festive with my ugly Christmas sweater. Um, and we're going Do a topic that we've already done, but it's a good, it's a good, topic. So last year, uh, we went to the void. We hung out with those guys over there, and we did, it was a Fireball, right? Fireball

Jason:

it's called Yuel. Nogs, what they call it, what they call their version. Yeah. I believe.

Matt:

And, um, we ended up doing some backstory on fireball and eggnog at the same time. But it, it's eggnog has got a pretty rich history. Um, so we thought it'd be fun to kind of revisit that for the season, but just give eggnog it's too, because. That was the fireball version that we focused on. And in my opinion, it wasn't the greatest rendition of eggnog that you can get because I mean, it's got fucking

Jason:

I enjoyed it, But it was definitely cinnamon forward.

Matt:

Yeah. Yeah. Like a little too cinnamon forward in my opinion. So, um, we are going to rehash, uh, some of the history of eggnog, uh, how far back it goes, the traditions of it we're gonna talk about some, uh, some other areas that have something similar, um, which is what I made over here. And, uh, We're gonna try a few, I guess, higher rated ones. Higher received ones. And it's Jason's. Jason, and then

Drew:

the higher, highest

Matt:

he made.

Jason:

I'll let you guess which one's mine. It's the one with the Santa hat.

Matt:

it up. Hold it up for the camera. It's

Jason:

not this one, I

Matt:

Yeah. And then he is got this one from, what? where's this

Jason:

Where? Witz. Hartzler. Hartzler

Drew:

Hartzler

Matt:

in Ohio somewhere. And it comes with a Little Santa Hat. Um, and then we got the Kirkland, which

Jason:

Oh, yeah. which, oh yeah.

Matt:

I, I looked online and everybody loves the Kirkland, which Yeah. it kind of goes without saying because most Kirkland products like the vodka for example, it's well received across the table. So,

Drew:

Costco, people love their Kirkland, you know,

Matt:

everything

Jason:

I think they'd sold through a pallet. Before I, before I bought this. one. I mean, no, I think it was the second pallet they brought in. like That's how much they're moving through. That's The other one I wanted to get though was Southern Comfort and I talked to Drew about a minute ago. They changed it. They only put it in like milk cartons now, like the little cardboard ones. So it's like a half gallon and they only keep it in refrigerated places. Sam's Club and I think Walmart, which is two places I didn't go right. But they're the only ones I think that have it. So I couldn't get any of that. one. Okay.

Matt:

Well, you failed us. so, um,

Jason:

I did, but I made a great one. a homemade

Matt:

you made a great one.

Jason:

with No, no recipe. to

Matt:

really, We're really building this up, so, uh, I can't wait to try it. So let's, uh, let's, let's revisit. Or visit for anybody that it didn't see the first time. Uh, a little history on like, do you have, did you get any notes on

Jason:

that? Yeah, I got some notes. Let's, let's pour a pour. Which one do you wanna start with while we're

Matt:

Uh, I say we start with yours 'cause it's gonna be the

Jason:

in the

Matt:

and you're not nervous

Jason:

No, we're going Kirkland first

Drew:

you go.

Matt:

Kirkland first. That's fine.

Jason:

We're going Kirkland, you go. You wanna start us out with the history You want me to? I

Matt:

No, go ahead. Uh, a lot of this stuff I kind of remember kind of don't Um, eggnog, otherwise known as milk punch or Egg Milk Punch. Um. it dated back to, uh, colonial Times if I'm No wait, America during the 17 hundreds, uh,

Jason:

So actually, actually what I saw was Medieval Britain had a drink called poit, P-O-S-S-E-T. Now

Matt:

different,

Jason:

a little different, it's a little different. That's where it first started

Matt:

Yes. Um, was that the same thing as the egg flip? No.

Jason:

No. Okay. No.

Matt:

So that was, a, that was a, that was like the segue into eggnog. Um, pasta was a curdled beverage of milk and wine or ale or beer. Uh, and then monks would age eggs and figs, and then when they added the eggs and figs, they would call that the British called that the egg flip. I

Drew:

Okay? Lots of Gs there.

Matt:

Yeah. From flipping the liquid back and forth between pictures to mix it. Um, It became tied to the Christmas and holidays in America around the 17 hundreds. Uh, but eggnog is quite simply just eggs. Um, no nog and those are all the ingredients.

Drew:

My favorite part is the nog.

Jason:

I like, I like the nog. I like

Matt:

though. It's organic Nog only. Um,

Jason:

than you boys. I believe. Maybe

Drew:

sorry. I might

Matt:

Oh, we're not gonna do any

Drew:

I might

Matt:

today, so.

Drew:

I might have shorted Matt on this one.

Matt:

Uh, what's in the eggnog, Jason, you literally made it.

Jason:

So, eggs, sugar, nutmeg, a little bit of salt. Then you got a shit load of bad ingredients, so half and half whole milk. Heavy cream. Okay. And then for mine I went three types of alcohol. So 'cause one or two wasn't enough, you know? course, So Jamaican rum. then I went cognac. Then I went bourbon.

Matt:

Whoa. So do you

Drew:

gonna take this with me right now.

Jason:

rock. Mine's gonna rock.

Matt:

share where you got that recipe

Jason:

Yeah, so Alton Brown. So, so good eats. yeah, yeah, yeah. That's

Drew:

Yeah.

Matt:

Very intelligent. I say intelligent. He actually is

Jason:

I am very, intelligent, Thanks, man. Oh, you're talking about him? Not me.

Matt:

No, not you. No. You can, you can read though, which is great. And you read

Jason:

can, I can.

Matt:

that's, that's

Jason:

It took a while. It took a while. I had to get some help. I get My son, to help me a little bit up here.

Matt:

up here, and took a

Jason:

picture,

Matt:

Jet GPT, like, read it back to him. Please move this a little. Yeah, we got there though. We got there. Um, so actually I am excited to try that. Uh, traditionally, but eggnog is, it's very simple Greens, It's sugar, eggs, and cream,

Jason:

cream and boost. that's technically

Matt:

all you need, right? And then you don't have to. use abuse. But most

Jason:

Well, You you do, you do have to use boost

Matt:

but it, for us, you do. Um, but it is notoriously high in calories. Um, it's strange with the incorporation of eggs because historically, well, when we were raised anyway, uh, we were always told not to eat raw eggs. But these are raw eggs. They're not cooked, they're. Not pasteurized unless you use pasteurized eggs.

Jason:

I, I I did not. No.

Matt:

But, um,

Drew:

Jason has chickens in the back. He actually just got 'em fresh.

Matt:

Just put the whole shell in there and everything. He held the chicken over there, just like pooping out eggs.

Jason:

Yeah.

Matt:

You're gonna get a a, a little lump

Jason:

But you're talking about the eggs though. I mean, essentially it's like a uncooked. custard is what you're, What you pretty much got here. So that was pretty solid. I didn't love the, the nose on this one. Like the smell of it. But the taste is pretty good. Definitely get some cinnamon on that one. y'all. yeah.

Drew:

One thing that I always look for with my nos and I was telling Jason before, well you were

Matt:

are we, are we doing that? Are we gonna go shorthand we're gonna call it? nog. Oh, for sure. I love it. Like, let's, that's,

Drew:

Well,

Matt:

we're doing now. That's what we're doing now,

Drew:

so. Oh, so, um, Jason and I were talking while you were upstairs. Um. From, basically from the time that stores start putting eggnog on the shelves in the fall until the time they no longer have it in the mid, late winter.

Matt:

Right?

Drew:

We always have eggnog in our

Matt:

but it is a very short timeframe. to where it's even available.

Drew:

Right. And I, I, I think you've got, I think you've got maybe three months maybe at the most, but we always have it at least two cartons, um, in the refrigerator. Yeah. One thing I noticed about this is that it's a little thin, like that it wasn't quite as, it didn't really like hug the glass

Jason:

if you think of That one's thin, though. this one's gonna be thinner. Okay.

Matt:

Well yours is all alcohol, so

Jason:

true.

Drew:

That's right. So

Jason:

So my recipe made three quarts of this. It yielded three quarts, Essentially one quart was alcohol. Like literally when you make the recipe, one quart of that was

Drew:

So the legs from this are from the alcohol, not from the cream.

Matt:

So I, actually, I got a kind of a bad story with Nog. don't drink it very often. Um, the the amount of calories that's in it is a little off-putting to me. I think there's something around. was it 200 3300 calories per ounce or no, per serving? That's true of like, yeah. Did you get some of

Jason:

But if you, But the prob, here's what the key is that though. So if the serving size is three ounces, you only drink 2.8 ounces. So you don't get the full serving. so you don't count

Matt:

So you don't count it at all. It doesn't count.

Drew:

Oh, I actually use it as the base for my protein shake. So is that, is that bad?

Matt:

Yeah. Well, a tangent on

Drew:

I so bad?

Matt:

I know a tangent on my tangent, what I was going to make was actually, uh, it was gonna be like. Bulk nog. And I

Jason:

like Carman weight Gainer 4,000 or

Matt:

I was gonna try to get up to a thousand calories per serving, and it was, I was like, I had to use AI to help me just to get, like, add calories. and It was like ice cream. And I, it was just like an insane list of ingredients, but I was just like, I don't wanna waste that much money, On like a gag. So I ended up making coquito, which we'll talk about in a second, which is,

Jason:

I'm excited to try

Matt:

That is a Caribbean version of eggnog. But my first tangent, um, when I was, uh, not real young. this is Probably 20 years ago, I guess I was, young. uh, I went to a girlfriend's house, or friend that was a girl's house, and they are, uh, Puerto Rican. And they had a huge family party over there. And I went to hang out. as soon as I walked in the door, I guess I was at least 21, because her dad was like, you want some eggnog? And I was like, sure. Like, I don't ever drink it, but whatever. He has a whole bowl of it and he is got a ladle and he pours it in in the cup and it, it looks like this. And I'm like, okay, cool. Like I had had it before, but I don't drink it. I took one sip of it and it was 99% rum. Yes, I know. But at the time I was like expecting like this custard kind of drink. And he gave me a shot, but it was like a glass like this full up to here. And I'm like, you ever watch Mad Men? yeah. You know that scene where the guy's drunk in the office and he, he's like, you wanna pour? And he hands it to him, And he fills the bourbon up to the top and He looks at it and he is like, what? the Hell. do you want me to do with this? That's what I,

Drew:

no man.

Matt:

Yeah, it's noon. I was walking around and it was like five o'clock and he gave me a full glass of rum and I was like, I'm gonna fall down the stairs in their house 'cause I'm not familiar with it. and I'm gonna get absolutely wasier. So now every time I see eggnog I got this weird condition like Pavlovian the thing to where I'm just like, it's gonna be straight alcohol, which I'm okay with. But I have to be in the mood for straight

Jason:

I need, to, I need to have the taste of alcohol. But I like it just being blended. Right. So the alcohol I use in this one though

Matt:

your smells like alcohol. It does.

Jason:

Barbados from, I think it Or Plantation. I'm sorry, the plantation Jamaican rum. I use that one for the cognac. I use the one from Costco, the XO or whatever. Dude,

Matt:

Dude, that's great.

Drew:

Really

Jason:

good. It's, It's only been, it'll be three weeks tomorrow he says at least two weeks in the fridge And it, can, it can go. It can go like forever. He's like essentially, long as you wanna let it

Matt:

So that's something else about eggnog is when you add alcohol to it, in your case, when it's all alcohol. The eggs that you put in it end up becoming more or less sterilized.

Drew:

preserved almost. Yeah,

Matt:

So it kills any bacteria in there so you can let it set. Even though those raw eggs in it, it's not gonna go bad because the alcohol in there should do its job of,

Drew:

well, hold on, hold on. But

Matt:

it safe.

Jason:

But like,

Drew:

this is what I was talking about. Look how much,

Jason:

oh, that's mine, in the

Drew:

Yeah. Look how much Jason's coats the glass.

Matt:

Yeah.

Drew:

Versus the other one. You can kind of, you can almost see through this one.

Jason:

All I heard is Jason's kicked Costco's

Drew:

Well, yeah, I, so

Jason:

just good though.

Drew:

It, it does kind of hug the glass a little bit more and I, I, I kind of like that.

Matt:

Do you know how strong yours is? Do you know? what? the

Jason:

Uh, I'm gonna guess And say, let's see, a third, so the other ingredient I used was Russell's Reserve 10. So it's like

Matt:

he's just adding more alcohol in

Jason:

Well, it's not 90%. so I use three different kinds of alcohol. So I'm gonna say it's probably. 18, 20%, Roughly, It's probably a little not far. Yeah. 15 ish for these. but I might be a little stronger than those. The Kirkland

Matt:

is says 17, I believe. Is that what that said? No, 14. So that's right around 15.

Jason:

think This one's 14 too.

Drew:

The other thing I like about yours, Jason, just of the looks is like you got bits of real nutmeg and stuff in there, which is, you know, it looks like this has kind of been sanitized, you know?

Jason:

Yeah. It's been

Matt:

I'm sure. it, I'm sure. it is. I'm sure That's pasteurized. This one that you made, it's, You can actually taste the alcohol, but it's, it's actually balanced. Well, yeah, The Kirkland One, is, it's good. Um,

Jason:

I'll say

Matt:

can't really taste the alcohol, but it's thin, like, it

Jason:

alcohol. I have tried mine from day one, like a little, like once a week. I'd try a little bit. It's gotten much better. Like at first it was like two,

Matt:

it actually does improve with

Jason:

Yeah. And I'd say two weeks. This is probably like the sweet spot. Now. It's hitting three. It's even better.

Matt:

Well, while

Jason:

excited to try this one.

Matt:

That's the one from Ohio,

Jason:

let You get first. pour because I

Matt:

So while you're pouring, uh, this. One real quick, um, I'm gonna tell you a little story about the eggnog riot of 1826. Uh, this was out at West Point, um, academy. Cadets smuggled moonshine in to make eggnog for a Christmas, party. This party was so crazy, um, that it looks like 90 cadets, which were a third of the people on base were involved. 20 of 'em were charged, nine were expelled immediately. Um,

Drew:

what year was this again?

Matt:

1826. A bunch of people were court martialed. Uh, Jefferson Davis was the one that started it.

Drew:

Go figure. Yeah,

Matt:

figure. Yeah, right. I

Drew:

God.

Matt:

kind of cool. like piece of History though, captain Al, uh, Ethan Allen hitch hit. Hitchcock tried to stop it, but uh, the cadets armed themselves and fought him. Is that the same Ethan Allen has? the furniture stores? I think so.

Drew:

I was about to say. Yeah.

Matt:

Yeah. Um, and then major. William j Wirth ended up calling the cadets out. Uh, and he kind of like restored order at 6:00 AM and put everybody back in line. But this went on for, I don't have it written down here, I swear it went on for like two days,

Drew:

they

Jason:

it, it did, we, we talked a little bit about this, in our Yuno episode too. I vaguely remember that.

Drew:

drunk on eggnog and then just

Matt:

absolutely wasted. They brought in a bunch of moonshine, spiked the hell. It was basically like the version of eggnog I had when I was 21. and They just got

Jason:

two to one moonshine. Eggnog.

Matt:

They ended up partying so hard, um, that a bunch of 'em got court-martialed and they ended up fighting their own superiors to be like, f you We're not gonna stop par. Yeah. exactly. Yeah. Uh, yeah. It sound like something out of it, like a Beastie Boys video or something, you know what I mean?

Jason:

Or always sunny. Remember they had fight

Matt:

Yeah. But that is, that's the most notorious example. I thought it was cool that Jefferson Davis was the one that kind of started that too. So tell us about this, uh, one that. we're pouring here.

Jason:

So, man, this one here, I don't have a ton of information on it, but it's from Hartzler. Um, it's in Ohio, so it's been around for a while. It's a big deal. I don't think it's been out of Ohio very long. Like, it's, it's a

Matt:

to be Ohio only. Yeah.

Jason:

And it's been very, like, they sell out. Okay, so they've exponentially increased their output to meet demand in Ohio. And I'm guessing they're just, distributing some, It's a little pricey. It's like, I think this bottle was like 25 bucks. as

Matt:

for that little one.

Jason:

Yes, for

Matt:

Wow. Okay.

Jason:

this one's like 12 you know what I mean? for a half gallon.

Matt:

and Costco's always gonna be cost conscious.

Jason:

CI mean, this is a small batch. This is the farm. I mean, they have a farm there too, so like, I guess I'm sure their

Matt:

they grow their own nos.

Jason:

that's right. I'm excited for you to try this one. It tastes like melted ice cream.

Drew:

really

Jason:

it tastes like. like it is

Drew:

real. It is. I got

Jason:

is really good. Yeah. Yeah.

Matt:

Oh gosh, yeah.

Jason:

Yeah. It's just 14%. I don't taste any alcohol. in

Matt:

No, No. That is

Jason:

It's also fall into one I drink, which is mostly,

Matt:

do feel like, I do feel like this one's probably bumping the calories out too. Oh yeah. Even though the body is not really that different from the other

Jason:

But what this one says though, so grape wine, I don't know where they got the wine for, There's no information on that. They, they blended it with vanilla cream flavor. So that's that custard flavor you're getting, I'd say. Then with egg yolks and natural flavors. So again, not a lot of information on the actual recipe, but. That's that's a great bottle.

Matt:

It's a hidden family recipe. Like Colonel Sanders, they keep it in a vault in the back of their house.

Jason:

The only, The only thing I would say bad about this one is like, if you brought this to a family gathering, it's gone.

Matt:

It's gonna last

Jason:

right? I mean, yeah. Yeah.

Matt:

Yeah. Yeah. I

Drew:

I mean, I'm, one bottle is gonna be just for me. Yeah. You know, pretty much. And I'm not gonna eat any food because all of

Jason:

so the

Drew:

12,000 calories in this bottle.

Matt:

This. is my dinner. Which Precursor. I have not had dinner yet.

Jason:

either. No. I was, I was banking on a little bit of this.

Drew:

ate yesterday, so I'm good.

Jason:

I

Matt:

I had a big breakfast, So I mean, I guess that

Jason:

Look at the difference on this one. So the hertzler one we're talking about right now, the smaller batch one, besides the one I made, um, this is grape wine Then the one from Costco is Whiskey, spice, rum and Brandy. I think that's spice Rum is really what's coming through on that.

Drew:

Yeah. I'll get the

Jason:

And then the one I had was rum. um, Cognac and then bourbon. So all different varieties

Matt:

Okay.

Jason:

kind of runs gambit. there.

Matt:

might get some.

Drew:

Yeah. Well, and I think the mouthfeel on this hartzler too is a little bit different. Like it's even more so, um, the,

Matt:

it's

Drew:

really, I mean, it's about as thick as yours, I think, when it kind of sticks to the glass.

Matt:

Mm-hmm.

Drew:

Um,

Jason:

it tastes thicker though.

Drew:

does. That's what I'm saying. The mouth feel is thicker than yours, even though I don't know that it

Matt:

is thicker. is thicker. I agree with that. I agree with that wholeheartedly.

Jason:

And this one might develop more after two weeks to get a little more, you know, creamier

Matt:

The Hertzler or yours? Yeah. Yeah.

Jason:

one I'd say about this herser, it's almost, you went to a dairy bar my growing up. Yeah. And you get those cones like that all soft serve and it melted. Mm-hmm. That's kinda what I'm drinking.

Matt:

You have to explain everybody what a dairy bar is, because this is another Eastern Kentucky thing. When I'm married, Kendra, She had to tell me all about it And I was like, it still does not make sense,

Jason:

So so pretty, pretty local. Um, they still have a few of them around and, and Eastern Kentucky or wherever. So think of like a dairy queen. You can go there and you can get like sweet treats. You can get, you know, sundaes ice cream, you can get hamburgers, hot dogs, whatever. But this is a local place. Uh, they didn't have a drive in or drive through. You drove to it, parked, went up to the window and ordered. Yeah, And it was done. You could walk back up and get it. Or they had like a small seating area, maybe 20 seats that you could go there and eat. But some of the best food you'll get based on ice cream and stuff. But the one the one close to us had they call 'em Terry Burgers. Very fine Terry. So I guess, I guess one of the cook's names was Terry. Okay. So, So it was a very finely shredded lettuce, like a special sauce, almost a kind of a big. Mac sauce. Yeah, on that burger, on the flat top griddle, dude. legit burger.

Matt:

And I feel like most of 'em do, will do like smash burger style. or like Small burgers. But I, I feel

Jason:

crinkle, crinkle cut fries. foot Long hot dogs. You

Matt:

I feel like maybe that, is that what the dairy Queen, uh, Fran chain was based on is like dairy bars. So there is actually still one, uh, when we go to Kendra's parents house in Tennessee. there's one right across the, uh, Kentucky. border in Tennessee. And We Stop there. 90. of the time whenever we go down there. And it's like You get the burger. It's about that big, it's like, it is like a double smash burger They put way too many onions on it. I mean, it's like a whole like onion, which is too much. But yeah, they have like the old little paper, you know, bag of crinkle fries and everything on there. Like, it's really good.

Jason:

It was legit. I missed those places. Yeah.

Matt:

Yeah. Yeah.

Drew:

We need, we need more. We need those to come back.

Jason:

We do. we do.

Matt:

So this is, we're, we're gonna change it up a little bit. This is called Coquito.

Jason:

Um,

Matt:

this is prevalent in, it started in Puerto Rico and around the Caribbean area. It's kind of their version of eggnog, but the ingredients are a little bit different. They're more suited for, I guess, a tropical climate. it's not gonna be as thick, but honestly I'm looking at it. It looks pretty fricking thick.

Drew:

thick.

Matt:

There's no eggs in it. Um, they predominantly use rum instead of bourbon or whatever. Americans. use for their eggnog. The ingredients in this are, um, condensed. milk, evaporated milk, uh, cream of coconut, like the real thick stuff. And then, um, a little bit of, uh, cinnamon and some vanilla.

Jason:

Did you have any cloves in this one too?

Matt:

No,

Jason:

I saw that from some of the

Matt:

There was, there was some, there was some options where you can like put stuff in it. Um, but then like they put rum in there and I just used Bacardi on this one. Uh, this recipe came from Goya, the brand. they do, they actually make the cream of coconut. So this came straight from their website. So I want something traditional. It's actually not that strong. I think it's like 5%

Jason:

Oh, damn.

Matt:

Yeah. So it's, it's closer to like a beer. We could, I probably could have knocked it up, but

Jason:

you know what it needs

Matt:

some general? if we can.

Jason:

Not now. Not now. We've had, we had enough, but yes. It's good though. A lot of coconut. Yeah,

Matt:

it's very, I mean This is very like sweet. very sweet. This could actually benefit. from more alcohol. I

Jason:

I could see you pouring this over ice. than add a little alcohol on top. Some. rum, whatever you want to add, you know.

Matt:

it. Open that general row. bring that. shit over. Here it is. This, Is this too sweet? Am I right It's

Jason:

is a little too? Sweet It's too sweet. It's a little too sweet. general, we're not sponsored by general but honestly we

Matt:

we should be.

Jason:

We should be.

Matt:

I'm turning this into a clip and we're gonna

Jason:

general. We are open for sponsorship. Please holler at

Matt:

Yeah,

Jason:

we're cheap. big,

Drew:

big, big fans of Gen Row

Jason:

send us some free bottles, we might hook You

Matt:

could, you could pay us in general and we'd be happy. Look at The two liter jug. You can reference our, uh, quick shot for more back information on, uh, what we're doing here.

Drew:

I think you need something to cut some of that sweetness. Like the coconut is fantastic. I love that. Um, but yeah, definitely need something to cut the sweetness.

Jason:

the sweet. That one's pretty

Matt:

like, I, like that they use the rum It's got kind of like a more kind of tropical flare in there, even

Jason:

Yeah. I think I think rum with these has been fan, like the rum that I put in mind, man. That. was, That Jamaican rum just stands out. for me. That gives it to Spiciness, yeah.

Matt:

yeah. this works. This works. a lot.

Drew:

You get a little bit more booze, like a little bit more bite, but that coconut still comes through on it, which I think is the kind of the highlight of the, of

Jason:

yeah. That's where it's at right there.

Matt:

Yeah. I just got a Piece of coconut in

Jason:

I did too. Got a little bit, Yeah. some other places, other simpler drinks. I looked up here too. There's a Tom and Jerry cocktail. You ever heard of that one?

Matt:

I have heard of it. Um,

Jason:

it's from the new warm right

Matt:

With Brandy.

Jason:

Yeah, so it's, it's New England area. It's, ba, it's batter essentially. made with eggs. No joke is what it says.

Matt:

Oh my God.

Drew:

That

Jason:

basket's gonna come out. your nose.

Matt:

I'm gonna snort out eggnog.

Jason:

So it's made with eggs, sugar, spices, and then like nutmeg, all spice clothes, Dark rum cognac. So the batter is spooned into a mug, so it's very thick. Then you top it with hot milk. Okay? So it's like you make a concentrated version of eggnog. Then you put it in the glass. And then top it with hot. So the thing like hot chocolate? kind

Matt:

yeah. Or like a, uh, what do they call those? Chocolate hot chocolate bombs.

Jason:

Oh, yeah, no, I was talking about, Uh, yeah. Yeah. the opposite of bath

Drew:

called a hot

Jason:

won't, you know, say

Drew:

like, yeah.

Matt:

that was Pretty

Jason:

But no, that's pretty cool. And another one I saw was the Ro Rome Pope. Rome Pope from Mexico.

Matt:

Okay. How do you spell That R Om. POP.

Jason:

You ever seen that one?

Matt:

Ron? Ron? Ron, Ron. Pop. ROM.

Drew:

Oh, not rum.

Matt:

ROM.

Jason:

ROM.

Matt:

Oh, Okay.'cause RON is Is rum.

Jason:

No rum Pope, Mexico milk, egg, sugar, spices. So cinnamon. nutmeg, clothes and then rum. is what they added to that one. Okay. So pretty cool. And then one more. The Bombino from Italy. Heard of That one.

Drew:

good. I,

Matt:

I've not heard of that

Jason:

I can't pronounce this, but, uh, z try though. Zag zab. Ioni. That's perfect. Yeah. Italian custard flavor with marsala wine. So I would assume,

Matt:

I'm not sure about that.

Drew:

wine.

Jason:

Is marsala grape? like

Drew:

is, but it's

Jason:

I wonder if that's the same shit. Maybe they put it in that Maybe that's what they're basing this off of.

Matt:

huh?

Drew:

I feel like you'd, it'd be a weird color. Right. Wouldn't that give you an interesting, I

Jason:

I think of Marcala, wine as like you cook with, right? Oh Yeah, absolutely. So I feel like It's very dark and almost like, a Prune color, like it's very, it's, it's pretty dark.

Matt:

As thick. as this. Yeah. As thick as this stuff is, I don't think you could change the color with with any, anything. you put in

Jason:

Not, look, look at this one though. Look at, Look at the color than that one though, it's more yellow. Like it's, it's like a

Drew:

It is, it is a lot more yellow. Yeah. I

Matt:

I guess. Yeah. And that one has the wine in it,

Jason:

Correct. So with that one, you have that Italian custard flavor with marsala wine. Then brandy or rum added and then topped with whipped cream is what they use there.

Matt:

Um, a couple other, more famous egg. nogs.

Jason:

Those are very famous man. I don't know what you're talking about. You can't be more famous than those. Than

Matt:

well, I don't know. McDonald's. Yeah. Yeah. What about McDonald's eggnog? I've heard that Um, they apparently had a eggnog for a few years and it didn't sell very well, And

Jason:

I remember this.

Matt:

did you ever

Jason:

remember, it, yeah. When I was younger. My dad loved it. It was awful.

Matt:

here's the thing, it didn't sell well, so they discontinued it and then people like lost their shit.

Drew:

12 people who

Jason:

it's like the McRib

Drew:

Yeah.

Matt:

yeah. And your dad was. one of them. I'm

Jason:

probably was.

Matt:

the people that actually drank it were like, what is wrong with you? It's like the McRib, you know? It's like, why don't you have the McRib on the menu anymore as a mainstay? You know, I'm the one guy that ordered four of them a week. Um,

Drew:

it's, it's sort of like, um, McDonald's and Pepsi, you know, because there's only one McDonald's in the world that, oh, has Pepsi in it, and it's actually in Kentucky. I

Matt:

really where,

Drew:

it's because I forget, I, I learned about this in marketing school, back in college, but like.

Jason:

people in

Drew:

that area of Kentucky were so adamant about their Pepsi that they put Coke in the fountain and they were like, nobody went. And so they changed it. I don't know. But

Jason:

be a game changer.

Drew:

and this could have been, I mean this was obviously it was years ago. But anyway, so people who love their McDonald's things love their McDonald's

Matt:

right? Yeah.

Jason:

Well, I think their soft, drinks are probably some of the best, right? I mean the Diet Coke, the

Matt:

that is, that, is what people say, That's what people say. There was a time. in, in College when I had a hangover and I'd go get my soda from McDonald's. You know, like McDonald's Coke. was like, I feel better. So, Um, the most famous eggnog recipe of all time is actually George

Jason:

Oh, George.

Matt:

Yeah. Old George, you ready for this? So this was another one that I considered making. But damn eggs are still kind of expensive and I'd rather eat those than put 'em in An eggnog. It's 12 eggs. This is for a batch. obviously It's not 12 eggs. per serving 12 eggs, Cord of cream, cord of milk. Uh, I'm just gonna go through the actual grease sugar. This is Where it gets good brandy rye, Jamaican rum and sherry. I, Yeah. He just, he just went ham and was like, what do we have left on the bar? Martha? Just put it all in there. you know. Uh, then you just basically, there's a whole process of like folding the yolks in and everything like that. And I got to that part and I was like, I'm gonna make coquito. I can Put it in a blender. and that was like much easier.

Drew:

Yeah. I don't think George was making it. I think he was chopping down a cherry tree or something.

Matt:

I think It was Martha

Jason:

shit. Face was wooden

Drew:

He was,

Matt:

That's why he, I

Jason:

That's why he had wooden teeth.

Matt:

Yeah. uh, yeah, we did, that's our definitive exhaustive eggnog, uh, review. What was y'all favorite?

Jason:

Oh man, I think, I think I really like this one, the Hartzler Really? and my number two probably be the one I made.

Matt:

I think yours is my number one actually. I like the coquito. with general.

Drew:

Right. It needs, it needs

Jason:

Yeah.

Matt:

That one. And then yours are probably tied for my favorite. Um, the other two were good. It just like, I like my, alcohol. well,

Drew:

and you also have to understand like the kirkland's, like it is what it is. Right. You have to understand that's what it is. Um,

Jason:

good though.

Matt:

It's great value too. Yeah.

Drew:

I think, uh, Jason's in the what, Coquito? I think those are my top two with, with a little bit something extra. Yeah. And then the hartzler is a, is a close kind of second.

Jason:

good.

Matt:

Yeah. I agree. Awesome. Thanks for tuning in, uh, for more Arsenic Culture. You can Check us out on all the social. We are @arsenicculture. Merry Christmas,

Jason:

like subscribe on YouTube

Matt:

and we'll see you at New Year's.