Keyword:
Christmas, Cocktails, Eggs, Holidays, Rum
Aged Eggnog
ACTIVE TIME:
15
minutes
TOTAL TIME:
14
days
15
minutes
Yield:
8
to 10 servings
Although most Americans think of eggnog as something they get out of a milk carton during the two-week period leading up to December 25, eggnog actually descends from sack posset, a strong, thick English beverage built upon eggs, milk, and either a fortified wine (like Madeira) or ale.
Add depth and complexity to this classic Christmas cocktail by using a mix of spirits and allowing it to age.
12
large
eggs, pasteurized if you need peace of mind
1
pound
sugar
1
teaspoon
freshly grated nutmeg
1
pint
half-and-half
1
pint
whole milk
1
pint
heavy cream
1
cup
Jamaican rum
1
cup
cognac
1
cup
bourbon
1/4
teaspoon
kosher salt
ACTIVE TIME:
15
minutes
TOTAL TIME:
14
days
15
minutes
Yield:
8
to 10 servings
Procedure
Separate the eggs and store the whites for another application.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.
Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. And yes, you can also drink it right away.
Serve in mugs or cups topped with a little extra nutmeg grated on top.