Aged Eggnog

Aged Eggnog

Aged Eggnog

Aged Eggnog

Celebrate the holidays with this creamy and delicious tradition. Aging for 2 weeks to 2 months creates a depth and complexity to this holiday classic.
No ratings yet
Servings 10 servings

Equipment

  • 2 Large Mixing Bowls
  • Whisk
  • Large glass jar or a couple of smaller ones enough to store 3 to 4 quarts

Ingredients
  

  • 12 Egg Yolks
  • 1 pound Sugar
  • 1 tsp Freshly Grated Nutmeg
  • 1 pint Half and Half
  • 1 pint Whole Milk
  • 1 pint Heavy Cream
  • 1 cup Meyer's Dark Rum
  • 1 cup Cognac
  • 1 cup 100 Proof Bourbon
  • ΒΌ tsp Kosher Salt

Instructions
 

  • Wash eggs and separate yolks. Store whites for another recipe. I love making Angel Food Cake.
  • Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture falls off the whisk in a solid ribbon.
  • Combine dairy, booze and salt in a second bowl or picture and hen slowly beat in the egg mixture.
  • Move to a large glass jar (or a couple of smaller ones) and store in the refrigerator for a minimum of 2 weeks. A month would be better and 2 months better still.
  • Serve in mugs or cups topped with a little extra grated nutmeg. You may also add a dollop of freshly whipped cream.
Tried this recipe?Let us know how it was!

Published by

Leave a Reply