When I was a child, my Mom would make eggnog for us when ever she had an excess of eggs. Living on a farm did have its culinary advantages, tho’ I was far too young to realize just how fortunate we were!
In later years, we lived ‘in town’, and there was no need to make your own, because it had become a grocery store staple at this time of year. While it doesn’t hold a candle to Moms’ home made version, one really can’t argue with the convenience of it.
My husband, Kevin, who loves the stuff, would buy 2 litres as soon as it hit the shelves. He would pour himself a huge glass, drink it down and declare the beginning of the Christmas season. It is a very rich drink, and after the first glass , it would be several days before the second, and often we threw out more eggnog than we drank.
I was never a huge fan of the store bought version, but its arrival in stores, (and our refrigerator) was a sure sign of Christmas in Canada, and I missed it when we moved here. Of course, I could have made my own, but the trouble with that was that it never seemed convenient to make it when the craving hit. Too tired, too late, too many dishes… there was always a good reason NOT to make eggnog.
Which is why I was happy to find this recipe for Aged Eggnog. I love this version for 2 reasons;
1. It ties in with my obsession for all things fermented, and
2. It IMPROVES with age! It is happy to wait in the fridge until one of us actually has a craving for it without going bad, making this the perfect addition to our holiday pantry. They say an unopened bottle will age nicely in the fridge for up to a year.
We wont be aging ours for THAT long, as a matter of fact, you could actually drink this the same day you make it, but the alcohol will not have mellowed. In that case, just add extra milk and enjoy!! Next year, I intend to start this much earlier.
Here then, is my version of Alton Browns’ Aged Eggnog.
6 egg yolks
1/2 lb sugar
1/2 teaspoon grated nutmeg
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup amber rum
1/2 cup brandy
1/2 cup bourbon
1/8 tsp kosher or non-iodized sea salt
Separate eggs, freeze the whites for another purpose (merengue anyone?)
Beat the yolks, sugar and nutmeg in large mixing bowl until the mixture light in colour and the mixture falls from the beater in a solid ribbon. Depending on your mixer, this takes 5 – 7 minutes.
Combine milk, cream, alcohol and salt in a pitcher and slowly beat into egg mixture.
Transfer to 2 litre glass jar, cover and age in fridge for minimum of 2 weeks. Alton Brown says a month or even 2 is better, and you can age this for up to a year.
To serve, pour into a glass, sprinkle a little nutmeg or cinnamon over top and enjoy.