Aging eggnog is a practice in patience. The reward is an incomparably smooth, integrated holiday tipple. The struggle is the wait. In truth, an hour should suffice for the alcohol to do its work in ridding your nog of any harmful bacteria. but wait a few weeks more. Trust us, it's worth the wait.
Note: This recipe uses raw eggs. If you or someone you know is immunocompromised, please consider enjoying an alternate beverage.
Ingredients:
- 1 dozen eggs
- 2½ cups sugar
- 3 cups whole milk
- 3 cups heavy cream
- 1 cup golden rum
- 1 cup brandy
- 1 cup bourbon
- 1 teaspoon vanilla extract
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt
Preparation
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Separate the eggs and reserve the whites for another use.
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In a large bowl, beat the yolks with the sugar and nutmeg until smooth and creamy.
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Slowly beat in the milk, heavy cream, spirits, and salt.
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Transfer the nog into a large glass jar and store in the refrigerator for a minimum of 2 weeks or ideally up to a month. Held under refrigeration, it should keep for many months.
- To serve, grate a little fresh nutmeg over each pour.
