Aged Eggnog

Description

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.

Yield: 8 to 10 servings

Ingredients

• 600 grams eggs, pasteurized if you need peace of mind
• 454 grams sugar
• 1 teaspoon freshly grated nutmeg
• 480 milliliters half-and-half
• 473 milliliters whole milk
• 480 milliliters heavy cream
• 237 milliliters Jamaican rum
• 237 milliliters cognac
• 237 milliliters bourbon
• 0.3 teaspoon kosher salt

Method

• 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.

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