AGED EGGNOG

I adore eggnog and being lactose-intolerant doesn’t help the situation any. Thankfully I made Alton Brown’s Aged Eggnog this year, and let me tell you it’s every eggnog lovers dream! Aged eggnog packs a punch with three types of liquor and I have to admit that both the Hubby and I thoroughly enjoyed our taste test.

For those lactose-intolerant folks, I was able to get all three dairy products in a lactose-free milk. It came out creamy and delicious and just like it should be!

It comes out at about 16 cups and fit into 3 mason jars perfectly. Okay, I admit one of the jars had a weee bit less in from the taste taste.

When served, whip up some sweetened egg whites until fluffy and peaks form, and sprinkling with fresh nutmeg. I was speaking to my nail girl today and we were actually talking about our love of eggnog. The whipped egg white is a childhood memory of hers and to me it sounded like the perfect addition.

Print

Ingredients

• 12 large eggs separated
• 1 pound sugar
• 1 1/2 teaspoons freshly grated nutmeg
• 1/4 teaspoon allspice
• 2 cups half-and-half / 10%
• 2 cups whole milk / 3%
• 2 cups heavy cream / whipping cream
• 1 cup spiced rum
• 1 cup cognac / brandy
• 1 cup bourbon
• 1/4 teaspoon kosher salt

Instructions

• Separate the eggs and store the whites for another application.
• In a small bowl, mix the sugar and nutmeg (and cocoa if making chocolate eggnog).
• With a hand mixer, gently beat the yolks until blended. While beating, slowly add the sugar mix 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. And yes, you can also drink it right away.

Notes

This recipe is Alton Brown's Aged Eggnog recipe. I only added a bit more nutmeg and the allspice.

I plan on serving it with sweetened eggwhites beaten until fluffy, sprinkled with nutmeg.

So I ended up making a third batch of the eggnog, and added a slight twist to it – chocolate! It was delicious! I have to admit it makes for a fantastic mocha eggnog latte on Christmas morning. I also used Gingerbread Rum instead of spiced rum.

To give it that chocolate punch, use chocolate milk in place of the regular milk and add 2-3 tablespoons of dark unsweetened cocoa powder to the sugar (mixing together before blending with the yolks). I had only added 1, but it could have used more.

Topping with sweetened meringue was also a fantastic idea. Soooo tasty! Serve with a small spoon so folks can have a scoop of the meringue with a bit of the nog.