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, I plan on whipping up some sweetened egg whites until fluffy 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.
I’ll try and remember to take a better and updated picture when I serve it!
- 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
- 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.