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.