by Adam Centamore.
I first learned of aging eggnog while watching Alton Brown on Good Eats. The idea is that the longer you mature it, the better and mellower the concoction gets. In fact, Brown suggests making it a year in advance but, truth be told, I could never wait that long. For me, the sweet spot of maturity seems to be around four months.
I’ve made my version of Brown’s recipe for years now, and it’s become an indispensable feature of the holidays. True, there is a lot of booze in it, but that’s important for keeping all those perishable ingredients safe to consume for so long.
Adapted from www.altonbrown.com
- 1 dozen local egg yolks – use the whites for something else (local option: any farmers’ market, or look for a roadside cooler)
- 12 ounces granulated sugar
- 1 teaspoon freshly grated nutmeg
- ¼ teaspoon kosher salt
- 2 cups heavy or whipping cream
- 2 cups half and half
- 2 cups whole milk (local option Hornstra Farms)
- 1 cup French brandy (such as Cognac)
- 1 cup aged rum (local option Dirty Water Distillery)
- 1 cup bourbon
- 1 teaspoon vanilla extract (local option: make your own)
In a large bowl, whisk together the egg yolks, sugar, and nutmeg, until the mixture becomes pale in color and ribbony in texture. Add remaining ingredients gradually and whisk until well combined.
Transfer eggnog to large jars or bottles and store in the refrigerator, shaking every few days, for a minimum of two weeks.
Makes approximately 72 ounces.