I saw this recipe for twelve-month aged eggnog and was intrigued. I forwarded to to Dave and he was equally interested in giving it a try. We weren’t interested in making an entire gallon of this stuff, so we’re cutting the recipe in half. We’ll be storing it in one of our empty Calder Dairy milk jugs.

Best Eggnog Recipe
via The Bitten Word via Jonathan Hunt at CHOW.com

For the eggnog:
•    6 large eggs
•    1 cups granulated sugar
•    1/2 cup heavy cream
•    2 cups whole milk
•    2 cups Jim Beam
•    1/4 cup Myers’s dark rum
•    1/4 to 1/2 cup Cognac
•    pinch kosher salt
•    1/2 whole nutmeg

To serve (optional):
•    5 egg whites
•    3/4 cups heavy cream

For the eggnog:
1. Separate egg yolks and whites. (Reserve the whites for serving with this eggnog) Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy.

2.  Add cream, milk, bourbon, rum, Cognac (use the good stuff), and salt, then stir.

3. Bottle it right away and refrigerate it until it’s ready.

4. Keep refrigerated for at least 3 weeks, or up to a year if you can.

To serve (optional):
1.  To serve, pour it into a punch bowl. In separate bowls, whip 10 egg whites and 1 1/2 cups heavy cream to soft peaks and fold them into the eggnog. Serve in punch cups, garnished with freshly grated nutmeg.

This entry was posted on Tuesday, December 28th, 2010 at 8:00 am and is filed under eating. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.