Aged Eggnog - Alcoholic
Creamy holiday beverage packs an alcoholic punch and is a real crowd pleaser. While it is delicious made fresh the flavor gets better the longer its aged. It can be aged for as little as 2 weeks or as much as a year. I try to mix-up a batch between Halloween and thanksgiving to give it time to age before I bring it to yule parties.
Equipment
- Glass storage containers
- Large bowl
- Wisk
- Optional Funnel
Ingredients
- 12 egg yolks
- 1 pound sugar ≈2-2¼ cups
- 1 tsp fresh grated nutmeg
- ¼ tsp salt kosher
- 1 quart half and half 4 cups
- 2 cups heavy cream
- 1 cup brandy
- 1 cup Jamaican Rum Cruzan
- 1 cup bourbon (Don’t go cheap mid-shelf is fine though)
Instructions
- 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, or up to a year.
Notes
Cruzan is hands down my favorite rum for this recipe it adds a rich molasses note other Jamaican rums are easy substitutes you probably will need to go to a liquor store instead of the grocery to find it. If you don't have or can't find a Jamaican rum ½ cup Kraken & ½ cup Capt. Morgan spiced make a good substitute are easily accessible and still quite good.
This is adapted from a recipe by Alton Brown, while I love the original I've altered it to my own tastes, preferences, & budget. I love the molasses & brown sugar flavor from my favorite Jamaican rum & to get a creamier texture i have omitted milk in favor of more half and half for a mouth feel closer to most modern eggnogs.