Two Month Aged Eggnog
Words by Stuart & Hannah Hudson / Photos by Hannah Hudson
Ingredients
12 pasteurized eggs
1 pound sugar
1/2 teaspoon freshly grated nutmeg
1 pint whole milk
1 pint half and half
1 pint heavy cream
1 cup dark rum
1 cup brandy
1 cup bourbon
¼ tsp salt
“Two months?!” One may say. Age may only be a number, but aged dairy is often a reason to pause. Breaking the mold, this eggnog recipe modifies Alton Brown’s famed cocktail by capturing time and turning it into an asset. The considerable boozy essence kills any bacteria and the ticking clock mellows the bite of the alcohol (there’s a very smooth four year old batch in our fridge).
Start yours now and it will be perfectly aged in time for the holidays…if you can wait that long.
METHOD
Separate egg yolks from whites. Beat the yolks with sugar and nutmeg. Do this until it lightens in color and has a smooth consistency. Pour in the egg/sugar mixture into the combined dairy ingredients. Whisk in the alcohol one cup at a time. Add salt. Pour into containers and store in the fridge for two months. Serve cold with a dash of ground nutmeg on top.
