Every couple years, depending on how many guests we have for the holidays and generally how well things are going in the world, we make aged eggnog in early November. It’s a ridiculous affair – a whole dozen eggs, a whole quart of milk, a whole pint of bourbon and then some… But the end result is one of our favorite warming winter drinks. In 2019 we made a batch for a solstice party we were throwing (aged about a month), plus enough to age till 2020 and 2021. The party was so fun and the eggnog so delicious that we ended up drinking all the batches that night, and everyone made us promise to share the recipe in time for this winter, so here we are. We filmed the process for our instagram last year – you can now watch it on our YouTube channel with a jaunty new soundtrack (and while you’re at it don’t forget to like & subscribe). Check out the full recipe below.
Ingredients:
12 large egg yolks (freeze those whites in an ice cube tray for baking with later)
2 cups granulated sugar
1 liter bourbon
4 cups whole milk
1 cup heavy cream
3/4 cup Cognac or brandy
1/2 cup dark rum
pinch of kosher salt
Method:
In an extremely large bowl, beat the yolks and sugar until light and creamy.
Add the rest of the ingredients and mix thoroughly.
Transfer into clean mason jars.
Age for at least 30 days, or up to 3 years in the fridge. Yes, this will keep all that time, even with the raw eggs and dairy – the alcohol and sugar content is high enough that no bacteria will grow. After 30 days it still has a lot of bite, but after one year it mellows considerably. The second year is our personal favorite – it mellows even further and develops a lot of depth. In the third year it definitely get some funk, but in a really pleasant and complex way. Don’t be afraid!
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