Last year after the holidays subsided my husband mentioned reading this Seattle Times piece about aged eggnog. The article provided a recipe, but the holidays were behind us, and the thought of all the heavy food and drink that comes with it made me a little queazy.
He mentioned it again earlier this month, and I figured now is the perfect time to make it. Christmas is a little over a month away, and with careful planning, this could be a great holiday party beverage to prepare ahead.
Modern forms of eggnog can be found in carton form two months a year at most supermarkets, but I never knew the history behind the holiday beverage. Eggnog was classically made by combining whole eggs, heavy cream, and various forms of whatever booze you have on hand. It’s jarred, tightly sealed, and aged anywhere from a week to an entire year.
We made two batches, one with brown sugar, and one with granulated sugar. We covered it well and let it hang out in the back of our fridge for three weeks. We cracked it open this afternoon, mixed it up and poured it into a chilled glass. The texture was creamy, it was subtly sweet, and the alcohol was noticeable but completely mellow. It was exceptionally smooth. Without a doubt one of the smoothest eggnogs I’ve ever had.
Don’t let the fear of Salmonella scare you. ABC News did a great write-up about the safety of eggnog here. I used pasteurized eggs because that’s what the recipe called for. It gave me peace of mind, but killed my arms. Pasteurized eggs take much longer to whip. Use a mixer if you have one.
adapted from Eric Chapman of Sun Liquor, Seattle, Washington
- 3 pasteurized eggs
- 1/8 cup and 1 tablespoon sugar
- 1.5 ounces brandy or cognac
- 1.5 ounces bourbon
- 1.5 ounces molasses rum
- 8 ounces whole milk
- 8 ounces heavy cream
1. Separate egg whites from yolks and place them in separate bowls. Beat the yolks with an electric mixer until pale yellow.
2. Slowly add the 1/8 cup sugar. Mix for 30 seconds, then slowly add brandy, bourbon, rum and milk.
3. In a separate bowl, beat the egg whites until soft peaks form. Add a tablespoon of sugar and mix for 20 seconds.
4. Add the egg white mixture to the yolk mixture.
5. In separate bowl, whip the heavy cream until soft peaks form and add it to the egg mixture.
6. Spoon contents together loosely and store in glass container in the back of the refrigerator, making sure it’s 45 degrees or colder.
7. Don’t open or mix the jar. Let it sit for at least a week. Sun Liquor suggests aging closer to a month. We aged ours for exactly three weeks.
8. When ready to serve, mix the eggnog with hand mixer and serve in chilled coupe. Top with a pinch of fresh ground nutmeg.