Alton Brown’s Aged Eggnog
Classic | Eggnog, | from Alton Brown
For Alton Brown's aged eggnog recipe click here.
Although most Americans think of eggnog as something they get out of a milk carton during the two-week period leading up to December 25, eggnog actually descends from sack posset, a strong, thick English beverage built upon eggs, milk, and either a fortified wine (like Madeira) or ale.
Add depth and complexity to this classic Christmas cocktail by using a mix of spirits and allowing it to age.
Ingredients
| Amount | Ingredient | Brand |
|---|---|---|
| 6 whole | Egg Yolks | |
| 0.5 pound | Sugar | |
| 0.5 tsp | Freshly Grated Nutmeg | |
| 1 cup | Half and Half | |
| 1 cup | Whole Milk | |
| 1 cup | Heavy Cream | |
| 0.5 cup | Jamaica Rum | Appleton 12 year Rare Casks |
| 0.5 cup | Cognac | Maison Rouge VSOP |
| 0.5 cup | Bourbon | Elijah Craig Small Batch |
| 1/8 tsp | salt |
Notes
- Method: Build in a mixing bowl
- Pour: Add finished eggnog directly to mason jars
- Glassware: Low Ball
- Garnish: Grated nutmeg
- Special Prep:
- Beat yolks with sugar and nutmeg in large mixing bowl until mixture lightens in color.
- Combine dairy, booze, and salt in separate vessel and slowly beat into egg mixture.
- Move to glass jars and store sealed in the fridge.
