When I saw the phrase “30-day eggnog” show up in my RSS feed, I knew right away that I had to try it. It was too weird of a concept to let it pass by. Michael Ruhlman: “Plan ahead: 30-day eggnog“.
I’ve never made eggnog before. Growing up, we just bought it at the store. I knew eggnog proper had some alcohol in it, but I assumed it was mostly eggs and milk with just a little bit of alcohol. Wrong. Flip that equation around.
So, while the eggnog is aging in the refrigerator—either mellowing into a more complex flavor or preparing to kill me—here’s how I set it up. The recipe is 75% of the one on Michael Ruhlman’s site because I only wanted to buy a 750 mL bottle of bourbon.
- 9 egg yolks
- 1.5 cups granulated sugar
- 750 mL bourbon
- 3 cups whole milk
- 3/4 cup heavy cream (I think I just used a full cup because that was the size of the container)
- 2/3 cup brandy
- 3/8 cup Myers’s dark rum
- pinch of kosher salt