It's the most wonderful time of the year.
This is my third batch of eggnog, and the motivation is still the same as the first time: make an alcohol drink with raw eggs and then age it for 30 days? Gotta try that.
It seemed a little crazy. That's exactly the sort of thing that people who would drink alcoholic milk would say to do. That's what Michael Ruhlman said to do. So did J. Kenji López-Alt. So I tried it, waited 30 days or so, and it worked. And I tried it again, waited 30 days or so and it worked—but we didn't drink it all and I ended up aging a jar and a half for about 13 months and it still worked.
I used the original recipe without modifications, except for not using the full measure of sugar (I started with 2 cups of sugar, then scooped some out until I felt less disgusted about how much sugar there was):
- 12 egg yolks [egg whites were used for steamed eggs]
- ~2 cups granulated sugar
- 1 liter bourbon [Maker's Mark this time]
- 4 cups whole milk
- 1 cup heavy cream
- 3/4 cup brandy [E&J XO]
- 1/2 cup Myers’s dark rum
- pinch of kosher salt
There's not much to it:
- Beat the egg yolks and sugar together.
- Mix it up with everything else in a big bowl.
- Put it in jars. Put the jars in the refrigerator.
Bonus: Here's a bunch of links to other people who tried it:
- Daniel B., Noggin Uglies, FUSSYlittleBLOG (2016-12-08)