Eggnog-2009

Photo by Donna Turner Ruhlman

 

I am traveling once again, but when I arrive back home I’ll be making my aged eggnog in preparation for the holidays. I hope you enjoy this recipe as much as I do.

-MR

 

Plan ahead!

Not long after I began this blog in 2006, I wrote about and made aged eggnog upon reading about it at CHOW. Two years later Donna photographed it. A year after that, we finished the batch. It was a little funky and that was part of its deliciousness.

I’m writing about it now so that you can, if you plan ahead, make it this weekend or next, for this holiday season, and the next, and, if you have the discipline, for December 2016. It needs at least 30 days for the aged flavor and for the alcohol to take care of any bacteria. After that it will keep for a long long time.

Jonathon Sawyer liked it so much he began experimenting with different whiskeys. Last one I tried he’d use Oban, an excellent single malt that pairs well with cream.

Thus the Friday cocktail is a good whiskey, on the rocks, to enjoy after you make next year’s batch of aged eggnog.

Aged Eggnog

  • 12 yolks (save whites for angel food cake!)
  • 2 cups granulated sugar
  • 1 liter bourbon
  • 4 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup Cognac or brandy
  • 1/2 cup Myers’s dark rum
  • pinch of kosher salt

The Eggnog

  1. Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
  2. Add the remaining ingredients and stir to combine.
  3. Transfer the mixture to a 1-gallon glass jar and tightly seal the lid. (Alternatively, you can bottle it.) Place in the refrigerator for at least 3 weeks and up to 3 years (or till it’s as you like it!).
  4. Serve topped with sweet meringue and nutmeg if you wish.

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© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.