30-Day Eggnog
If you have room in the fridge, make a double batch, and hold some back for text year to see if the aging is worth it.
Equipment
- 1 gallon glass jar
Ingredients
- 12 Egg Yolks save whites for angel food cake!
- 2 cups granulated sugar
- 1 liter bourbon
- 4 cups whole milk
- 1 cup heavy cream
- ¾ cup Cognac or brandy
- ½ cup Meyer's dark rum
- 1 pinch Kosher Salt
Instructions
- Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
- Add the remaining ingredients and stir to combine.
- Transfer the mixture to a 1-gallon glass jar and tightly seal the lid. (Alternatively, you can bottle it.) Place in the refrigerator for 30 days. (But you'd better try a couple glasses the day after making it just to make sure it's got the right balance, don't you think?)
- Serve topped with sweet meringue and nutmeg if you wish.
Notes
This recipe is pretty boozy—feel free to reduce the alcohol to 1 liter total, or to taste. I like the mix of boozes for flavor but anything goes here. If you're feeling super-flush and want to make it very special, try using Oban single-malt, a whiskey that goes particularly well with cream, as this cocktail post, announcing a new cocktail, The Major Award, notes.
How can you keep dairy and eggs in your fridge for a year or three? The alcohol kills the bacteria that cause food to spoil (not to mention salmonella that might be in raw egg). This is a good thing to remember if you need to leave town and find you have a lot of dairy and eggs that will go bad--just ad 20 percent booze by weight and it will keep. Kenji, in his post above, says it pasturizes the liquid in 24 hours, but studies I read said it could take as long as 30 days to eliminate 100 percent of the bacteria.