Liquid Assets EGGNOG
Eggnog is a weird little beverage. Specific enough to only be available for a brief period time each year, yet not quite fetishized enough to be seasonally injected into every possible edible product ...
This recipe uses only egg yolks. Some recipes suggested freezing the whites while the eggnog ages, then whipping and folding into the finished nog to froth and lighten the drink… seemed a lot of extra work to me.
Ingredients
- 1 dozen eggs, separated
- 1¾ cups demerara sugar
- 1 quart whole milk (You know you should be using Happy Cow milk, don’t you?)
- 1 cup heavy cream
- 3 cups bourbon (I chose Wild Turkey 101 proof for the extra kick to balance the sweeter rum.)
- 2 cups aged rum (Maybe a little pricy for this recipe, but the vanilla sweetness of Zaya rum really adds an appealing depth to the eggnog.)
- 1 cup cognac or brandy (Pierre Ferrand Amber was probably too nice of a spirit to smother with egg and dairy, but it was what I had on hand and it certainly didn’t detract from the finished beverage.)
- 1 teaspoon ground nutmeg
- ¼ teaspoon Kosher salt
Preparation
Using the whisk attachment of your mixer, beat the egg yolks, sugar and nutmeg until color lightens and consistency is uniform. Add remaining ingredients and continue to whisk until blended. Pour into clean, sterile glass container(s).* Store refrigerated for at least a month or until the Christmas following the one you were making it for rolls around.
*This recipe consists of about 110 ounces of liquid. Once whipped together, volume will increase but it should still fit nicely in two half-gallon beer growlers.
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