Aged Eggnog Cocktail Recipes

AGED EGGNOG

Aged Eggnog image

Although most Americans think of eggnog as something they get out of a milk carton during the two-week period leading up to December 25, eggnog actually descends from sack posset, a strong, thick English beverage built upon eggs, milk, and either a fortified wine (like Madeira) or ale. Add depth and complexity to this classic Christmas cocktail by using a mix of spirits and allowing it to age.This recipe first appeared on altonbrown.com.

Provided by Sarah Chanin

Categories Drinks

Time P14DT15m

Number Of Ingredients 10

Ingredients

12 large eggs, pasteurized if you need peace of mind
1 pound sugar
1 teaspoon freshly grated nutmeg
1 pint half-and-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1/4 teaspoon kosher salt

Steps:

Separate the eggs and store the whites for another application.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.
Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. And yes, you can also drink it right away.
Serve in mugs or cups topped with a little extra nutmeg grated on top.

AGED EGGNOG RECIPE - ALTON BROWN

Aged Eggnog Recipe - Alton Brown image

Make and share this Aged Eggnog Recipe - Alton Brown recipe from Food.com.

Provided by Jessica B.

Categories Beverages

Time P30D

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

12 large eggs (pasteurized if you need peace of mind)
1 lb sugar
1 pint half-and-half cream
1 pint whole milk
1 pint heavy cream
1 cup jamaican rum
1 cup cognac
1 cup Bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt

Steps:

Separate the eggs and store the whites for another purpose.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon.".
Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.).
Serve in mugs or cups topped with a little extra nutmeg grated right on top.

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Traditional Rum Eggnog. On a smaller scale, pull out your cocktail shaker to quickly make eggnog for just one or two people. Due to the base liquor, this rum eggnog recipe creates a slightly sweeter cocktail.
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