"Today’s serious nogsters are into aging. After nog spends six months to a year in the fridge, a curious chemical collusion takes place as egg proteins, alcohol, and milk sugars slowly join
forces. The resulting elixir tastes not of eggs, milk, sugar, or booze but simply of eggnog."
|The table is set and ready for my holiday party.|
|Maddie and Michelle make a mother and daughter holiday toast.|
|Maddie grates fresh nutmeg onto the top of the eggnog just before serving.|
So back at home after dinner, I surfed the net to see what I could find in the way of information and recipes about this curious concoction that I had never heard of. Turns out the aging is the key component to creating what I and many others deem to be the most delicious and smoothest eggnog you will ever drink.
|This beautiful vintage punch bowl is a treasure that I found at one |
of my favorite secondhand stores on Kentucky Street in downtown Petaluma.
|Get started now—this eggnog is drinkable in a month but actually takes six months to make perfect.|
|Cheers! A toast to your health.|
|Maddie ladles the aged eggnog into the eggnog bowl at the beginning of the party.|
|Thrift store finds are a perfect and inexpensive option for entertaining.|
Large bowl for mixing all the ingredients
Fine mesh sieve
Microplane grater for preparing fresh nutmeg
Linda's tip: Save empty spirit bottles for storing the eggnog in the fridge.
12 organic egg yolks
2 cups granulated sugar (I prefer super fine)
4 cups organic whole milk
1 cup organic heavy cream
1/2 litre Knob Creek Rye Whiskey
1/2 liter Maker's Mark Kentucky Straight Bourbon Homemade Whiskey
1/2 cup Myers's Jamaican dark rum
1/2 cup good quality brandy or cognac
1/4 cup Amaretto Disaronno
1 Tbsp vanilla extract
large pinch of sea salt
Garnish: a fresh whole nutmeg for grating after the aging process is complete
Separate the yolks from the egg whites. (Suggestion—Make a gluten-free angel food cake or Triple Chocolate Meringue Cookies afterward, if desired, to use up the egg whites). Mix egg yolks with a whisk in a large mixing bowl with the sugar, milk and cream. Add all the spirits along with the vanilla extract and sea salt. Mix well, and strain through a fine mesh sieve into bottles or storage container. Ready to drink in a month, but all sources agree that six months is best. Start now.
"Nutritious and relatively stable, eggnog was our first health drink. If you ask me, sipping it is our patriotic duty." from Alton Brown on the History of Eggnog
|Maddie enjoys a contemplative moment.|
I think I will have to try this...I'm preparing a program on Colonial Christmas for my Daughters of the American Revolution (DAR) Chapter. This would be a great "warm-up"! Maybe I could bottle a wee bit for each to take home!ReplyDelete