Recipe for aged eggnog
This is a recipe for aged eggnog. You can drink the nog straight away but the flavour will be super boozy; a mere whiff is likely to blow your head off. It’s much better to age the eggnog anywhere from 3 weeks to a year, if you want. The longer you age the nog, the smoother the blend. I usually age it for 6 to 8 weeks.
I like to splash out on the ingredients, but ageing still delivers a great nog from cheaper ingredients.
For the eggnog:
12 large eggs. I use Burford Browns for their rich orange yolks.
2 cups granulated sugar. I use organic unrefined sugar.
250ml double cream.
1l whole milk.
1l bourbon. I use Knob Creek Small Batch.
250ml dark rum. I use Diplomatico Rum Reserva.
250 to 500ml Cognac. I use 500ml Remy Martin Coeur de Cognac.
Pinch kosher salt.
10 egg whites.
375ml double cream.
1 whole nutmeg.
1. Separate egg yolks and whites. Freeze 10 whites for serving the nog later.
2. Cream the egg yolks and sugar in a large bowl, whisking for 5 minutes until well blended.
3. Add the cream, milk, bourbon, rum, Cognac, and salt, then stir gently with the whisk until smooth.
4. Transfer it right away to an airtight container. I use a large Lock & Lock. Refrigerate until it’s ready.
5. Give it a stir every day. Be sure to disturb any undissolved sugar resting on the bottom. Return to the fridge. I like to taste itonce a week to see how the flavour is developing.
I like to serve the aged nog cold. On the day I transfer it to a punch bowl and put it back in the fridge until I’m ready. Alternatively, you can serve it on ice and in glasses.
1. The night before, defrost those egg whites.
2. Just before serving, whisk up double cream until soft peaks form. Gently whisk into the nog until there are no lumps.
3. Then whisk up the egg whites to soft peaks. Carefully fold into the nog until fully combined.
4. Garnish with freshly grated nutmeg.