When one considers the festive season, there's a particular concoction that comes to mind, eggnog. For me it's a concept as insep...
When one considers the festive season, there's a particular concoction that comes to mind, eggnog.
For me it's a concept as inseparable from Christmas as a yuletide tree adorned with baubles and trinkets. You see, I've been crafting eggnog at Christmastime for the better part of three decades now. Typically, it's a batch for myself and another for my family, sometimes more.
For most of those years, I've relied on my original recipe, one that has gained quite a following on the internet. It's been rather successful, I must say. But, lo and behold, the last couple of years have seen me employ a method that, in my humble opinion, elevates the flavor of my original recipe to a degree I hadn't thought possible until I gave it a go.
The concept of AGING eggnog isn't exactly new; it's been lurking in the culinary shadows for a considerable span of time. My theory though, if you'll indulge me, is that it has remained somewhat obscure largely due only to limited discussion in the vast reaches of the internet. Yet here I am, an advocate of sorts, championing this rather simple process that imparts an exquisitely rich and mellower flavor to the final product. Patience, dear reader, is the key.
So, what sets aged eggnog apart from the fresh, spirited batches most of us are familiar with? Quite simply it boils down to creating a concoction of only the alcohol, eggs, and sugar, allowing it to mature in the refrigerator for a period of one, two, or dare I say, three months, before introducing any dairy.
This addition of dairy usually takes place right before it graces your festive table.
This particular recipe is a modification of my beloved Ultimate Alcoholic Eggnog recipe, specifically tailored to accommodate the maturation process. If I were to summon a single word to describe the outcome of this refined approach, it would undoubtedly be 'luxurious.' Cheers!
AGED EGGNOG INGREDIENTS
10 large fresh eggs (yolks only)
1 cup white sugar
1 cup white rum
3 cups whisky
2 or 3 tablespoons brandy (optional)
2 or 3 tablespoons sherry (optional)
3 cups full cream milk
2 cups heavy cream
Fresh ground nutmeg to taste
METHOD
In a bowl, whisk together the yolks and sugar thoroughly. Continue to whisk whilst adding all the alcohol 1/2 a cup at a time and mix until all the sugar is dissolved.
AGEING
Bottle this mixture and chill in the fridge to mature for 1 - 3 months. (My favourite is 2)
SERVING
In a large bowl whisk the heavy cream and milk and gradually add the matured alcohol mixture until thoroughly combined. Serve in a glass with a sprinkle of fresh ground nutmeg.
| How to make Aged Eggnog Luxurious is the one word that sums it up. |
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