Merry Merry, my dear friends! I hope your holidays are in full swing and that you are in full treat yo’ self mode!
Speaking of treating ourselves, this Christmas Eggnog is pretty much the definition of that. There are times for low-fat vegan substitutions and then there are times for full-fat indulgence in all its rich and creamy glory. Yes, there is a lot of dairy and booze and sugar in this recipe…but it’s made for a crowd and it is just so very good. Just do it. It’s Christmas time!
A few weeks ago, I posted Alton Brown’s Aged Eggnog recipe on the Lick My Spoon FB page. Eggnog is actually something I’ve never made before, but we were invited to a friend’s house for a little pre-holiday brunch and I thought it would be just the thing to bring. It was such a hit I had to share it with you.
I made really minor tweaks to Mr. Brown’s recipe, mainly the alcohol portion – because his ratio of everything else is just perfection (1 pint half-n-half : 1 pint whole milk : 1 pint heavy cream. Ho! Ho! Ho!). Instead of Jamaican rum, I used a 12-year aged rum from Trinadad that has been sitting pretty in my liqueur cabinet. The sweet vanilla oak notes in it are lovely in the nog.
The other substitution I made was using nocino (walnut liqueur) in place of cognac. Thanks to my friend, Sheri, and her prolific walnut tree, I’ve had a big batch of homemade nocino aging in my kitchen for months now. Nocino is infused with all sorts of warm spices, and since eggnog is so nutmeg heavy, it all plays very well together. Since we all can’t be lucky enough to have a Sheri in our lives, there are a few brands of nocino that you can find on the market. I’ve heard that Nux Alpina is great. Other nut liqueurs would be a fine substitution. Frangelico perhaps for a hazelnut twist? Yum.
This recipe calls for “aging” the eggnog. Because of the impressive amount of alcohol in this, there’s no worry about the egg or dairy spoiling. According to Alton, the eggnog should age in the fridge for at least 2 weeks, but longer is actually better (we’re talking 1-2 months here). As the nog ages, the booze mellows out. Thankfully, it is still excellent enjoyed right away!
Make a batch of this Christmas Eggnog and spend Christmas Day with a big smile on your face.
The merriest beverage of the season, it is impossible to drink this eggnog and not be full of holiday spirit! If you have time, age it. If not, it is still incredibly delicious enjoyed right away.
- 12 large eggs
- 1 pound (2 ¼ cups) sugar
- 1 teaspoon freshly grated nutmeg (plus more for serving)
- 1 pint half-n-half
- 1 pint whole milk
- 1 pint heavy cream
- 1 cup dark aged rum (Zaya Gran Reserva)
- 1 cup nocino (try Nux Alpina or sub with another nut liqueur)
- 1 cup bourbon (Maker’s Mark)
- 1/4 teaspoon kosher salt
- Separate the eggs and store the whites for another purpose (egg whites keep well in the fridge and can even be frozen).
- Using a whisk, beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture is well combined and is a pale yellow color.
- Gradually beat in the dairy, booze and salt, one ingredient at a time, until everything is evenly combined.
- 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, Alton Brown says that there’s nothing keeping you from aging it a year, except willpower. (And yes, you can also drink it right away.)
- Before serving, give the eggnog a good shake to get it frothy, and grate a little extra nutmeg on top.
Recipe mostly Alton Brown's.
Recipe Source: LickMySpoon.com.
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