How to Make Aged Eggnog ready for Christmas
Spoiler Alert: Start your eggnog in mid October (yes really!)
For me personally, eggnog is actually a concept as synonymous with Christmas as the turkey with all the trimmings.
I have made eggnog at Christmas for almost 2 decades, typically I'll do a batch for me and another batch for the family as festive gifts delivered during December as I attend gatherings. The recipe I've used all these years has been highly effective at evoking "oohs and ahhs" from readers of my blog, and because of the power of social festive posts web has spread out to some suprisingly far reaching corners of the web, however for the past few Christmases I've employed a technique which IMHO vastly improves on the flavour of my original popular recipe. Once upon a time I would not have considered this possible - but I am happy to change if proven wrong!
The procedure for ageing eggnog isn't new, it's existed for donkey's years. I'm guessing the reason behind the obscurity of the process is primarily that it has not been commonly talked about on the web. Well I am here to change that and loudly advocate the simple change-up to the original recipe and vouch for the extremely rich, mellow flavour it imparts to the end product. All you will need is a bit of forward planning for the Ageing process.
The primary distinction between ageing eggnog and creating a fresh batch is the creation of the alcohol/egg/sugar mix and allowing it mature in the refrigerator for a month (at least) or more prior to consumption. Dairy is only added on the day you intend to serve it.
This particular recipe is actually a modification of my popular Ultimate Alcoholic Eggnog recipe, tweaked especially for the maturation process. To describe the result in just one word? I'd have to say it is ' luxurious'.
Full Recipe, Ingredients & Method Listed below the video
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)
SERVE
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.
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