Aged Eggnog Cocktail Recipes

AGED EGGNOG

Aged Eggnog image

Although most Americans think of eggnog as something they get out of a milk carton during the two-week period leading up to December 25, eggnog actually descends from sack posset, a strong, thick English beverage built upon eggs, milk, and either a fortified wine (like Madeira) or ale. Add depth and complexity to this classic Christmas cocktail by using a mix of spirits and allowing it to age.This recipe first appeared on altonbrown.com.

Provided by Sarah Chanin

Categories Drinks

Time P14DT15m

Number Of Ingredients 10

Ingredients

12 large eggs, pasteurized if you need peace of mind
1 pound sugar
1 teaspoon freshly grated nutmeg
1 pint half-and-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1/4 teaspoon kosher salt

Steps:

Separate the eggs and store the whites for another application.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.
Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
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 2 better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. And yes, you can also drink it right away.
Serve in mugs or cups topped with a little extra nutmeg grated on top.

AGED EGGNOG COCKTAIL

Aged Eggnog Cocktail image

Mellow eggnog for the masses. When ready to serve, mix the eggnog with a hand mixer and serve in a chilled coupe. Top with a pinch of freshly ground nutmeg.

Provided by Casey DuBose

Categories Drinks Eggnog Recipes

Time P7DT30m

Yield 6

Number Of Ingredients 7

Ingredients

3 pasteurized eggs, separated
3 tablespoons white sugar, divided
1 cup whole milk
1 (1.5 fluid ounce) jigger brandy
1 (1.5 fluid ounce) jigger bourbon
1 (1.5 fluid ounce) jigger molasses rum
1 cup heavy whipping cream

Steps:

Beat yolks with an electric mixer until pale yellow in color. Slowly beat 2 tablespoons sugar into yolks for 30 seconds; beat in milk, brandy, bourbon, and rum until smooth.
Beat egg whites using an electric mixer until soft peaks form; add 1 tablespoon sugar and beat for 20 seconds. Fold egg white mixture into egg yolk mixture.
Beat heavy cream in a separate bowl using an electric mixer until soft peaks form; add to egg mixture. Gently fold mixture together; store in a glass container in the back of a refrigerator that is 45 degrees F (7 degrees C) or colder, at least 1 week and up to 1 month.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 9.4 g, Cholesterol 151.4 mg, Fat 18.5 g, Protein 5.3 g, SaturatedFat 10.7 g, Sodium 66.6 mg, Sugar 8.3 g

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