This should have been one of my Halloween cocktail posts. After all, what's scarier than the thought of planning ahead for Christmas in October?!
Why go through the hassle of making it when you can go to the store and pick up a carton of eggnog and call it a day? Because homemade, aged eggnog has a much more rounded, mellow flavor than the extremely sweet varieties you find at the store. You get to control the quality and freshness of the ingredients as well as how long you want to age it. You MUST age your eggnog for at least 30 days to guarantee that the alcohol has killed off any bacteria. After that, you can drink it immediately or continue to age it. I've read about some people holding it for an entire year!This recipe does contain raw eggs so it's not recommended for pregnant women, elderly, anyone with compromised health or children. If the raw eggs in this recipe petrifies you, or you want to lower the sugar and alcohol amounts, then you can cook the egg yolks and sugar over a double boiler, continuously stirring, until the mixtures reaches 180F. The wife has made this for years (aging for at least 4 months without cooking the eggs) and we've never had any issues.
As for the alcohol, this is our preference. If you like your nog with more rum, then up the amount and lower the bourbon. Maybe you don't have brandy. Omit it and add more bourbon/rum. It doesn't matter which dark liquor you pick as long as the total quantity that you use, matches the total quantity listed in the recipe.
If, like us, you have a feeling there's not going to be a lot of holiday parties (thanks to Covid-19) then you can easily half this recipe.
12 Fresh egg yolks (you can freeze whites for serving)
1 3/4 cups white sugar
4 cups bourbon (Buffalo Trace)
4 cups whole milk
1 cup heavy cream
3/4 cup Cognac (Pierre Ferrand)
1/2 cup dark rum (Myers's)
pinch Kosher salt
1 gallon glass jar with tight fitting lid
Whisk the egg yolks and the sugar in a large bowl until pale yellow and creamy. Add the remaining ingredients and whisk until combined. Pour into your glass jar and secure the lid. Place in the back of your fridge and let rest for 30 days. You will notice that the mixture will separate as it sits. We shake our jar every few days but it's not necessary.
2 ways to serve:
1 - Top with fresh whipped cream and freshly grated nutmeg.
2 - The night before you're ready to serve, place your frozen egg whites in the fridge to thaw. The next day, let the whites come to room temperature (20-30 mins). While they come up to temp, whip 1 cup of heavy cream to medium stiff peaks, in a mixing bowl. Place the cream in your serving/punch bowl. In the same mixing bowl, add your egg whites and whip until they form stiff peaks. Add to the serving bowl. Give the eggnog a good shake and it to the serving bowl. Whisk to combine. Top with freshly grated nutmeg and more whipped cream if desired.