The Aged Eggnog Recipe

This eggnog is made from a recipe developed by the great Alton Brown. After making it once about four years ago, it has become my go-to adult beverage during the holidays. Below is the theory and recipe from Mr. Brown. For comparison, I find making it the first weekend in October is best, but to each his/her own. Enjoy.

The word nog was an Old English term for ale, and a noggin was the cup from whence it was drunk. Although most Americans think of eggnog as something they get out of a milk carton during the two-week period leading up to Christmas, eggnog descends from sack posset, a strong, thick English beverage built upon eggs, milk and either a fortified wine (like Madeira) or ale. It was a highly alcoholic beverage, often served so thick it could be scooped. It was also very much an upper-class tipple, as rich folks were usually the only ones who could procure the proper ingredients.

Yeah, this recipe has a lot of booze in it, but the longer the nog ages, the more mellow it will get. I’m also super picky about the texture of my eggnog and find that the combination of listed dairy gets me what I’m looking for.

Ingredients

• 12 large eggs
• 1 pound of sugar
• 1 pint of half-and-half
• 1 pint of whole milk
• 1 pint of heavy cream
• 1 cup of dark rum (I prefer Myers - BP)
• 1 cup of cognac (I prefer Courvoisier Cognac VS - BP)
• 1 cup of bourbon (I prefer Knob Creek - BP)
• 1 teaspoon of freshly grated nutmeg - plus more for serving
• 1/4 teaspoon of kosher salt

Instructions

• Separate the eggs and store the whites for another purpose. 
• 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 two 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 right on top.