It’s that day again, National Eggnog Day. This year, I thought I’d share a recipe from one of my favorite Celebrity Chefs, Alton Brown. I love the way Alton gives us a bit of history and explains the “whys” behind cooking.
While I know we can drink eggnog 365 days a year if we wanted, most of us have a little eggnog during the holidays. Why? I think the biggest reason is because that’s when the grocery stores sell their cartons of eggnog. I will admit, this past Easter, I saw their nog all decked out as an Easter Drink. And this year, it was on the dairy shelf long before Halloween’s treats were in the past.
I love eggnog. Unfortunately in my house, I’m the only one who will actually drink it. My guys love Eggnog French Toast and cakes and all sorts of eggnog treats, but don’t care much for the thick eggie drink. I love the creaminess of eggnog, the wonderful flavors of nutmeg and the alcohol doesn’t hurt, either. My hat is off to Mr. Brown – his recipe for spiked eggnog contains not one but three different liquors. Oh yeah!
Alton’s Aged Spiked Eggnog
12 large Egg Yolks
1 teaspoon freshly grated Nutmeg
1 lb Sugar
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
Additional fresh Nutmeg for serving
Separate the eggs and store the whites for another purpose. (Say egg-white omelette?) Place the yolks in a large mixing bowl.
Grate the nutmeg and add to the yolks along with the sugar. Beat the yolks, sugar and nutmeg until the mixture lightens in color and cascades off the whisk in a solid “ribbon.”
In a second mixing bowl, combine the half-n-half, milk, heavy cream, rum, cognac and bourbon. Sprinkle with salt, stir to combine. Slowly beat into the egg mixture.
Pour the young eggnog into a large glass jar (or a couple of smaller ones) and store in the refrigerator, toward the back.
While you can drink this right away, the longer it ages, the better it will be. Have this eggnog for New Year’s, or better still, next Christmas Eve.
Serve in mugs or cups topped with a little extra nutmeg grated right on top.