The winter months are coming up quick, and what better way to prepare for them than to make some eggnog! This eggnog, though, isn’t safe for children to drink without strict parental supervision.
This particular recipe is based on the “Best Eggnog Recipe” By Jonathan Hunt.
- 12 Large Eggs
- 2 Cups Granulated Sugar (Florida Crystals Pure Florida Cane Sugar)
- 1 Cup Heavy Cream
- 4 Cups Whole Milk
- 1 Liter Bourbon (Jim Beam)
- 1/2 Cup Myers Dark Rum
- 1 Cup Brandy (Paul Masson “Grande Amber” 3yo oak aged)
- Pinch of some smoked salt
- 10 Egg Whites
- 1 1/2 Cups Heavy Cream
- Separate yolks and whites
- Combine sugar and yolks, whisk until creamy and smooth
- Add heavy cream, milk, bourbon, rum, brandy, and salt
- Stir until well combined
- Pour into 1 gallon milk jug and wrap it in tinfoil
- Age for 3 weeks, transfer to bottles, and store in fridge or other cold dark place
- Let age for at least 3 more weeks, or up to a year, in a cold dark place
When Serving (assuming whole batch is being used):
- Whip 10 Egg Whites and and 1 1/2 Cups Heavy Cream in separate bowls to soft peeks
- Fold cream and egg whites into punch bowl full of egg nog
- Garnish each serving with freshly ground nutmeg
- I am only on step 5, but what I plan on doing is separating it out into small bottles and aging for, probably 2 or so months.