Eggnog
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12 large
1 ¼ cups ¾ cup 1/3 cup 1.5 cups 6 cups ½ cup garnish |
eggs
dark or gold rum bourbon cognac sugar whole milk heavy cream nutmeg |
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- Note on recipe: This comes from a Cook's Illustrated "Better and Safer Eggnog" article that referenced a study by Vince Fischetti and Raymond Schuch at New York City’s Rockefeller University that demonstrated the sterilization of eggs mixed with alcohol after a 3 week rest. The rest makes it safe to drink raw eggs and it mellows out the harshness of the booze. The result is smooth and surprisingly light compared to the guar gum infested junk sold at the supermarket. If you like eggnog at all you'll love this stuff.
- Note on booze: You can play around with the booze so long as the egg, booze, and sugar mixture is roughly 18% alcohol. That works out to 1.5 oz booze per egg.
- Beat the eggs and store the first set in the refrigerator for 3 weeks. Shake it once and a while to dissolve the sugar. You should have about 5.5 to 6 cups of this base mixture.
- After 3 weeks, pass the mixture through a sieve to remove any egg solids and mix in the milk and cream.
- I like to serve this extremely cold so I usually place it in the freezer for 30 minutes before serving.
- Sprinkle the top of each glass with nutmeg.
- About 12.5 cups of eggnog, which will make about 17 servings. But it goes quick.
- Calories: You probably shouldn't ask. 4560 per batch. 265 per 6-oz serving.
- Note: I start a 2x batch over Thanksgiving weekend. I strain the whole batch at once but add milk in stages as needed to keep it fresh. While this is ready to drink after 3 weeks, I haven't noticed any change in quality after 6 to 8 weeks. Just don't add the dairy until you are ready to drink it.
- Dairy free version: Use 5.5 cups unsweetened plain almond milk plus 1 cup coconut milk (the canned cooking kind, not the cow's milk substitute, Chaokoh is a good brand). The result will taste almost the same as the normal version.
Category: Drink Modified 12/7/18
