We know, we know, this recipe sounds sketchier than an email banking scam, but it's anything but.
Our Editor In Chief, Aida, first came across this aged egg...
Our Editor In Chief, Aida, first came across this aged eggnog recipe back when she ran the Test Kitchen at CHOW magazine, and she was immediately intrigued.
She didn't grow up in a family that served eggnog during the holiday season and had certainly never made eggnog from scratch. Never mind a recipe where the eggnog base ages for weeks (or months!) on end.
Here at Salt & Wind Travel, we tend toward dessert recipes and cocktails that aren't too sweet as such eggnog has never really fit in -- because most recipes are too sweet, too heavy, and just too over the top. Simply put, most eggnog recipes are unbalanced and make it, so it's hard to take more than a few sips.
But then we tried this aged eggnog recipe, which we can promise you is unlike any other eggnog you've ever come across. The key is aging the eggnog because it allows the flavors to mellow and meld together.
The result is that, instead of the overly sweet, booze-filled stuff you've tried before, this eggnog is balanced and flavorful but still with a decent boozy kick. And the addition of whipped egg whites and whipped cream just before serving? Well, that makes it also seem lighter and less intense than the stuff you get in the carton at the store.
We've heard of people aging eggnog for years at a time, but the longest we've gone is one year. Yes, that was one year of the eggnog in a sealed container and at a constant state of 40°F or colder. The result is distinct, an acquired taste as it ups the "eggnog" flavors, and the booze is almost undetectable.
All that said, we like it best when it has aged between 2 1/2 weeks up to one month. Our go-to schedule is to make a batch the weekend after Thanksgiving and then let it age until Christmas Eve. That few-week period seems to be the perfect amount of time to mellow it out so that it's creamy, a bit sweet, and boozy but not too much of any of those things.
Speaking of keeping things cold and safe, we have a few tips for you to make this eggnog safely.
We like to serve this in a punch bowl with a big block of ice as part of our annual holiday party. Some guests like to drink it the whole night, while others have it as a liquid dessert. If you want to get extra festive, you could add some spices like cinnamon sticks, star anise, and maybe apple rings to the ice block but remember whatever you add to it will eventually melt and end up in the eggnog.
Here are a few other holiday recipes you may want to make too:
Go stock up on all your cooking essentials, then head into the kitchen and make this. Share your creation with us by tagging @saltandwind and #swsociety on social!
divided
or Bourbon
or Spiced Pear Liqueur
for serving
for garnish
Make The Eggnog Base: Separate the egg yolks and white, then place the egg whites in a clean and airtight container and freeze until the eggnog is ready to serve. Combine the egg yolks and sugar in the very clean bowl of a stand mixer fitted with a whisk attachment and whisk until well blended, thickened, light yellow, and creamy.
Whisk in all the milk and 1 cup of the cream until well mixed. Whisk in all the alcohol and a pinch of salt, then transfer to a 1-gallon glass jar and tightly seal the lid.
Place in the coldest part of your refrigerator and check on it every few days. Stir it or carefully turn the bottle a few times to mix everything well. Let it age for at least ten days and up to 3 weeks.
Buy the freshest, highest-quality eggs you can buy (or even buy pasteurized eggs, if you can find them) in order to make sure the eggnog is safe for everyone. Also, separate the eggs using your hands (not the shell) so you can avoid any potential contamination.
The Night Before Serving: Place the frozen egg whites in the refrigerator to thaw. Before serving, let the egg whites come to room temperature for at least 20 minutes. Place the egg whites in the very clean bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form, about 2 to 3 minutes. Remove to a large punch bowl.
To Serve The Aged Eggnog: Place the remaining 1 cup cream in the stand mixer bowl (no need to wash the bowl) and whisk on high speed until medium peaks form about 1 minute. Remove to the punch bowl. Stir the eggnog base with a rubber spatula to re-combine, then add it to the punch bowl.
Gently whisk the cream and egg whites into the eggnog until just combined and no large pockets of whites or cream remain (do not over whisk, or you'll deflate the eggnog). Serve in punch cups over ice, if desired, and garnished with grated nutmeg.
If you don't have time to age the eggnog, fear not! You can still serve it right away but I'd recommend definitely using pasteurized eggs (or cooking the base). But know that, when drank immediately, it will be very sweet and boozy since the aging process mellows and melds the flavors for some serious deliciousness. The original author of this recipe actually ages it up to 2 years and loves it that way!
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