Aged Eggnog Cocktail Recipe

Aged Eggnog Cocktail Recipe

Adapted from CHOW magazine

Aged Eggnog Cocktail Recipe | https://saltandwind.com 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 eggn...
Skill
Course
Cuisine
Ingredients
10
Hands-On Time
15 minutes
Total Time
3 weeks
Yield
1 gallon
Servings
About 24 to 30
Season
Aged Eggnog Cocktail Recipe | https://saltandwind.com
Skill
Intermediate
Course
Drinks
Cuisine
American
Ingredients
10
Hands-On Time
15 minutes
Total Time
3 weeks
Yield
1 gallon
Servings
About 24 to 30
Diet
Gluten-Free, Vegetarian
Aged Eggnog Cocktail Recipe | https://saltandwind.com

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 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.

The Problem With Most Eggnog

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.

The Key To Aged Eggnog

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 in the aging of the eggnog. That process is a game changer because the flavors mellow out 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 make it also seem lighter and less intense that stuff you get in the carton at the store.

How Far Advance You Can Make Aged Eggnog

We've heard of people aging eggnog for years at a time but we've never gone that far. 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.

How To Safely Make This Recipe

Speaking of keeping things cold and safe, we have a few tips for you to safely make this eggnog.

  • Keep It Cold: As you let it age you'll want to tuck into the back corner of your fridge where it's cold but not frozen. In fact, if you have a refrigerator thermometer, keep it near the eggnog and make sure your refrigerator stays nice and cool (say 35°F to 38°F).
  • Use Uber Fresh High Quality Eggs: This is still a drink made with raw eggs so you should buy the freshest eggs you can get, be extra clean when handling all the raw ingredients.
  • Don't Serve Raw Eggs To Anyone Of Compromised Health: Also, a little reminder that raw eggs are never a good idea for pregnant women, elderly, little ones (who, of course, shouldn't be tippling on the eggnog in the first place), or anyone else whose health is compromised. The good news is that eggnog has so much alcohol that the risk for contamination is very minimal, and, yes, the alcohol also helps to make aging the eggnog safe. 
  • Keep The Sugar And Alcohol As Is: Finally, do not change the amounts of sugar or alcohol in this recipe as they are the key to keeping it food safe. If you want to lower the sugar and alcohol, you'll have to use pasteurized eggs or cook the base (by constantly stirring as you cook it over a double boiler until it reaches 180°F) to make sure it's super safe!

How To Serve With This Eggnog

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 sort of 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.

Other Recipes You'll Like

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!

Ingredients

  • 12 large very fresh, high-quality eggs
  • 1 3/4 cups unrefined cane sugar
  • 1 quart (4 cups) whole milk
  • 2 cups heavy cream

    divided

  • 3 cups Irish whisky

    or Bourbon

  • 2 cups dark rum
  • 3/4 cup Cognac or Armagnac

    or Spiced Pear Liqueur

  • Pinch Sea salt
  • ice

    for serving

  • Freshly grated nutmeg

    for garnish

Instructions

Make The Eggnog Base: Separate the egg yolks and white then place the egg whites in a very 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. Give it a stir or carefully turn the bottle a few times to mix everything well. Let it age for at least 10 days and up to 3 weeks.

Tip

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 overwhisk or you’ll deflate the eggnog). Serve in punch cups over ice, if desired, and garnished with grated nutmeg.

Tip

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!

Footnotes

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