An easy cocktail recipe for aged eggnog. We take traditional eggnog and let it hang out a few weeks before serving it and the result is a game changer of an eggnog recipe!
1cupCognacArmagnac or Spiced Pear Liqueur also works
1pinchsea salt
For Serving:
1cupheavy cream
icefor serving
nutmegfreshly grated for garnish
Instructions
For The Aged Eggnog Base:
Separate the egg yolks and whites, 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, at least one to two minutes (the mixture should leave a ribbon behind when the whisk is pulled out of the bowl .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.
Age The Eggnog:
Place the eggnog at the coldest part of your refrigerator and check on it every day or two. Stir it or carefully turn the bottle a few times to mix everything well. Let it age for at least 3 weeks.
The Night Before Serving The Aged Eggnog:
Make the ice block if you plan to use it and place the frozen egg whites in the refrigerator to thaw. To do so, place water in a loaf pan and freeze it.
How To Serve The Aged Eggnog:
Before serving, let the egg whites come to room temperature for at least 20 minutes. Place the egg whites in the spotless 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, clean punch bowl.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.