The Best Aged Eggnog

Eggnog is one of my favorite holiday traditions! Once you have home made eggnog, store bought will never be acceptable again. I have spent years tasting and experimenting with different eggnog recipes, and I like to believe I have finally perfected it (you're welcome). This aged eggnog is one of my most favored recipes, and turns even the most skeptical into a believer.

People tend to be concerned when I tell them I age my eggnog, something about aging milk and eggs sounds like a terrible idea. The key is aging it with alcohol, this acts as a preserver and keeps it from going rancid (you can find the study on this here). 

You can absolutely skip the aging and drink this right away, but aging your eggnog allows the flavors to meld together and prevents it from being too sweet or having the taste of alcohol overpower everything else. The aging time can vary from two weeks to one year! Can you imagine how incredible one year old eggnog is?! I typically will make my batch the day after Halloween and serve it sometime in December. I would love to be able to age it for a whole year, but it's too dang delicious for me to wait that long. Maybe one day.

8 eggs
4.5 cups whole milk
1 cup heavy cream, plus an extra 1/2 cup when ready to serve
1 cup white sugar
1/2 cup demerara sugar (sugar in the raw will work)
Blend this to bring it to the same grain size as white sugar
1 tablespoon ground cinnamon
1 tablespoon freshly ground nutmeg
1/2 teaspoon allspice
8 oz bourbon (I used Elijah Craig Small Batch)
8 oz rum (I used Appleton Estate Reserve Blend * do not use spiced rum *)

2 oz brandy (I used Sacred Bond)
2 oz rye (I used Rittenhouse)

optional add in: 1 ounce of Pedro Ximenez Sherry. Do not substitute.

1. Separate 8 eggs, freeze egg whites in glass container or use for something else.
2. Add egg yolk to standing mixer and whisk on low until pale and creamy. 
• This can take a bit, you want them to be really pale.
• Once nice and frothy, add sugar and mix the two together on medium.
3. Add spices
4. Turn mixer to low and add milk, and then 1 cup of cream. Add slowly to not splatter.
5. Combine spirits and mix well.
6. Place in sterilized container that seals, I put mine in mason jars and vacuum seal them.
7. Leave in the refrigerator.
• Minimum: 1 week
• Maximum: 1 year
8. Take the egg whites out of the freezer and put into the fridge the night before serving
•   Leave them out for 20 minutes before whisking.
9. Whisk until soft peaks form, about 2-3 minutes, then remove to a large bowl.
10. Place remaining half cup of heavy cream in stand mixer bowl and whisk on high until medium peaks form, about 1 minute, then add to the large bowl.
11. Add eggnog base to punch bowl and gently whisk the cream and egg whites into the eggnog until combined and no large pockets of whites or cream remain.
• Do not over whisk or the eggnog will deflate.

Garnish: fresh grated nutmeg, toasted cinnamon stick