Ingredients:
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12 Large eggs
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1 Pound sugar
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1 Teaspoon freshly grated nutmeg
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1 Pint half-and-half
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1 Pint whole milk
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1 Pint heavy cream
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1 Cup rum (we used a blend of Plantation O.F.T.D. and Wray & Nephew)
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1 Cup apple brandy (we used Laird’s)
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1 Cup bourbon (we used 100 Proof Old Forester)
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1/4 Teaspoon Kosher salt
Directions:
Separate the eggs and store the whites for another application if desired.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.
Combine dairy, rum, brandy, bourbon, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks, although you can drink it right away if you can’t wait!
Serve in mugs or cups topped with a little extra nutmeg grated on top.
Notes:
Did You Know…?
According to Alton Brown, eggnog actually descends from sack posset, a strong, thick English beverage built upon eggs, milk, and either a fortified wine (like Madeira) or ale.
Concerned About Raw Eggs...?
According to America's Test Kitchen:
“The usual approach to making eggnog is simple: Mix together
eggs, sugar, cream, and hard liquor, and then enjoy. But when
we heard of a way to improve on the appeal of this drink—and at
the same time dispel any concerns over using raw eggs—we had
to give it a try.
The idea? Make a batch of eggnog and let it age for at least three
weeks in the refrigerator before drinking. The rest period
supposedly drives off eggy taste while giving the other flavors a
chance to meld. At the same time, the alcohol has a chance to kill
any potential pathogens in the mix.
This latter benefit was conclusively proven by microbiologists
Vince Fischetti and Raymond Schuch at New York City’s
Rockefeller University. They deliberately added salmonella
bacteria to a batch of eggnog and analyzed the bacteria content
over a three-week period. By the three-week mark, the alcohol
had rendered the eggnog completely sterile. When we tried their
recipe, we indeed found it smooth and drinkable, though at 14
percent alcohol it packed quite a punch.”
