Aged Eggnog Recipes

HOMEMADE EGGNOG RECIPE

Steps:

• **Quick Version:
• Combine all ingredients in a blender or stand mixer (a blender is less messy), and mix thoroughly. Chill completely before serving.
• **Extra Creamy Version:
• The one thing I don't love about raw eggnog is that it's not quite as creamy as the cooked versions. So, I came up with this quick technique to increase the creaminess.
• Combine milk, 1.5 cups of cream, and all other ingredients (minus the egg whites) in a blend and combine thoroughly.
• With a stand mixer or hand mixer, beat the remaining 1/2 cup of cream and 2 tablespoons of egg whites until stiff peaks have formed.
• Fold the whipped cream mixture into the egg mixture. Chill and enjoy!
• And don't forget to sprinkle your finished eggnog with an extra pinch of nutmeg to make it pretty after you pour it into the glass. Serve with a straw, if desired.

EGGNOG

Steps:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• Cook's Note: For cooked eggnog, follow procedure below.
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

EGGNOG

Steps:

• In the bowl of a stand mixer beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites into the mixture. Chill and serve.

AGED EGGNOG COCKTAIL

Steps:

• Beat yolks with an electric mixer until pale yellow in color. Slowly beat 2 tablespoons sugar into yolks for 30 seconds; beat in milk, brandy, bourbon, and rum until smooth.
• Beat egg whites using an electric mixer until soft peaks form; add 1 tablespoon sugar and beat for 20 seconds. Fold egg white mixture into egg yolk mixture.
• Beat heavy cream in a separate bowl using an electric mixer until soft peaks form; add to egg mixture. Gently fold mixture together; store in a glass container in the back of a refrigerator that is 45 degrees F (7 degrees C) or colder, at least 1 week and up to 1 month.

AGED EGGNOG RECIPE - ALTON BROWN

Steps:

• Separate the eggs and store the whites for another purpose.
• 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, booze 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. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.).
• Serve in mugs or cups topped with a little extra nutmeg grated right on top.

AGED EGGNOG

Steps:

• Separate the eggs and store the whites for another application.
• 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, booze, 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. A month would be better, and 2 better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. And yes, you can also drink it right away.
• Serve in mugs or cups topped with a little extra nutmeg grated on top.

AGED EGGNOG

Steps:

• 1.Combine the yolks and sugar in a large bowl and whisk until well blended and creamy. 2.Add the remaining ingredients and stir to combine. 3.Transfer the mixture to a 1-gallon glass jar and tightly seal the lid. (Alternatively, you can bottle it.) Place in the refrigerator for at least 3 weeks and up to 3 years (or till it's as you like it!). 4.Serve topped with sweet meringue and nutmeg if you wish.

OLD-FASHIONED HOMEMADE EGGNOG RECIPE

Steps:

• Separate egg yolks and egg whites. Set egg whites aside.
• Beat the egg yolks and the sugar until smooth. Add the milk, cream and nutmeg and beat together until smooth and well combined.
• You can either serve your eggnog just like this and use your egg whites for something else (omelette perhaps?), OR you can beat your egg whites until they solidify and form stiff peaks, then fold them back into your eggnog mixture to make it extra light and fluffy.
• To serve, pour alcohol of choice over ice (if using), pour eggnog overtop and grate a little fresh nutmeg on top. Garnish with a cinnamon stick to make it look extra pretty.
• Enjoy responsibly! (Eggnog hangovers are not fun).