Egg in my Noggin
Dec. 28th, 2015 05:38 pmThis week's Resolution Recipe: Aged Eggnog.
3 egg yolks
1/4 lb sugar
1/2 cup 1/2 & 1/2
1/2 cup whole milk
1/2 cup heavy cream (I combined and used 1 1/2 cups 1/2 & 1/2)
1/4 cup light Jamaican rum
1/4 cup cognac (I used brandy)
1/4 cup bourbon (I used Whaler's dark rum)
1/4 tsp nutmeg (I doubled to 1/2 tsp, because I feel about nutmeg the way Agatha Heterodyne feels about nuts)
pinch salt
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. Beat the egg yolks in a large mixing bowl. Gradually beat in the sugar and nutmeg until the mixture lightens in color and falls off the whisk in a solid ribbon. Combine dairy, booze, and salt in a second bowl; slowly beat into the egg mixture. Move to a large glass jar 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.
Serve in cups topped with a little fresh grated nutmeg.
What worked: Cognac is fancy brandy. We have regular brandy in our booze cabinet. We don't have bourbon as neither of us cares for it. I could have substituted whiskey, but the wife is not fond of it. We have lots of differing kinds of rum and both of us like rum, so I used one of those instead. The blend came out nicely.
Two weeks was just about perfect for drinking this on Christmas Day. It was way too easy to drink; the booze was noticeable, but smoooooth.
What didn't: I rewrote the directions slightly; the egg yolks don't beat that well with this quantity of sugar if you dump it all together. The nutmeg all separated out to the bottom within a day; it just needed a little stirring. I suspect stirring every few days is a good thing anyway. Except for the temptation to taste it via the stirring spoon.
Will I make it again? This is going in the booze recipe book. The wife suggested we plan to start a batch on the day after Thanksgiving for Xmas. This seems sound (assuming we remember).
3 egg yolks
1/4 lb sugar
1/2 cup 1/2 & 1/2
1/2 cup whole milk
1/2 cup heavy cream (I combined and used 1 1/2 cups 1/2 & 1/2)
1/4 cup light Jamaican rum
1/4 cup cognac (I used brandy)
1/4 cup bourbon (I used Whaler's dark rum)
1/4 tsp nutmeg (I doubled to 1/2 tsp, because I feel about nutmeg the way Agatha Heterodyne feels about nuts)
pinch salt
Serve in cups topped with a little fresh grated nutmeg.
What worked: Cognac is fancy brandy. We have regular brandy in our booze cabinet. We don't have bourbon as neither of us cares for it. I could have substituted whiskey, but the wife is not fond of it. We have lots of differing kinds of rum and both of us like rum, so I used one of those instead. The blend came out nicely.
Two weeks was just about perfect for drinking this on Christmas Day. It was way too easy to drink; the booze was noticeable, but smoooooth.
What didn't: I rewrote the directions slightly; the egg yolks don't beat that well with this quantity of sugar if you dump it all together. The nutmeg all separated out to the bottom within a day; it just needed a little stirring. I suspect stirring every few days is a good thing anyway. Except for the temptation to taste it via the stirring spoon.
Will I make it again? This is going in the booze recipe book. The wife suggested we plan to start a batch on the day after Thanksgiving for Xmas. This seems sound (assuming we remember).
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Date: 2015-12-29 02:15 am (UTC)no subject
Date: 2015-12-29 05:34 am (UTC)