It’s December 1st! Mr. Chuckles and I put up our tree in mid-November, but we can now openly start our official Christmas countdown. It has been snowing and miserable outside all day, so this evening is an opportune time cuddle up on the sofa to begin our holiday movie festival. Tonight’s viewing is The Family Man, starring Nicholas Cage.
It’s also a great time to whip up a glass of cold eggnog. Mr. Chuckles put together a boozy, aged concoction of this classic Christmas beverage for us to try out. In contrast to the stuff you get out of cartons at the grocery store, this version is a true homage to the original form of eggnog which descends from sack posset, a highly alcoholic English beverage that contains fortified wine or ale.
Adapted from Alton Brown.
Serves: 6 | Prep time: 10 minutes | Ready time: 1-2 weeks (for aging)
- 12 large eggs
- 2 cups sugar
- 2 cups half and half
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup Jamaican rum
- 1 cup cognac
- 1 cup bourbon
- 1 teaspoon freshly grated nutmeg (plus more for serving)
- ¼ teaspoon kosher salt
1) Separate the egg yolks and store the whites for another purpose. We used them for our rosewater meringue cookies.
2) Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in colour and falls off the whisk in a solid ‘ribbon’.
3) Combine half and half, milk, heavy cream, the alcohol, and salt in a second bowl or pitcher. Add and slowly beat into the egg mixture.
4) Transfer to a large glass jar and store in the fridge for a minimum of 2 weeks.
5) Serve in mugs or cups topped with a little extra nutmeg grated right on top.
👨🍳 Notes from Mr. Chuckles
The alcohol content in this recipe is fairly high, but it does help to clear out the potential bacteria lingering in those raw egg yolks.
As you store the eggnog longer, the flavours will blend and become more pronounced. Alton Brown says you can age it for even a month, although we did a taste test at the 4 day mark and it already tasted decently strong.