I love egg nog. I look forward to the holidays just for the opportunity to drink egg nog and be merry. I even love it in coffee. I learned this great easy recipe from NPR for classic egg nog.
When I first started making this, I thought it needed to be drank within a few days, so it always had to be made when company would be around. Recently, I learned about aging egg nog and I’ve read several claims that it just keeps getting better, even after a month. So this year, I made a double batch and bottled most of it up to drink with friends throughout the month of December. (Note, you can make this without alcohol, but you can only age egg nog with alcohol and alcohol makes the raw egg safer to drink).
It’s very easy to make. For a double batch it’s:
- 16 eggs, separated
- 1/2 cup dark brown sugar
- Pinch or two of salt
- 4 cups heavy cream
- 4 cups whole milk
- 2 cups brandy
- 2 cups dark rum
- 2 tablespoons vanilla extract
- 1 cup white sugar
- Nutmeg (fresh grated is best)
You are going to need a big bowl.
Start by separating the eggs. I usually use the egg shell to help me with this process, and put the whites into a mixing bowl you can use with a beater (I like the bowl of my kitchen aid stand up mixer). It’s not the worst thing if some yolk gets in the whites, it just means they won’t gain as much body when you beat them.
Mix the yolks with the brown sugar and salt. Once it’s well mixed so that the sugar isn’t lumpy add the cream and milk. Mix well and then add both alcohols and the vanilla.
In a separate bowl, whip/beat the egg whites for two minutes until peaks begin to form. Gradually add white sugar once this happens.
Mix the two together and serve with fresh grated nutmeg on top. This is really good that first weekend. This will be my first time trying to age it. But I love the idea of making this only once and having it for the season.
We had three glasses total that first weekend and bottled the rest and popped it in the fridge. Trying it tonight after one week and it’s great, not as fluffy and light, but so creamy and smooth. Definitely doing this again next year.