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Started By
Message
re: Alton Browns Eggnog update page 2
Posted on 11/12/19 at 11:51 am to TheEnglishman
Posted on 11/12/19 at 11:51 am to TheEnglishman
quote:
3 ounces bourbon
I drink double that in every drink. He serving kids?
Posted on 11/12/19 at 2:54 pm to arseinclarse
Here is his no-cook aged recipe. It has more booze in it.
quote:
12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt
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.)
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