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I've never made eggnog before. I don't think I've ever drunk eggnog before. But this Alton Brown Aged Eggnog recipe turned up on my FB feed and I liked the look of it, except that it didn't seem very adventurous on the spices front.
So I went hunting around and about the internet and found this Jamie Oliver Best Eggnog Ever recipe. Oh, yes.
I ended up blending the two recipes into a single one and the results are spectacular. And seriously alcoholic. This is a 'one glass and I'm tipsy' drink for me. But it tastes so good.
Homemade Eggnog: The Boozy Doozy
ingredients
12 large egg yolks (separated)
2 cups sugar
2 cups pouring cream (half and half)
2 cups milk (full cream milk)
2 cups thickened cream (heavy cream)
1 cup cognac
1 cup bourbon (I used Wild Turkey's American Honey)
1 cup rum (AB recipe called for 'Jamaican Rum' but I used Bundaberg UP)
1 tsp nutmeg
1 tsp cinnamon
6 cloves
method
Put the milk, pouring cream, and thickened cream into a saucepan with spices and simmer for five minutes, then take off heat and leave to cool, stirring so the 'milk film' is incorporated into the mixture. When cool-ish, stir in the booze.
Beat together the egg yolks and the sugar until the mixture has lightened in colour and falls off the beaters in long ribbons. With the beaters still running, slowly incorporate the boozy milk mixture into the egg mixture.
Store in jars in the fridge for at least two weeks.
Drink at your leisure!
I made a half-portion because I wanted to try it, and had a glass right then and there...and it was very very nice. Spicy and tasty and rich and creamy and sweet...
Frankly I'm not convinced it's going to survive another two weeks.
So I went hunting around and about the internet and found this Jamie Oliver Best Eggnog Ever recipe. Oh, yes.
I ended up blending the two recipes into a single one and the results are spectacular. And seriously alcoholic. This is a 'one glass and I'm tipsy' drink for me. But it tastes so good.
Homemade Eggnog: The Boozy Doozy
ingredients
12 large egg yolks (separated)
2 cups sugar
2 cups pouring cream (half and half)
2 cups milk (full cream milk)
2 cups thickened cream (heavy cream)
1 cup cognac
1 cup bourbon (I used Wild Turkey's American Honey)
1 cup rum (AB recipe called for 'Jamaican Rum' but I used Bundaberg UP)
1 tsp nutmeg
1 tsp cinnamon
6 cloves
method
Put the milk, pouring cream, and thickened cream into a saucepan with spices and simmer for five minutes, then take off heat and leave to cool, stirring so the 'milk film' is incorporated into the mixture. When cool-ish, stir in the booze.
Beat together the egg yolks and the sugar until the mixture has lightened in colour and falls off the beaters in long ribbons. With the beaters still running, slowly incorporate the boozy milk mixture into the egg mixture.
Store in jars in the fridge for at least two weeks.
Drink at your leisure!
I made a half-portion because I wanted to try it, and had a glass right then and there...and it was very very nice. Spicy and tasty and rich and creamy and sweet...
Frankly I'm not convinced it's going to survive another two weeks.
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"Edmund felt much better as he began to sip the hot drink. It was something he had never tasted before, very sweet and foamy and creamy, and it warmed him right down to his toes."
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I like my cream somewhat hardened. ;) Like, icy-ish.
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And yeah, it's crazy rich. CRAZY. But delicious, too!
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I getcha. I do drink Baileys too. ;)
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