Boozy Holiday Eggnog

December 21, 2016

NOTE: This eggnog is not for the kiddos! 

You know it's going to be a good holiday when boozy dairy products are involved! This year I decided to out-do my usual store bought nog + 7Up + bourbon with something homemade, so I turned to none other than Alton Brown. This recipe comes together easy, and tastes amazing right away, but it gets better as it ages -- Alton says you could even make this and save some for NEXT Christmas. I'm not sure I'm that brave, but this holiday is going to be mighty merry.

You're gonna need:

12 large eggs 
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 nutmeg 
1/4 teaspoon kosher salt

Separate the eggs -- you only need the yolks for this, but I saved my whites for a week of omelettes. 

Now, pull out your old Pyrex bowls and get ready to stir. This recipe makes a huge batch, so be have a couple bowls ready. Combine the dairy products in your bowls.

Beat the egg yolks with the sugar and nutmeg, and then add to the dairy.

Slowly mix together.

When everything is combined, you can pour it into glass containers to age. I got two full growlers the two "samples" we snuck for ourselves. Alton recommends ageing for a minimum of two weeks, but it will still taste pretty good by Christmas. The cream will separate a bit so shake REALLY WELL before serving. (And if you age it all year, might I recommend the smell test before drinking....)

This recipe is lightly adapted from the great Alton Brown


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