Time to get the Eggnog started!

[Wolfie]

Doc's peaches got me thinking... now is about the right time to start considering eggnog. This is the recipe I use and like a lot of eggnog recipes, it needs to age. The longer the better. I've had some aged 6 months or more... it just gets better.

Eggnog:
12 egg yolks
2 cups sugar
1 cup heavy cream
4 cups whole milk
4 cups bourbon
1/2 cup gold rum
3/4 cup cognac
Pinch kosher salt


Mix, bottle and chill. I put mine in empty growlers covered in foil. Keep your workplace clean, store it in a lightproof vessel in the back of your chill chest and I assure you the alcohol content will take care of the rest! You could take it fresh but it'll be sharp. 3 weeks would be good. 6 would be better.

I like mine straight up with freshly grated nutmeg, but if you take 10 egg whites and a cup and a half of heavy cream, whipping to soft peaks and fold into the nog, you'll get a nice light fluffiness people seem to enjoy a lot.

 

[AVB]

More suited to the saloon but here are the 2 I've posted before.

Baltimore Egg Nog

George Washington's Eggnog

 

[Wolfie]

hmm, yes, I suppose saloon would have been appropriate. When I start pulling out wisks and bowls, I take a mental diversion from bartending to cooking, it seems...I'm not quite sure how to move it, of course.

 

[AVB]

Unless Rod puts forth the effort (which he won't as it isn't that important) it can't be moved.