First things first let me point out that I haven’t gotten around to either quilting or blogging in a long time… I’m sure I’ll get back to it, but things have been hectic lately and my 2.5 year old won’t let me sit down long enough to tie my shoes, let alone fire up my sewing machine.
Now to talk about what I have done today… I just finished making a rather large batch of eggnog that I plan on letting age until Christmas. I am incredibly excited and can hardly wait to crack into this stuff.
I love Christmas, it’s one of my favorite times of year, and every year I do some kind of DIY thing to give out as gifts for family.
With tripling the eggnog recipe, I was able to fill 12 16 oz swing cap bottles and about 3/4 of a 4L glass swing top jar. This is going to give me some awesome gifts to give out along with a jar to take to our family celebration.
I’m a huge fan of eggnog, booze, and Alton Brown… so seeing as how this recipe has the trifecta I decided to give it a go! I’ll write back around Christmas to let you all know how it turned out
Here’s the recipe:
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.)
Serve in mugs or cups topped with a little extra nutmeg grated right on top.