Aged Eggnog

Name: Aged Eggnog
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 12 pieces Egg (12 large eggs, pasteurized if you need peace of mind); 1 lb Granulated Sugar (1 pound sugar); 1 tsp Nutmeg (1 teaspoon freshly grated nutmeg); 1 piece Half And Half (1 pint half-and-half); 1 piece Whole Milk (1 pint whole milk); 1 piece Heavy Cream (1 pint heavy cream); 1 cup Jamaican Rum (1 cup Jamaican rum); 1 cup Cognac (1 cup cognac); 1 cup Bourbon (1 cup bourbon); ¼ tsp Kosher Salt (1/4 teaspoon kosher salt)

Aged Eggnog - Drinks

15 min

Servings8

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Vegetarian
Pescatarian

Steps

1Separate the eggs and store the whites for another application.
2Beat 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.
3Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
4Move 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 2 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.
5Serve in mugs or cups topped with a little extra nutmeg grated on top.

Nutrition

Calories: 515kcal
Protein: 8g
Carbs: 57g
Fat: 7g
Fiber: 0g
Sugar: 57g

Estimated from the ingredient list.

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Questions

How long does aged eggnog take to make?

About 15 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 8 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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