I revel in the unusual when it comes to cooking. The dishes that most people find too strange or disgusting are typically the ones I’m most interested in. So when I heard about eggnog that was aged for up to one year, I knew I had to try my hand at making it. The alcohol content here (about 20%) is what keeps the egg, cream, and milk from spoiling, and the aging process improves the flavor as the proteins in the egg and dairy denature and the different components combine. If you’re scared of the aging, this eggnog still tastes significantly better than store-bought varieties immediately after making. I’ve only tasted this at the three week mark thus far, but the flavors were already mellowed and noticeably different. If you’re not scared of the aging, make this now and you’ll be glad you did when the next holiday season rolls around!



Aged Eggnog (adapted from Chow)

Yield: 1 gallon

Ingredients:

12 egg yolks *

* 2 cups granulated sugar

1 cup heavy cream

4 cups whole milk

1 liter (about 4 cups) bourbon **

** 1/2 cup dark rum ***

*** 1/2 cup cognac or brandy ****

**** 1/4 tsp kosher salt

10 egg whites (optional, for serving)

(optional, for serving) 1 1/2 cups heavy cream (optional, for serving)

(optional, for serving) 1 whole nutmeg (for serving)

*I recommend freezing the egg whites (ice cube trays work perfectly as you can fit one egg white in each cube); you can later defrost them for serving.

**I used Buffalo Trace (my favorite every day bourbon), but Jim Beam, Maker’s Mark, or Buillet would all be good choices.

***I used Myer’s.

****I used Paul Masson VSOP brandy.

Method:

