Secret Eggnog Recipe Video
Ingredients
3 cups bourbon
3 cups rum
12 egg yolks
2 cups brown sugar
1/4 cup molasses (optional)
1/2 pint half and half cream
1 quart whole milk*
1 vanilla bean
1 whole nutmeg, or three
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 cups bourbon
2 cups rum
2 cup brown sugar
1/4 cup molasses (optional)
1 vanilla bean, spliced and seeded
1 tablespoon grated nutmeg
1/8 teaspoon cloves, allspice
Directions
for super decadent eggnog, replace whole milk with half and half
Heat until sugar is dissolved, let simmer for 20 min to concentrate flavors and burn off alcohol. I choose to do this for a couple of reasons:
1.) I don't like gritty beverages with the sugar falling to the bottom and not really getting fully incorporated, so I like to dissolve the sugar instead of just beating it into wet ingredients.
2.) This gives the spices and chance to infuse and meld with the other ingredients instead of sitting in the cold eggnog as separated flavors.
3.) If I'm not going to age the eggnog, then this method will cook off some of the heat from the alcohols - this'll give overnight eggnog a deeper flavor since the act of aging the eggnog is to essentially slowly cook off the alcohol and mellow it out.
4.) So, if you do use this method, don't age this eggnog as there won't be enough alcohol in the concoction to keep it sterile.
When it is cooled to room temperature, start the eggs.
Blend until a light yellow color. Add cream. Blend well. Add milk. Blend again. Slowly strain saucepan mixture into large bowl. Whip it good. Add remaining cup of bourbon and rum. Incorporate another tablespoon of fresh nutmeg. Some people don't like nutmeg. Those people are assholes. Chill.
Heat until sugar is dissolved, let simmer for 20 min to concentrate flavors and burn off alcohol. I choose to do this for a couple of reasons:
1.) I don't like gritty beverages with the sugar falling to the bottom and not really getting fully incorporated, so I like to dissolve the sugar instead of just beating it into wet ingredients.
2.) This gives the spices and chance to infuse and meld with the other ingredients instead of sitting in the cold eggnog as separated flavors.
3.) If I'm not going to age the eggnog, then this method will cook off some of the heat from the alcohols - this'll give overnight eggnog a deeper flavor since the act of aging the eggnog is to essentially slowly cook off the alcohol and mellow it out.
4.) So, if you do use this method, don't age this eggnog as there won't be enough alcohol in the concoction to keep it sterile.
When it is cooled to room temperature, start the eggs.
Blend until a light yellow color. Add cream. Blend well. Add milk. Blend again. Slowly strain saucepan mixture into large bowl. Whip it good. Add remaining cup of bourbon and rum. Incorporate another tablespoon of fresh nutmeg. Some people don't like nutmeg. Those people are assholes. Chill.
Editors Review
Have you been looking for a great Eggnog recipe? Here's one with a bit of a twist. Watch the chef share her Secret Eggnog recipe in this video. The recipe is simple and is sure to impress all.Chef
