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Oh the joy of eggnog!

We are in the depths of the holiday season and we all have been working diligently to create festive holiday cocktails that captivate our customers attention. As any treat there are numerous ways to craft the famous drink and for those who are fanatics they will tell you to put down the carton, real eggnog is made from scratch. Many experts agree the best come from aging your eggnog for at least three weeks and served with your favorite liquor.

The trend of aging eggnog began to become popular in 2008 and simply involves making eggnog, placing it in the fridge and letting it age. Many enthusiasts explain that the best eggnogs are aged for a full year, but for the impatient consumers we have crafted a recipe that ferments the mixture of eggs, cream and booze for only three weeks.

Since we know many of our consumers enjoy homemade cocktails we highly recommend making a batch of this delectable treat. It can be priced according to your restaurants branding, type of liquor choose and the size of the cocktail you will be serving to your guests. The cocktails can be presented in lovely ways that incorporate the holiday spirit!

Below we have a wonderful recipe that is simple and delicious! We hope your customers love it as much as we do.

Total: 10 minutes, plus 3 weeks for aging

Makes: About 1 gallon

Note: Unlike most eggnog recipes, this one calls for aging the eggnog for at least 3 weeks prior to consumption (or up to a year), to allows the flavors to meld. Age the eggnog in the refrigerator in a clean 1-gallon jug, and it worked just fine.

For the eggnog:

12 large eggs
2 cups granulated sugar
1 cup heavy cream
1 qt (4 cups) whole milk
1 liter (about 4 cups) bourbon, such as Jim Beam
1/2 cup Myers’s dark rum
1/2 to 1 cup good Cognac or other brandy
Pinch kosher salt
1 whole nutmeg

To serve (optional):

10 egg whites
1 1/2 cups heavy cream

For the eggnog:

Separate egg yolks and whites. (Reserve egg whites for another use, such as egg-white frittata). Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy. Add cream, milk, bourbon, rum, Cognac (use the good stuff), and salt, then stir.

Bottle it right away and refrigerate it until it’s ready. (An old liquor bottle works great, as do 22-ounce bail-top bottles, available in brewing supply stores. It’s traditional to wrap the bottle in aluminum foil, shiny side out, together with a fresh nut of nutmeg tucked into the foil for grating later. Keep refrigerated for at least 3 weeks, or up to a year if you can.

2016-12-20 00:00:00
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