How much?
Batches
The default is one batch of the recipe: 12 egg yolks, which makes about 2.77 quarts (2.62 liters).
Enter a number above zero. Showing the last batch that worked.
Ingredients
Target volume
Phase 2: day 30
The original
Strength
Phase 1 jar
Finished eggnog
Recommended spirits
- Appleton Estate 8 Year rum 43%
- Pierre Ferrand 1840 cognac 45%
- Old Forester 100 Proof bourbon 50%
Shopping list
When to make it
- Plan on 90 days: 30 for phase 1, then 60 for phase 2.
- For Christmas, start by late September. For Thanksgiving, late August.
- Running late? Phase 2 still works at 50 days, but below that you will taste the difference.
- Drink it within about six months. After that the flavor mellows out too much.
- Give it at least 2 weeks in the fridge. A month improves it, and two months improves it further.
- For Christmas, start by late October to get the full two months, or by early December at the latest.
- Drink it within about six months. After that the flavor mellows out too much.
How to make it
Phase 1: day 0
- Separate the eggs. Only the yolks go in.
- Combine the rum, cognac and bourbon in something with a pour spout.
- Blend the yolks, the first half of the milk, two thirds of the nutmeg, the sugar and the salt at low speed until smooth, using a regular or immersion blender. Keep the speed down so it does not foam.
- With the blender running, pour in the spirits slowly. Alcohol added too fast is hard on the yolks.
- Transfer to Glass seals tightly and is easy to shake, which is worth doing every now and then. A few small jars fit a crowded fridge better than one big one., seal tightly and refrigerate for 30 days.
Phase 2: day 30
- Pour the jars into one large container; the volume is about to nearly double. With the blender running at medium speed, slowly add the heavy cream, the half-and-half, the rest of the milk and the remaining nutmeg, and blend until smooth.
- Divide between jars again, seal and refrigerate for another 60 days.
- Serve cold, with fresh nutmeg grated over the top.
- Separate the eggs. Only the yolks go in.
- Whisk the yolks with the sugar and nutmeg until pale and thick enough to trail off the whisk in ribbons.
- In a second bowl or pitcher, stir together the half-and-half, milk, cream, rum, cognac, bourbon and salt.
- Pour the liquid into the yolks a little at a time, whisking as you go.
- Transfer to Glass seals tightly and is easy to shake, which is worth doing every now and then. A few small jars fit a crowded fridge better than one big one., seal tightly and refrigerate.
- Leave it in the fridge for at least 2 weeks, and longer if you can wait.
- Serve cold, with fresh nutmeg grated over the top.