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It’s time to make Eggnog for Christmas. After much tinkering, here’s my basic recipe:
12 egg yolks
2 cups sugar
4 cups whole milk
2 cups heavy cream
1 750 ml bottle bourbon (I usually use Wild Turkey 101 or Knob Creek 100 proof)
1 cup Myers dark rum
1 vanilla bean
Pinch salt
Mix yolks and sugar with a hand mixer. Split vanilla bean. Scrape paste into yolk mixture. Add 1 cup milk and incorporate.
Put yolk mixture into 1gallon container. Add remaining ingredients, including vanilla bean husks. Mix thoroughly. Age in cool place (fridge or garage if you’re in a northern climate) but don’t let it freeze. Wait at least 28 days, mixing every few days.
I usually make 2 gallons at a time. I like the idea of Kahlua but I usually make this as a base and add Kahlua if I feel in the mood.
This is a variation on Ruhlman’s recipe. Havs enough alcohol that it tastes good and kills germs but not so much that you have to choose between a glass of egg nog and driving.
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