I don’t know about you but eggnog was always the stuff I imagined only people like Drunk Uncle drinks. Not to say that all who drink eggnog are drunkards but when made wrong the stuff can be like the Long Island Iced Tea of the holidays.
Which brings me to this recipe that pretty much changed my view on all things eggnog. I first came across this aged eggnog recipe when I worked in the CHOW test kitchen and we were all skeptical. First of all, it was the writer’s family recipe that his grandfather acquired when he was an expat in Shanghai during the 20s — I don’t know about you, but that sounds more like a setup for a James Bond movie than it does for an eggnog recipe — and, second, the eggnog gets aged anywhere from 10 days to 2 years. Yes, that’s years!
Some research later and we came to realize that it’s quite common to age eggnog. Sure, barrel-aged cocktails have become quite a trend in the past few years but I was still not sold on the idea of letting booze, eggs, and milk chill in my fridge for seemingly endless amounts of time. A chat with some eggnog aficionados I was set on the safety factor but I wasn’t totally convinced until I tried it. After 10 days this eggnog takes on a perfect smoothness, the sweetness mellows out, and the alcohol is there but a far cry from Long Island style.
Now this aged eggnog recipe is a new family tradition and I make it at the start of December every year so it has time to age for Christmas Day. Mind you, even after it ages, it’s still got a lot of alcohol so you want to go light on the pours or you might make your own Drunk Uncle (or aunt) appearance at the holidays. And, yes, overdoing it is how one acquires the Mollenkamp flu, but that’s what migas are for!