Homemade eggnog

This is our first time making homemade eggnog. It turned out very well. Cooks illustrated says that it is only 8% alcohol, but it tastes stronger.

The November 2013 issue of Cooks Illustrated has a discussion of making eggnog. It explained that you can make eggnog by combining eggs and sugar with a high concentration of alcohol and aging for three weeks. After three weeks, strain out the egg solids, then add milk and cream. Top with nutmeg. 

Left: Aged eggnog base. Right: strained eggnog base with milk and cream added

Homemade Eggnog

1. Stir together:

• 1 dozen eggs
• 1 ½ cups bourbon
• ½ cup cognac
• 1/3 cup dark rum

2. Add:

• 1 ½ cups sugar

3. Refrigerate 3 weeks in an airtight container
4. Pour through a fine sieve to remove egg solids

3    5. Add 6 cups whole milk and 1 cup cream

6. To vary the recipe, use 1 ½ ounces of 80 proof liquor for every egg. Leave out the dairy until serving

We only strained half the aged egg mixture, and we added half the milk and cream.

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