Here is a vague approximation of the wicked ass egg nog I seem to remember making for SantaKong for a few years (I scale up to use a bottle of each of the liquors). It is best served in a gas can. It pairs well with jackassery.
You will have regrets, but you will have lived. Or at least that is what the people will tell you.
Amen.
2 quarts milk
4 cinnamon sticks
2 vanilla beans, split
10 cloves
20 blades of mace
24 egg yolks
3 cups sugar
2.5 cups dark rum
2.5 cups brandy
2.5 cups whiskey
2 tablespoon vanilla
2 quart of “half-and-half”*
freshly grated nutmeg to taste
1) Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.
2) Bring milk to just below a boil and gradually whisk it into the yolk mixture. Return the mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. (Mixture should thickly coat the back of a wooden spoon.) Do not boil, or mixture will curdle.
3) Strain mixture into a large bowl and let cool to room temperature. Stir in rum, brandy, half-and-half, vanilla and nutmeg.
4) Refrigerate eggnog overnight. Just before serving, dust top of eggnog with additional nutmeg.
One Comment
Since I’m making this for an extended dinner party and not for Santa Kong this year I’ve tightened up the recipe a little bit, giving it a bit more refined flavor and a little more fluff.
I added 6 cardamon pods to the spice profile.
I’ve also cut the brandy and rum in half (half a 5th of each) and then I’m going to site/taste the bourbon (probably Buffalo Trace), but it’ll probably be close to half a 5th.
I only put in 3 quarts of half and half, but I added a cup of egg whites with a big pinch of sugar beaten to stiff peaks and then folded in. I’ll probably put some more egg white on top on Saturday for serving it.
I fucking love egg nog.
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