Saturday, October 12, 2013

Aged Eggnoglets: v1.0 "The Cooking Bourbon"


So, I usually make one triumphant gallon of my aged egg nog per holiday season. This year I decided on a couple things -- firstly to only use bourbon in my nog and secondly to make several small batches (for variety). 

I thought 1 quart batches might be sufficient... and what better vessel to contain the noggy goodness then a good ol' Ball jar? For my first iteration of holiday aged nog I am going for a "low-test," down n' dirty nog. I am using Stewart's milk, cream, and eggs (sourced from Thomas' Poultry Farm if you don't know).

For the bourbon component I am using what I like to refer to as a "cooking bourbon." Johnny Drum is a thoroughly drinkable bourbon and affordable at that... Is it the smoothest, most bestest bourbon in the world? No, probably not. But it is inexpensive and I keep a bottle around mostly for when bourbon is called for in a recipe. 


I used approx. 1 pint whole milk, 1/2 cup heavy cream, 1/3 plus a bit more of sugar, 4 eggs, a pinch of salt, 1 tsp. of freshly ground nutmeg, and about 8 ounces or so of bourbon. 

To the back of the fridge went this quart o' nog to age till about Xmas-time. I am planning 2 more quarts of aged nog. One with Makers Mark, and one with a bourbon to be determined at a later date... I will probably mix up the dairy/egg selections as well. 

It is shaping up to be a nog soaked holiday season and I am OK with that.

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