Aged Spiced Apple Eggnog

Aged Spiced Apple Eggnog

December 10, 2020

I followed the Aged Eggnog Recipe from Alton Brown basically to a “t”. All of the ingredients with corresponding quantities are pilfered directly from said recipe. After making it and aging it for about ten days and sampling it, I would not follow this recipe as is in the future, in our opinion it needed some alterations to fit our pallets better. 


First off, this is an extremely dairy heavy recipe, which means it’s already going to be rich. Especially with the amount of heavy cream in there. So for us, 1 lb of sugar was waaaaay too much. I should note that if you do happen to be a fan of store bought eggnog then you can probably follow Alton Brown's Eggnog recipe exactly as is and be happy with the outcome.


Secondly, I think for most people it’s a bit heavy on the booze. We calculated this out and Alton Brown's recipe came out to approximately 13.5% ABV or 27 proof.  I should also note that’s based on the alcohols we used which didn’t all come out to .40% ABV(what we used came in at .40, .43, and .50 ABV’s), our batch just might taste boozier because of what we used. Who knows, looks like we’ll have to do another test in the future to find out.


The actual recipe we’ve posted is what we followed, but the one below is my thoughts on how it could be altered. Since I haven’t actually made the version that would suit our tastes better, and if you happen to make that version and it’s terrible… Well, please let me know!

RECIPE

Aged Spiced Apple Eggnog


Prep time 20 minutes

Aging time 14 days 

Serves 13 drinks


Ingredients(Alton Brown Version)

  • 12 Large Eggs
  • 1 lb Sugar
  • 1 tsp Fresh Ground Nutmeg
  • 16 oz Half-and-Half
  • 16 oz Whole Milk
  • 16 oz Heavy Cream
  • 8 oz Jamaican Rum
  • 8 oz Cognac
  • 8 oz Bourbon
  • ¼ tsp Salt


Ingredients(Civil Ferments Version)

  • 12 Large Eggs
  • ½ lb Sugar
  • 1 tsp Fresh Ground Nutmeg
  • 32 oz  Whole Milk
  • 16 oz Heavy Cream
  • 8 oz Jamaican Rum(40%ABV)
  • 8 oz Cognac(40%ABV)
  • 8 oz Bourbon(40%ABV)
  • ¼ tsp Salt

Preparation

  • Eggnog(same for either recipe of eggnog)
        1. Separate the egg yolks from the whites, save whites for other cocktails! Place the yolks into a large mixing bowl.
        2. Add sugar and nutmeg to egg yolks and whisk until lighter in color and falls off the whisk in a solid ribbon.
        3. In another large mixing bowl of pitcher mix liquor, dairy, and salt.
        4. Slowly add liquid mixture to egg/sugar mix, whisking as you do.
        5. Once everything is combined put in a glass container and refrigerate for anywhere between 10-20 days.
  • Aged Spiced Apple Eggnog 
      1. Pour Spiced Apple Shrub into a mug or glass.
      2. Pour 6 oz eggnog(if using Alton Brown's recipe, you could use 4 oz eggnog and 2 oz whole milk)on top of the shrub.
      3. Garnish with a few dashes of ground nutmeg.

    Tips

    The aging process changes the taste considerably. Immediately after making it the eggnog will taste very creamy and boozy, but as it ages there's a rounder smoother mouthfeel and it will be a little less boozy up front. From everything I’ve read it seems like the sweet spot for aged eggnog is around 14 days. Some people say 1 year is the best, but honestly who has time for that?! The good news is once you make some it won’t go bad.



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