Aged Eggnog Recipe<\/a> several years ago, and have made it many times, I can’t remember how many, but at least 3 or 4 holiday seasons. The recipe includes 24 ounces (3 cups) of liquor, and while the original recipe calls for 1 cup each of cognac, Jamaican dark rum, and bourbon, I’ve altered the exact liquor every time depending on what I have on hand. This time around I used 1 cup spiced rum, 1\/2 cup cognac, 1\/2 cup Southern Comfort, 1\/2 cup brandy, and 1\/2 cup dry sherry. The fresh grated nutmeg makes a big difference in the flavor profile, I also used 6 whole eggs which replaced the original recipe calling for 12 egg yolks.<\/p>\n\n\n\nIt’s best to make it at least two-weeks before serving to give it time to age, or ferment a bit. I made this batch on Monday (12\/6\/2021) afternoon, or 20-days before Christmas. But Alton says he allows it to mellow for several months, or longer. It’s also great just after mixing it together, as we did, with the extra that would not fit into the glass bottles, I filled two glasses that we downed fairly quickly. <\/p>\n\n\n\n
Bon Appetite! <\/p>\n","protected":false},"excerpt":{"rendered":"
Eggnog is a traditional Christmas delight, served from bowls or pitchers at parties and dinners during the holiday season, always a delight to enjoy cold, and in some cases warmed. In grocery stores, eggnog starts filling the dairy cases a few weeks before Thanksgiving, seems every year it shows up earlier, might have even seen […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[11],"tags":[2154,176,1871,2155,1503,2049],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t
![\"Aged](\"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2021\/12\/Egg-Nog.jpg\")
<\/a>