The Primary Team. Salt and nutmeg were late (again).
Set up your egg separating station. Three bowls. Two large for the whites and the yolks and one small for separating. This method, If you break a yolk, it stays in the small bowl.
You don't have to number your eggs, but you can. You shouldn't name your eggs. If you get too attached you won't be able to do what needs to be done.
From the small bowl, just pour the egg in your hand over the whites bowl and let the whites slip through your fingers. Some wiggling may be necessary.
Now put those whites away. There's got to be a recipe for a lovely egg white omelet around here somewhere.
Put your yolks in a mixing bowl and start it on low. Once the yolks are scrambled, begin adding the sugar and nutmeg. About a half a cup at a time until fully incorporated.
Combine the alcohol and the dairy. This 72 ounces of fluid so use a large bowl. With the mixer on low, slowly add the alcohol to the yolk mixture.
Set up your clean bottles over the sink (because you know, accidents happen), and insert a funnel. Using a ladle or a cup, transfer the eggnog from the mixing bowl to the bottle.
Once filled, seal the bottle and put in the refrigerator. Don't touch it for at least a couple of weeks. Okay, go ahead and try it first. Just for perspective. Now into the fridge!
You can let it sit longer than two weeks. How about a year? This is a very unfriendly environment for bacteria so spoilage isn't a concern. Why a year? The longer it sits, the better it gets!
- 12.0 Large eggs
- 1.0lb Sugar
- 1.0pt Half-n-Half
- 1.0pt Whole Milk
- 1.0pt Heavy Cream
- 1.0c Jamaican Rum
- 1.0c Cognac
- 1.0c Bourbon
- 1.0tsp Nutmeg
- 0.0tsp Kosher Salt