Aged Eggnog Holiday Special

Even if you are not a fan of eggnog, I firmly believe that there is a version out there that you can enjoy. It’s not just something that you find once a year in a carton at your local grocery store. Did you know you can make it with tequila or amaro? Did you know that you can even age it? 

In a soft-focused, sparkle filled holiday special Bennett walks us through a little of the history of his favorite holiday cocktail and how likes to make it. There are lights, friends, and lots of eggs. 

The recipe Bennett makes at the end combines the depth and flavor of aged Eggnog with the intimacy of a freshly prepared cocktail. 

In a large mixing bowl or KitchenAid set to the lowest setting slowly whisk together

One dozen eggs 

340 grams of granulated sugar

12 ounces of bourbon (we used Old Forester) 

4 ounces of cognac (we used Distillerie du Peyrat)

2.5 ounces of dark rum (we used Appleton 12)

A pinch of salt

This makes enough base to make approximately 16 Eggnogs.

Then store in a clean glass jar in a cool, dark place for at least 3 Weeks. When the base is ready to drink fill a cocktail shaker with: 

 2.75oz of the Eggnog base

1.25oz of whole milk

.25oz of heavy cream

Shake over ice and strain into a chilled cocktail glass. Top with freshly grated nutmeg.

Always freshly grated.