|
I made eggnog for the first time with my boyfriend who has done it before. We adapted the Cooks Illustrated recipe, so it's just egg and sugar aging in alcohol - milk and cream to be added at time of serving. What's different with ours is that I dug up an old 19th century recipe for it done "Baltimore style". That is to say, 2:1:1 Madeira, rum, cognac. We used a 4 year Malmsey, an 8 year rum, and a XO cognac. It's now approximately aged 2 months, and it tastes like almond biscotti dipped in a caramel macchiato. So that turned out well.
Balqis fucked around with this message at 01:37 on Nov 11, 2016 |
#
¿
Nov 11, 2016 01:26
|
|
|
|
| # ¿ Apr 28, 2024 18:56 |
|
|
Catfish Noodlin posted:What's the longest that someone has aged their nog? Last year I served some at a party I had made the year before and it was pretty loving good. Yeah, keep in mind if you do it to adjust how much sugar you add. Malmsey is SWEET. I would love to see how the Baltimore nog ages but I have a feeling it won't last the winter. If I feel like drinking more cognac (always), maybe I'll make an extra batch for next Christmas. For reference, for 12 eggs I used a bottle of Madeira, and half of the cognac and rum. Adjusting for sugar, I only added a third cup. Could do with a pinch more if you like it sweet, but there's something refined about it as is.
|
|
#
¿
Nov 12, 2016 00:30
|
|