Vintage Eggnog
This recipe, first published in Death & Co Welcome Home, has been an annual tradition at our bars for years. Due to high demand during the holiday season, it’s tough for us to keep up with the long aging process, but if you have the patience and refrigerator space, let this nog age for a few months, and the flavor and texture will change drastically over time.
Vintage Egg Nog
50 ounces white sugar
30 ounces whole milk
33 eggs
One 750ml bottle Old Grand-Dad 114 bourbon
12½ ounces Smith & Cross Jamaica rum
12½ ounces Blandy’s 5-year Malmsey madeira
12½ ounces Pierre Ferrand ambré cognac
20 ounces heavy cream
Working in batches, blend the sugar and milk until the sugar is dissolved. Transfer to a large container. Working in batches, blend the eggs and milk mixture at low speed until the eggs are well blended. Transfer to another container and add the remaining ingredients. Pour the mixture from one container to another a few times until well blended. Funnel into bottles and age in the refrigerator until ready to serve, at least 2 weeks and up to 2 years. To serve, divide the nog among glasses and top each with some freshly grated nutmeg.
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