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More than a year ago, intrigued by a story and recipe about aged eggnog I’d read on Chow, I posted about it, and then I made a batch.  It was very easy and we enjoyed about half of it last year.

Through an act of great and protracted will, I managed to keep my hands off it for more than a year.  This year we’ve reopened the jug.  A dozen eggs, milk, cream, bourbon and rum and sugar and a pinch of salt.  Folks, it is still good and has taken on a very mildly funky edge, which serves to mellow the high alcohol content, a sort of dulled oxidized color.  It’s flavor and body are both excellent (photo today by Donna, thanks!).  I wish I’d created a recipe of my own for Charcuterie, because it is now my favorite way to preserve eggs and dairy!

But if you’re wanting some eggnog now, you don’t have to wait three weeks to a year, it’s very easy to make fresh.  I left instructions to Megnut at the bottom of the above post.

Happy New Year to all.  Thank you readers and commenters—I wish you all, yes all, a healthy and fruitful 2008.  Peace.

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42 Wonderful responses to “Happy New Year 2008”

  • bob

    I just made a batch of nog Xmas eve. Pretty much the same recipe as yours, switched out with Jamesons though. I was thinking it probably had only a few days of goodness left in it. I guess I’ll have to revisit it in a couple months and see. Thanks so much for the knowledge, and happy New Year to you!

  • Nathalie

    ONE YEAR?

    Ok, how, where, at what temparute, and in what type of container, do tell?

    Nic,

    Eggnog is a sweetened dairy-based beverage, which may or may not contain alcohol.

    Advocaat is a rich and creamy liqueur made of eggs, sugar and brandy, which may or may not contain cream, typically 15% to 70% alcohol content per volume :)

    Cheers.

  • parkbench

    mmmmmm…eggnog.

    Can’t have it around Mr. Parkbench, though…makes him violently ill; lactose intolerance. whee! Perhaps more bourbon and less nog would work, but he gets batshit crazed on bourbon.

    But tonight I’ve got a roast chicken carcass, some equally roasted nasty bits and the leftover brown goodness in a pot of water NOT simmering in a 170 degree oven and hoping for a killer dark stock to use in bourdain’s french onion soup recipe I intend to make New Year’s Day.

    Speaking of which, new year’s blessings and wishes for peace to Ruhlman, the family, and all the Ruhlmanistas (and Bourdainaise — thanks Claudia!).

    And thanks to everyone here whose commentary, advice and knowledge have helped make this woeful amateur a better home cook in the last year.

    –parkbench
    (and to the person who inquired, yes, it *is* a Dorothy Parker reference.)

  • Elise

    That’s one big mug of eggnog, Michael. Happy New Year to you and yours, and thank you for your entertaining and informative blog. I learn something new every time I come here. :-)

  • Frank in Austin

    That looks like the eggnog my grandparents used to make. They’d stash it in the freezer too, and it was better than any ice cream! And yes, they used Bourbon too!
    Happy New Year and good luck. Looking forward to makin’ bacon real soon!(As soon as my pink salt gets hear).
    FM

  • brandon_w

    Happy New Year to you too Michael.

    Your writing skills are almost as good as your wife’s photography skills. I think that might be one of her better shots, the nutmeg and cinnamon sticks on the grater is just outstanding. Great lighting too.

  • ruhlman

    thanks for all the good wishes!

    natalie–one year in the back of the fridge in a plastic gallon milk container!

  • Jaxie Waxie Woo

    Eggnog is an acquired taste, much like Guinness, I fear. With that in mind, make mine a champagne and Chambord instead, please.

    Wishing you and all the Ruhlman devotees a great new year, filled with lots of culinary discoveries, expanded palates, but far fewer chicken ceasar salads. :)

  • IdahoRocks

    Thanks for the blog and sharing your world. I finally received two of your books that I hadn’t read and they’re wonderful. You put the reader smack dab in the situation with you. I really enjoy your books, and your writing in general. Thanks, and Happy New Year! Cheer! Salut! Prost! burp, one more egg-nog please….

  • Burnt Lumpia

    Wow, I wondered about that aged eggnog recipe from Chow last year. I make regular eggnog every year and I’m paranoid enough with just that, but aging it for a year?!! Since you say it’s safe and lived to tell about it Michael, I am definitely intrigued by it. Maybe I’ll start a batch and see how long I can wait…

  • casacaudill

    I’ve been reading along and wanted to wish you a happy 2008 as well. Don’t know that I’m brave enough to try the aged egg nog, but perhaps I’ll try some bourbon while I’m reading your book about the purchase and refurb of your beautiful Cleveland Heights house.

  • CarolinaGirl

    Thanks for a great year of reading, learning and cooking. The lively conversation here has given me plenty to ponder. Looking forward to more in 2008.
    Best to all in the Ruhlman universe…

  • CarolinaGirl

    Natalie,is it your birthday today, too? (it’s mine) Happy Birthday, girl!

  • gb500

    Very much enjoyed getting to finally meet you in Seattle after all of these years! Here’s to a great 2008 — best to all.

  • lectric lady

    Sorry, but THIS is the best eggnog in the world! I can’t believe I am giving out this old family recipe, but no one in my circle knows about this site, so I think I am safe.

    Aunt Jenny’s Egg Nog

    Makes 4 qts. 1 qt. serves approx. 9 punch cups

    9 eggs, separated
    1 pt. heavy cream
    1 ½ qt. Milk
    1 C sugar
    1 pt. brandy
    1 C rum
    freshly grated nutmeg
    1 very large container

    Beat egg whites until stiff; set aside

    Beat cream until whipped; set aside

    In a large container, beat eggs to a cream. Add sugar and beat again. Add liquor slowly. Add milk. Fold in whipped cream and then the egg whites. Mix all (it will be somewhat lumpy).

    Let stand in refrigerator 24 hours before serving.

    Top each serving with grated nutmeg.

    Please try it and let me know what you think. It can be cut in half and be just fine.

    Could this be set aside for a year? With the whipped eggs and whipped cream I am thinking not.

  • Nathalie

    Salut Mr. Ruhlman,

    Merci for the preservation info.

    Will drown my fear off fermenting things by partnering the one year eggnog next to a jar of Ponzu :)

  • Deborah Dowd

    My recipe, which supposedly came from the White House, was supposed to have been kept from year to year. I have never tried it, but the flavor is really delicious, like an adult milkshake with a kick (and what a kick!) I will have to give your recipe a try. A very happy and healthy new year to you and yours as well!

  • hollerhither

    Happy New Year, sir!

    I did indeed receive “Elements” and a KA meat grinder and sausage stuffer attachment for Christmas…I guess you could call it the Ruhlman Gift Pack. I’ll pick up “Charcuterie” next and start experimenting soon. (I’m halfway through “Elements” and I’m now itching to get my hands on 10 pounds of veal bones…)

    Thanks for a most excellent blog, and continued success in 2008.

  • RI Swampyankee

    The eggnog looks and tastes just like my Granpa Charlie’s. Only he always made sure that there was nothing left to put back in the fridge.

    Happy New Year, Michael and many thanks for all your good work, the books and the blogs. You’re making really important contributions to the culinary world and we are all better cooks for it.

  • SorchaR

    The only time I tried to make eggnog at home, it came out not as thick as I’d have liked, and Mr. Sorcha helpfully suggested putting it into the microwave to thicken it.

    Rum-soaked scrambled eggs, anyone?

    Yeah. Not so great actually. He insisted it tasted fine, but I noticed he didn’t drink any either.

  • sailorgrrl07

    Happy New Year and here is another thank you to you Mr. Ruhlman for your good work and generosity with your time.

    My first word of the new year that I looked up in Elements: fumet

    I am grateful to have a place to go to look up stuff like that.

    I’m all excited, my boyfriend gave me a mandoline for Christmas :-)

    HNY all

    Cheers

  • Vincent

    We made this yesterday (the nog) at the shop and tasted it today – very good.

    I also bought a copy of Charcuterie for the shop and have been teasing the line guys with it – I have several friends with an enormous amount of game ready to cure (venison, fowl, javelina etc). Good thing January is slow – we have room in one of the walk-ins to hang it.

  • Skawt

    Ms.Anthrope:

    I don’t think anyone has seen him since the alien chest-burster sprang from him and went skittering into the dark.

  • gfw

    Aged eggnog seems like those funky eskimo treats that involve burying a seal for a few years and then eating the decayed carcass. Yum.

  • Maya

    I keep scrolling by that picture – besides making me crave a drink in a big way, I keep wondering if the light coming through the (brandy?) bottle is sunlight or from a fireplace. Definetly a seductive photo, anyway.

  • Katie

    Next time you are in San Francisco you should stop by the new CHOW offices and test kitchen.

  • Mark McKellier

    Hi Michael,
    Great blog! Perfect fix while waiting for your next book to come out!
    Want to reach a wider audience? Why not start blogging on FohBoh.com – It’s the new social-business network for the restaurant industry and anyone affiliated with it.
    We’d love see you there!

  • Maya

    I’m getting bored with our wine selection at home, I vote for more creative drink ideas.

    Actually this reminded me of college when I learned to make a “love potion” from blue vervain and some liquor, maybe rum (?) and steeped it in a dark cold cabinet, only for 2 weeks. I think apricots were involved too.

    I can’t vouch for the safety of that herb, though. Don’t try at home. But I’m getting cabin fever already. Would love more steeped drink recipies!