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.