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Bonus Episode 3: Eggnog
Eggnog recipes
Cook’s Illustrated Eggnog
From the November/December 2013 issue
We quartered the recipe and still have days’ worth of drinking left.
12 large eggs
1-1/2 cups bourbon
1/2 cup cognac
1/3 cup dark rum
1-1/2 cups (10.5 ounces) sugar
6 cups whole milk
1/2 cup heavy cream
Whisk together the eggs, bourbon, cognac, rum, and sugar in a bowl. Cover and refrigerate three weeks. Strain through a fine-mesh strainer and stir in milk and cream. Garnish with freshly grated nutmeg if desired.
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By Spilled Milk Bonus ContentEggnog recipes
Cook’s Illustrated Eggnog
From the November/December 2013 issue
We quartered the recipe and still have days’ worth of drinking left.
12 large eggs
1-1/2 cups bourbon
1/2 cup cognac
1/3 cup dark rum
1-1/2 cups (10.5 ounces) sugar
6 cups whole milk
1/2 cup heavy cream
Whisk together the eggs, bourbon, cognac, rum, and sugar in a bowl. Cover and refrigerate three weeks. Strain through a fine-mesh strainer and stir in milk and cream. Garnish with freshly grated nutmeg if desired.