Recipe courtesy Lisa White, baker, Willa Jean, New Orleans
When it comes to eggs, fresh is usually best. But this holiday season, you may find aged eggnog in your cup. A growing number of bartenders are experimenting with aging eggnog for months, or even years.
At Willa Jean in New Orleans, baker Lisa White offers a rich, creamy Creole Eggnog, which sits in the refrigerator for three months before serving. “It’s similar to baking,” says White, who frequently dabbles with limoncellos and other DIY liqueurs. “You have to make it, and then you wait.”
She likens her version to zabaglione, a custard-like Italian dessert. It’s made with cooked eggs and sugar, cold-brew coffee, orange zest and spices, plus plenty of Bourbon, applejack and pecan liqueur. She stores it in a refrigerator and whisks the mixture daily. Eventually, the alcohol mellows and the eggnog thickens to a luxurious, velvety consistency.
Published: January 3, 2017
Place whole eggs and sugars into a mixer with a whisk attachment. Mix for approximately 10 minutes, or until it thickens slightly. Scrape mixture into a large bowl.
Whisk spices into mixture, followed by bitters and alcohol. Add half and half and coffee, continuing to whisk slowly. When finished, drop in the orange zest. Cover the bowl tightly and store in the refrigerator.
Shake or stir the containers daily for 30 days. The mixture will mellow and become creamier as it ages.
After 30 days, strain the mixture through a fine mesh sieve and serve.