The beloved Mattnog recipe and the various iterations made over the years are sprinkled around in various parts of HC. This year, I thought we should establish a thread to keep it handy, and to remind people to make their batches early. Matt made his at the end of August when he first posted it. I made mine today and I think that is plenty of lead time even though six weeks is the bare minimum I would suggest.
Mattnog Recipe by Matt NightWoundsTime Dunlop:
In a one gallon container or two half gallons, such as glass milk bottles.
14 egg yolks
1 cup cane sugar
6 cups whole milk
1 cup heavy cream
1 750ml bottle of Rebel Yell bourbon (or similar)
1 cup of Old Forester Birthday Bourbon (or similar)
1 cup of Rip Van Winkle (or similar)
2 cups of Appleton Reserve Rum (or similar or substitute brandy/cognac or 1 cup of each)
Combine all ingredients in a pot or large bowl and mix to incorporate egg yolks and dissolve the sugar. Once well mixed, pour into your container or containers and seal. I tape the plastic lids onto my milk bottles. Store in the refrigerator and shake at least weekly to continue blending.
According to Matt:
"Yes, the milk curdles and the whole thing is pretty gross for a while but time heals all. By December it will be a thick, creamy, and quite boozy. Also the entire point of this aged eggnog recipe is that the huge booze loadout kills whatever could be in the eggs or milk. The aging process is really a matter of the proteins and fat breaking down, combining with the sugar, and being super smooth and tasty. But you need the booze to keep it all safe for the ensuing months. The basic measurements of liquor in my nog is not far off of the recipe I used, it just had some cognac involved and less rum. Anyway this turns out much better than pasteurized homogenized lab thickened grocery store nog."
For serving, you can drink it chilled and straight if you can handle the booze -- it certainly doesn't require additional booze to be tasty and strong. The best way to serve this nog in my opinion is with some whipped cream to make it even more smooth and rich. Place a dollop in the bottom of the serving glass, and fill with nog. If using a punch bowl, put the whipped cream in first and then gold in nog until you have the desired quantity and blend. Grate a little fresh nutmeg on top if you roll that way (thanks for the suggestion, Doug).
Here is today's batch, and I'm not sure I can actually wait until December. Luckily, I increased the recipe slightly because I had a little extra milk, so I have 8oz in a jam jar to sample next month.