Last night I made something new. Something I’ve been wanting to make for a few years’ now.
Every year I would read posts about this stuff and vow to make it the next year. Only to be reminded too late in the season to have it ready in time for guests and gifting.
But not this year! 2017 is gonna be the year of Alton Brown’s Aged Eggnog.
I had thought I had more glass jars available than I in fact did, so I ended up putting the rest of the nog into an ancient indestructible juice pitcher that used to belong to JD’s grandmother. I will find it a more suitable container or two today – one that doesn’t take up quite so much valuable fridge real estate.
I don’t like store-bought eggnog – with or without added booze – since I’ve become an adult. And I’m not one for sweet alcoholic drinks, normally. (I will make an exception for Bajan rum punch though, heavy on the lime.)
I still have the bottle of Baileys Irish Cream I bought for Mom to enjoy and she’ll be gone 2 years this December. I have to move it around the fridge every now and then to make space for something else and I never think to pour myself a glass. Talk about taking up valuable real estate! Does it even need to be kept refrigerated? I must check.
When it comes to things alcoholic, give me a dry wine (red or white) or a crisp lager or an ultra dry vodka martini (with olives) and I’m a happy camper.
So it doesn’t make sense that this recipe has captivated me. I must say though, the nog IS mighty tasty already (think liquid premium ice cream with a kick) and is supposed to get even more so the longer it sits. It’s gonna be amazing after 1 year.