Author: Rowling, J.K.
Book: Harry Potter and the Philosopher’s Stone
Difficulty rating: Green Eggs and Ham
Deliciousness rating: Outstanding
Did it measure up?
Miko: Ooh, aged eggnog is delightful. I had never had it before, and I expected it to be overwhelmingly boozy. Not at all — it was lovely to sip slowly. This recipe ended up making three bottles, one of which I took to a white elephant party, where it got rave reviews. I might make this every year to give away as presents.
Jenne: The recipe really sounds terrifying but the result is totally delightful! Make sure to drink a lot of water with it though, or you’ll end up with a vicious hangover.
From Alton Brown’s Aged Eggnog Recipe
For our own peace of mind, we made sure to get the best eggs and dairy products we could find.
- 12 large eggs
- 1 pound sugar
- 1 pint half and half
- 1 pint whole milk
- 1 pint heavy cream
- 1 cup rum
- 1 cup cognac
- 1 cup bourbon
- 1 tsp freshly grated nutmeg (plus more for serving)
- 1/4 tsp kosher salt
- Edible gold stars
1. Separate the eggs and store the whites away.
2. Beat the yolks, sugar, and nutmeg in a large bowl. The mixture will get lighter in color and “fall off the whisk in a solid ribbon.”
3. Put the dairy products, liquor, and salt in a second bowl/pitcher and slowly beat into the egg mixture.
4. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, if you’re able to wait that long. (And yes, you can also drink it right away.)
Rowling, J.K. Harry Potter and the Philosopher’s Stone. London: Bloomsbury, 1997.
Rowling, J.K. Harry Potter and the Sorcerer’s Stone. New York: Scholastic Inc., 1997.