milkdemcows
Assistant Cook
I'm going to be making some eggnog for a party (entitled "'Nog 'n Glogg", lol) next week. Haven't made it before, found some decent looking recipes online. While I was planning on making it that day, I came across a recipe for aged eggnog. Reading it, it makes sense to let the eggnog sit awhile so that the flavors can meld, and apparently it thickens it too through enzyme activity etc. But the aged recipes say to let it age (in the fridge) for at least 3 weeks (but some people go up to a year!). Its booze heavy, which explains why it can survive this.
Well, since my party is in a week I can't let it cure for 3 weeks. My question is, would making it a week advance, over just the day of, incur any advantages (flavor or consistency-wise)? Or, would making it a week ahead of time incur any disadvantages (like maybe getting thin before getting thick) or safety concerns, in which case I should just mix it that morning?
On another note FYI, I decided to go with Brandy and Rum, rather than Bourbon. Sounds like Brandy was the first/traditional liquor, but Bourbon more American and now common (here). We're really not drinkers in this house, so I don't think all the Bourbon would be used, nor am I sure I'd like the flavor. But Brandy and Rum at least are things I would like to have around for cooking, and stand drinking.
Cheers
Well, since my party is in a week I can't let it cure for 3 weeks. My question is, would making it a week advance, over just the day of, incur any advantages (flavor or consistency-wise)? Or, would making it a week ahead of time incur any disadvantages (like maybe getting thin before getting thick) or safety concerns, in which case I should just mix it that morning?
On another note FYI, I decided to go with Brandy and Rum, rather than Bourbon. Sounds like Brandy was the first/traditional liquor, but Bourbon more American and now common (here). We're really not drinkers in this house, so I don't think all the Bourbon would be used, nor am I sure I'd like the flavor. But Brandy and Rum at least are things I would like to have around for cooking, and stand drinking.
Cheers