Aged Eg­gnog

Turns out a lit­tle ne­glect is great for your hol­i­day nog

SAVEUR - - Contents -

A few hol­i­day sea­sons ago, Nick Ben­nett, head bar­tender at Porch­light in N.Y.C., re­al­ized his eg­gnog base—a com­bi­na­tion of eggs, sugar, and booze—only got bet­ter af­ter a year spent sit­ting in the back of the fridge. It sounds per­ilous, but stud­ies show that af­ter three weeks in a chilled en­vi­ron­ment, the healthy per­cent­age of al­co­hol (a min­i­mum of 15 to 20 per­cent) kills off any dan­ger­ous bac­te­ria. It also de­vel­ops com­plex fla­vors, much like ag­ing wine or spir­its. “When fi­nally mixed with the cream and milk, you get these aro­matic com­pounds of ba­nana and pineap­ple com­ing through,” Ben­nett says. Though he keeps his for a year at least, he says as lit­tle as three to six weeks is enough to make a no­tice­able dif­fer­ence. —Stacy Adi­mando

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.