When it comes to eggs, fresh is usually best. But this holiday season, you may find aged eggnog in your cup. A growing number of bartenders are experimenting with aging eggnog for months, or even years.
At Willa Jean in New Orleans, baker Lisa White offers a rich, creamy Creole Eggnog, which sits in the refrigerator for three months before serving.
“It’s similar to baking,” says White, who frequently dabbles with limoncellos and other DIY liqueurs. “You have to make it, and then you wait.”
She likens her version to zabaglione, a custard-like Italian dessert. It’s made with cooked eggs and sugar, cold-brew coffee, orange zest and spices, plus plenty of Bourbon, applejack and pecan liqueur. She stores it in a refrigerator and whisks the mixture daily. Eventually, the alcohol…
