我信任的助手，Emilia Juocys在邮件中说她在做节日蛋奶酒，我说，“Take pix!我想提醒人们做蛋酒！““
她做到了，见上文，然后，我指给我看一篇关于老年蛋酒的有趣的食品实验室文章：http://www.seriouseats.com/2016/09/is-aging-holiday-eggnog-worth-it.html.It seems intuitive to me that the longer anything ages,它将变得更加复杂和有趣。But is itbetter？That was the case with two-year eggnog,which had turned a kind of dangerous-looking brown,but I enjoyed the deep funk.How can you keep dairy and eggs in your fridge for a year or three?酒精可以杀死导致食物变质的细菌（更不用说生鸡蛋中可能含有沙门氏菌）。This is a good thing to remember if you need to leave town and find you have a lot of dairy and eggs that will go bad–just ad 20 percent booze by weight and it will keep.Kenji,in his post above,说它在24小时内对液体进行了消毒，但我读到的研究表明，要消灭100%的细菌可能需要30天的时间。
The Food Lab post is interesting because it presents a taste test wherein the blind tasters prefer the fresh eggnog.Less romantic but makes more intuitive sense.这也意味着你现在可以做蛋奶酒，从感恩节到新年都可以享用它（如果你做的足够多，它通常不会持续太久）。
This recipe is pretty boozy—feel free to reduce the alcohol to 1 liter total,还是尝一尝。我喜欢混合酒的味道，但这里什么都有。If you're feeling super-flush and want to make it very special,try using Oban single-malt,a whiskey that goes particularly well with cream,as this cocktail post,宣布一种新的鸡尾酒，，主要奖项，notes.
如果冰箱里有空的话，做两批，and hold some back for text year to see if the aging is worth it.
- 1 cup heavy cream
- 3/4 cup Cognac or brandy
- 1/2 cup Myers's dark rum
- Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
- Add the remaining ingredients and stir to combine.
- 将混合物转移到一个1加仑的玻璃罐中，并密封盖子。（可选地，you can bottle it.) Place in the refrigerator for 30 days.(But you'd better try a couple glasses the day after making it just to make sure it's got the right balance,don't you think?)
- Serve topped with sweet meringue and nutmeg if you wish.
This will make 徳赢全站APPabout 3 quarts of eggnog.