Updated Wednesday, December 5, 2012 at 07:05 PM
Here is your holiday exhortation: you will make your own eggnog — no more of that thick glob out of the carton, that stuff that goes straight to the gut and balloons your belly.
Shared here is the better eggnog, redolent of grated nutmeg and cream, spiked with brandy, bourbon and rum, a taste of Christmas.
The recipe is courtesy of barman and distiller Erik Chapman. His cred is legit. Two Christmases ago, at Sun Liquor on Capitol Hill, patrons lined up around the block in the rain, some coming from as far as Bainbridge Island and Everett for his concoction. His eggnog sold out in 40 minutes.
His secret: his eggnog is aged in the fridge for a month, allowing time for the booze to break down the proteins. The result is a silky smooth concoction that goes down easy.
The eggnog served at Sun Liquor comes with the required warning from the Washington State Department of Health: raw eggs may increase your risk of foodborne illness.
Use pasteurized eggs. You can also buy dairy with a long-off expiration date, store the eggnog at 45 degrees and serve it before the dairy’s expiration date.
You can, of course, not age it. This fresh eggnog will still be three times better than the supermarket variation. Age it for just a week though, and you’ll notice a more flavorful, less fluffy eggnog, Chapman said.
The recipe here is not the exact one used at Sun Liquor. But the magic of Sun Liquor’s famous eggnog is the 30-day aging process, Chapman said.
Store the eggnog in a spaghetti sauce jar and enjoy a cup on Christmas, cozying by a crackling fireplace, with Bing Crosby crooning in background. Or maybe you’re one of those couples who flip to PBS to stare at the yule log.
Tan Vinh: 206-515-5656 or firstname.lastname@example.org. On Twitter @tanvinhseattle