12 large egg yolks (freeze the egg whites for a future use)
16 ounces sugar
1.5 teaspoons grated whole nutmeg
1 teaspoon vanilla paste
1 pint half-and-half
1 pint whole milk
1 pint heavy cream
1 cup characterful rum (I use Maraud Steelpan)
1 cup Cognac (I use Martell VSOP)
1 cup bourbon (I use Bulleit Bourbon)
1/2 teaspoon kosher salt
1/2 cup maple syrup (I'm Canadian, what do you expect?)
1) Place the egg yolks, sugar, nutmeg and vanilla paste in a mixing bowl and beat a medium speed for four minutes.
2) In a separate bowl, combine the half-and-half, milk and cream along with the liquors, maple syrup and salt; drizzle into the egg mixture at a slow speed.
3) Pour your tasty treat into well-sealed glass containers. Store for three weeks in the refrigerator. During this time, the alcohol will kill off any nasty bacteria, according to popular science.
4) Serve with freshly ground nutmeg. This treat only gets better with time. Tell your friends about this ASAP -- they need to make it now to provide a nectar to friends and family for the holidays.
Fall is a cider opportunity waiting to happen, so I jumped on the chance when Spencer Chambers of Honest Abe Cider offered fresh juice from Big Bear Lake to Los Angeles area homebrewers last October.
Spencer had procured fresh juice from an orchard in Big Bear Lake: enough for his cider house and for sharing with homebrewers in Southern California. I was the first to show up with an empty fermentation vessel ready for action. This was also a chance to pick up some of Spencer's cider.
My six gallon allocation of unpasteurized cider on 13 October 2017 included the following apple varieties: Gravenstein, Pippin, Granny Smith, Starkey Delicious, Fuji and Gala. The original gravity: 13 Brix/1.053. The pH: 3.5.
In January of this year, I shared the cider with The Society of Barley Engineers (SBE) in Vista, CA. President Derek Springer had asked me to speak and we agreed on a topic of fermentation alternatives to beer. It was great to share the story of the cider while my friend and fellow SBE member Stan Sisson talked about cider making. The other topics included making hot sauce with Brian Frederick and Chris Banker, and making cheese with Curt Wittenberg. I look forward to putting together a cider from the orchards of Julian next year -- I think the SBE group can point me in the right direction for that adventure.