Okay, it has finally come to this: Eggnog. I don’t like complicated drinks, with lots of weird ingredients and complicated steps. And I do not enjoy separating eggs. But eggnog is the quintessential holiday drink, and after nine+ years of not doing it in this series, the time had come.
Eggnog’s history goes back deep into the 18th century, but this is not the place to review all that. Just know that it’s creamy, soothing, and – if you make it right – boozy. Eggnog is a universally delicious beverage with the capacity to improve any holiday gathering. What’s not to like?
The base sprit can be bourbon, brandy, or dark rum. There are fierce partisans for each, but I like all of them equally. Last night we combined bourbon and brandy and it was delicious! So, suit yourself.
Also this: it’s great to make in large batches, and it saves well for months in the fridge, so make up a couple of gallons, and you can sip with your friends right through New Years Eve!
Merry, merry!
Eggnog (This recipe comes from Liquor.com, but there are many others)
2 eggs, separated
1/4 cup sugar, divided
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup bourbon, brandy, or dark rum
Garnish: grated nutmeg (you can also add a cinnamon stick)
Steps
Serves 4
In a large bowl, beat the egg yolks with 3 tablespoons of the sugar until fluffy.
Stir in the milk, heavy cream and your spirit of choice.
In a separate bowl, beat the egg whites with the remaining 1 tablespoon of sugar until soft peaks form.
Fold the egg whites into the yolk mixture.
Divide between four rocks glasses.
Garnish each with freshly grated nutmeg.