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Eggnog

Prep 10 min
Total 10 min
Servings 1

You don't really need to age the eggnog for at least 3 weeks prior to drinking, but it will meld the flavors together more. (image by Flickr user Elana's Pantry) MORE+ LESS-

By TBSP Nate

July 15, 2015

Ingredients

eggs

cups granulated sugar

cup heavy cream

quart (4 cups) whole milk

liter (about 4 cups) bourbon, like Maker's Mark™ Kentucky Straight Bourbon Whiskey

1/2

cup Myers's™ Original Dark Rum

1/2

to 1 cup cognac or other brandy

pinch kosher salt

nutmeg

Steps

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1

Separate egg yolks and whites (reserve the whites for another use, such as serving this eggnog). Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy.
2

Add cream, milk, bourbon, rum, Cognac (use good stuff), and salt, then stir.
3

Bottle it right away and refrigerate until it’s ready.
4

It’s traditional to wrap the bottle in aluminum foil, shiny side out, together with a fresh nut of nutmeg tucked into the foil for grating later. Keep refrigerated for at least 3 weeks, or up to a year(!) if you can.
5

To serve (optional): Serve aged eggnog on the rocks with some freshly grated nutmeg on top. If you want to serve the eggnog in the traditional way, pour it into a punch bowl. In separate bowls, whip 10 egg whites and 1 1/2 cups heavy cream to soft peaks and fold them into the eggnog. Serve in punch cups, garnished with freshly grated nutmeg.