Ingredients Jump to Instructions ↓

  1. 12 large eggs

  2. 2 cups granulated sugar

  3. 1 cup heavy cream

  4. 1 quart (4 cups) whole milk

  5. 1 liter (about 4 cups) bourbon, such as Jim Beam

  6. 1/2 cup Myers's dark rum

  7. 1/2 to 1 cup good Cognac or other brandy Pinch kosher salt

  8. 1 whole nutmeg To serve :

  9. 10 egg whites

  10. 1 1/2 cups heavy cream

Instructions Jump to Ingredients ↑

  1. For the eggnog: Separate egg yolks and whites. (Reserve the whites for another use, such as serving this eggnog, or for our Egg-White Frittata with Shrimp, Tomato, and Spinach .) Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy. Add cream, milk, bourbon, rum, Cognac (use the good stuff), and salt, then stir. Bottle it right away and refrigerate it until it’s ready. (An old liquor bottle works great, as do 22-ounce bail-top bottles, available in brewing supply stores. My grandfather keeps the eggnog in the garage for 3 weeks, stirring occasionally, then bottles it—but aging in the garage is not recommended because the temperature can fluctuate.) 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. To serve (optional): I 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. Note: If you decide to bottle the eggnog, follow the step-by-step guide we created for our feature Make Your Own Soda Pop . Be sure, however, to refrigerate the bottles right away. Unlike the soda recipes, eggnog does not ferment (so there’s no danger of explosion); it just ages under refrigeration. The actual bottling process is the same, though. Photographs by Jen Siska


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