A Frothy and Fabulously Rich Eggnog Recipe

By Nicole Perry
POPSUGAR Photography | Nicole Perry
POPSUGAR Photography | Nicole Perry

When it comes to holiday drinks, one clearly trumps all: eggnog, in all its frothy, creamy, decadent glory. Sure, you could go the dead-easy route and spike a batch of store-bought nog, but if you're up for making a small dose of extra effort, it'll pay off in spades. Sweet, but not cloying, and undeniably boozy, this particular big-batch recipe has your holiday party or a trip back home for the holidays written all over it.

Classic Eggnog

YieldMakes about 2 quarts (12 to 14 servings)

From Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks, by Maria del Mar Sacasa

INGREDIENTS

    • 8 large eggs, separated, at room temperature
    • 1/4 cup packed dark brown sugar
    • Pinch of salt
    • 2 cups heavy cream
    • 2 cups whole milk
    • 1 cup brandy
    • 1 cup dark rum
    • 1 tablespoon pure vanilla extract
    • 1/2 cup granulated sugar
    • Freshly grated nutmeg, for garnish

    INSTRUCTIONS

    1. In a large bowl, whisk egg yolks, brown sugar, and salt until thickened and pale brown in color, 2 to 3 minutes. Whisk in cream and milk, followed by the brandy, rum, and vanilla.

    2. In a separate large, clean bowl, whip egg whites with an electric mixer on medium speed until soft peaks form, about 2 minutes. Gradually add granulated sugar, and continue whipping until firm, glossy peaks form, 1 to 2 minutes longer.

    3. Transfer cream mixture to serving bowl. Fold in egg whites with a rubber spatula, and ladle portions into cups. Sprinkle with freshly grated nutmeg, and serve.

    Notes

    For an alcohol-free eggnog, omit the brandy and rum.