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.
For an alcohol-free eggnog, omit the brandy and rum.
- 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
- 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.
- 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.
- 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.
- Drinks, Cocktails
- North American
- Makes about 2 quarts (12 to 14 servings)