Eggnog

Eggnog
Matthew Kelly / Supercall

The creamy lifeblood of the holiday season, Eggnog is the more pleasantly potable ancestor of Medieval posset, a super-thick mix of hot milk, spirits and spices. It experienced a rebirth in American colonial times when eggs, milk and rum were staples of everyday life. George Washington even had his own (insanely strong) recipe for this liquid custard that called for four different spirits: bourbon, rum, brandy and sherry. Our recipe only calls for two types of liquor: rum and bourbon. While that makes our version more approachable, you’ll find it’s still potent enough to get you through a long day of festive family time. And if it’s not quite enough, you can always turn it into Jello Shots.

Eggnog

FLAVOR PROFILE
Sweet
STRENGTH

INGREDIENTS

  • .5 Cup bourbon
  • .5 Cup dark rum
  • 6 eggs
  • .5 Cup cream
  • 1 Cup whole milk
  • .5 Cup superfine sugar
  • 1 pinch nutmeg

INSTRUCTIONS

Step one

Separate the eggs, reserving the whites and yolks in separate bowls.

Step two

Beat the yolks well, and continue to whip as you slowly add the sugar. Once the sugar is incorporated, repeat the process with the bourbon and then the rum. Next, whip in the milk and finally whip in the cream.

Step three

In a separate bowl, whip the egg whites vigorously until they can form stiff peaks.

Step four

Fold whipped egg whites into your eggnog mix. Stir in a pinch of nutmeg.

Step five

Chill in the refrigerator at least an hour before serving.

Contributed by Supercall

Mix It Up!

Nearly every culture has its own take on Eggnog, like Puerto Rico’s coconutty, rum-spiked Coquito, the scotch-infused Auld Man’s Milk from Scotland and Italy’s over-the-top Bombardino.