It’s surprisingly simple to make eggnog. It simply takes some time. And because of the time commitment, many individuals give up and head to the shop to get their nog fix. You can control everything that goes into your eggnog if you create it at home, which we think is worth it.
In terms of components, eggnog is quite straightforward: cream, eggs, nutmeg, salt, sugar, and… that’s about it. The remainder is up to you, depending on how much booze you want to add to the mix. Thickeners, colors, and “natural flavors” will be added to store-bought versions. But enough about that. Let’s get back to the liquor. Because you’re going to cut it with bourbon, rum, or brandy, the storebought version will be a little thicker. However, we believe that adding your preferred spirit after you’ve created the eggnog makes it too harsh and doesn’t properly layer the spirits into the nog.
That’s why we’re creating a big batch of alcoholic eggnog in the recipe below. Our eggnog is made with Kentucky bourbon, Cuban rum, and Spanish brandy. It does need to settle overnight before you plunge in, but as Tom Petty once remarked, the toughest part is waiting. Let’s get started!
Serves 8 to 10, contains raw eggs.
4 cups whole milk (3.5 percent)
2 cups heavy cream (31 percent)
1 cup white sugar
12 large eggs (whites and yolks separated)
1 freshly ground nutmeg
1 tsp. ground allspice
Pinch of salt
1 cup bourbon
1 cup dark rum
1 cup brandy
Let’s talk about eggs for a moment. If you’re hesitant to drink raw eggs in a cocktail (every genuine whiskey sour has raw egg white), use pasteurized eggs instead. Any possibility of hazardous bacteria should be cooked out without cooking the egg if the eggs have been pasteurized. Aside from that, adding alcohol to the nog ensures that no new bacteria grows in it while it rests in the fridge.
The rest is pretty self-explanatory. Evan Williams Black Label, Havana Club Especial, and Veterano Brandy are the spirits I’m using. I have a few decent, inexpensive wines on my shelves. You don’t have to go overboard with what you put in here or spend a lot of money. The goal is to use alcoholic beverages that you enjoy drinking, and you’ll be OK. Finally, because all of these alcohols have a strong vanilla flavor, you won’t need to add any extra vanilla to the mix.
What You’ll Need:
Stand or hand mixer
Containers or large bottles
Measuring cups and spoons
Separate the egg yolks and whites first.
In a large mixing basin, beat the yolks with the sugar until well emulsified.
Whisk together the milk, cream, salt, and ground spices, then add the alcohol.
In a separate large mixing bowl, beat the egg whites until stiff peaks form.
With a broad rubber spatula, carefully fold the egg whites into the base mixture.
Pour the eggnog into the ready-to-serve containers. Refrigerate for at least 24 hours after sealing.
Every day, make careful to stir the containers.
Pour over ice and finish with a dusting of freshly grated nutmeg. Serve.
The egg whites are folded in to make this super-silky and give it the velvet mouthfeel you want in a nice nog. The nutmeg and allspice bring the classic noggy flavor to the mix, and they’re well integrated into every sip (the spices don’t all sink to the bottom of the glass).
The alcohol is present, yet it does not overshadow the eggnog flavor of the drink. Layers of creamy vanilla, subtle woody spice, and delicate fruit linger in the creaminess of the nog. It’s a joy to behold.
Overall, it only took 30 minutes of labor and 24 hours of waiting, with a stir in the middle. It was well worth the money, however it did not last as long as you had hoped. My next batch is already in the works!