This homemade eggnog is nothing like the thin, artificial-tasting versions you might find in grocery stores. Instead, it tastes like grown-up melted ice cream, thanks to the simple and reliable base of cream, egg yolks, sugar, and dark rum. Adding fluffy beaten egg whites right before serving makes it lighter and easier to drink than a cup of dairy and booze has any right to be.
While eggnog has a long history—similar drinks were served in medieval England—it has evolved over the centuries and is ripe for riffing. Writer and bartender Al Culliton has suggestions for a “cool-kid” version made with mezcal and topped with cocoa powder and freshly grated cinnamon, as well as an “old-fashioned” one with Madeira, Oloroso sherry, and a light dusting of allspice. And if you or your guests are dairy-free, give this Cashew Nut Nog, made with coconut milk, a try.
For more festive cocktail options check out these recipes.
*Raw egg is not recommended for the elderly, people with weakened immune systems…or people who don’t like raw egg.
Editor’s note: This recipe was originally published December 6, 2013.
*Raw egg is not recommended for the elderly and people with weakened immune systems...or people who don't like raw egg.
Recipe information
Yield
12 Servings
Ingredients
Preparation
Step 1
Whisk egg yolks, sugar, and salt in a large punch bowl just until sugar is dissolved, then whisk in milk, cream, and rum. Cover and chill egg nog base at least 2 hours.
Step 2
Just before serving, using an electric mixer, beat egg whites in a medium bowl until stiff peaks form. Gently fold into egg nog base. Finely grate nutmeg and cinnamon over as desired.
Do Ahead: Eggnog base can be made 6 hours ahead. Keep chilled.
