This Easy Eggnog Recipe Is A Holiday Classic To Put On Repeat

Eggs, milk, and liquor. If the combination seems crazy, its no less crazy then chopping down a pine tree and sticking it in your living room for two weeks. Perhaps the ultimate Christmas cocktail, Eggnog’s origins can be traced back to medieval Britain but this milk-based punch got elevated upon arrival in America with the addition of local rum and whiskey. While the version we like best splits the difference between bourbon and rye, some may chose to substitute rum with brandy, or use just one of the four spirits. Made by the batch, this recipe should provide between 8 and 10 servings.  

Eggnog Ingredients

• 4 Large Eggs, Separated
• 1/2 Cup Sugar, Divided 
• 2 Cups Milk
• 1 Cup Heavy Cream
• 1/4 Cup Bourbon 
• 1/4 Cup Rye
• 1/4 Cup Dark Rum
• 1/2 Teaspoon Freshly Grated Nutmeg  
• 1 Teaspoon Pure Vanilla Extract

How To Make Eggnog

1. In a medium bowl, beat the egg yolks and half the sugar until thick and pale.
2. Slowly whisk in milk, cream, bourbon, rum, nutmeg, and vanilla extract. Mix until smooth.
3. In a separate bowl, beat the egg whites with the remaining sugar until stiff but not dry.  
4. Gently fold the whipped egg whites into the yolk mixture until combined.
5. Chill for at least 2 hours. 
6. Serve in rocks glasses, mugs or punch cups and garnish with a sprinkle of nutmeg and / or cinammon. 

You can store your eggnog in an airtight container in the refrigerator for up to 3 days. If you plan to store it longer, ensure the spirits are included, as they act as a preservative. 

Eggnog Riff

For a vegan version, replace the eggs with 1 tablespoon of cornstarch whisked into the milk alternative of your choice for thickness. Use unsweetened almond milk or oat milk instead of whole milk, and coconut cream in place of heavy cream.