Cozy winter nights, or holiday celebrations with loved ones.
We love a nice glass of spiked eggnog on a cozy winter night. It’s a common tradition in many households around the holiday season, and spiking it with a little rum (or brandy, or whiskey) makes it that much better! This recipe is Evan and Suzanne’s favorite, because it adds an extra little step that makes the eggnog lighter and easier to drink, when traditional egg nog can feel heavy and filling. Thanks to Bon Appétit Magazine for giving us the secret method! If you’re more of a visual learner, we made a quick video tutorial of this eggnog recipe, too!
Let’s Get Mixin’
6 large eggs, separated
1 cup sugar
A pinch of kosher salt
3 cups whole milk
2 cups heavy cream
2 cups dark rum
Whole nutmeg and cinnamon stick (for serving)
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 eggnog base at least 2 hours.
Just before serving, using an electric mixer, beat egg whites in a medium bowl until stiff peaks form. Gently fold into eggnog base. Finely grate nutmeg and cinnamon over as desired
Hint – You can make this base up to 6 hours ahead of time. Keep it chilled until you are ready to serve.
…but am I going to like it?
Getting to know your palate, what you like, and what you don’t like is a critical part of being a great craft tippler AND key to becoming a great home bartender as well!
So before you break out that barware and buy the key ingredients, here’s a little guidance on what to expect from this cocktail so you can start to hone in on exactly what elements of cocktails you enjoy and which you’d prefer to minimize. This helps you order new cocktails you love when you’re out on the town better as well!
- Sweet 90% 90%
- Sour 0% 0%
- Spiritous 50% 50%
- Refreshing 10% 10%
- Complex/Funky/Unique 50% 50%