Eggnog, the frothy Christmas cocktail made from eggs, sugar and cream, is just the thing to sip while you wrap presents, exchange gifts, or shop online from the comfort of your home.
Spiked with rum and bourbon, this variation is warming, celebratory and not too sweet. If you’re serving a crowd, we recommend a big punch bowl with glasses or teacups for serving. This eggnog recipe is easily halved or doubled, and fresh nutmeg is crucial.
Eggnog for a crowd
Adapted from The Craft of the Cocktail by Dale Degroff
6 eggs, separated
3/4 cup sugar
1 quart milk
1 pint cream
6 ounces bourbon
6 ounces spiced rum
1 whole nutmeg, for grating
Beat the egg yolks well until they turn light in color, adding 1/2 cup of the sugar as you beat. Add the milk, cream and liquor. Then beat the egg whites with the remaining sugar until they peak. Fold the whites into the mixture. Grate fresh nutmeg over the drink.
Don’t miss: 5 Fabulous Christmas Cocktails
Originally published Dec. 22, 2014