Eggnog has been a holiday staple for ages. Originally, it was a straightforward mix of beaten eggs, sugar, and milk or cream, with a splash of liquor to really get that festive vibe going. These days, bartenders have come up with all sorts of fun twists on the classic drink.
While eggnog is often enjoyed without alcohol, it’s a popular base for Christmas cocktails. The original recipes from the 1700s definitely included some booze.
Baltimore-style Eggnog Recipe (Serves 12)
– 1/2 bottle of Bourbon, preferably Michter’s
– 1/2 bottle of molasses or demerara-based Rum, preferably Doorly’s or Real McCoy 5 Year
– 12 egg yolks
– 12 egg whites
– 3/4 liter of simple syrup
– 1/4 liter of Baltimore Rainwater Madeira
– 1 1/2 liters of whole milk
– 1/2 liter heavy cream
– 1 teaspoon salt
– 1/2 teaspoon freshly grated nutmeg
In a big mixing bowl, beat the egg yolks until they’re nice and fluffy. While you’re juniorbola mixing, gradually add in all the other ingredients except for the egg whites and nutmeg. Keep whipping until everything is well blended.
In another bowl, whip the egg whites and nutmeg until you get stiff peaks. Fold this mixture into the larger bowl and mix gently. Cover it up and chill in the fridge until you’re ready to serve.
Pour it into mugs and top it off with a dash of freshly grated nutmeg or cinnamon for that extra touch.