Eggnog is a festive drink with a long history. Originally, it was made with just eggs, sugar, milk or cream, and a bit of alcohol to add some cheer. Today, bartenders create many unique versions of this classic beverage.
While eggnog is often enjoyed without alcohol, it is commonly used in Christmas cocktails. The first recipes from the 1700s did include spirits.
Baltimore-style Eggnog Recipe (Serves 12)
– 1/2 bottle of Bourbon, preferably Michter’s
– 1/2 bottle of molasses or demerara 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 of heavy cream
– 1 teaspoon salt
– 1/2 teaspoon freshly grated nutmeg
In a large bowl, beat the egg yolks until they are light. Gradually add the other ingredients, except for the egg whites and nutmeg, while continuing to beat. Mix until everything is well combined.
In another bowl, whip the egg whites and nutmeg until stiff peaks form. Gently fold this mixture into the larger bowl. Cover and chill until you are ready to serve.
Pour into mugs and top with a sprinkle of freshly grated nutmeg or cinnamon.