For generations, eggnog was simply and precisely a homemade beverage enjoyed in this country from Thanksgiving through Christmas—thus its nostalgic connection with all things holiday.
Today, more and more people buy finished eggnog at the supermarket. We think that’s a bit of a shame—eggnog is neither complex mixology nor rocket science. Enjoy this recipe for homemade Holiday Eggnog!
- 3 eggs, separated
- 1/2 cup sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup condensed milk
- 1/2 cup light rum
- 3/4 cup whiskey
- 2 vanilla beans, split and scraped
- 2 teaspoons cinnamon
- 2 teaspoons freshly grated nutmeg
- whipped cream and cinnamon sticks, for garnish
Whip the egg yolks with 1/4 cup of the sugar until pale yellow. In a separate bowl or blender, whip the egg whites with the remaining sugar. Add the cream and milks, blending until incorporated. Add the whiskey, rum and spices, folding lightly into the milk mixture.
Pour the milk mixture into the bowl with the whipped eggs and sugar. Fold the two together until fully incorporated, whisking if necessary. Chill the eggnog for 4-6 hours until cool. When ready to serve, divide into chilled glasses and top with whipped cream and freshly grated cinnamon.