My friend Ben has been perfecting his egg nog recipe for years, so I was thrilled when he said I could share it with you all! When I asked for the recipe, what I actually got was a spreadsheet comparing the exact ingredients in many other recipes and how he modified and perfected his own version of this seasonal cocktail. I love how nerdy this is because that’s how my brain works, too. Plus, you know it will be amazing egg nog if this level of detail and research has gone into his recipe. Since this eggnog version needs time to age, make it a few weeks ahead and serve it at your holiday party, or bottle and gift it to your favorite people.
Serves 8 (about 70 total oz)
INGREDIENTS
- 12 Eggs
- 1.5 cups Sugar
- 4 cups Whole Milk
- 2 cups Whipping Cream
- 1.5 cups Bourbon
- 1 cups Brandy
- 1.5 oz Dark Rum
- Nutmeg, fresh grated for garnish
- Pinch of salt, optional garnish
DIRECTIONS
STEP 1
Beat the eggs with an electric mixer until smooth.
STEP 2
Slowly add the sugar until incorporated.
STEP 3
Slowly add brandy, bourbon, rum and milk until mixed.
STEP 4
Store in glass container in the back of the refrigerator, making sure it’s 45 degrees or colder.
STEP 5
Don’t open or mix the jar. Let it sit for at least two weeks, but preferably a couple of months to allow the liquor to mellow.
STEP 6
When ready to serve, mix the eggnog with hand mixer. In a separate bowl, whip the cream until soft peaks form. Then, gently fold the cream into the eggnog mixture.
Serve in chilled glass. Garnish with fresh ground nutmeg and a pinch of salt.