When I was kid, eggnog was a staple at every Christmas party. My mom's punch bowl was always filled to the top with the creamy cocktail. Like with most classic cocktails, it's fair game to finesse them to fit your taste. This year our nog gets a good ol' Kentucky-inspired makeover.
My mom always made her eggnog with spiced rum, but I've been on a bourbon kick as of late, so I switched up tradition. I did, however, keep the vanilla extract — it kicks up the bourbon, which I like.
This is "egg" nog, of course. If you clicked on the recipe, hopefully you're ok with raw egg yolks. If not, you can start yours off by cooking the yolks and sugar over a hot water bath, like a zabaglione, then cool the mixture before adding your other ingredients. This is a cold cocktail, so you can add cracked ice or an ice ring to your punch bowl to keep it chilled.
This is a simple recipe that is always a crowd pleaser and can easily be made kid-friendly by skipping the bourbon. So break out your punch bowl and toast the holiday season.
12 large egg yolks
2 cups sugar
4 cups cold milk
1 cup heavy cream
1 1/2 cups bourbon
1 teaspoon vanilla extract
Freshly grated nutmeg, for garnish
In a large bowl, whisk the yolks and the sugar until smooth and frothy. Whisk in the milk, cream, bourbon and vanilla extract. Transfer into a pitcher or punch bowl for serving.
Top each individual serving with freshly grated nutmeg.
You can substitute brandy or rum if you prefer.
If you'd prefer not to serve a drink with raw eggs, you can start yours off by cooking the yolks and sugar over a hot water bath, like a zabaglione, then cool the mixture before adding your other ingredients.