Description
This classic Spiked Eggnog recipe combines rich bourbon, cognac, and rum with creamy egg yolks, milk, and spices to create a smooth, festive holiday cocktail that’s easy to prepare and perfect for gatherings.
Ingredients
Alcohol Mix
- 1/2 cup bourbon
- 1/2 cup cognac
- 1/2 cup white rum
Eggnog Base
- 6 egg yolks
- 1 cup sugar
- 1/4 tsp ground nutmeg
- Pinch salt
- 1/2 cup heavy cream
- 1 cup milk
Instructions
- Whisk Egg Yolks Mixture: In a large bowl, whisk together the egg yolks, sugar, ground nutmeg, and a pinch of salt until the mixture becomes smooth, creamy, and slightly thickened, ensuring the sugar is fully dissolved.
- Combine Alcohols: In a separate bowl, pour and combine the bourbon, cognac, and white rum, stirring gently to blend the spirits evenly.
- Add Cream and Milk: Stir the heavy cream and milk into the alcohol mixture until fully incorporated, creating a smooth liquid blend.
- Blend Alcohol and Egg Mixtures: Slowly beat the alcoholic cream mixture into the whisked egg yolk mixture, combining carefully to maintain a smooth and even consistency while avoiding curdling.
- Chill: Transfer the combined eggnog mixture to a bottle or airtight container and chill in the refrigerator until cold, ideally for several hours or overnight, to let flavors meld.
- Serve: When ready to serve, pour the eggnog into glasses and garnish each with a light sprinkle of ground nutmeg on top for added aroma and festive presentation.
Notes
- Use fresh, high-quality eggs for best taste and safety.
- The eggnog must be kept refrigerated and consumed within 2-3 days.
- For a non-alcoholic version, omit the bourbon, cognac, and rum, and replace with extra milk or cream.
- Be sure to whisk the mixtures slowly and steadily to avoid curdling the eggs.
- Adding spices like cinnamon or vanilla extract can enhance the flavor further.
