Eggnog is a festive beverage with a rich history that spans several centuries. Originally, the recipe was quite straightforward, consisting of eggs whisked with sugar and milk or cream, along with a spirit to enhance the celebratory nature of the drink. In contemporary times, bartenders have developed a variety of innovative interpretations of this classic concoction.
Traditionally, eggnog is not an alcoholic beverage; however, it often serves as a foundational element in Christmas cocktails. The earliest known recipes for eggnog, which emerged in the 1700s, did indeed incorporate alcohol.
Baltimore-style Eggnog Recipe (Serves 12)
– 375 ml Bourbon, preferably Michter’s
– 375 ml molasses or demerara-based Rum, preferably Doorly’s or Real McCoy 5 Year
– 12 egg yolks
– 12 egg whites
– 3/4 liter simple syrup
– 1/4 liter Baltimore Rainwater Madeira
– 1 1/2 liters whole milk
– 1/2 liter heavy cream
– 1 teaspoon salt
– 1/2 teaspoon freshly grated nutmeg
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To prepare, begin by placing the egg yolks in a large mixing bowl and beating them until they achieve a light consistency. Gradually incorporate the remaining ingredients, excluding the egg whites and nutmeg, while continuing to beat the mixture until fully blended.
In a separate bowl, whip the egg whites along with the nutmeg until stiff peaks form. Gently fold this mixture into the larger bowl, ensuring thorough incorporation. Cover the bowl and refrigerate until it is time to serve.
When ready, pour the eggnog into mugs and finish with a dusting of freshly grated nutmeg or cinnamon for garnish.