Eggnog has been around for a very long time, in both its alcoholic and non-alcoholic forms. It’s most associated with Christmas, but has traditionally been served throughout the season from Halloween to New Years. It’s very filling and therefore probably best served at parties with munchies rather than along with meals. I speak from experience there.
It’s an ideal drink for premixing pitchers to keep guests happy all night long. Always make both alcoholic and non-alcoholic pitchers of it, unless you’re absolutely sure all your guests go one way or the other. One final tip about serving eggnog: have another drink entirely on hand. Some people don’t like the taste and others may be avoiding cholesterol. So either offer another cocktail, or offer a version of this with egg substitute or something like almond milk in place of eggs – the latter is surprisingly sweet and delicious.
This makes a little over two quarts.
- 6 eggs
- 1 cup of sugar
- 3/4 cup brandy
- 1/3 cup dark rum(or bourbon)
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of ground nutmeg
- 2 cups of whipping cream
- 2 cups milk
Refrigerate all the liquids and get them very cold before you make the drink. Beat the eggs at medium speed until they’re very frothy. Gradually add the sugar, vanilla and nutmeg as you continue beating. Now turn the mixer off and stir in the whipping cream, milk, brandy and rum. Chill it until you’re ready to serve. It’s best to keep it chilled at all times. Garnish each individual serving with the nutmeg sprinkled on top and a cinnamon stick.
The non-alcoholic version is exactly the same, except you leave out the alcohols. You can add rum flavoring if you want that taste.