Here’s a classic eggnog recipe, spiked with bourbon, cognac, and rum. For the best tasting eggnog, you want to age it in the refrigerator for at least a week. Over that time the flavors truly marry together and create a magical beverage. If you’re squeamish about consuming raw eggs, keep in mind that there’s enough alcohol in the beverage to kill any living bacteria. You can also substitute pasteurized egg yolks and whites.
Makes 1 gallon of eggnog / Total Time:
- Place the egg whites into a clean and airtight container and freeze until the eggnog is ready to serve.
- Combine the yolks and sugar in a large bowl and whisk until well blended. Add the remaining ingredients and stir to combine.
- Transfer the mixture to a 1-gallon glass jar and tightly seal the lid. (Alternatively, you can bottle it.) Place in the refrigerator for at least 1 week and up to 3 weeks.
- The night before serving, place the frozen egg whites in the refrigerator to thaw.
- When ready to serve, let the egg whites come to room temperature. Place the egg whites in the very clean bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form, about 2 to 3 minutes. Next transfer to a large punch bowl.
- Place the cream in the stand mixer bowl (no need to wash the bowl) and whisk on high speed until medium peaks form, about 1 to 2 minutes.
- Now gently fold the whipped cream and the whipped egg whites together in the punch bowl.
- Take the eggnog base from the refrigerator and stir together to re-combine, then add one-third of the base to the punch bowl. Gently whisk the eggnog together to incorporate the base into the whipped cream and egg-whites.
- Repeat this process 2 more times until all of the base is just combined and no large pockets of whites or cream remain. (Do not over whisk or you’ll deflate the eggnog).
- Serve in punch cups over ice, if desired, and garnished with grated nutmeg.