Eggnog Classic: Traditional Christmas Cocktail

Photo: marcin jucha / stock.adobe.com

This Eggnog is a quintessential holiday cocktail, rich, creamy, and filled with the warmth of spices that celebrate the festive season.

Whether served chilled or warm, this traditional Christmas drink is perfect for cozy gatherings with family and friends. It’s smooth and comforting, making it a favorite holiday treat.

Ingredients

• 4 large eggs, separated

• 1/3 cup granulated sugar

• 2 cups whole milk

• 1 cup heavy cream

• 1/2 cup bourbon or rum (optional)

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon

• 1/2 tsp ground nutmeg (plus more for garnish)

• 1/4 tsp ground cloves

• Pinch of salt

Instructions

Step 1: Whisk the Egg Yolks

In a large mixing bowl, whisk the egg yolks with the sugar until they are thick and pale yellow. The mixture should form ribbons when you lift the whisk. This process usually takes 3-4 minutes.

Step 2: Heat the Milk and Spices

In a saucepan, combine the milk, cinnamon, nutmeg, cloves, and vanilla. Heat over medium heat until the mixture is steaming but not boiling, stirring occasionally.

Step 3: Temper the Egg Yolks

Slowly pour a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and avoid curdling. Gradually add the rest of the hot milk mixture while whisking continuously.

Step 4: Cook the Eggnog Base

Pour the combined eggnog mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly, about 5 minutes. It should coat the back of a spoon. Be careful not to let it boil. Remove from heat.

Step 5: Add the Cream and Alcohol

Stir in the heavy cream and bourbon or rum (if using). Transfer the eggnog to a large pitcher or punch bowl. Cover and refrigerate for at least 2 hours to chill.

Step 6: Beat the Egg Whites

Just before serving, beat the egg whites with a pinch of salt until soft peaks form. Gently fold the egg whites into the chilled eggnog mixture, adding a light and airy texture to the drink.

Step 7: Serve

Pour the eggnog into glasses or mugs, sprinkle with additional nutmeg on top, and serve immediately. You can also warm the eggnog on the stovetop if you prefer a hot version.

Tips

• For a non-alcoholic version, simply omit the bourbon or rum.

• If you prefer a thicker eggnog, you can add an extra 1/2 cup of heavy cream.

• Adjust the sweetness by adding more sugar to taste.

• You can make this recipe in advance and store it in the fridge for up to 3 days, but be sure to add the whipped egg whites just before serving for the best texture.