Best Christmas Egg Nog

An old-fashioned Christmas eggnog built for a holiday crowd. Two dozen eggs, a quart of bourbon, two cups of brandy, and a quart of heavy cream put this firmly in the punch-bowl-for-the-whole-block category rather than a quiet two-cup batch. The recipe yields about 30 cups, which is roughly what a holiday open house needs.

The vanilla ice cream is the move that separates a thin eggnog from one with real silken body. Folded in broken pieces, it melts slowly as the bowl chills, thinning into a creamy, slightly sweet base that fills out the structure between the cream and the milk.

Whipped egg whites folded in last give the surface a soft foam (technique borrowed from old Southern eggnog tradition). Grated nutmeg over the top right before serving is the only garnish that belongs.

Pro Tips

• Whip the egg yolks and sugar until the mixture is pale and thick enough to ribbon off the whisk; under-beaten yolks taste raw.
• Beat the whites in a clean, fat-free bowl until stiff and fold them in gently to keep the foam intact.
• Make this a day ahead if you can; the alcohol mellows and the flavors marry overnight in the fridge.
• Use the freshest pasteurized eggs you can find; if raw eggs are a concern, cook the yolk-sugar-milk base to 160°F (71°C) before adding the spirits.

Variations

• Replace half the bourbon with dark rum for a more Caribbean profile.
• Swap the vanilla ice cream for cinnamon or coffee ice cream for a different finish.
• Cut the alcohol in half and add a teaspoon of vanilla extract and an extra cinnamon stick stirred in for an under-proof family-friendly version.