Joe's Eggnog

A serious, old-school eggnog built for a holiday party. Sixty eggs, bourbon (or cognac), dark rum, whipped cream, and a shower of fresh nutmeg. This is not the watered-down stuff from a carton. It’s thick, rich, boozy, and built for a crowd.

The egg yolks get beaten light and airy before the bourbon goes in slowly, which tempers the alcohol into a smooth, custard-like base. Sugar dissolves in the rum first, so it integrates evenly without any gritty bits. Whipped cream folds in for body and richness, then stiffly beaten egg whites lighten the whole thing into something airy enough to drink glass after glass.

This is a raw-egg eggnog in the classic tradition. The alcohol content helps, but use fresh, quality eggs you trust.

Pro Tips

• Beat the egg yolks until they’re pale yellow and ribbon-like. This incorporates air and creates the smooth, creamy base.
• Add the bourbon in a slow, thin stream while beating constantly. Dumping it in all at once can break the emulsion.
• Beat egg whites to stiff peaks but stop before they go dry and clumpy. You want them to fold in smoothly.
• Freshly grated nutmeg makes a noticeable difference over pre-ground. A single whole nutmeg and a microplane is all you need.

Variations

• Scale to a quarter of the recipe for a smaller gathering of about 12.
• Use cognac instead of bourbon for a smoother, more refined flavor.
• Add a cup of whole milk to thin it slightly if the richness feels too heavy.