Eggnog with Bourbon Whiskey

This is old-school holiday eggnog, the kind your grandmother kept in a glass pitcher on the back of the fridge from Thanksgiving through New Year’s. Separating the eggs and beating each part to stiff peaks is the move that gives this version its signature lightness. Yolks beaten with sugar go silky and pale, whites whipped on their own fold in like a cloud, and the bourbon does the work of taming the eggy richness.

Day one, it’s good. Day two, it’s transcendent. The cream and bourbon meld and the raw-egg edge mellows out as everything sits.

A pint of bourbon for 12 servings is a generous pour. The alcohol also acts as a preservative, which is why old-fashioned recipes call for a heavy hand. Reduce it if you must, but the booze is what makes this taste like real holiday eggnog.

Grate fresh nutmeg on top of every glass. The pre-ground stuff in jars has none of the warmth and woodsiness you want here.

Chef Tips

• Use the freshest eggs you can find. The recipe is uncooked, so quality matters.
• Beat egg whites in a clean, dry bowl. Any trace of yolk or grease and they won’t stiffen.
• Chill at least 2 hours before serving. Overnight is better.
• Whole nutmeg grated fresh tastes nothing like the pre-ground stuff. Worth picking up a single nut for the season.

Variations

• Swap half the bourbon for dark rum or brandy for a deeper, fruitier punch.
• Make it boozier still with a splash of cognac stirred in just before serving.
• For a non-alcoholic version, replace bourbon with strong cold-brewed coffee and a teaspoon of vanilla.