Josh's Eggnog

This is not the thin, carton stuff from the grocery store. This eggnog is built from a dozen eggs, heavy cream whipped stiff, and a full cup each of bourbon and cognac. It’s the kind of holiday punch that makes people forget what they said at the party.

Beating the yolks with sugar until thick and lemon-colored is where the rich, custard-like base comes from. The spirits get added slowly while beating, which keeps the mixture smooth and emulsified.

Folding in whipped cream first, then beaten egg whites, gives the eggnog a mousse-like body that’s thick enough to coat the glass. The egg whites lighten the texture so it doesn’t feel heavy despite all that cream and booze.

Chef Tips

• Chill the yolk mixture for several hours before folding in the cream and whites. The cold sets the base and helps it hold the folded-in volume.
• Beat the egg whites to soft peaks, not stiff. Stiff peaks are harder to fold smoothly and leave lumps.
• Use freshly grated nutmeg on top for the best aroma. Pre-ground nutmeg has lost most of its fragrance.
• This eggnog contains raw eggs. Use the freshest eggs available or pasteurized eggs if that’s a concern.

Variations

• Use dark rum instead of cognac for a Caribbean-style eggnog.
• Add a teaspoon of vanilla extract to the yolk base for extra warmth.
• Serve in small cups. This is rich and boozy, and a little goes a long way.