Aaron Goldfarb, a liquor writer who was raised Jewish, was not introduced to the joys of eggnog until he married a woman who loved Christmas. Making a batch of homemade eggnog became his self-designated duty at their annual Christmas party in Park Slope, Brooklyn. For the spirits, Mr. Goldfarb prefers Maker’s Mark or another bourbon with a heavy wheat content, which lends sweetness. He also cautions against using spiced rum, as he feels the spirits involved already possess enough intrinsic baking-spice qualities. Mr. Goldfarb loves a slightly aged nog; see Tip for his advice.
- Serves: 8 persons
- 8large eggs
- 4cups whole milk
- 2cups heavy cream
- ⅔cup granulated sugar
- 4ounces bourbon
- 4ounces dark rum
- 4ounces Cognac or apple brandy
- Whole nutmeg, for garnish
Step 1Separate the egg yolks from the whites. In a stand mixer, beat the whites on high speed until transformed into a meringue-like consistency with soft peaks.
Step 2In a large bowl, whisk the egg yolks with the milk, cream, sugar, bourbon, rum and Cognac or brandy until a smooth texture is achieved. Gently fold in the beaten egg whites until combined.
Step 3Transfer eggnog into a large serving bowl. Chill overnight in the refrigerator before serving.
Step 4To serve, ladle a few ounces into a mug or glass and grate fresh nutmeg over the surface. For ideal flavor, mix will keep in the refrigerator up to two weeks, but can last longer.