For the past few years, Ben has been making his eggnog at the end of the summer and aging it until the holidays. Each gallon jug has about a dozen egg yolks, sugar, milk, cream and about a liter and a half of hard liquor. The combinations vary, but bourbon is usually the lead with brandy, cognac, or rum supporting.
To serve, we whip cream and egg whites so each glass is equal parts nog and froth, nutmeg grated on top.
We will not show up at a holiday party without at least a jar full of this stuff. It’s hardcore, but everyone who says they don’t like eggnog tries this and AT LEAST says, “eeeeehhh… this is pretty good!” and then finishes their glass.
Here’s the inspiring recipe.