Eggnog is a festive tradition that has been celebrated for centuries. Historically, it consisted of a straightforward combination of beaten eggs, sugar, and milk or cream, enhanced with a spirit to embody the essence of the holiday season. In contemporary times, bartenders have introduced a variety of innovative interpretations of this classic beverage.
While eggnog is typically non-alcoholic, it often serves as a foundational element in Christmas cocktails. The original recipes for eggnog, which trace back to the 1700s, did include alcoholic components.
Baltimore-style Eggnog Recipe (Serves 12)
– 375 ml Bourbon, preferably Michter’s
– 375 ml molasses or demerara-based Rum, preferably Doorly’s or Real McCoy 5 Year
– 12 egg yolks
– 12 egg whites
– 3/4 liter simple syrup
– 1/4 liter Baltimore Rainwater Madeira
– 1 1/2 liters whole milk
– 1/2 liter heavy cream
– 1 teaspoon salt
– 1/2 teaspoon freshly grated nutmeg
In a large mixing bowl, combine the egg yolks and beat them until they become light in color. Gradually incorporate the remaining ingredients, excluding the egg whites and nutmeg, while continuing to beat the mixture until fully blended.
In a separate bowl, whip the egg whites and nutmeg until stiff peaks form. Gently fold this mixture into the larger bowl and stir until well combined. Cover and refrigerate until it is time to serve.
Pour into mugs and garnish with a dusting of freshly grated nutmeg or cinnamon.