The Original Eggnog
To get a head start on this recipe, prepare the eggnog through step 2, then cover and refrigerate for up to one day. Just before you’re ready to serve, whip the egg whites and remaining heavy cream, then add them to the bowl.
Ingredients
- 12 large eggs, separated
- 1 ½ cups superfine sugar
- 1 ½ quarts heavy cream
- 1 quart whole milk
- 3 cups bourbon, such as Maker’s Mark
- ½ cup dark rum, such as Mount Gay
- 2 cups cognac, such as Rémy Martin Grand Cru
- Freshly whipped cream, for serving (optional)
- Freshly grated nutmeg, for serving
Directions
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Beat egg yolks; add sugar:
In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks.
