Eggnog is a cherished holiday classic with a history that spans centuries. Originally, it was a straightforward concoction made from eggs, sugar, and milk or cream, with a splash of liquor to enhance the festive spirit. Today, bartenders have taken this traditional drink and created a variety of innovative versions.
While eggnog is often enjoyed as a non-alcoholic beverage, it frequently serves as the foundation for festive juniorbola Christmas cocktails. The earliest recipes, dating back to the 1700s, did include alcohol.
Baltimore-style Eggnog Recipe (Serves 12)
– 1/2 bottle of Bourbon, ideally Michter’s
– 1/2 bottle of molasses or demerara-based Rum, preferably Doorly’s or Real McCoy 5 Year
– 12 egg yolks
– 12 egg whites
– 3/4 liter of simple syrup
– 1/4 liter of Baltimore Rainwater Madeira
– 1 1/2 liters of whole milk
– 1/2 liter of heavy cream
– 1 teaspoon salt
– 1/2 teaspoon freshly grated nutmeg
In a large mixing bowl, beat the egg yolks until they become light and fluffy. Gradually add the remaining ingredients, except for the egg whites and nutmeg, while continuing to beat the mixture until well combined.
In another bowl, whip the egg whites and nutmeg until stiff peaks form. Gently fold this mixture into the larger bowl until everything is blended. Cover and chill in the refrigerator until you’re ready to serve.
Pour into mugs and top with a dash of freshly grated nutmeg or cinnamon for a delightful finish.