Eggnog is a cherished holiday tradition with roots that extend back for centuries. Originally, it was a straightforward concoction made from eggs, sugar, and milk or cream, enhanced with a splash of liquor to embody the festive spirit. In contemporary times, mixologists have introduced a variety of innovative interpretations of this classic beverage.
While eggnog is typically enjoyed as a non-alcoholic drink, it often serves as a foundation for festive cocktails during the Christmas season. The earliest recipes for eggnog, originating in the 1700s, did indeed include alcohol.
Baltimore-style Eggnog Recipe (Serves 12)
– 1/2 bottle of Bourbon, preferably 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, combine the egg yolks and beat them until they become light and fluffy. Gradually add 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 you are ready to serve.
Pour into mugs and finish with a dusting of freshly grated nutmeg or cinnamon for garnish.