Make eggnog the A-list star of your holiday spread.
Coquito. Rompope. Biblia con pisco: The silky, calorie-laden beverage you probably know as eggnog has many global incarnations.
Eggnog originally descended from posset, a hot British cocktail made with eggs, milk and ale. “Nog” is old British slang for a strong beer, and is a term that has survived since late-medieval times to give the comfortingly creamy drink a good deal of historical street cred.
Why is eggnog so popular? Perhaps because it tastes like spiced holiday magic, mixed with all the lushest, full-fat dairy items a cow can offer. A drink this rich deserves a festive spread all its own. Honor your eggnog with a showstopping eggnog bar, complete with an all-purpose recipe that’s easily scaled up for a big crowd. This recipe allows you to swap in your favorite base spirit—be it rum, bourbon or brandy. Pair that foolproof recipe with a self-serve selection of mix-ins for rimming, spiking and floating in each cup of eggnog. Your guests might just lose their noggins.
A few key ’nog-related notes to remember: Use fresh, local eggs. Toss the bottled nutmeg and grate it fresh for the most vibrant flavor. Chill your eggnog completely before serving, or gild the boozy lily and prep a molded eggnog ice ring to keep your punch cold without diluting it.
Now go forth and ’nog your way to holiday party host of the year.
Dress your eggnog bar with wintry style by scattering scented pine cones and loose pine branches around the table. Stack crystal punch cups or vintage tea cups near the punch bowl and fill small bowls, cocktail glasses and swing-top bottles with mix-ins and garnishes so party guests can customize their cups.
RIM IT RIGHT
Crushed gingersnap cookies
Crushed graham crackers
Toasted coconut flakes
Dulce de leche
A WEE SPLASH
Espresso or coffee liqueur
Star anise pods
Extra grated nutmeg
Eggnog ice ring (freeze two cups eggnog plus two cups milk in a Bundt pan)
*Serves 8 people
8 Large eggs, separated
1 cup Powdered sugar
16 oz Dark rum (can substitute bourbon or brandy, or a mix)
1.5 pints Whole milk
1 pint Heavy cream
2 teaspoons Freshly grated nutmeg
1 teaspoon Almond extract (optional)
Garnish: Freshly grated nutmeg Glass: Punch or tea cups
In the bowl of a stand mixer or with a hand mixer, beat egg yolks at medium-high speed until thick and pale yellow. Slowly add two-thirds of a cup of the powdered sugar (save one-third for later) and beat until fully dissolved. Add the rum (or other spirits), milk, heavy cream, nutmeg and almond extract and stir to combine.
In a separate bowl, beat the egg whites until they maintain soft peaks. Gradually add the remaining one-third cup of powdered sugar and beat until incorporated and stiff peaks form. Gently whisk the egg whites into the eggnog mixture. Chill, and serve in a punch bowl. Garnish with freshly grated nutmeg sprinkled on top.