The ultimate eggnog cocktail recipe: Here’s how to prepare it
The holiday gathering season is here, and if you’ve found this article, chances are you’re searching for delightful ways to elevate your Christmas celebrations this year.
Eggnog is a cherished festive drink with a history that spans many years. In the past, it was an uncomplicated mixture: eggs whisked with sugar and creamy milk, along with some alcohol to truly embody the ‘spirit’ of the holiday season. Today, bartenders have crafted a variety of inventive twists on this classic beverage.
Meet Deke Dunne, the beverage and creative director at Eaton Hotel’s Allegory and Wild Days bars in Washington, D.C. Allegory has earned numerous industry accolades over the years, being recognized as one of North America’s top 50 bars recently.
“I believe the ideal alcohol to use is a barrel-aged rum made from either molasses or demerara sugar, or a bourbon or scotch that has matured for a reasonable period in a barrel,” Dunne explains to YSL News. “Cognac can also work wonders. Barrel-aged rums crafted from molasses or demerara carry a remarkable flavor profile that fits eggnog beautifully. Often, these kinds of rums offer notes of caramelized brown sugar, maple, cinnamon, nutmeg, molasses, and vanilla — just what you need in your eggnog.”
Here’s everything you need to know to whip up the perfect boozy eggnog, including one of Dunne’s cherished recipes.
Is eggnog typically alcoholic?
When purchased, eggnog is typically non-alcoholic. However, it is often used as a base for festive Christmas cocktails. The original recipes for eggnog, dating back to the 1700s, featured alcohol.
“I enjoy eggnog, but it feels very seasonal to me,” Dunne comments. “It’s often so thick and creamy that even the lighter recipes are still something you don’t want to consume in large quantities. I also connect its flavor with the late autumn to early spring seasons, making it seem out of place if enjoyed at other times.”
What type of alcohol is ideal for eggnog?
Dunne suggests using a dark spirit. For those looking to mix up their own eggnog cocktail this holiday season, he provides the following recipe.
“This recipe is adapted from a Baltimore-style eggnog originally published in the December 1945 issue of Gourmet magazine by Derek Brown, a respected cocktail historian and bartender in the modern D.C. cocktail landscape,” Dunne shares.
Baltimore-style Eggnog (Serves 12)
- 1/2 bottle of Bourbon (ideally Michter’s)
- 1/2 bottle of molasses or demerara 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 bowl, add the yolks and whisk them until they’re light. Continue whisking while incorporating all the other ingredients, except for the egg whites and nutmeg. Blend until everything is mixed well.
In a separate bowl, whip the egg whites and nutmeg until they form stiff peaks. Carefully fold this mixture into the larger bowl and mix to combine. Seal the bowl and chill it in the refrigerator until you’re ready to serve.
Pour into mugs and top with a dusting of freshly grated nutmeg or cinnamon for garnish.
