Fortified-wine eggnog

Sherry and Madeira figure heavily in nineteenth-century eggnog recipes—both large-format and single-serving. I developed this recipe for both formats, combining medium-dry Madeira with oloroso and Pedro Ximénez sherries. I love the nutty, dried-fruit flavors the wines contribute.

Large-format ingredients

6 eggs
2¼ cups whole milk
1½ cups heavy cream
8 oz. oloroso sherry
8 oz. medium-dry Madeira
3 oz. PX sherry
½ cup sugar
Ground allspice
Nutmeg

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ABV LEVEL

Single-serving ingredients

1 oz. medium-dry Madeira
1 oz. oloroso sherry
¼ oz. PX sherry
Scant ¼ oz. simple

Garnish: nutmeg

Makes about 48 ounces.

In a large bowl or the bowl of a stand mixer, beat the eggs on medium-low until smooth. Add the sugar and a little allspice and beat until sugar is dissolved. With the beater/mixer still running, stream in milk and cream. Pour in the wines and stir or beat briefly to combine. Let rest overnight in the fridge before serving. (You can keep it in the fridge for months—it’s double-preserved by the alcohol and sugar.) Serve in small glasses with freshly grated nutmeg atop.

Combine in a cocktail shaker. Dry shake. Add ice and shake. Double strain. Top with freshly grated nutmeg.