Large-format eggnog
Making a batch of eggnog is more like a baking project than it is like making a cocktail. And, as with punch, time is an important ingredient in its successful construction; with a little time, the concoction melds into a silky-smooth drink akin to boozy melted ice cream. This "classic recipe" is a kind of summary of many a 'nog past, combining the original duo of brandy and rum with the more rustic rye whiskey, which form a balanced triumvirate that counters the sweetness of the egg-and-dairy mixture beautifully.
INGREDIENTS
6 large eggs
¾ cup sugar
Nutmeg, to taste
2¼ cups whole milk
1½ cups heavy cream
4 oz. rye whiskey
4 oz. aged Jamaican rum
4 oz. Cognac
ABV LEVEL
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 nutmeg and beat until sugar is dissolved. With the beater/mixer still running, stream in milk and cream. Pour in the spirits 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.