Eggnog

Cooked or uncooked? Fresh or aged? Bourbon, Cognac, or rum-based? For this festive Cocktail College and the ultimate guide to Eggnog, we're joined by returning guest Aaron Goldfarb, author and VinePair writer at large. Listen on (or read below) to learn Aaron’s batched Eggnog recipe — and don’t forget to like, review, and subscribe! 

Aaron Goldfarb’s Eggnog Recipe (serves 12) 

Ingredients 

- 12 eggs, separated

- 1 cup demerara sugar

- 3-4 cups milk

- 1 16-ounce carton heavy cream

- 12-16 ounces alcohol, such as bourbon, Cognac, and/or aged rum

- Garnish: nutmeg

Directions 

1. Beat egg whites to a soft peak and set aside.

2. Separately, mix egg yolks and sugar until sugar is dissolved.

3. Add cream and milk until thoroughly combined.  

4. Carefully fold in egg whites then add alcohol.

5. Decant into a punch bowl and ladle into Old Fashioned glasses to serve.

6. Garnish with freshly grated nutmeg.

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