Eggnog
This eggnog is a cold, make-ahead holiday drink built on whipped eggs, cream and two spirits. Beating the eggs until very frothy before the sugar goes in gives the finished drink a light body that plain stirred versions lack. Brandy and dark rum add warmth, and the brandy can be swapped for more rum if that is what you have. A final dusting of nutmeg on each glass is all the garnish it needs.
Instructions
Beat the eggs with an electric mixer at medium speed for 2 to 3 minutes, until they are very frothy.
With the mixer still running, add the sugar, vanilla and nutmeg a little at a time, beating until everything is blended in.
Turn the mixer off. Stir in the cold brandy, dark rum, whipping cream and milk until the mixture is evenly combined.
Chill the eggnog well before serving.
Pour into individual glasses and sprinkle each serving with a little more nutmeg.
For a lighter, fluffier result, separate the eggs first. Beat the yolks until they lighten in color, then beat in 1 cup of the sugar, the vanilla and the nutmeg. Turn the mixer off and stir in the liquids. In a separate bowl, beat the whites, adding the remaining 1 tablespoon of sugar once peaks form, and keep beating until the peaks are stiff. The brandy can be replaced with more dark rum if you prefer.
Make it personal.
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