Chances are that you won’t make it through the holiday season without encountering at least one cold glass of eggnog. The spiked egg and milk cocktail dates back to 17th century Europe, where it was enjoyed as an indulgent upper class drink. Today, it’s been diluted down to little more than cheap, sugary milk with artificial flavorings and additives—most commercial eggnog doesn’t even have real eggs in it. Fortunately, it’s incredibly simple to make the real deal—in the traditional style—in your own kitchen. With just fresh egg yolks, quality milk and a glug of bourbon, you can get toasty this holiday with your own homemade eggnog. Here’s how to do it.
Makes one quart, about 6 servings
6 large egg yolks*
½ cup maple syrup
2 cups whole milk
1 cup heavy cream
½ cup bourbon
¼ cup spiced rum
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch sea salt
From the Organic Authority Files
Beat yolks and maple syrup together until smooth. Add milk, cream, bourbon and rum; beat gently to mix. Stir in cinnamon, nutmeg and salt. Chill and serve on the rocks.
* Experts recommend using pasteurized eggs, as raw eggs may contain Salmonella.