Coquito. Rompope. Biblia con pisco: The silky, calorie-laden beverage you probably know as eggnog has many global incarnations.
Eggnog originally descended from posset, a hot British cocktail made with eggs, milk and ale. "Nog" is old British slang for a strong beer, and is a term that has survived since late-medieval times to give the comfortingly creamy drink a good deal of historical street cred.
Why is eggnog so popular? Perhaps because it tastes like spiced holiday magic, mixed with all the lushest, full-fat dairy items a cow can offer. A drink this rich deserves a festive spread all its own. Honor your eggnog with a showstopping eggnog bar, complete with an all-purpose recipe that's easily scaled up for a big crowd. This recipe allows you to swap in your favorite base spirit--be it rum, bourbon or brandy. Pair that foolproof recipe with a self-serve selection of mix-ins for rimming, spiking and floating in each cup of eggnog. Your guests might just lose their noggins.
A few key 'nog-related notes to remember: Use fresh, local eggs. Toss the bottled nutmeg and grate it fresh for the most vibrant flavor. Chill your eggnog completely before serving, or gild the boozy lily and prep a molded eggnog ice ring to keep your punch cold without diluting it.
Now go forth and 'nog your way to holiday party host of the year.
RIM IT RIGHT
- Crushed gingersnap cookies
- Crushed graham crackers
- Cinnamon sugar
- Toasted coconut flakes
- Dulce de leche
A WEE SPLASH
- Maple syrup
- Ginger liqueur
- Hazelnut liqueur
- Espresso or coffee liqueur
FESTIVE FLOATS
- Whipped cream
- Cinnamon sticks
- Star anise pods
- Extra grated nutmeg
- Wintry sprinkles
- Eggnog ice ring (freeze two cups eggnog plus two cups milk in a Bundt pan)
All-Purpose Eggnog
- 8 Large eggs, separated
- 1 cup Powdered sugar
- 16 oz Dark rum (can substitute bourbon or brandy, or a mix)
- 1.5 pints Whole milk
- 1 pint Heavy cream
- 2 teaspoons Freshly grated nutmeg
- 1 teaspoon Almond extract (optional)
PREPARATION:
In the bowl of a stand mixer or with a hand mixer, beat egg yolks at medium-high speed until thick and pale yellow. Slowly add two-thirds of a cup of the powdered sugar (save one-third for later) and beat until fully dissolved. Add the rum (or other spirits), milk, heavy cream, nutmeg and almond extract and stir to combine.
In a separate bowl, beat the egg whites until they maintain soft peaks. Gradually add the remaining one-third cup of powdered sugar and beat until incorporated and stiff peaks form. Gently whisk the egg whites into the eggnog mixture. Chill, and serve in a punch bowl. Garnish with freshly grated nutmeg sprinkled on top.
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