Eggnog

Lessley Anderson, senior editor of Chow.com, serves up creamy, thick eggnog and other egg-based cocktails.

Best Eggnog

By Jonathan Hunt of Chow.com

Total: 10 minutes, plus 3 weeks for aging

Makes: About 1 gallon

For the eggnog:

12 large eggs

2 cups granulated sugar

1 cup heavy cream

1 qt (4 cups) whole milk

1 liter (about 4 cups) bourbon, such as Jim Beam

1/2 cup Myers’s dark rum

1/2 to 1 cup good Cognac or other brandy

Pinch kosher salt

1 whole nutmeg

To serve (optional):

10 egg whites

1 1/2 cups heavy cream

For the eggnog:

Separate egg yolks and whites. (Reserve egg whites for another use, such as egg-white frittata). Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy. Add cream, milk, bourbon, rum, Cognac (use the good stuff), and salt, then stir.

To serve (optional):

Jonathan serves aged eggnog on the rocks with some freshly grated nutmeg on top. If you want to serve the eggnog in the traditional way, pour it into a punch bowl. In separate bowls, whip 10 egg whites and 1 1/2 cups heavy cream to soft peaks and fold them into the eggnog. Serve in punch cups, garnished with freshly grated nutmeg.

Ramos Gin Fizz

Makes: 1 drink

This egg white and cream cocktail is a classic brunch accompaniment, but it’s delicious enough to drink on its own.

Recipe courtesy of Rob Chirico's Field Guide to Cocktails.

Music break: Air And Kilometers by Kaki King