Eggnog is the holiday tipple par excellence, and an excuse to dip into tradition, with a rich and comforting potion that’s been made for centuries. This recipe is the classic, spiked with enough bourbon, Cognac, and rum to make you think about designating a driver before making the first toast. Note that for the flavors to meld, age the eggnog in the refrigerator for at least 1 week.
If you want to bottle the eggnog (before the whipped egg whites and cream are stirred in), follow the step-by-step guide in our story about bottling soda pop. Unlike the soda recipes, though, eggnog does not ferment (so there’s no danger of explosion); it just ages under refrigeration. The actual bottling process is the same.
Safety note: Before you begin, read Is it safe to use raw eggs in eggnog?
In an episode of The Morgenthaler Method, Jeffrey Morgenthaler shares his popular blender eggnog recipe from Clyde Common in Portland, Oregon.
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