Eggnog

• 1 egg
• 2 tsp. sugar
• ¼ tsp. pure vanilla extract
• pinch of salt
• 2 oz. (¼ cup) brandy, bourbon, rum, sherry, or other liquor
• 6 oz. (¾ cup) very cold milk
• freshly grated nutmeg

Beat egg, sugar, vanilla, and salt until smooth and light; pour into chilled glass. Stir in liquor and milk, mixing well; sprinkle lightly with nutmeg.

Eggnog for One: Since this libation isn’t typically served over ice, chilling all the ingredients beforehand will create a colder drink. Alternatively, the ingredients may be shaken with ice and strained into the glass, but that slightly dilutes the mix.

VARIATIONS

Hot Eggnog: Heat milk just until it simmers (do not boil). Gradually whisk milk into beaten-egg mixture. Pour into a warm heatproof mug. See also Hot Drinks, page 29.

Nogless Eggnog: Substitute 2 oz. (¼ cup) more milk for the liquor.

Party Eggnog

Makes About Thirty 6-Ounce Servings

12 eggs, separated

1 cup sugar

16 oz. (1 pint; 2 cups) brandy

16 oz. (1 pint; 2 cups) bourbon or dark rum

32 oz. (1 quart; 4 cups) milk

1 tablespoon pure vanilla extract

32 oz. (1 quart; 4 cups) whipping cream

½ tsp. salt

freshly grated nutmeg

Beat egg yolks with the sugar until creamy and light. Stir in brandy, bourbon, milk, and vanilla; cover and refrigerate for at least 4 hours, or until very cold. Whip cream until it forms soft mounds; fold into eggnog mixture. May be refrigerated for 1 to 2 hours at this point. Just before serving, beat egg whites and salt to the soft-peak stage; fold into eggnog. Sprinkle with nutmeg.