We like to keep things fairly evergreen here at “Cocktail College.” However, it would feel a bit out of place to run an episode on eggnog at the height of summer when sweat is dripping down our backs and we’re all craving a refreshing seasonal sipper. So here we are, less than a week out from Dec. 25, with the ultimate guide to this all-American staple.
For this festive episode of “Cocktail College,” Tim McKirdy is joined by returning guest Aaron Goldfarb, author and VinePair writer at large. The two dig into the drink’s history, explore the ideal spirits to use and the best order to add ingredients, and discuss forgotten garnishes. So what will it be? Cooked or uncooked eggs? Fresh or aged batches? Bourbon, Cognac, or rum? It’s all right here on the “Cocktail College” podcast. Tune in for more.
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Aaron Goldfarb’s Eggnog Recipe (serves 12)
Ingredients
- 12 eggs, separated
- 1 cup Dmerara sugar
- 3-4 cups milk
- 1 16-ounce carton heavy cream
- 12-16 ounces alcohol, such as bourbon, Cognac, and/or aged rum
- Garnish: nutmeg
Directions
- Beat egg whites to a soft peak and set aside.
- Separately, mix egg yolks and sugar until sugar is dissolved.
- Add cream and milk until thoroughly combined.
- Carefully fold in egg whites then add alcohol.
- Decant into a punch bowl and ladle into Old Fashioned glasses to serve.
- Garnish with freshly grated nutmeg.
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