By ICE Staff
Eggnog. Like the pumpkin spice latté, it belongs to that category of food and drink that we only crave during very specific, limited times of the year. It makes you wonder: Where did this seemingly bizarre tradition of mixing liquor and rich ingredients originate? Hundreds of years ago in Europe, according to ICE’s Director of Beverage Studies, Anthony Caporale. In a new Facebook Live video with Spoon University, Anthony tells us about the origins of eggnog and explains why we only drink this creamy cocktail during the holidays. Watch the video to get the lowdown and see how to shake up some bourbon eggnog at home.
Servings: makes 2½ gallons (enough for about 20 servings)
2 dozen eggs
1½ cups sugar
1 liter Maker’s Mark
1 quart heavy whipping cream
1 quart whole milk
Nutmeg to taste
- Separate yolks from whites of 2 dozen eggs.
- Beat whites into soft peaks.
- Beat yolks until smooth, slowly add sugar and beat until pale yellow.
- Blend in Maker’s Mark and egg whites.
- Beat heavy whipping cream into soft speaks, then blend into egg mixture.
- Add milk and combine well.
- Serve with nutmeg, freshly grated if possible.
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