I make not secret about it: I love Eggnog. Even as a kid, I enjoyed the weird stuff that came in a carton from the grocery store (which, let’s be honest with ourselves, isn’t Eggnog, at least not Classic Eggnog). Heck, in college when I worked at McDonald’s, I helped myself to a fair few Eggnog Shakes. However, I had a revelation when I had true, authentic, Classic Eggnog (with bourbon!). If you haven’t tried it — oh, for me, for yourself, for the children! — give it a try.

First things first: yes, there are raw eggs in it. If you’re super freaked out about such things, buy good quality, fresh, organic eggs. Then don’t mishandle them.

Or, if you really just can’t stomach the idea, get some pasteurized eggs. If Louis (Pasteur, stick with me here), says they’re good, they’re good.

Though, in the many years that I’ve used raw eggs in things, following safe and smart practices, I’ve had zero issues whatsoever with them. The key is being smart about what you’re doing.

Now, as it’s a celebratory drink, don’t skimp on the cream or whole milk. You’re not going to drink this every day or even every week. However, you are going to drink it around Christmas, with friends and family, while enjoying mirth and merriment, hopefully eating some cookies and some fudge. As that’s only a once a year season, live it up a little.

With the nutmeg, I’m sure you all know by now to use whole and grate it yourself. Unlike other spices, whole nutmeg will last darn near forever. Keep it around and grate as needed (say on some homemade mac and cheese or any béchamel you’ve whipped up).

When you’re done making the Classic Eggnog (individual portions here, scale up as needed), then you can add your splash (or three) of bourbon to individual glasses. Maybe there are some kids around who want to discover the joy of true, authentic, Classic Eggnog, but are a bit young to try it with some bourbon.

Now, onto the Classic Eggnog!

December 12th, 2014 | by morgan