This recipe is adapted from 1957’s The Gourmet Cookbook, Volume II. It’s less sweet than the original and also, I’m sorry to say, less inebriating, with about a third of the original’s alcohol. It still packs a punch, though; perhaps people started training earlier for eggnog season back then.
This is a party-sized batch; I often make a half-recipe, which still serves 6 to 10 people.
|2||qt. half-and-half (not ultra-pasteurized)|
|2||cups bourbon (see Note)|
Some preferences: I like Maker’s Mark bourbon. Also, avoid ultra-pasteurized half-and-half. It has an unpleasant cooked taste, and has no place in your eggnog bowl (or anywhere else). And be sure to grate your nutmeg yourself. It’s more flavorful, and the little nutmeg graters shine like Christmas ornaments.
Related article: Eggnog how-to
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