Eggnog
Large-batch boozy eggnog. The recipe lists a 16 oz spirit portion — choose Cognac, Rum, Whiskey, or Tequila as preferred. Measurements are shown as given; chill before serving. Optional substitutions: different sherry, partial sherry swap for banana liqueur, or different aged spirit.
Recipe by Justin Sajda (Thirstywhale on Instagram)
Ingredients
- Eggs 12
- Sugar 1 1/2 cup
- Almond Milk 36 oz
- Heavy Cream 24 oz
- Cognac (or Rum, Whiskey, Tequila) 16 oz
- Cream Sherry 16 oz
- Vanilla Extract 12 drop
- Almond Extract 6 drop
- Grated Nutmeg 1 tbsp
- Salt
Garnish: Grated Nutmeg
Instructions
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1.
In a very large bowl, whisk the eggs and sugar together until the mixture is pale and the sugar has mostly dissolved.
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2.
Slowly whisk in the almond milk and heavy cream until fully combined.
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3.
Stir in the Cognac (or your choice of spirit), cream sherry, vanilla extract, almond extract, grated nutmeg, and a pinch of salt.
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4.
Taste and adjust seasoning or alcohol level as desired (adding more spirit will thin the texture).
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5.
Cover and chill the eggnog for several hours or overnight to let flavors meld.
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6.
Before serving, give it a good stir and serve chilled, garnished with additional grated nutmeg.