Eggnog is a holiday fixture — a delicious one, at that — but some people feel iffy about it. Here are a few tips to help you make your own:
Find a Recipe, Start a Tradition
If you want to try making eggnog from scratch this year, I used Toni Tipton-Martin’s recipe from her new book “Juke Joints, Jazz Clubs, and Juice.” It features a lightly cooked custard base and was a big hit at the City Cast holiday party. I’m also a fan of Alabama Eggnog, a recipe made with whiskey and raw eggs whipped until fluffy. But don't be alarmed: Scientists at MIT proved with their own eggnog recipe — made at Thanksgiving to be served at Christmas — that the alcohol kills all the microbes. And if you need to go vegan or dairy-free, try this variation of Puerto Rican coquito made solely with coconut milk.
Let it Mellow
After you mix up your eggnog, let it sit for at least a few days, and in some cases up to a month. Time mellows out the flavors and smooths the booze. Even if you’re buying a jug of pre-made nog from the store, add the alcohol (bourbon, rum, brandy — I personally love amaretto) and let it sit in the refrigerator.
Freshen It Up
Every cup of eggnog should get a fresh grating of nutmeg, from a whole nutmeg, just before serving. In the 18th century, every friend group had a designated punch maker who would carry around their own nutmeg in a silver holder with a built-in grater. You can get a reproduction silver-plate nutmeg grater, or this much less fancy version that hasn't changed designs since the 1840s, or just use your regular grater or zester.
Ground spices lose their complexity over time. The aromas brought alive from a fresh grating of nutmeg add an important element to your nog.
