Baltimore Eggnog

Baltimore takes its eggnog seriously, hon.

This isn’t your lightweight grocery store carton. Three spirits go into the shaker: brandy for warmth, rum for depth, and Madeira wine for that distinctive sweetness you won’t find in any other eggnog recipe.

Shake it hard with egg, sugar, and milk or heavy cream until it’s frothy and ice-cold, then strain it into a tall glass and blanket the top with freshly grated nutmeg.

The recipe works for a single nightcap or scales up to fill a punch bowl for 30 guests.

Pro Tips

• Use heavy cream for a thicker, richer nog and top it off with a splash of milk to thin it just enough to drink. Milk alone makes a lighter version.
• Shake hard with plenty of ice. The egg needs to emulsify with the spirits, and a lazy shake leaves you with a separated, grainy drink.
• Grate fresh whole nutmeg over the top. Pre-ground nutmeg tastes flat and dusty by comparison.
• When scaling up for a party, mix the batch ahead and refrigerate. Give it a good stir before serving since the cream tends to settle.