Blitzen [Egg Nog]

If separating eggs feels like too much on a busy December night, this eggnog leans on the blender instead. Eggs, milk, brandy, sugar, and a pinch of salt go in and blend smooth in seconds.

The lift comes after: whip the cream to soft peaks on its own, then fold it into the base by hand so the nog stays cloud-light rather than dense. Brandy keeps it warming without the sharp bite of harder spirits.

Dust each cup with nutmeg or cinnamon, whichever you like. Best of all, it freezes well, so you can make it ahead and thaw it in the fridge before guests arrive. It is a 1987 recipe from a cook known around Kansas City as the Egg-Lady.

Chef Tips

• Fold the whipped cream in gently by hand; running it through the blender would knock out the air that keeps the nog light.
• The eggs are raw, so use the freshest available and keep the nog well chilled.
• If you freeze it ahead, thaw at least 24 hours in the fridge and stir well before serving.

Variations

• Use a fruit-flavored brandy for a subtle berry or apricot note.
• Swap the brandy for bourbon or dark rum if that is what you keep on hand.
• Finish with cinnamon instead of nutmeg for a warmer, sweeter aroma.