Vicki's Noggin-Knockin' Eggnog

This ain’t the eggnog from the grocery store carton.

Three spirits, dark rum, brandy, and bourbon, come together in a nog that earns every bit of its name.

Beaten egg yolks and sugar form a thick, custard-like base that gets streamed slowly into the booze, then loosened with whole milk.

Whipped cream and stiff egg whites get folded in to give it that cloud-like body that coats your tongue before the warmth of the spirits kicks in.

A good grating of fresh nutmeg on top and you’ve got the kind of holiday drink that starts conversations and ends inhibitions.

Kitchen Tips

• Beat the yolks until they’re truly pale and thick. That’s what gives the nog its rich, creamy body.
• Pour the yolk mixture into the liquor in a thin stream while beating constantly. This tempers the eggs and keeps everything smooth.
• Use freshly grated whole nutmeg, not the pre-ground stuff. The aroma difference is night and day.
• Chill for at least 2 hours before serving. The flavors meld and the texture gets silkier as it rests.