Eggnog

This classic holiday drink only gets better when you add Maker's Mark^® to the mix. This large-batch crowd pleaser is perfect for your next winter gathering. Makes approximately 24 servings.

Ingredients

1 liter Maker's Mark Bourbon
1 qt. 2% milk
1 qt. heavy cream
2 dozen eggs – separate yolks and whites
1-1/2 cups sugar
Nutmeg for garnish

Pro Tips

Tastes grate: Grating fresh nutmeg over each drink generally tastes better than the bottled stuff and helps add a premium touch while serving your guests.
Eggless nog: For an eggless version, shake a 2:2:1:1 ratio of Maker's^®, simple syrup, milk and light cream with ice. Strain over ice. Garnish with ground nutmeg.
Bottle it: Eggnog will keep for days when bottled and refrigerated, even with the Maker's^® mixed in. This means you can make it well in advance or bring it with you to a holiday party.
Too raw for ya?: You can slowly cook eggnog, which will be ready at exactly 160 degrees. Add Maker's Mark and egg white mixture just before serving, after the eggnog has cooled.

How to

In a large bowl, beat the egg yolks until they lighten in color.
Slowly add 1 cup sugar and continue to whip until dissolved.
Add cream, milk and bourbon and stir to combine.
In a separate bowl, beat whites until they stand in soft peaks.
Gradually add in 1/2 cup of sugar until stiff peaks form.
Whisk egg whites and yolk mixture together in a large punch or serving bowl.
Chill, garnish with nutmeg and serve.

Which came first? History of Eggnog

Eggnog is believed to derive from the medieval drink "posset," a warm, milky, British concoction made with wine or ale and spices. The recipe would evolve. Monks added eggs and figs to posset during the 13th century, bringing it closer to what we think of as eggnog today. But the beverage as we know it wouldn't take off as a holiday drink until reaching North America in the 1700s. With the abundance of chickens, cows and availability of cheaper rum, variations on the drink were a natural fit in the U.S., Mexico and Puerto Rico. The word itself is American and was introduced to the lexicon in a 1775 poem by a Maryland clergyman named Jonathan Boucher. George Washington was a fan. His recipe added whisky and sherry to the rum. Jazz composer Charles Mingus was partial to 151-proof rum, brandy and vanilla ice cream to keep it cold. If that sounds too jazzy, may we suggest the always smooth Maker's Mark?