If I were the editor of SKI Magazine, I would probably put a picture of a skier being offered a warm glass of eggnog on the cover of the January issue. It’s what I want to drink when my bones feel like they’ve been on the top of the mountain…bumps then bourbon.
Homemade eggnog is fresh tasting and not too sweet…like the kind you get in the grocery store. It’s light and frothy like custard and it warms your bones and soul. I’m all for those warm apres ski cocktails in the winter time. Even if you’re not celebrating a great day on the slopes, you can celebrate that it’s winter because eggnog belongs to the winter…not just the holidays.
That delicious warm boozy milk is rich with frothy goodness. It’s light and yolky…the way custard is.
If you make a big batch, it will thicken up and get velvety…more flavorful as it ages, and it’s good for up for a week.
- 6 eggs, separated (1 egg per person)
- 1/3 to 1 cup sugar (make a simple syrup and add a vanilla bean for fun)
- 3 cups whole milk with 1 cup heavy cream
- Up to 1 1/2 cups bourbon
Make simple syrup and let it cool slightly. Separate eggs and gradually add bourbon to egg yolks then milk and simple syrup. I like to use my immersion blender. In a separate bowl, beat egg whites until stiff and add sugar to your liking (or skip this part and save your egg whites for breakfast). Eggnog is most delicious served warm but you can store it in the refrigerator…the longer it sits, the more luscious and thick it becomes. Top with nutmeg.
Eggnog is flexible…you can swap out bourbon for brandy or rum. You might try using maple syrup or honey instead of a simple syrup. Eggnog has restorative powers, it’s the perfect apres ski drink because it puts you back on your feet…with a little buzz.