Love it or hate it...
eggnog is a classic so tied to the winter holidays that to ignore it would be foolish. But we’re avowed nog-heads, and every year for the last decade or so, just after Thanksgiving, we get together with pals and make (ahem) EIGHT GALLONS of our favorite sweet, creamy, rich, and boozy holiday treat. And with a history dating back to the 13th century, eggnog-related drinks can be found in many cultures across the globe; Ponche Crema in Venezuela and Trinidad, Coquito in Puerto Rico, Rompope in Mexico, and the countless regional variations found throughout Europe. Our recipe comes from our pal Nick Wood, owner of Bunk Sandwiches, former New Orleanian, and fellow eggnog lover. The Crescent City is famous for its cocktail culture, and Nick learned this recipe decades ago during his stint at one of New Orleans’ most legendary restaurants. He’s since shared with Wellspent co-owner Noah Cable, and their now decades-long tradition of post-Thanksgiving nogmaking is the stuff of Portland legend. We’ve modified the recipe to make it a bit more manageable (the original calls for 120 eggs!), but it still makes a batch big enough to fuel your upcoming holiday parties.
What You'll Need
For the shopping list
- 5 ounces of Tia Maria
- 2 1/2 ounces of Old Grandad Bourbon
- 2 1/2 ounces of California Brandy
- 2 1/2 cups of confectioners sugar
- 5 1/2 cups of heavy cream, divided
- 3 1/4 cups of half & half
- For serving nutmeg, freshly grated
- For serving cinnamon stick, freshly grated
From the kitchen
- 1 Stand Mixer or Hand Mixer with Bowl
- 1 Large Mixing Bowl or Pitcher
- 1 Cocktail Jigger
- Measuring Cups
Trent Family Farms
Trent Family Farm's eggs are served at Portland’s very best restaurants, and once you’ve tasted them, it’s easy to understand why. Learn more about 3rd-generation farmer Mike Trent and his dedication to quality.
What you'll have to do
Separate egg yolks from whites.
Using a mixer, cream together yolks and 2 1/2 cups sugar.
Add 2 3/4 cups cream to the egg mixture; beat until soft peaks form.
In a separate container, combine 5oz Tia Maria, 2.5oz Old Grandad Bourbon, 2.5oz California Brandy with 3 1/4 cups half & half.
Add 2 3/4 cups cream to the liquor mixture.
Add the egg, cream, and sugar mixture to the liquor, cream, and half & half mixture; stir to combine, and chill thoroughly.
To serve, ladle chilled eggnog into teacups; garnish with freshly grated nutmeg or cinnamon. Kept in a tightly sealed jar, it will last for at least a few weeks in the refrigerator, though the adventurous may opt to keep it for months (aged eggnog is a “thing”).