Hugh Acheson’s Eggnog
In this Southern spin on the boozy Yuletide favorite, a mix of bourbon and rum takes the place of brandy. It can be made up to 4 hours before serving. Acheson dresses his up with nutmeg, but other ingredients, such as cinnamon, grated nuts, and dried fruits, also make festive garnishes. This recipe first appeared in our December 2014 issue with the story Down Home In Georgia.
- 4 cups whole milk
- 1 1⁄2 cups sugar
- 1⁄4 tsp. kosher salt
- 2 vanilla beans, split lengthwise and seeds scraped
- 8 egg yolks plus 4 whites
- 3⁄4 cup bourbon
- 1⁄4 cup rum
- 2 cups heavy cream
- 1⁄4 tsp. freshly grated nutmeg
- Boil milk, sugar, salt, and vanilla beans and seeds in a 4-qt. saucepan over medium until sugar is dissolved, 6–8 minutes. Place yolks in a bowl; slowly whisk in 2 ladlefuls of milk mixture; return to pan. Cook, stirring occasionally, until mixture coats the back of a spoon, 10–12 minutes. Strain though a fine-mesh sieve into a punch bowl or pitcher; let cool. Stir in bourbon and rum. In separate bowls, and using an electric hand mixer, beat egg whites and cream until stiff peaks form; fold both into eggnog. Garnish with nutmeg.