Eggnog

Author Notes

This recipe is for a single glass of eggnog, but feel free to batch it up for a party, though you might want to invest in an immersion blender to give your shaking arm a rest if you’re serving for more than a couple of guests. —Erik Lombardo

Test Kitchen Notes

Ah, the holidays have arrived, one of the best seasons of the year, and it's the perfect time to get out your most well-loved and venerated eggnog recipe (aka, this one!). The combination of alcohol, cream, sugar, and raw egg certainly may be controversial to some, but for eggnog traditionalists, no drink epitomizes the holiday season more than this one. It's rich, preferably chilled (you can also serve at room temperature), and with the ground spices on top, it will warm the cockles of anyone's heart. You can also easily make a whole batch of this eggnog if you so desire. The ingredients are simple and easy enough to find that this cocktail will soon become a go-to whenever wintertime rolls around. If you're concerned about the raw egg white, try to track down pasteurized eggs. It's also a great make-ahead drink, as the eggnog gets better as it chills, ideally for up to 24 hours.

Not sure how to make simple syrup? Follow this recipe, then check out these optional flavorings to really put your eggnog over the top! Bring 1 cup of water to a boil in a small saucepan. Remove form the heat. Add 1 cup of granulated sugar and stir until completely dissolved. Refrigerate and chill completely before using. If you are flavoring the syrup, let the mixture infuse for 24 hours before straining and using. Super easy and you'll constantly use this formula whenever a cocktail recipe calls for some simple syrup. —The Editors