Classic Eggnog

• 12 large eggs, separatedegg
• 1½ cups granulated sugarsugar
• 6 cups cognac or other brandybrandy
• 2 cups dark rumrum
• 4 cups whole milkmilk
• 4 cups heavy cream (lightly whipped)
• Garnish: nutmeg, grated, to tastenutmeg

1. 01Beat 12 large egg yolks until they are light. Add gradually 1½ cups granulated sugar and whip mixture until it is thick and pale, about 1 minute. Whisk in slowly 6 cups brandy and 2 cups dark rum. Add in 4 cups milk and 4 cups cream, beating constantly with a wire whisk. Chill until cold, at least 2 hours. Do Ahead: Refrigerate egg mixture up to 6 hours.
2. 02Beat 12 large egg whites until stiff. Fold egg whites into the punch and sprinkle the surface with grated nutmeg.  Editor’s note: This recipe was originally printed in the December 1968 issue of ‘Gourmet.’ Head this way for more of our best Christmas cocktails →

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