Country of origin: Britain

While the brits are credited with the origin of this spiced and spiked dairy-filled delight, it wasn't until the 1700's in the American colonies when eggnog became a holiday staple. We can thank our early settlers, with their farms and access to cheap rum, for popularizing this libation. When you're armed with an electric hand or stand mixer, this cocktail is incredibly easy to whip up and it's always a hit at holiday soirees. Enjoy!

Servings: 10(ish)

Ingredients:

• 1.5 ounces brandy

• 1/2 tsp ground nutmeg

• 1 tsp ground cinnamon

• 3/4 Cup white sugar

• 3 ounces dark rum

• 6 ounces bourbon (I'm partial to Maker's Mark)

• 1 cup heavy cream

• 6-7 large eggs, separated

• 3 cups milk

Directions: 

• Put egg yolks in a medium metal bowl. Place the bowl over a saucepan of simmering water.

• Add 1/4 cup plus 2 tablespoons of the white sugar and whisk over very low heat until mixture is pale yellow and thick, about 5 minutes.

• Whisk in the milk, bourbon, rum and brandy and transfer to a large bowl

• In another large bowl, whisk the egg whites (use that electric mixer!) with the remaining 1/4 cup plus 2 tablespoons of sugar until very soft peaks form

• Stir the whites into the yolk mixture. In a medium bowl, beat the heavy cream until lightly thickened

• Fold the whipped cream and nutmeg into the eggnog and chill thoroughly. Whisk to reblend before serving.

• Note: The eggnog can be refrigerated overnight, so it's perfect for preparing the day before a party. Just remember to whisk again before serving.

Best enjoyed with good company and a festive tree or cozy fire—cheers!