How to Make the Best Eggnog
Christmas is just around the corner, and nothing screams jolly holiday alcohol-fuelled festivities like getting your alcoho-ho-hol on with a mug of eggnog. There are a million recipes on the Internet that claim to be the perfect eggnog recipe, but we’re going with this one from Imbibe. They know a thing or two about tasty alcoholic concoctions and if they say that it’s the best eggnog ever, we’re not going to argue with them.
The World Bar Rum Eggnog
Eggnog is one of those drinks that isn’t particularly popular here in Singapore, unlike the Singapore Sling, but it is quite well-loved in other parts of the world during the holiday season. Much like David Hasselhoff.
Most traditional recipes call for bourbon or brandy, but this recipe allows rum to shine as the spirit of choice. But if you insist, you can still use bourbon or brandy. Or both. It’ll still taste delicious. Trust us.
10 large, fresh grade AA eggs, separated
1 cup superfine sugar
3 cups heavy cream
2 cups Mount Gay Eclipse Rum
6 tsp. pure almond extract
6 tsp. pure vanilla extract
1 tsp. freshly grated nutmeg
1 tsp. ground cinnamon
Glass: cocktail, wine, flute or toddy
Garnish: grated nutmeg and cinnamon
Separate eggs into two bowls.
Beat yolks until stiff, and beat whites with half the sugar until peaks form.
Slowly fold whites and yolks together.
Separately, beat cream with almond extract, vanilla and remaining sugar in a bowl until stiff.
Slowly fold in cream with egg mixture.
Add rum and stir gently.
Refrigerate overnight, or serve immediately.
Put on a Santa hat.
Jonathan Pogash, World Bar, New York City