Matt's Grandfather's Eggnog Recipe

Matt's Grandfather's Eggnog Recipe

The weather in the Phoenix area around the holidays is just about perfect, so to make it feel like the holidays, I find that enjoying family holiday traditions is the best way to get in the spirit of the season. So, here goes what is as close to baking as you are going to get from Kowaluska:


Matt's Grandfather's Eggnog Recipe

12 eggs
2 cups of granulated white sugar
2 cups of milk (some people say to use whole milk, but honestly any milk will work)
2 cups of half-and-half
2 cups of heavy cream
freshly grated nutmeg
dark chocolate shavings or curls (but, any chocolate will do)
2 cups of whiskey
1 cup of spiced rum

Let's get to it.


First, separate the eggs. Keep the yolks and do whatever you want with the whites (omelet anyone?) since you won't need them for this recipe.  

Get out your hand mixer and lightly beat the egg yolks for a few seconds. Next, begin slowly pouring in the sugar while mixing until the mixture becomes a lighter yellow color and has a firmer consistency. 

After the egg and sugar mixture is beaten, add in the milk and half-and-half.  Do not add in the cream yet. Gently stir to combine. Next, add in the whiskey and rum. 


A quick note on the alcohol. There are lots of different opinions, but I have a strong stance that the alcohol used in this should not exactly be the best and smoothest you can find. Between the fat and sugar, the alcohol needs to have some burn to balance the cocktail. Use basically any spiced rum, that won't matter much. The whiskey, however, matters. Use something that has some heat to it, I prefer a good rye, like Sazerac. Again, if the whiskey used is too smooth, the flavor will disappear.  

At this point, you can refrigerate the eggnog in a container as it will keep for several weeks. Or if you prefer to enjoy it immediately proceed with the directions below. 

When you are ready to enjoy, get out the heavy cream. The final step is where our eggnog differs. Use the heavy cream to make whipped cream, just use the hand mixer again for a couple minutes until you have the desired firmness.  If you want, feel free to add some sugar or even more of the whiskey to the whipped cream to give it a bolder flavor. Gently fold in ½ to ¾ of the total whipped cream into the eggnog, be careful not to mix too aggressively or you will mix all the air right out of the whipped cream.  


To assemble your eggnog, grab your Kowaluska OurGlass tumblers. Fill each tumbler approximately 2/3 full of the eggnog mixture.  On top, use some of the remaining whipped cream and place a dollop on top. Next, freshly grate some nutmeg over the whipped cream. For an extra fancy and very easy finish, grab any bar of chocolate and chop it finely on a cutting board until it resembles shavings. Alternately, you can use a vegetable peeler and make chocolate curls to impress your guests. Sprinkle the chocolate on top and enjoy!

Until Next Departure,


Matt Galuska

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