Robb Report editor in chief Brett Anderson shares his recipe for the perfect holiday eggnog:
These measurements are approximate and can be adjusted to individual tastes.
2 cups heavy cream
2 cups half-and-half
1/3 cup confectioner’s sugar
1 Tbsp. vanilla extract
Pinch of salt
1/2 tsp. fresh ground nutmeg
5 or 6 eggs, depending on size
Blend the eggs in a blender, gradually incorporating the sugar into the yolks. Add the vanilla and a pinch of salt. Then add the half-and-half and heavy cream, along with the nutmeg. Blend vigorously until thickened and a foam forms on the top. (For a less-rich nog, use milk instead of half-and-half and fewer eggs; to reduce sweetness to taste, reduce sugar.)
Pour the mixture into a pitcher or bowl, and stir in approximately 1/4 cup good rum, 1/8 cup bourbon, 1/8 cup Cognac (or more if you like it boozy).
Sprinkle ground nutmeg on each glass of nog before serving. Makes 4 to 6 glasses, depending on serving sizes.