A Christmas Eve Eggnog Correction

A little more milk and cream in that eggnog.

I am somewhat mortified, but I must publish a correction to my eggnog recipe, which I printed with too little milk and too little cream.

Instead of 4 ounces of milk and 4 ounces of heavy cream, it should include 8 ounces of milk and 8 ounces of heavy cream.

Sincere apologies for the error. Correct recipe below:

Black Walnut Brandy Rum Manhattan Eggnog

(a.k.a. Suderman’s Holiday Nog) 

• 4 eggs

• ¾ cup white sugar 

• 8 ounces/volume whole milk

• 8 ounces/volume heavy cream

• 4 ounces/volume sweet vermouth (Dolin Rouge)

• 4 ounces/volume Jamaican rum (Appleton Estate Signature)

• 4 ounces/volume aged American brandy (E&J XO)

• 4 dashes Fee Bros. Black Walnut Bitters

• 2 dashes Angostura Aromatic bitters 

• Nutmeg and cinnamon to garnish 

INSTRUCTIONS

1. Crack all eggs into your mixer/blender bowl, then mix on medium/medium low for 60-90 seconds until thoroughly whipped. 

2. Don’t stop mixing if using a blender/mixer. Add sugar and continue blending/mixing for another minute. 

3. Add milk and cream, again without turning off the blender/mixer. 

4. Add booze and bitters, again without turning off the blender/mixer. 

5. Turn up the blender/mixer speed to medium high, then let blend for another one or two minutes. If you’re using a blender, you may need to put the cap on to prevent mess. 

6. Once nog is thoroughly integrated — a consistent texture and color throughout — bottle swiftly, then chill immediately in the refrigerator. Please don’t let this sit out at a room temperature on the counter for an hour.

7. Let the eggnog sit and chill in the refrigerator for at least four hours, and ideally 24 hours, before consuming. You really need this to cool and settle a bit. Typically I take a small taste the evening I make it, but save main consumption for the days that follow.

8. Pour a 3-4 ounce portion into a small glass (I like a mini mason jar), then garnish with fresh grated nutmeg and cinnamon.