🥚🥛🐄Eggnog!❄️🎄 Make it now and thank me later. I love making eggnog and sharing it with my friends and family every holiday season. I'll usually make about a gallon-sized batch right after Thanksgiving and store it in the fridge until the holidays. They only problem is my wife and I dipping into it throughout December. Something about decorating the tree or Christmas shopping makes us want to snuggle up and slug down copious amounts of nog... If you have the same problem, just make extra like I did. 😉 Some of you may be a little skeptical of making eggnog long ahead of time, but I've never had any problems. I don't know the science behind it, but my guess is that the combination of lots of sugar and booze act as a preservative to help prevent (or at least prolong indefinitely) the batch from spoiling. I've found eggnog when rested for several weeks tastes better than a fresh batch. Just be sure to give it a quick shake or "roll" to reincorporate before opening as it may split if it sits too long undisturbed. *** This is a very minor modification to Jeffrey Morganthaler's tequila eggnog. The only difference is that I swapped VS cognac for the tequila. Everything else is exactly the same. The tequila version is definitely delicious as well, but we slightly prefer the more traditional approach with the brandy. I'll still occasionally make a tequila batch, which brings some subtle vegetal notes to the party. Recipe (makes about 5 servings): - 2 large eggs - 3 oz caster sugar - 2 oz Cognac - 2 1/2 oz Amontillado Sherry - 6 oz whole milk - 4 oz heavy cream In a large bowl add each ingredient one by one and whisk after each until combined. Start by whisking just the eggs. Make sure they are smooth before you start adding the sugar. (You can use a blender for this, as Morganthaler does, but my ninja kind of sucks for adding ingredients one by one.) After combined transfer into container with a lid and store in the fridge for at least two hours. The longer the better from my experience! Serve in a chilled punch glass with fresh nutmeg on top. Cheers!