Our Best Eggnog Recipe

While making this traditional eggnog recipe isn’t as easy as opening a carton, it’s still quite simple: Beat the eggs and sugar together, then stir in the half-and-half, alcohol, and nutmeg. Whip the cream in a cold bowl until stiff peaks form, fold it into the egg mixture, and refrigerate overnight. That’s it! Here are a few more tips that’ll set you up for success:

• The original recipe calls for half milk and half cream, but to simplifies the process use store-bought half-and-half. 
• Make sure the bowl you use to whip the cream is chilled. If the bowl is too warm, the fat melts and the air escapes, resulting in an unstable whipped cream that never becomes light and fluffy. 
• You can use anything labeled “straight bourbon.” There’s no need to splurge on a top-shelf bottle. As for the rum, opt for something spiced and dark.