Anthony Bourdain's Eggnog Recipe
We’re in the midst of the holiday season, and if you’re feeling anything like we are then you’re likely ready for a nice, tall glass of spiked eggnog. And Anthony Bourdain has the perfect recipe for you.
According to Metro, the creamy holiday drink is actually a favorite cocktail of the “Parts Unknown” host.
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“Christmas, I'm a big eggnog fan,” Bourdain said. “I have a real soft spot for that. It was the only drink that I was allowed to drink with abandon as a minor.”
Though there’s one thing Bourdain will never, ever do: Purchase store-bought eggnog.
“I don't buy that stuff at 7-Eleven,” Bourdain added. “I use the old Craig Claiborne recipe.”
That recipe, Metro noted, is from the late New York Times food editor and critic, who first wrote about it way back in 1958. However, the illustrious paper’s history with the drink goes much further than that. As the paper wrote of the drink in 1895, eggnog is “a mixture of eggs, milk, sugar, spices, rum, brandy and — headache. This beverage, however, has lately fallen somewhat out of favor. Either our stomachs have grown weaker or our brains stronger, and we are not willing to sacrifice future well-being for the sake of a momentary gratification, even though sanctioned by the precept and example of our ancestors.”
The Times’ famed recipe calls for 12 eggs, separated, 1 cup granulated sugar, 1 cup bourbon, 1 cup Cognac, 1/2 teaspoon salt, 3 pints heavy cream, a bit of grated nutmeg, and an optional 1 to 2 cups of milk. Get the recipe instructions.
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Of course, Bourdain likes to put his own twist on it and wants everyone who is willing to make their own to ensure they do everything by hand. And never, ever, skimp on the alcohol.
“It's three different boozes and handmade, whisked cream, egg,” Bourdain said. “It's awesome.”
