Whisky Cocktail: Eggnog

Having mainly covered the classic whisky cocktails thus far – Rusty Nail, Whisky Sour, Rob Roy and the like – I thought it was about time that I threw a curveball. While Eggnog is traditionally had in the winter and around Christmas in particular, you can have it any time want, and as it is a favorite of mine, I certainly do. I love the creaminess, and thanks to all the protein-rich egg you can feel good about yourself for having it after a workout (or long walk… or just a walk… or after watching a Zumba fitness ad on TV).

To serve 4, you’ll need:

• 1/2 cup of whiskey – I’d go for something along the lines of Benchmark or Ancient Age
• 4 eggs, separated
• 1 1/2 cups of milk
• 1/2 cup of cream
• 4tsp of light brown sugar
• 1tsp of nutmeg

And how to do it:

1. In a bowl, use a mixer to beat the egg yolks and sugar for about 7 minutes.
2. Slowly and carefully add your whiskey, a bit at a time.
3. Leave in the fridge for about 5 hours.
4. Remove from the fridge about 30 minutes before serving, and add the milk and most of the number.
5. Pour the cream into a separate bowl and beat it with a mixer until it forms peaks.
6. Just to add a bit more to your dirty dishes, grab another bowl and beat the egg whites until they look like a stormy ocean.
7. Finally, fold the egg whites into the yolk mixture, then fold the cream in there as well.
8. Ladle into cups and sprinkle with a little bit of nutmeg.

This is without doubt the most time-consuming cocktail recipe I’ve shared thus far, but it’s also likely to be the tastiest. If you’re feeling adventurous, you can sprinkle it with finely grated chilli chocolate instead of nutmeg – but not around Christmas, that would just be plain wrong. You can also use a Scottish whisky instead of the Whiskey, a blend such as Whyte & Mackay works well, and I would imagine – though I haven’t tried it myself – that a mild mannered Speyside ought to work as well; Aberlour 10, perhaps?