While Laurie Sybertz has found that her guests aren’t big drinkers at her Annual Christmas Eve Open House, they love Sophie’s Eggnog. Laurie’s friends Page and Lanci brought this to last year’s celebration. The recipe belongs to Page’s mother, Sophie; hence the name. It’s delicious, fattening, and tastes like the holidays.
Make the base ahead and chill a few days for best flavor; add whipped cream close to serving time.
- 12 egg yolks
- ¾ cup granulated sugar
- 1 bottle (750 ml) bourbon
- 3 cups whole milk
- 2 cups whipping cream
- A nutmeg, for serving
Beat yolks until light, add sugar and beat until pale and light. Continue beating and slowly add bourbon. Add milk. Chill.
Whip cream and fold into base before serving with freshly grated nutmeg.
Serves 12 to 16.
Chefs Lanci and her husband Page raise a toast to Sophie!
