Eggnog—alcohol-free, of course—was one of my favorite after-school treats when I was a youngster. Ok, so I was a little weird. I’d whip it up in the blender, using just raw eggs, milk and vanilla extract. Looking back, yes, that was kind of gross, but I was blissfully unaware of the dangers of salmonella, and enjoyed every nourishing sip. Today I make a safer, richer and much more spirited version of this classic holiday beverage. I cook milk, eggs and sugar together as a custard, then enrich it with some real cream and fortify it with some good bourbon. I do love Kentucky bourbon and, after all, it’s been a REALLY tough year, so we could all use a cup of good, strong eggnog. Happy holidays, everyone, and let’s hope next year’s a great one for all of us.
