How to Make the Best Eggnog | culture: the word on cheese
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How to Make the Best Eggnog

If you want to skip the bottled, preservative-laden versions of eggnog at the grocery store this year, good news: you can have your nog and drink it, too. With Erik Lombardo’s foolproof recipe on Food52, there’s no reason to miss out on this seasonal treat, alcoholic or not. And if you can only stomach a glass or so of the rich stuff, don’t fret — the recipe makes one serving at a time.

My incredulity disappeared the day I tried my first flip: Rich, creamy, silky, and boozy, this is exactly what eggnog is supposed to taste like. While drinks that use egg white, like classic fizzes and traditional sours, have a light and frothy profile, flips use either the whole egg or the yolk specifically, giving them a rich and silky texture by adding fat to the cocktail.

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Photo by James Ransom

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.