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New York City hostess and Vie Luxe co-founder Marjorie Gubelmann always has one constant when it comes to the holidays: “I have grown up with eggnog every Christmas made in an enormous crock,” says Gubelmann, who swears by her mother’s nutmeg-saturated recipe. This year, Gubelmann will be drinking the libation in New York where she will spend Christmas Day before heading south to her native Palm Beach to ring in the New Year.
DRINK: Mom’s Eggnog
3 cups of heavy cream
4 1/2 cups of milk
4 1/2 cups of bourbon
1 1/2 cups of dark rum
1 1/2 cups of sugar
Nutmeg to sprinkle
Whip egg whites separately, then whip cream and fold everything into whole milk, liquor, sugar and egg yolks. Leave in crock and chill. Serve in mint julep cups and sprinkle nutmeg on top.
THE LIQUID CHEF SAYS: While his own recipe for eggnog boasts more than 10 ingredients, this straightforward version is ideal for the home mixologist. Merino challenges those with more bartending experience to add vanilla extract and cinnamon to the mix for a “more complex-tasting” version of the drink.
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