What’s the holiday season without a little eggnog? Stephanie Andrews, beverage director for Spindle Bar and upcoming cocktail bar Billy Sunday, shares a tried-and-true recipe for the indulgent winter treat. Too lazy to make your own? Homestead Creamery’s eggnog is available at Whole Foods, and tastes great warmed up with a little bourbon or rum mixed in. Andrews’ recipe is simple, however, and will last a while in the fridge. The sweetness and saltiness can be adjusted to taste, she says. —Kristen Wile

Spindle Bar’s Eggnog

Ingredients
6 eggs, separated
6 tbsp. white sugar
1 pinch of salt
8 oz. heavy cream
16 oz. whole milk
1 tsp. pure vanilla extract or 1 vanilla bean
4 to 6 oz. preferred alcohol (Andrews uses Elijah Craig bourbon and one ounce of Smith and Cross rum)
Grated nutmeg to taste

Directions

1. In stand mixer or large bowl, whip egg whites until medium peaks.
2. In the meantime (in another bowl), combine sugar, salt, and egg yolks, then beat until pale yellow and the sugar is dissolved.
3. Add heavy cream and whole milk to the yolk mixture, whisking until combined. Then, whisk in vanilla and grated nutmeg.
4. Fold whipped egg whites into the yolk mixture until combined. Stir in preferred booze.
5. To serve, pour into a glass and top with freshly grated nutmeg.