I’m crazy about eggnog, that decadent combination of milk, cream, sugar, and eggs. Come Christmastime, you’ll find me in the kitchen mixing up a batch with creamy coconut and rum for a Puerto Rican coquito; blend Mexican rompope from eggs, milk, cinnamon, and brandy; or spike the bowl with orange liqueur and fresh vanilla bean.

Here is an eggnog to trump all others. It’s a five-step recipe that starts with zabaglione — a silken Italian custard made by whisking egg yolks, sugar, and booze in a bowl over simmering water. To this puddinglike base, add whipped cream and egg whites, allspice, and anise. Thick and frothy yet light, fragrant with sweet spices, and spiked with white rum, it might just be the only eggnog recipe I’ll ever need.

SERVES 6

INGREDIENTS
3/4 cup light rum
½ cup plus 2 tbsp. sugar, divided
1 tsp. vanilla extract
6 eggs, separated
¾ cup heavy cream
½ tsp. ground cinnamon – (I only use – Vietnamese cinnamon)
⅛ tsp. freshly grated nutmeg
⅛ tsp. ground allspice
⅛ tsp. ground anise
1 cup milk

INSTRUCTIONS
1. Whisk rum, ½ cup sugar, vanilla extract and egg yolks in a heatproof bowl set over a saucepan of simmering water until very thick, 2–3 minutes; chill.

2. Whip cream in a bowl until soft peaks form; chill.

3. In a large bowl, whip egg whites, 2 tbsp. sugar, cinnamon, nutmeg, allspice, and anise until soft peaks form.

4. Fold whipped cream and cooled egg yolk mixture into whites; stir in milk. To serve, ladle eggnog into mugs and garnish with ground cinnamon and nutmeg.

Serve additional rum on the side, if you like.

Enjoy and let me know your thoughts!