Reply With QuoteWell with a quart of liquor in there, I'll bet it's great!
Homemade Eggnog...
This is my great aunt's recipe... yes, it contains raw eggs... but, basically, the liquor cooks 'em... yes, it's a pain in the ass to make... but it's worth it. Once you drink this, you'll never buy the crap in paper carton again. I've made this 5 times in the past 3 years, and it's always worth it.
1 dozen eggs - separated
2 cups sugar
2 cups bourbon (preferably Wild Turkey 101 proof)
2 cups rum (preferably Meyers Jamaican Dark Rum)
1 qt milk (might as well use whole milk)
1 qt whipping cream
Beat egg yolks. Add sugar gradually, beating constantly. Add bourbon and rum, beating constantly. Cover with Saran wrap and refrigerate overnight.
Next day, whip egg whites to firm peaks then fold in original yolk/liquor mixture. Add milk and whipping cream (whipped). Top with nutmeg and serve.
Makes about 1 gallon.
...and DAMN it's good... seriously.
Enjoy.
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Well with a quart of liquor in there, I'll bet it's great!
Originally Posted by Darron65
+1 ... screw the eggs, milk and sugar.
Happy Holidays!
Stripe Das Sape
We are leading the world to democracy by example.
Okay Rick, I'm making some of this and just did a search of the darker recesses of my liquor cabinet. Found a 25 year old bottle of Meyer's Jamaican dark rum my sister brought me from a trip to Jamaica back in 83. Also found some cognac, half a bottle of Courvosier that has been sitting so long the cork broke off in the bottle and a couple other bottles as well. It seems I always buy something for the eggnog every year and then it gets pushed back where it's forgotten.
So I used the cognac and some 1792 into the mix, we'll see how it turns out! Thought about using 2% milk to bring the calories down a bit. Instead of 5,498 calories per serving, it could be a svelte tummy trimming 5,365 instead.
Dusted this off and made a batch the other day. Mmm Mmm Mmm...
hmmmmm....eggnog. I'd like liquor and some pancakes!
I had eggnog last night according to my uncle's family recipe. He won't share the recipe. He serves it frozen almost like ice cream.
Also, he claims that it will NOT work with anything other than 100+ proof bourbon.
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