Everyone should enjoy themselves..

Grown-up Eggnog

I love eggnog, adult eggnog to be specific. Here’s a recipe I found on allrecipes.com for a little creole spin on my fav holiday drink. Enjoy.

A.K.

EggNog_1.jpg image by jakebogdan

(Serves 48)

Ingredients
30 eggs
1 cup white sugar
1 cup light brown sugar
1 cup dark brown sugar
1 tablespoon allspice
1 teaspoon ground mace
1 teaspoon ground ginger
1 teaspoon ground cloves
1 tablespoon freshly ground nutmeg
1 tablespoon freshly ground cinnamon stick
1/2 cup pure vanilla extract
1 teaspoon Angostura bitters
1 cup bourbon or blended whiskey
1 (750 milliliter) bottle dark rum
1 (750 milliliter) bottle almond-flavored liqueur, such as Amaretto
1 (750 milliliter) bottle brandy
6 quarts heavy cream
Directions
Beat the eggs with the white sugar, and light and dark brown sugars in a stand mixer until completely blended. Strain the mixture through a fine mesh sieve into a bowl. Stir in the allspice, mace, ginger, cloves, nutmeg, cinnamon, and vanilla.
Pour the bitters, bourbon, rum, almond-flavored liqueur, and brandy into a large, 4 gallon bowl or food safe bucket. Stir in the egg mixture until thoroughly blended. Pour in the heavy cream and continue stirring. Divide into smaller containers and refrigerate. Shake or stir the containers 2 to 4 times each day for 30 days.
Footnotes
Editor’s Note
While the high amount of alcohol in this recipe will counteract any possible bacteria from the eggs, if making this recipe with less alcohol, you may want to consume within the week. If you are concerned about the safety of consuming raw egg, use an equivalent amount of pasteurized egg which can be found in cartons in most grocery stores near the eggs. 30 eggs would be equal to 7 1/2 cups.
Nutritional Information
Amount Per Serving Calories: 660 | Total Fat: 47.3g | Cholesterol: 296mg

Sidenote: again, this is not my recipe. It was copied directly from a member’s page on all recipes.com

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Comments on: "Grown-up Eggnog" (3)

  1. Are you sure about the drinking alcohol “counteracting” bacteria?

    IMHO, pasteurized in-shell eggs are the best weapon against salmonella.

    • afrokittay said:

      Brianne, the information in the recipe was not my own. I cnp’d it from allrecipes.com and I didn’t want to alter the content of the recipe since it wasn’t my own. It’s a really close match to the “Cajun” eggnog I find locally during the holidays.

  2. Also wanted to share my favorite mixture….

    Vanilla vodka and spiced rum. Delicious together in egg nog! Happy holidays!

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