Ho Ho Ho! It’s time to break out the egg nog for some JOLLY GOOD old-fashioned holiday cheer!
You’ll be the life of the party after a few cups of this super loaded nog! Guaranteed to make you happy, happy, HAPPY and totally warm inside!
My kind of Christmas drink!
Our family began making homemade egg nog YEARS AGO after my sister and I went to college and were members of the Pi Beta Phi sorority where the recipe was shared in our chapter’s cookbook. Christmas Eve just isn’t Christmas Eve at our house without a fresh batch of this egg nog. I’m telling you that this is hands-down the BEST Creamy, Loaded Egg Nog . . . ever!
We’ve never used any other recipe in decades. Doesn’t that spell ‘keeper’ to you?
OK, so you’re saying, “But what about all of those raw eggs?” True, you don’t want anyone to croak at any of your holiday festivities, so here’s the deal:
There’s so much booze in this egg nog that it nukes the contamination. You have to use the freshest of pasteurized eggs of course . . . none that have been sitting around the back of your fridge that you may have forgotten about months ago! When chilling this (it needs at least a week to ‘age’), make sure that you use bottles that are cleaned and dried on the hottest setting of your dishwasher OR as in canning, you can boil the empty bottles for 10 minutes to sterilize them of any bacteria.
Cheers and Salute’ . . . and as we say among all Pi Phi sisters: “Ching Ching!”
- 12 large eggs yolks (setting aside the whites for the last step)
- 2 cups granulated sugar
- 1 quart bourbon
- 4 cups whole milk
- 1 cup heavy cream
- 2/3 cup Cognac or brandy
- 1/2 cup rum
- 12 reserved egg whites
- 1 1/2 cups cold heavy cream
- Garnish: ground nutmeg and/or cinnamon, candy canes and/or cinnamon sticks.
- Place the reserved egg whites in a very clean and airtight container and freeze until the eggnog is ready to serve.
- Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
- Add the the remaining ingredients and stir to combine.
- Transfer the mixture to a 1-gallon glass jar or glass bottleand tightly seal the lid.
- Place in the refrigerator for at least 1 week and up to 3 weeks.
- [b]To serve:[/b]
- The night before serving, place the frozen egg whites in the refrigerator to thaw.
- When ready to serve, let the egg whites come to room temperature.
- Place the egg whites in avery clean bowl of a stand-up mixer using a whisk attachment.
- Whisk on high speed until stiff peaks form, about 3 minutes.
- Pour into a large clean bowl.
- Place the cream in the kitchen-stand mixer bowl and whisk on high speed until medium peaks form, about 2 minutes.
- Stir the eggnog base with a rubber spatula to re-combine.
- Pour the cream-egg white mixture into bowl with the eggnog.
- Gently whisk everything together until just combined and no large pockets of whites or cream remain (do NOT overwhisk or else the eggnog will go flat by the loss of airiness).
- Pour into cups or glasses.
- Sprinkle ground nutmeg and/or cinnamon on top of each cup or glass.
- Garnish with candy canes and/or cinnamon sticks.