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 later)
- 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
- 1–1/2 cups heavy cream (cold)
- cinnamon candy canes
- cinnamon sticks
- ground nutmeg
- Separate the eggs and save the whites for later.
- Beat the yolks with the sugar in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
- Combine dairy and all of the booze in a second bowl or pitcher and then slowly beat into the egg mixture.
- Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks.
- Serve in mugs or cups topped with a some nutmeg sprinkled on top.