a hamburger-based chicken-fried steak dish. Excellent flavor! In this recipe, salt and pepper are your buddies.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 days |
| Total Time: | 5 days 1 hr |
| Servings: | 27 |
| Yield: | 27 servings |
Ingredients
- 1 cup brandy
- ½ cup sherry wine
- ½ cup Jamaican rum
- ½ cup whiskey
- 12 eggs, separated
- ¾ cup white sugar
- 1 quart whole milk
- 1 quart heavy cream
- 1 quart vanilla ice cream, for serving
- 1 tablespoon freshly grated ground nutmeg, for garnish
Instructions
- Pour the brandy, sherry, rum, and whiskey into a bowl.
- Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended.
- Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating.
- To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article,
Reviews
What drew me to this recipe was separating the eggs, what a treat it was to fold in the whipped egg whites to the egg mixture; made it frothy and creamy and the flavor just got better over the days. Other adjustments I made: NO alcohol or the ice cream, just made the eggnog, added 1/2 tsp. bourbon vanilla and pinch of salt too. By the 3rd day it was fantastic! Believe me, we like our nog cocktail, so added a shot of bourbon to 4oz serving of the eggnog, it was delicious! This is a keeper no matter the time of year!
Pretty good, but I prefer more spice in mine. The extra step of whipping/adding the egg whites was not worth it for me.
Still waiting for it to “gel”. 🙂 tasted pretty good. Might have to add more Jack. LOL
Excellent. The second time I made it I used only whole milk and a touch of cream because lots of cream makes my teeth feel coated. Mellows with time so you can’t taste the alcohol.
I made this and it’s amazing. I agree that the more time it sits the better. I left it alone for about two weeks and it was tasty and potent without tasting potent. Recommend for friends around the holidays, or anytime someone is craving some eggnog!
We made no changes, we shook it every other day. So amazingly good – and I don’t like egg nog! It was smooth, and delish, with a bit of ice cream in the glass. This year I am lowering the servings, just so that we don’t imbibe too much!
Don’t skimp on the sitting time! The longer you let it sit, the smoother it is. I’ve tried serving this after one week, 10 days, and 2 weeks. After 1 week, the alcohol still has a bit of a bite to it, but by 10 days to 2 weeks the taste smooths out very nicely–leaving just the flavor of the alcohol without the sharp acidic bite.
Make this every thanksgiving for Christmas consumption. Found an early version of this propertied to be G Washington which included the phrase, “taste often”. Great advice that I follow. Always triple recipe to get all Brandy in and use a huge Stock pot. No-one that tries this doesn’t have more! Do not put nutmeg in the pot, just in the cup. I tried putting it in the pot whilst it was sitting, and it made the mixture bitter.
I did not follow this exact recipe but it is identical, except for the alcohol types, to our family recipe that I learned from my grandfather. I tend to like rum and/or brandy but I have never used the sherry and do not care for whiskey as much. The effect of the curing, if you put the alcohols in, is that after 5 days the bacteria that might have existed have been killed and over time the alcohol cooks the egg and dairy proteins, changing them into a smooth, thick and frothy (from all the beating) indulgence. I like to let mine cure with a little cinnamon, fresh nutmeg, and a pinch of cloves actually mixed in then top with a sprinkle of fresh ground nutmeg when served. I have seen other recipes where it is cured with cinnamon stick, vanilla bean and a little fresh ground nutmeg. The cinnamon stick and vanilla bean can then be easily removed when serving having already imparted their flavors. We have broken open jars of cured eggnog a couple months after the holidays to find them wonderful treats but have never managed to be able to save them longer than that as it is just too good to leave alone. Even with all the alcohol in it, I imagine that something could go wrong during the curing process—though it never has for me so far—and if you open a jar of cured eggnog that seems off or has a bad smell then it is wise to not partake of that batch. With canning, pickling, and curing food products you should always be aware of the possibility that the process can go bad.
Delicious, I mean delicious! I cut the alcohol in half because i’m not a drinker, but it was smooth like a milk-shake. Never-liked egg-nog until i drank this. Tastes nothing like the store brand. Great!
I have not tried this recipe but have a VERY similiar recipe that has been passed down from generations. I’m sworn to never let it out of the family. Mine doesn’t have wine in it though and it’s made in a very large batch. (think 1 fifth each of the rum, bourbon and brandy). We mix it in a cooler using whisks attached to power drills. We mix the ice cream as part of the recipe too. Now some hints to help with this: Definitely age this! We shoot for 3 weeks but usually it disappears before then. Whisk everything until it’s very froathy. That will thicken it up some (why we use power tools). Shake it often. I’m thinking maybe that’s why the one person said it smelled like rotten eggs. I have people that HATE eggnog love my recipe so they should love this too.
Was the hit of the party! It is worth the work and time. Do not pass this recipe up. Excellent drink, AKBMEIER!
Smooth flavors; the liquors seem to quite disappear in all that luscious cream and milk, and except for the whiff of brandy and sherry (the two scents most discernible to me), one might be lead to believe that there was no alcohol at all. If anything, this eggnog is a tad too milky for me, hence the 4 star rating.
Very nice eggnog. Anyone who had a bad batch failed in sanitary pracictices in the kitchen. Those concerned with Salmonella would do well to watch the Science Friday test of Rockefeller University Eggnog test. They showed that if their batch were mellowed for over 3 weeks it was bacteria free, even though they had added Salmonella to the egge at the start of the experiment, longer aging could be the key to good health as well as good taste.
Oh, this is one great recipe!! I totally agree with another reviewer: Use spiced rum!!! It makes such a difference! I’m an egg nog junkie. I make this all year round. And thicker IS better. This is extremely refreshing when it’s hot — and do not be misery about the ice cream. The richer, the better. Also, I have a gelato machine — and this egg nog is heavenly when it’s frozen!! I urge any egg nog lover not to reserve this recipe just for Yule. Make it year-round, and no one will criticize you. (I served this during a great Fourth of July BBQ party, and this was the first beverage that disappeared. I was ordered that next year, I’d better make a triple batch or else!)
I made this last Christmas and just finished mixing up another batch. It is EXCELLENT! It’s going to be difficult waiting 10 days (ok I won’t be able to wait that long). It is so smooth and delicious. So very happy to find this recipe.
I have made this twice and it is delicious. You MUST wait the 10 days for it to mellow and it is still “stiff” but tastes delicious.
This eggnog was an incredible hit at our christmas party. I made it with raw cream and raw milk, and the result was irresistable… even lactose intolerant people said they had no problems with this eggnog. It tasted like Bailey’s Irish Cream… only better! Much better! It is great as soon as you make it, but it gets smoother the longer you allow it to sit. I made more right away for just my husband and I. Merry Merry Christmas!
Nice and thick – and pretty potent! Yummy!
My first time ever making egg nogg. Made it for my very first holiday party and will continue to make it for years to come. Used Captain Morgan’s Spiced Rum. I got so many great comments and the batch was perfect for about 40 adults.
This recipe is awesome. I had to make an extra batch because my friends loved it so much. I now live in England where, believe it or not, they are not as accustomed to eggnog as Americans. They thought it was amazing!!! And guess what, none of the more than 3 dozen people who enjoyed it with me got sick in any way whatsoever! We now live in a fear driven society, and so some of us therefore miss out on so much great stuff!!