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Richard in Cincy

Marg, that truly is a bacchanalian epic!

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5260 posts
Joined: Dec 12, 2005

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Posted to Thread #25113 at 1:54 pm on Oct 8, 2013

That would be so fun to whip up and put in one of the punchbowls for a party! (Yes, I am a punch bowl addict, I have 7...)

We've actually already made our holiday eggnog! Here is our house recipe, compliments from Alton Brown. It's sort of his version of Egg Liqueur.

12 large chicken eggs
1 pound sugar
1 pint half n half
1 pint whole milk
1 pint heavy cream
1 cup jamaican rum
1 cup cognac
1 cup bourbon
1 tsp freshly grated nutmeg (plus more for serving)
1/4 tsp kosher salt

• Separate the eggs and store the whites for another purpose

• Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”

• Combine dairy, booze, and salt 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. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year but I’ve just never been able to wait that long.

• Serve in mugs or cups topped with a little extra nutmeg grated right on top.


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