Egg Nog recipes

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AugieBall

100+ Posts
My goal this December is to learn to make great egg nog. So let's hear your best recipes! I likes mine with booze...
 
This is a family recipe I stole from somebody else's family.

Separate 12 eggs yolks - saving 6 of the whites in a bowl.
Take the 12 yolks and mix w/ 1 box powder sugar using a whisk.
After it's mixed, add 1 qt whipping cream, 1 qt half and half, 1 qt bourbon, and 1 qt rum (recommend Captain Morgan).
Mix all that together and then whip the 6 egg whites into the nog to give it a weird fluffy topping.

Warning: This **** is lethal. Serve only to people who don't fight after drinking brown liquor.
 
Fanny,
I noticed that your recipe there has bourbon AND rum.

Someone earlier mentioned rum.

I have a STRONG preference for bourbon in my egg nog... Am I the only one with that preference?
 
CaptainMorgan2.jpg
eggnog.JPG
 
best i ever had was made using melted blue bell vanilla ice cream. i do not have the recipe, but will attempt to locate.
 
Been making the same recipe in my family since I could drink (well, a bit before that
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) and it hasn't changed a lick in 4 generations.

We use Canadian whiskey, rum and brandy in ours. Despite being 110 proof, it is incredibly smooth and silky.

Can't share the recipe as its a secret, but any good egg nog worth its weight only needs egg yolks, sugar, heavy whipping cream and milk, liquor and nutmeg.

Oh, and ours is not pasteurized (we do not cook it) so it needs to be consumed within the expiry dates of the cream/milk/eggs, but must sit at least 24-48 hours to "meld" the flavors.
 
Horngrad '01, you are a better (or at least more secretive) man than me.

Here is my family recipe. They were (and are) ranchers outside of Dumas, Texas. This recipe was made for family and ranch hands every Holiday season, and comes from my Grandfather's uncle. His name was Lew Haile, and he was foreman of the Snead Ranch up there.

12 eggs
2 1/2 pints whipping cream
2 pints half and half
6 cups sugar
~1 qt milk
2/3 fifth good bourbon

- Separate eggs; beat whites until stiff.
- Beat yolks A LONG TIME until creamy and whitish.
- Add sugar to yolks slowly and beat well.
- Add bourbon to yolk mixture.
- Beat whipping cream until stiff.
- Mix all ingredients.
- Add more milk or bourbon to taste.

NOTE: this is an alcoholic beverage, obviously. As my family has gotten older, the amount of bourbon in the batch has gone down. We generally make a half batch these days, and only add about 6 oz of bourbon to the mix with about the same amount of milk.

Also, the idea that it takes about a day for all of the tastes to "gel" is correct. The thing is, this stuff is like ice cream and it's almost impossible to not drink it right after you make it. It is certainly better the next day, though. It separates and has to be mixed up again, but that can be done with a spoon. I take mine straight, but people generally like some nutmeg on top.

FINAL NOTE: if you take down the recipe, do me the favor of giving Lew Haile credit for the recipe somewhere. I'm happy to share, and I imagine he would have liked that.
 
The Alton Brown recipe was damn good, but I recommend a cup of bourbon, and slightly less than 1/3 cup of sugar. (I don't have a huge sweet tooth.)

Thanks for the input guys, and keep em coming.

scottsins, it would be awesome if you could track that one down.
 
I like egg nog hot-- my Mom had always done it that way and everyone thinks I'm crazy for mentioning it--but it is nice--kind of like hot buttered rum
 
found it:

This recipe will make a punch bowl full of eggnog.

12 eggs, separated
1-1/2 cups sugar
1 teaspoon ground nutmeg
1 quart (4 cups) whole milk
1-1/2 quarts (6 cups heavy cream)
3 cups bourbon
1/2 cup dark rum
2 cups cognac
1 quart vanilla ice cream, softened
In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of the heavy cream, bourbon, rum and cognac. Chill for at least 4 hours or overnight.
Before serving, beat the egg whites with 1/4 cup sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream, gently stirring to combine all ingredients. Sprinkle individual servings with additional nutmeg.

Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.

I might play with the liquor recommended in this recipe. Not a huge cognac fan, and I would likely go with Capt. Morgan's over the dark rum.
 
Pretty much every recipe I've ever seen for egg nog has both bourbon and rum in it.

Our family recipe is very similar to those that have been posted, so no need to re-post. But I wouldn't put the nutmeg in it, some people really dislike the flavor. Instead, I serve with fresh nutmeg and a grater, and people can grate their own to taste.

I always hated egg nog growing up, because all I ever had was stuff from the store. When my wife first made and served me REAL egg nog, I was blown away. It's delicious and tastes nothing like store-bought carton egg nog.
 
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