Homemade Holiday EggNgg Recipe

[Mark_in_NH]

Ok, It took me a few minutes but I found the original recipes just as my mother passed it on to me. According to her, this recipe dates back to my Great Grandfather. This recipe is GoooooDD !!!

Holiday EggNoog.
1 gallon milk
1 dozen eggs
1 quart Cream (Whipping cream is best)
REAL vanilla ( please do not use imitation)
Meyers Dark rum
GOOD bourbon ( please do not get cheap here)
Sugar to taste
Beat the eggs really good and strain, add the eggs to the milk and the cream, and then start adding the other ingredients to taste.
PLEASE NOTE : The eggnogg will be be raw and somewhat harsh to taste until it sits overnight and mellows. Although, it will be hard to stay out of, trust me.
12-24 + hrs of mellowing is best, the flavors will blend and the booze will mellow and every sip will be a taste of heaven. Please keep refrigerated. The longer it sits the more mellow it gets
This recipe will makes 2 gallons. So cut the quantity of ingredients in half to make 1 gallon. This eggnogg will dissapear very quickly so the 2 gallons is worth making.

 

[Mark_in_NH]

I just whipped up a batch for myself. By this time tomarow, Yum Yum !!

 

[JDGREEN4ME]

Sounds Good!!!

 

[Ductape]

I just whipped up a batch for myself. By this time tomarow, Yum Yum !!

I'm guessing that by tomorrow you'll be typing funny !

 

[Thomas]

Gotta give it whirl...thanks Mark.

 

[NSBound]

How much dark rum and how much bourbon? I gotta make this stuff!

 

[om21braz]

Here's a link for the food safety concerned folks - sounds like a good recipe !

Eggnog: Spike And Let It Sit, For Safety : NPR

 

[Mark_in_NH]

How much dark rum and how much bourbon? I gotta make this stuff!

I would say "Roughly" a pint of each, BUT it is truly to taste as is the sugar and vanilla.
If you want a bit more kick to it, add another splash.

 

[Mark_in_NH]

Gotta give it whirl...thanks Mark.

Thomas, your welcome. I just gave my batch a lttle taste and it is mellowing nicely.

 

[rvaitor]

Ok, It took me a few minutes but I found the original recipes just as my mother passed it on to me. According to her, this recipe dates back to my Great Grandfather. This recipe is GoooooDD !!!

Holiday EggNoog.
1 gallon milk
1 dozen eggs
1 quart Cream (Whipping cream is best)
REAL vanilla ( please do not use imitation)
Meyers Dark rum
GOOD bourbon ( please do not get cheap here)
Sugar to taste
Beat the eggs really good and strain, add the eggs to the milk and the cream, and then start adding the other ingredients to taste.
PLEASE NOTE : The eggnogg will be be raw and somewhat harsh to taste until it sits overnight and mellows. Although, it will be hard to stay out of, trust me.
12-24 + hrs of mellowing is best, the flavors will blend and the booze will mellow and every sip will be a taste of heaven. Please keep refrigerated. The longer it sits the more mellow it gets
This recipe will makes 2 gallons. So cut the quantity of ingredients in half to make 1 gallon. This eggnogg will dissapear very quickly so the 2 gallons is worth making.

This great, but I seem to remember the cream being on top maybe whipped and folded in as it is served with a little nutmeg sprinkled on top - - I'll be giving this a try -- Thanks.