Cocktail Recipes

2 Comments to “Can you please give me the best Alcoholic Egg Nog Recipe?”

1. carla p Says:
   November 23rd, 2009 at 7:50 pm

   egg nog pour half in a glass with ice add 2 dashes of vodka and 2 dashes of bacardi

2. ms. amused Says:
   November 25th, 2009 at 3:41 am

   I mde this with out the bourbon, the brandy was good! Try it with rum, bourbon or brandy or what ever liquor you like. I think Brandy and Eggnog is more traditional in the US. They sell all kinds pre-mixed.Hope this helps:
   8 large eggs, 2 separated*
   3/4 cup sugar
   1/8 teaspoon salt
   2 1/2 cups heavy cream
   2 cups whole milk
   1 tablespoon pure vanilla extract
   1/2 teaspoon freshly grated nutmeg, plus more for garnish
   3/4 cup bourbon, optional
   1/4 cup brandy, optional

   Combine the 6 whole eggs, 2 egg yolks, sugar, and salt in a medium mixing bowl and whisk together. Heat 2 cups heavy cream with the milk in a large saucepan over medium-low heat. When the cream and milk are hot, ladle about 1 cup into the egg mixture and whisk to incorporate. Pour the egg-milk mixture into the hot cream mixture, and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 3 to 5 minutes. Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve. Allow the custard to cool for 10 minutes before proceeding.
   Add the vanilla, nutmeg, bourbon (if using), and brandy (if using) to the eggnog and stir well to incorporate. Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base. In a separate bowl, beat the remaining 1/2 cup cream to soft peaks, and fold them into the eggnog as well. Cover and refrigerate until chilled, about 1 hour.

   Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses.

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