I am throwing a small little Christmas party for friends and I was thinking about making some alcoholic eggnog.
So if anyone has any good recipes I would appreciate it.
Also what is the best liquor for eggnog.
I was thinking Capt. Morgan's, it has that nice vanilla taste.
I like brandy. Grate nutmeg on top.
I'm also thinking about a variation on brandy alexander, where the cream is replaced with the eggnog.
We made a giant batch of this for a xmas party this weekend. It went slowly at first ("I don't like egg nog", etc) but later on I kept hearing, "that egg nog is really good!" (and unfortunately for both them & myself, I got sad seeing it going slowly earlier and really hit it hard myself - which left less for everyone else and me having consumed far too much dairy :) ). We used sailor jerry for the rum & masson for the brandy.
My father in law always added black velvet which I decided that I liked. Our egg nog punch as a small amount of Baileys with brandy, similar to jaykayen.....
Leon's Whipped Cream Eggnog
3 cups Heavy Cream
2 cups Half and Half
1 cup Milk
3 cups sugar
3 cups American Blended Whiskey
1 cup Dark Rum
1 teaspoon Vanilla
Fresh ground nutmeg or whole nutmegs and grater for serving
3 medium size mixing bowls (I prefer chilled stainless steel bowls because the ingredients whip easier
)1 very large mixing bowl or punch bowl
Separate eggs into clean and dry medium mixing bowls.
Beat egg whites until stiff, then add 3/4 cup of sugar and beat until the sugar is fully integrated and the whites are very firm peaks.
Beat egg yolks until the start to get thick and lighter in color, then add 3/4 cup sugar and continue to beat until fluffy and almost white colored. Don't worry about over beating, this stage takes the longest but makes it all worthwhile.
Beat heavy cream with 1 1/2 cups sugar until soft peaks stage.
In very large mixing bowl gently fold together the whipped yolks, whites, and cream.
Add the Half and Half, milk, rum, whiskey, and vanilla and mix by hand gently but thoroughly; it will be very thick with no liquid
Pour into a large punch bowl and chill fully, preferably overnight, but at least eight to ten hours.
If you don't let it chill and settle it will be difficult to serve and drink this thick and creamy eggnog.
Eventually the mixture will separate into a nice eggnog with a thick, fluffy, and creamy topping; as much as two+ inches thick.
Don't stir too much or the topping will loose some of it's appeal.
Ladle into punch cups with about 2/3 eggnog and 1/3 topping and serve with a sprinkle of fresh ground nutmeg.
Makes around 25-30+ servings