Best Boozy Eggnog Recipes

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BEST BOOZY EGGNOG



Best Boozy Eggnog image

A great eggnog for those that like it spiked!

Provided by Mary Liesenberg

Categories     Drinks Recipes     Eggnog Recipes

Time 15m

Yield 18

Number Of Ingredients 11

12 eggs, separated
1 ½ cups white sugar
6 cups bourbon
4 cups milk
4 cups heavy whipping cream
2 cups cognac
¾ cup peach brandy
¾ cup apricot brandy
¾ cup light rum
½ cup dark rum
1 pinch ground nutmeg

Steps:

  • Beat egg yolks in a large bowl with an electric mixer until smooth. Beat in sugar until dissolved. Mix in bourbon, milk, heavy cream, and cognac. Add peach brandy, apricot brandy, and light rum; mix well.
  • Beat egg whites with an electric mixer in a separate bowl until stiff peaks form. Fold into the egg yolk mixture. Fold in dark rum. Sprinkle nutmeg on top and chill until serving.

Nutrition Facts : Calories 678.8 calories, Carbohydrate 21 g, Cholesterol 200.8 mg, Fat 24 g, Protein 7.1 g, SaturatedFat 13.9 g, Sodium 90.4 mg, Sugar 19.5 g

BOOZY RICH EGGNOG FROM A COOKED BASE



Boozy Rich Eggnog from a Cooked Base image

Make and share this Boozy Rich Eggnog from a Cooked Base recipe from Food.com.

Provided by Iowahorse

Categories     Punch Beverage

Time P3DT15m

Yield 25 serving(s)

Number Of Ingredients 11

1 quart milk
1 vanilla beans or 1 tablespoon vanilla extract
12 egg yolks
2 cups sugar
1 cup dark rum
2 cups Bourbon
1 cup cognac or 1 cup other brandy
8 egg whites
3 tablespoons sugar
1 quart cream
freshly grated nutmeg

Steps:

  • FOR BASE: In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has been split lengthwise, scraped with the back edge of a knife and added to the milk--seeds, pod, and all (if using vanilla extract, you'll add it after eggnog base has cooked).
  • Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice.
  • Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute.
  • Whisk in the hot vanilla milk.
  • Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula.
  • In time, foam will subside.
  • The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes.
  • Immediately pour through strainer, stirring to cool.
  • When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too).
  • Store eggnog base in refrigerator overnight or up to three days, to ripen.
  • TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog base into a large punch bowl.
  • Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog mixture.
  • Beat cream to stiff peaks and fold it in, too.
  • Let some lumps of the cream and egg whites float on surface.
  • Sprinkle with nutmeg.
  • Serve immediately, using a ladle.

Nutrition Facts : Calories 309.3, Fat 15.5, SaturatedFat 9.2, Cholesterol 139.6, Sodium 53.8, Carbohydrate 20.8, Sugar 17.7, Protein 4.5

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