New Orleans Creole Eggnog
Ingredients30 d 30 m servings
- Beat the eggs with the white sugar, and light and dark brown sugars in a stand mixer until completely blended. Strain the mixture through a fine mesh sieve into a bowl. Stir in the allspice, mace, ginger, cloves, nutmeg, cinnamon, and vanilla.
- Pour the bitters, bourbon, rum, almond-flavored liqueur, and brandy into a large, 4 gallon bowl or food safe bucket. Stir in the egg mixture until thoroughly blended. Pour in the heavy cream and continue stirring. Divide into smaller containers and refrigerate. Shake or stir the containers 2 to 4 times each day for 30 days.
- Editor's Notes:
- 30 eggs would be equal to 7 1/2 cups.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.
ReviewsRead all reviews 4
People who claim this eggnog has too much alcohol need to understand that this is the New Orleans version. This is the only eggnog I like. I'm thinking about eliminating the amaretto and reducin...
This is AMAZING eggnog! The best! There is a real chemistry as to why it takes 30 days to mellow. Enjoy!