-
-
My review
New Orleans Creole Eggnog
made it |
4 reviews
|
AUNTIESGRISGRIS
"This eggnog is great for a crowd during the holiday season. It's very rich so a little goes a long way. Usually, 4 to 6 ounces per person is enough for a serving. The best part is that you can alter the liquors you like or make it without any liquor, too. Use brandy, or substitute Calvados, Cognac, Frangelico, Godiva, or Praline. Have a 4 gallon bowl or container handy to mix the eggnog, and plan to make this 30 days before your party so it seasons well."
Added to shopping list.
Go to shopping list.
Ingredients
30 d 30 m servingsOriginal recipe yields 48 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Ready In
- 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.
Footnotes
- 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.
Share
Similar recipes
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
11/4/2015
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...
11/12/2013
This is AMAZING eggnog! The best! There is a real chemistry as to why it takes 30 days to mellow. Enjoy!