• 12 egg yolks.
  • 13 tablespoons sugar (slightly over 3/4 cup)
  • 1 qt bourbon (don't need expensive here)
  • 5 ½ ounces rum
  • 5 ½ ounces brandy
  • 1 qt heavy cream
  • 2 qts half and half


Beat egg yolks and sugar until thick. Stir in the bourbon, rum and brandy very slowly (or the eggs will cook). Ventilate the room while adding the alcohol.

Put into a large glass jar or bowl, and let stand in refrigerator for 24 hours or longer.

Whip the heavy cream, put the egg mixture into a serving container, and fold in the whipped cream. Don't overmix.

Add 1/2 and 1/2 when you are ready to serve. I found adding more 1/2 and 1/2 cut down on the booze. First sip will get you, but after that you are numb. After serving, this will keep for weeks in refrigerator. Party goers will talk about your egg nog until the next year.

Beverages, Holiday
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