If you have been to mom’s Christmas party, you will know of the Nog. If you have not been, you need to come to mine to experience this delight.
Dianne’s Egg Nog
This recipe may have been passed around the Darracq Family for a while. However, this one was typed by mom and added to her party recipes.Unlike any store or commercial nog, this recipe relies on only eggs and cream for the base. A bunch of booze mellows the flavor. Serve it with fresh ground nutmeg if desired.
Servings: 4 Gallons
Cost: $80
Equipment
- 1 16 quart pot
- 1 Stand mixer
- 1 Immersion blender
- 1 Storage container for 16 quarts of nog
Ingredients
- 18 eggs separated
- 2 cups granulated sugar
- 4 qts whole milk
- 3 qts heavy cream use 1/2 & 1/2 for lower fat
- 2 qts bourbon
- 1 qt dark run
- 1 qt brandy
Instructions
- Separated eggs with yolks in pot and whites to the stand mixer.
- Use immersion blender on yolks until light in color. Slowly add sugar.
- Start stand mixer on low and gradually increase to nearly full speed. Whip to strong peaks.
- Add 1 qt milk to yolk mixture. Blend until combined.
- Add remaining milk, heavy cream, bourbon, rum, and brandy to egg mixture. Blend to combine.
- Let yoke mix sit for 1 hour. Longer if possible. At this point, if you have gallon storage ccntainers, you can put 3 quarts of yolk mix per container.
- Top the yolk mix with mixwitthe egg whites for serving. If you used the gallon containers, you can put the egg whites on top and refrigerate until ready to serve.
Thank for Sharing, I am certainly going to make this receipe!
The best nog ever! The best parties ever!
I remember it well. Many people fell prey to The Nog. It’s so smooth and delicious.
I was one of those people who fell asleep in the backyard. I was nogged out.