Whats a good Egg Nog recipe? with Alcohol!?

Question

I got the okay from the boss to bring in some egg nog... so i want a good recipe, please.

Answer 1

This is the best eggnog...I make this every year, and everyone loves it. Its not too thick, but delicious! You might want to divide the recipe in half, as it does make alot!

12 egg yolks
1 cup sugar (maybe more to tast at the end)
1 gallon of half & half
1 tsp vanilla
1/2 tsp nutmeg
4 cups Captain Morgans Spiced Rum

Beat egg yolks in a mixer until well beaten. Add sugar, and blend until light and fluffy. Add rum and mix until blended. Next, add vanilla, half & half and nutmeg. Blend until frothy.

Thats it! I would let it sit in the fridge for an hour or two to get nice and cold. You will love it!

Answer 2

Egg nog is a pretty simple drink to make.
INGREDIENTS:
2 eggs, beaten well
3 tbs sugar
1 tsp vanilla
1/8 tsp nutmeg, ground
2 1/3 cups milk
PREPARATION:
Blend all ingredients together and serve chilled
(if you want, add a little bourbon to give it a kick!)

Answer 3

Egg Nog

4 eggs
4tbsp. granulated sugar
3 cups milk
pinch of salt
1tsp. Vanilla
1/2 Cup Brandy or Rum whatever you like
1/2 tsp. Ground Nutmeg

1. Beat eggs sligthly and add sugar, milk, and salt. Blend together thoroughly.
2. Add vanilla and brandy/rum and chill until cold
3. Sprinkle the nutmeg over it and serve nice and cold.

P.S. You can put more alcohol if you like.

Answer 4

we made some last year and all the recipes seemed really similar with the exception of what kind of booze to add. we chose a 750 ml bottle of Knob Creek Bourbon and it was fantastic. Of course I would chose bourbon over most drinks on any given day. some other additions I've tried and liked were Sambuca, Amaretto,and dark/spiced rum like Goslings or Captain Morgan. don't forget the most special ingredient of all...fresh grated nutmeg as a garnish.

Answer 5

"Holiday Eggnog" - 16 servings

6 eggs; separated, at room temperature
1/2 cup sugar
1 cup bourbon
1 cup light rum
3 cups milk
1/2 tsp. ground nutmeg
1 cup heavy cream

1) In large bowl with mixer at high speed, beat egg yolks with sugar until thick and lemon-colored, frequently scraping bowl.
2) At medium speed, carefully beat in bourbon and rum, 1 tablespoon at a time, to prevent curdling mixture. Pour into punch bowl. Cover and chill.
3) About 20 minutes before serving: Stir milk and ground nutmeg into punch bowl.
4) In large bowl with mixer at high speed, using clean beaters, beat egg whites until soft peaks form.
5) In small bowl with mixer at medium speed, beat cream until stiff peaks form. With wire whisk, gently fold egg whites and cream into yolk mixture until just blended.
6) To serve: Sprinkle additional ground nutmeg over eggnog; ladle into 6-ounce punch cups. Yields 10 cups.

Answer 6

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