Granddad’s Eggnog

Hopefully everyone is happy and with loved ones and friends during these holidays–and what better way to show love and fellowship than sharing a draught of delicious eggnog (alternately, the sad and solitary can drown their lonely sorrows in this high-alcohol, high-calorie treat). This is an old recipe; I remember my cousin and I stealing sips of this nog during my grandparents’ Christmas parties.

You will need:

A bottle of fine bourbon

A bottle of fine rum

A liqueur of your choice (this is optional; coffee, cream, or amaretto all add a nice touch)

A gallon of vanilla ice cream (substitute frozen yoghurt if you’re concerned about calories)

A carton of store-bought eggnog (alternately, you can make your own eggnog from eggs, milk, and sugar, although it’s a genuine pain in the ass and no one will ever know the difference, unless you go around pointing it out to them, which will make you look like an asshole, and you don’t want to look like an asshole, do you?)

Nutmeg, cinnamon, mace, clove (Use whole spices! Any of your favorite holiday spices will do, but I consider these four essential)

To make a one gallon pitcher of eggnog:

Put about 6 cups of ice cream in the pitcher.

Add some cinnamon sticks and cloves; grate some nutmeg and mace into the pitcher.

Add 4 cups of the store-bought eggnog; stir mixture.

Add about 3 and 1/2 cups of bourbon, 1 1/2 cups of rum, and liqueur (about 1/2 a cup will do) to taste; add more spices.

Stir vigorously; cover and allow to set in the freezer for at least 12 hours before serving. Stir vigorously before serving.

To make your guests happy, I suggest serving the nog with both liquor and ice cream at hand; this way those inclined may add either as their taste dictates. (Note for heavy drinkers: if your intention is to get smashed, stop drinking the eggnog after two cups and begin drinking the bourbon straight! The high levels of cream and sugar in this nog will guarantee a hangover–don’t overdo it!).

1 thought on “Granddad’s Eggnog”

  1. Once I made eggnog from a recipe in WGBH’s newsletter. It was made with a lot of bourbon, rum, brandy, milk, cream, spices. The recipe called for it to be aged for at least six at least six weeks in a cool, dry place. We lived in an ancient farmhouse. I poured it into glass jugs (it made a lot). There was a little left over after I ran out of bottles, so I put the remainder into a plastic milk container and brought them all up to the attic.

    Come Christmastime six weeks later I went to collect the concoction and noticed there was a hole gnawed in the plastic jug just at the waterline. “Hmmm,” I said, “someone had a taste. Well, Merry…” And I noticed that there was a mouse corpse not 10 mouse steps from the chewed opening.

    I should have taken the warning. The stuff was so smooth it was also figuratively deadly. It tasted as if it had no alcohol in it at all. Guests drank a teacup sitting on the couch, stood up, and sat right down again.

    Thanks for the recipe (and the site; I’m a daily visitor!) Merry Christmas.

    Liked by 1 person

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