This egg nog combines excellent orange liqueur, brandy, and dark rum with egg-enriched heavy cream and whole milk.
Top Shelf Egg Nog
Yield: about 16 servings
Ingredients
6 egg yolks
1 c. sugar
1 c. orange liqueur (I use Grand Marnier.)
1/2 c. dark rum (I use Pyrat XO Reserve.)
1/2 c. brandy (I use Torres 10 Gran Reserve.)
4 c. whole milk
4 c. heavy cream
Method:
- With a hot pad in hand, in a double boiler over simmering water, whisk the egg yolks until they are well beaten.
- Add the sugar slowly and continue to whisk until the mixture is pale yellow and quite voluminous.
- With a towel in hand to dry the bottom of the bowl, remove it from the water.
- Whisk in the orange liqueur, rum, brandy, and milk.
- In the bowl of an electric mixer, or in a large bowl using a beater, whip the cream until it is doubled in volume.
- Fold the cream into the egg and milk mixture.
- Divide the egg nog into two pitchers.
- Cover it tightly with cellophane and refrigerate overnight.
The egg nog will keep for about one week if you use fresh eggs, milk, and cream.
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{ 12 comments… read them below or add one }
Perhaps the greatest tragedy of my sad little life is that I have never tasted eggnog. But now I’m afraid to… because I’ve built it up in my mind as SO RIDICULOUSLY DELICIOUS. It’s become a holy thing to me… it’s bordering on idolatry. I don’t want to be disappointed!
Oh, Lizzi, you will not be disappointed. How could drinking boozy creme anglaise be disappointing?
delicious presentation looks wonderful
You raise an excellent point.
Thank you!
Best Egnog Recipe I’ve ever seen. Looking forward to trying it. Thanks and Merry Christmas!
Thank you! Merry Christmas to you, too.
I love the photo.
Thank you, Kris. xo
Thank you, Dearheart. xo
Hello Laura,
I had a hankering for some good old American boozy egg nog and low and behold there you were on my google search! I followed your recipe (using Makers 46 in place of the brandy) and whipped my little Mrs. Frog arms off, too bad I have to wait till it’s chilled. I may have to sneak some later tonight. Cheers from Paris!
Hi, Ang! Hope you enjoy it. And Merry Christmas! xo