Posted: November 29, 2013 in Cocktails, drink recipes, Drinks, Food, mixology, Uncategorized
Tags: , , ,

Let’s face it: there’s no such thing as healthy eggnog. This recipe kicks ass but is also a heart attack in a glass.

My buddy, Rick Sammarco, a former bartender at Mill’s Tavern in Providence, RI, credits his father, Al, for this eggnog. The original recipe calls for a lot more of everything. I’ve cut it down to a “more reasonable” size. It’s been so long since I bought ice cream, that I didn’t even know that the standard half-gallon size was replaced by a 1.5 quart size!

A word about salmonella: most cases are caused by raw chicken, not raw eggs. Eggs you get in the supermarket are washed so the chance of salmonella, found on the exterior, is minimal. (The inside of the egg is sterile.) Plus, you’re dumping a lot of booze into this drink and that will kill bacteria. In fact, some recipes say to make your eggnog weeks in advance to “sterilize” the drink.






1.5 quarts vanilla ice cream (I use Breyer’s)

1 pint half and half

15 whole eggs (raw)

½ teaspoon vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg


At least 3/8 cup of each:

spiced rum (I use Capt. Morgan)

whiskey (I use Crown Royal)

brandy (I use E&J)


Let the ice cream soften 1 day in the fridge. Mix ice cream, eggs, vanilla, half and half in a blender.

Add spices and liquor. Blend until it’s frothy.

Taste, and add more cinnamon and nutmeg if you like.

After fully blended, let sit in fridge 12-24 hours for flavors to blend. Even longer is better.



  1. Gail says:

    Hey Al, how many drinks does this make? And, I love those glasses!


  2. Wow this sound intense… in a very good way!


  3. Reblogged this on Sketched, Not Stirred and commented:
    “The wonderful thing about Christmas is that’s it’s compulsory, and we all go through it together”. Garrison Keiller
    Enjoy this Killer Egg Nog recipe from Live the Live to help you get through the insanities that the holidays bring.


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