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: If you panic at the sight of raw eggs, this drink may not be for you. But you’re dumping a lot of booze into this drink, and those that worship eggnog will often make it weeks in advance so that the alcohol has more time to “sterilize” the drink. You’ve been warned.
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
1/4 cup (at least) spiced rum (I use Capt. Morgan)
1/4 cup (at least) whiskey (I use Crown Royal)
1/4 cup (at least) brandy (I use E&J)
Let the ice cream soften 1 day in the fridge. Mix the ice cream, eggs, vanilla, half-and-half in a blender.
Add the 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 24 hours for the flavors to blend. Even longer is better.
Live the Live ™ 