Let’s face it: there’s no such thing as healthy eggnog. This recipe is delicious but is also a heart attack in a glass. I post it every year because my friends just love it.
My buddy, Rick Sammarco, a wicked talented bartender, 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.
A word about salmonella: If you’re concerned about it, you need to decide what works for you. Some recipes tell you to make your eggnog weeks in advance to “sterilize” the drink with all the booze you’ve added to it. I’m not sure that really works. As for me, I use raw eggs in my Caesar salad dressing and in other recipes, so I’m willing to risk it here.
If you’re lucky, some stores–(though very few of them, and none near me)–sell pasteurized eggs. They say the taste is a bit funky, but that it does remove the salmonella.
1.5 quarts vanilla ice cream (I use Breyer’s)
1 pint half & 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 Captain Morgan)
whiskey (I use Crown Royal)
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 it’s fully blended, let it sit in the fridge, covered, for at least 12-24 hours for the flavors to blend. Even longer is better.
Live the Live ™ 