Homemade Eggnog

Sure, there are as many different eggnog recipes on the internet as there are websites dedicated to drinks.

But I’ve got a tried and true one here for you, blessing holiday parties for generations with warm holiday cheer, raw eggs, and booze.  My friend Dan Ray has been making this 4th generation recipe since before he was old enough to see over the liquor cabinet in his granddad’s house.  I’ve had the opportunity to drink my fair share of this recipe at various holiday gathering for the last 2 Christmases, and I can say as an EGGNOG fan, this stuff is really good.  So here goes, THE ONLY eggnog recipe you will ever need (unless of course, you wuss out and want something even slightly healthy or non-alcoholic), and to date, the only Eggnog recipe endorsed by DRANKTANK:

Ray Family Egg Nog

10 eggs
2.5 cups sugar
1 qt bourbon (I use Jim Beam)
13 oz light rum (I use Bacardi)
3 qts 2% milk

Separate eggs, put the yolks in a BIG mixing bowl (and I mean BIG–you’ll end up with 1.25 gallons in there). Whip the yolks with a hand blender until they turn light yellow. Slowly blend in 2.5 cups sugar. When it’s all in, the mixture should be sort of doughy.

Gradually blend in the bourbon then the rum. Then SLOWLY blend in the milk (theoretically the milk could curdle if you put it in too fast).

Some people whip the egg whites to either fold into the nog or float on top, but I usually don’t bother. Funnel into containers. Will keep in the fridge until the expiration date on the milk. 

And of course, you can use the same containers you just emptied…. like this:

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