Saturday, December 24, 2005

Eggnog for Christmas

Serving Size: 10
Preparation Time : About 45 minutes (assuming you don't drink WHILE you're prepping.)


  • 1 dozen eggs
  • 1 lb sugar superfine -- powdered sugar
  • 1 qt light cream
  • 1 pint brandy
  • 1 pint rum Meyers -- Dark
  • 1 pint flavored brandy (I like blackberry!) -- or vodka
  • 1/2 gallon ice cream -- vanilla (get GOOD vanilla ice cream, you cheapskate.)

  • 1 qt heavy cream
  • 4 oz sugar 10 X -- sifted
  • 1/2 fluid ounce vanilla extract
  • 1 cup Gran Marnier
Yield: about a gallon (yes, a gallon. This is tasty, and you want enough made so that you can get your fair share.)


  1. Whip eggs and superfinepowdered sugar together until sugar is dissolved.

  2. Add liquor. Whip well. (I tend to dance around singing DEVO's "Whip It! Whip it good!")

  3. Add light cream. Whip again. (More DEVO!)

  4. Break up ice cream small and add 1/2 ice cream and 1/2 whipped cream and stir in well

  5. Float remaining ice cream and whipped cream on top. Grate fresh nutmeg and cinnamon over top lightly

  6. Serve with butter cookies.

Whipped Cream. Chill bowl and beater. Whip 1 qt heavy cream till tracks show. Add 4 oz sifted lox sugar. Add 1/2 oz Virginia Dare Vanilla. Continue beating, add Gran Marnier slowly while beating if you are adding it. Whip to medium soft peaks. Makes the 3 qt's required.

Chocolate Version. Use Double dark chocolate ice cream. Add 6 to 8 oz (about a cup) of Grand Marnier to the whipped cream with the vanilla slowly. Add a pint of Gran Marnier or Sabra Orange Chocolate liqueur instead of the vodka. Garnish with chocolate curls or grated dark chocolate.

Be sure to have a Merry Christmas by NOT driving after drinking