Killer Eggnog

Okay, let's get this part out in the open: if you're freaked out about raw eggs, this recipe is not for you. Classic eggnog uses the real deal, but if you're worried about salmonella (even though this drink has a lot of booze), have a Capri Sun with the kids.

This recipe kicks ass but is also a heart attack in a glass.

My buddy, Rick Sammarco, a wicked talented bartender (formerly of Rhode Island), 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.


 

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 Capt. 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, and half & 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.

 

 

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