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I've been making this for 20+ years, and many CFers have made and enjoyed it over the years. There have been a couple requests for the recipe, so here you go....enjoy!

INGREDIENTS

• [li]3 cups granulated sugar (Baker’s sugar blends best)[/li]
  [li]10 eggs[/li]
  [li]¾ teaspoon ground nutmeg[/li]
  [li]¾ teaspoon ground cinnamon[/li]
  [li]1.5 pints (24 fluid ounces) white rum[/li]
  [li]1 quart heavy cream[/li]
  [li]1 pint (16 fluid ounces) bourbon whiskey[/li]
  [li]1 pint (16 fluid ounces) brandy[/li]
  [li]3 quarts milk[/li]

NOTE: The quality of the liquor is of negligible importance. Premium liquor does very little to improve the eggnog over cheap supermarket liquor.

DIRECTIONS

• [li]Put the sugar into a large stock pot or jumbo mixing bowl that can hold at least 7 quarts.[/li]
  
  [li]Separate the egg yolks from the egg whites. Put the yolks into a small mixing bowl and the whites into a medium mixing bowl. Keep the whites chilled until needed.[/li]
  
  [li]Add the spices to the egg yolks and beat until very smooth and creamy, about 30 seconds with an electric mixer on medium. Pour and scrape all the beaten yolk into the pot with the sugar and stir well until the sugar and yolk are well mixed.[/li]
  
  [li]Add the rum to the sugar/yolk mix slowly and stir well until all the sugar is dissolved. Add the cream and stir to blend. [/li]
  
  [li]Add the bourbon, brandy, and milk, mixing well after each addition.[/li]
  
  [li]Beat the egg whites until frothy and smooth but not at all firm, about 30 seconds with an electric beater on medium. Pour the beaten egg white into the eggnog mixture. Stir and/or lightly beat the eggnog mixture for a minute to incorporate the egg white froth as much as possible, although much of the froth will remain on the top of the mixture.[/li]
  
  [li]Ladle the eggnog into clean storage bottles, taking care to allocate the foamy top froth proportionally into the bottles. Stir the mixture vigorously between filling bottles to mix up any sugar or spice sediment. Store the filled bottles in the refrigerator.[/li]
  
  [li]For a lighter, frothier eggnog, drink within a day or two. The peak drinkability of the eggnog is 1–4 weeks old, but it can be aged for up to ten weeks and gets creamier and more complex with time. Shake bottles at least once a week to keep mixed, and shake well before serving. Makes about 6 quarts.[/li]

[quote author=Hotboy link=topic=56407.msg214358#msg214358 date=1671046572]
I've been making this for 20+ years, and many CFers have made and enjoyed it over the years. There have been a couple requests for the recipe, so here you go....enjoy!

INGREDIENTS

• [li]3 cups granulated sugar (Baker’s sugar blends best)[/li]
  [li]10 eggs[/li]
  [li]¾ teaspoon ground nutmeg[/li]
  [li]¾ teaspoon ground cinnamon[/li]
  [li]1.5 pints (24 fluid ounces) white rum[/li]
  [li]1 quart heavy cream[/li]
  [li]1 pint (16 fluid ounces) bourbon whiskey[/li]
  [li]1 pint (16 fluid ounces) brandy[/li]
  [li]3 quarts milk[/li]

NOTE: The quality of the liquor is of negligible importance. Premium liquor does very little to improve the eggnog over cheap supermarket liquor.

DIRECTIONS

• [li]Put the sugar into a large stock pot or jumbo mixing bowl that can hold at least 7 quarts.[/li]
  
  [li]Separate the egg yolks from the egg whites. Put the yolks into a small mixing bowl and the whites into a medium mixing bowl. Keep the whites chilled until needed.[/li]
  
  [li]Add the spices to the egg yolks and beat until very smooth and creamy, about 30 seconds with an electric mixer on medium. Pour and scrape all the beaten yolk into the pot with the sugar and stir well until the sugar and yolk are well mixed.[/li]
  
  [li]Add the rum to the sugar/yolk mix slowly and stir well until all the sugar is dissolved. Add the cream and stir to blend. [/li]
  
  [li]Add the bourbon, brandy, and milk, mixing well after each addition.[/li]
  
  [li]Beat the egg whites until frothy and smooth but not at all firm, about 30 seconds with an electric beater on medium. Pour the beaten egg white into the eggnog mixture. Stir and/or lightly beat the eggnog mixture for a minute to incorporate the egg white froth as much as possible, although much of the froth will remain on the top of the mixture.[/li]
  
  [li]Ladle the eggnog into clean storage bottles, taking care to allocate the foamy top froth proportionally into the bottles. Stir the mixture vigorously between filling bottles to mix up any sugar or spice sediment. Store the filled bottles in the refrigerator.[/li]
  
  [li]For a lighter, frothier eggnog, drink within a day or two. The peak drinkability of the eggnog is 1–4 weeks old, but it can be aged for up to ten weeks and gets creamier and more complex with time. Shake bottles at least once a week to keep mixed, and shake well before serving. Makes about 6 quarts.[/li]

[/quote]

gracias! :cheers:

Learned a couple things here… didn’t realize it’s not cooked.  Didn’t realize peak drinkability was 4 weeks.  Wow.

The alcohol cooks the eggs, don’t worry about it!

[quote author=hissing_prig link=topic=56407.msg214366#msg214366 date=1671052638]
Learned a couple things here… didn’t realize it’s not cooked.  Didn’t realize peak drinkability was 4 weeks.  Wow.
[/quote]

When I worked for a biotech company, I brought some to a holiday party, The product manager of the company's salmonella detection kit found out the eggnog wasn't cooked, shrugged her shoulders, and happily drank a glass. That gives you an indication of how safe it is. :cheers:

The only person I know who got sick from it was CFer Hawaii Jeff at a BAD herf in early 2000's when he drank a quart and a half (along with whatever other booze he consumed). He hurled into the shrubbery, and from that time on we've lovingly referred to him as "Chumley."  :rotf:

If Chumley drank a quart and a half plus other libations, and only bush barfed, I would say he was just a proud eggnog drinker. As long as he did not get any second hand nog on his Behike.

Cheers!

CB

Bro I copied this recipe YEARS ago in CF!!! still make it EVERY YEAR!!! sometimes just cuz!

To the top,

Time to make a new batch. Hope it lasts till Christmas!

Great recipe, thanks!

One thing that might help your salmonela cause is to put the eggs in cold water before you use them. If the eggs lay down they are the freshest. If they stand up they are OK but should be used right away. If they float you should throw them out. John