Introduction: Eggy Wegg Nogg
- 1/2 dozen eggs
- 1 quart cream
- 1 pint milk (or half-and-half for a thicker nog)
- 1/2 cup molasses
- 3 cups rye whiskey
- 1 cup dark rum
- 1/2 cup brandy
- whole nutmegs
- nutmeg grater
- mixing bowl (a 64 oz Pyrex is perfect)
- jug to hold the finished product
Step 1: The Nonalcoholic Ingredients
You'll need to mix the half-and-half with the cream, eggs and molasses first; if the dairy stuff is mixed directly with the alcohol it'll curdle.
Whip the eggs. Then add the cream, half-and-half, and the molasses and whip it again. This should be about 8 cups in total. Pour this into the jug and set it aside.
Step 2: The Good Stuff
Put all the alcohol in the mixing bowl. Grind in half a nutmeg, add a dash of cinnamon, and a dash of cardamom. Mix it up and pour it all in the jug you set aside before.
Step 3: Shake and Let Sit
Shake it up real good. Let it sit; the longer it's allowed to ferment, the better. You might want to make another batch to have for next year. Should be refrigerated.
Step 4: How to Serve
At parties and gatherings, pour into a small glass and grate some fresh nutmeg on top. Best when served cold.
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