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Spencer Christian’s Eggnog
Good Morning America Recipe Archives
2 dozen eggs*
2 quarts milk (whole milk or low-fat)
2 cans evaporated milk
8 ounces vanilla extract
4 cups granulated sugar
10-12 dashes cinnamon
10-12 dashes nutmeg
1 pint 151-proof rum
1 pint bourbon
1 cup Christian Brothers brandy
Put eggs in a blender and blend until smooth. Pour mixture into a
bowl.
Add milk to the mixture, keep stirring constantly. Add evaporated milk,
keep mixing.
Add vanilla, keep mixing. Add sugar, cinnamon, and nutmeg, still mixing, of course. Add
rum, bourbon, and brandy. Refrigerate after it
is made. It tastes best when chilled. It is
very powerful and tasty! Makes
approximately 1 gallon (fills a giant punch bowl).
*Food safety experts warn against eating raw eggs. Spencer's
family recipe is
a strong tradition and he, like many others, is willing to assume the risk of
using raw eggs in this recipe. Raw eggs may contain salmonella which can
make
you very sick and in rare cases can be fatal. To avoid the problem, cook
the
milk and eggs until the mixture thickens slightly and coats the back of a
spoon. Then refrigerate until ready to serve. Another alternative is to use
an egg substitute that has been pasteurized. [My personal opinion is that
this amount of
alcohol will kill a whole lot of bacteria!]
For the more cautious among you, here's an example of an eggnog
recipe in
which the eggs are cooked to avoid the possibility of
salmonella
contamination:
Eggnog
(Ann Volkwein and Lynn Kearney)
1/2 vanilla bean
3 eggs
3 tablespoons sugar
1 1/2 cups milk
1 1/2 cups cream
1/2 teaspoon cinnamon
Ground mace, to taste
Split the vanilla bean and scrape out the seeds, set aside. In a
bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds.
Keep
whisking until a ribbon is formed and the mixture has been heated
to 140 degrees F. Hold
it at this temperature for 2-3 minutes, and allow
the mixture to thicken. Stir this
mixture into the milk. Stir in the cinnamon. Refrigerate this for 2 hours or until cold.
Whip the cream and add it to the egg mixture. Sprinkle the top with the mace before
serving.
Yield: 4 servings
Ice Cream Eggnog
8 eggs, separated
1/2 to 1 cup sugar
1 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1 quart vanilla ice cream
2 cups Sherry
1/2 cup brandy
1 quart milk
Beat the egg yolks well. Beat in sugar and spices. Add ice cream.
Beat
in Sherry and brandy. Stir in milk. Fold in stiffly beaten egg whites.
Refrigerate
overnight. Stir well before serving.
Two Eggnog Recipes from the
Gourmet Archives
12 egg yolks
1 1/2 cups fine granulated sugar
1 1/2 quarts brandy
1 pint dark rum
1 quart milk
1 quart heavy cream, lightly whipped
12 egg whites, stiffly beaten
Freshly grated nutmeg to taste
Beat the egg yolks until they are light. Add gradually the sugar
and beat
the mixture until thick and pale. Chill. Beat in slowly the brandy and rum. With a wire whisk beat in the milk and heavy cream, beating constantly.
Fold in the egg whites
and sprinkle surface with nutmeg to taste.
Serves 24.
9 egg whites
1 1/2 cups sugar
9 egg yolks
1/4 cup sugar
2 1/2 cups whipped cream
2 1/4 cups milk
2 cups golden rum
2 cups Cognac
Freshly grated nutmeg
In a bowl beat the egg whites until stiff and gradually beat in 1
1/2 cups sugar. In a separate bowl beat the egg yolks with 3/4 cup sugar until
creamy. Combine
the 2 mixtures thoroughly. Stir in the whipped cream,
milk rum and Cognac. Chill well and
serve with a sprinkling of nutmeg. Makes about 18 servings. This eggnog is light enough to
permit one to
drink several cups, but still retains the proper sumptuousness.
Eggnog Caffé
Bon Appetit December 1994
1/2 cup brandy
3 tablespoons dark rum
2 tablespoons firmly packed golden brown sugar
1 tablespoon instant espresso powder or instant coffee powder
4 cups purchased eggnog
1/2 cup chilled whipping cream
1/4 cup confectioner's sugar
1/2 teaspoon vanilla extract
Ground nutmeg
Stir brandy, rum, brown sugar, and instant coffee powder in pitcher
until sugar and espresso powder dissolve. Mix in eggnog. Cover and refrigerate. (Can be
prepared 1 day ahead.) Beat cream, confectioner's sugar and vanilla in small bowl until
firm peaks form. Pour eggnog into stemmed glasses or punch cups. Top with dollop of cream,
sprinkle with nutmeg and serve.
Serves 8.
Kentucky Eggnog Spike
Bon Appetit December 1990
"Here is the perfect present for those who
indulge in holiday eggnog - a
mixture
of spirit and spice to blend into the Christmas
beverage. To make the
gift complete, pour it into a beautiful bottle and tie a small
nutmeg grater
and some whole nutmegs around the neck with a festive ribbon."
2 cups bourbon
1 cup dark rum
1 cup brandy
1 vanilla bean, halved lengthwise
1 whole nutmeg
2 large cinnamon sticks
7 whole cloves
Pour bourbon, rum and brandy into 1-quart bottle. Scrape seeds from
vanilla bean into bourbon mixture; add pod to bottle. Using mortar and
pestle or bottom of
heavy small skillet, crack whole nutmeg into 4 or 5 pieces. Add nutmeg pieces, cinnamon
sticks and cloves to mixture.
Cork bottle tightly. Let stand in cool, dark place for 1
week. (Can be prepared 3 months ahead.)
Makes about 4 cups.
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