Every time I type it that way, I feel like I’m talking about a bad movie – Death Race 2000, now that I think about it. But I’m not posting about racecars, and David Carradine isn’t involved. It’s all about the Nog, baby!
Every year I make at least one batch of seriously potent eggnog. It’s my dad’s recipe, so it has to be good – and strong!
Half the fun of making it is drawing on the jug(s). This tradition started a long, long time ago when my mother accidentally put Nog into her morning coffee instead of milk. I sure hope she wasn’t planning to drive that morning!
It seems I didn’t post this last year, which is odd, because I did in 2013, 2012, and twice in 2011. I’m reposting the recipe below, but the links are fun if you want to see the “art” on each year’s jugs.
Since I forgot, this is last year’s design. I used some super-quick photoshop to remove our real names from the middle stripe of the baubles, so it’s a bit sloppy looking:
Okay, a lot sloppy-looking!
And this year, back to traditional skulls:
And on to how to pleasantly poison yourself! This is NOT low fat, NOT low calorie, and NOT virginal! This year I used Jameson Whisky, Hennessy, and… cheap supermarket rum.
As always, I have both a US and Not-US version.
US version:
(need an empty 1 gallon milk jug)
1 cup (1/2 pint) each of:
Brandy
Blended whiskey
Rum (not light or dark* – do not use spiced rum, yuck!)
4-6 whole eggs – depends on how big they are, of course
2 cups (1 pint) heavy cream
1/4 to 1/2 cup sugar (I think I hit about the middle between the two)
1/4 teaspoon each cinnamon and nutmeg (may need a bit more, I didn’t have the measure written down! Dad said start with 1/4 and add more if you think it needs it. I’ve used as much as whole teaspoon of each and it was fine.)
Beat eggs until smooth.
Add cream and a bit of the milk, doesn’t matter how much but not TOO much just yet!
Add all the alcohol. Add the sugar.
Stir until the sugar melts.
Add nutmeg and cinnamon.
Pour into empty 1 gallon jug, top up with milk until jug is full.
Shake well!
Not-US Version: Okay, same thing but converted into metric! Doesn’t matter if it isn’t perfect, it’ll be tasty.
(need two empty 2-litre milk jugs)
237ml each of:
Brandy
Blended whiskey
Rum (not light or dark* – do not use spiced, yuck!)
4-6 whole eggs – depends on how big they are, of course
473ml heavy cream
4 to 8 tablespoons sugar (I think I hit about the middle between the two)
1/4 teaspoon each cinnamon and nutmeg (may need a bit more, I didn’t have the measure written down! Dad said start with 1/4 and add more if you think it needs it. I’ve used as much as whole teaspoon of each and it was fine.)
Beat eggs until smooth.
Add cream and a bit of the milk, doesn’t matter how much but not TOO much just yet!
Add all the alcohol. Add the sugar.
Stir until the sugar melts.
Add nutmeg and cinnamon.
Pour into empty jugs, try to put the same amount in each, oh how fun, top up with milk until jugs are full.
Shake well!
* I can’t find ‘not light and not dark’ rum here; I just use the white or clear rum.
Please let me know if you try it!
heretherebespiders 
Must try this. Can only be done if you know the chickens (which we do, of course). Can’t trust store eggs in the US (not sure how true this is internationally). Thanks to Factory Farming, raw eggs are likely to be tainted with salmonella and other nasty stuff. Although perhaps the alcohol is sufficient to kill any micro-beasties.
Hi! Actually it is – I cannot eat any Irish eggs; free range, know the farmer and given fresh to me that day, or store bought – unless they are cooked to DEATH. Never figured out why, other than my wonky gut. The sheer amount of antiseptic in this makes it safe for me, and it is even safe after a week. Not that it has lasted that long often!
Everything animal-related for sale here has provenance – I can go visit the farm if I want to, as the name and address is listed on the package. I do love that! We have a local butcher, too – so fresh (unless it is something that needs hung to age, of course) and good! I can also choose not to buy from certain countries if I disagree with their politics, or the distance it had to come for me to eat it. Seriously, why would I buy Spanish potatoes in Ireland? Mine grow when I don’t want them to 🙂
That sounds seriously delicious; I’ll be using golden Barbados rum if I make it. I’m *supposed* to stay off the juice due to heavy duty painkillers, but what’s Christmas without a tot or two…? Your artwork is outstanding – why be dull if you can be fun?
I hope you do try it! It’s made for sharing, so you don’t have to drink it all of course… Unless you want to! That rum sounds perfect for it, too. Sorry to hear about the major meds.
Ah go on then, you’ve persuaded me…
Yay! Hope you draw on the jug too 🙂
Definitely not something to drink and drive with.
We don’t mess around with that here, for the most part. I wish I could remember if mom had to work that day or not! Being Scottish she would have drank the coffee no matter what, though!
Holy hell that sounds amazing!
Are you going to try it?
I’ve saved the link to your post. I’m thinking this could be the perfect New Year’s Eve beverage I’ve been looking for. Of course I’d have to arrange some sort of plans for that night, but hey, details…
As long as you have plenty of people around to share it! Three damn pints of booze in this – NOT something you want to drink all by yourself! Whooo, belubed! (A nice Mayo nonsensical term for being stank-ass-drunk).
Oh we’re saved. The one local dairy farm eggnog sold out before I got there ( It’s always a fight at the cooler)
Yea for your recipe! (Mount Gay Rum has been a fav since we were down on St Thomas…I did manage to find that.)
May your Christmas be merry and bright! (Ours will be better now, thanks. seriously) Jingle on
Yay! Glad you tried it, and hope you survived the experience!
Now a holdiay tradition!