Tag Archives: strong eggnog

Deth Nog 2015!

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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! 

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