Eggnog of the GODS

Hey, it’s christmas…. and I’m feeling generous (or drunk)

This recipe was given to me by a co-worker at my last job. She grew up in Okeechobee, and the pastor at her church made this every year. It became a hard and fast tradition at our office, and when she left to go work somewhere else, she passed the recipe to me so the tradition would live on. I made it for christmas every year after that, but then I got laid off, and then that company got bought out by a big corporation, children screamed and dogs and cats were living together, so no more eggnog for them!

Learn from their mistakes…. drink the NOG

Father Luc’s Eggnog of the Saints as interpreted by theMike

Makes about a gallon and a half

12 eggs, separated

3 quarts heavy cream

2 cups Rum & 2 cups Brandy mixed together (I use Mount Gay rum and E&J brandy)

1.5 cups of cane sugar (you can use regular sugar if you’re a wanker)

whole nutmeg

I have a big kitchenaid mixer and it makes all this much easier, but you can do it with a hand mixer if you must, just drink more rum, it’ll make the time go by faster.

Beat egg whites until stiff (like merangue) – set aside

Drink some rum

Beat yolks till mixed well, then add 1 cup of booze mixtue SLOWLY while mixing on high, or the alcohol will cook the eggs – set aside

Drink some rum

Whip the cream 1/2 quart at a time until stiff, then pour in some of the sugar, and some of the rum/brandy. Whip until well mixed. Put this into a container large enough to hold about a gallon and a half, and repeat these steps until all the ingredients are used up. Then mix in the egg whites and yolks.

Drink some rum

Grate some fresh nutmeg on top and get snockered.

Rinse, repeat.