New Orleans Creole Eggnog
Ingredients
30 eggs
1 cup white sugar
1 cup light brown sugar
1 cup dark brown sugar
1 tablespoon allspice
1 teaspoon ground mace
1 teaspoon ground ginger
1 teaspoon ground cloves
1 tablespoon freshly ground
nutmeg
1 tablespoon freshly ground
cinnamon stick
1/2 cup pure vanilla extract
1 teaspoon Angostura bitters
1 cup bourbon or blended
whiskey
1 (750 milliliter) bottle dark rum
1 (750 milliliter) bottle almond-
flavored liqueur, such as Amaretto
1 (750 milliliter) bottle brandy
6 quarts heavy cream
Directions to make New Orleans Creole Eggnog,
Beat the eggs with the white sugar, and light and dark brown sugars
in a stand mixer until completely blended. Strain the mixture
through a fine mesh sieve into a bowl. Stir in the allspice, mace,
ginger, cloves, nutmeg, cinnamon, and vanilla.
Pour the bitters, bourbon, rum, almond-flavored liqueur, and brandy
into a large, 4 gallon bowl or food safe bucket. Stir in the egg
mixture until thoroughly blended. Pour in the heavy cream and
continue stirring. Divide into smaller containers and refrigerate.
Shake or stir the containers 2 to 4 times each day for 30 days.
