Large Batch Eggnog

A large batch of eggnog inspired by Jeffrey Morganthaler's recipe, perfect for aging and serving during the holidays.

By @alexa.zabatfran

Original recipe source

Large Batch Eggnog

Cook time: 30 minutes

Servings: 120

Ingredients

  • 12 whole eggs
  • 18 oz superfine baker's sugar
  • 36 oz whole milk
  • 24 oz heavy cream
  • 12 oz alcohol of choice
  • 0 sterilized glass containers
  • 0 grated nutmeg

Instructions

  1. Blend 12 whole eggs for approximately 1 minute using a hand blender.
  2. Slowly add 18 ounces of superfine baker's sugar to the eggs, blending until fully combined. The volume will increase and sugar grains should no longer be visible.
  3. Add 36 ounces of whole milk and 24 ounces of heavy cream to the mixture and blend to incorporate.
  4. Add 12 ounces of your choice of alcohol and blend. The goal is to achieve a high enough proof to kill bacteria, greater than 20% ABV. Suggested combinations include aged rum and cognac, spiced rum and dark rum, tequila and rum, bourbon and coffee liqueur, or rum and banana liqueur.
  5. Pour the mixture into sterilized glass containers.
  6. Place the containers in the fridge to chill. Over time, the flavors will meld together and the alcohol will mellow out.
  7. Garnish with grated nutmeg before serving.
Find more recipes