Margot’s Lethal Eggnog
Makes 24 Cups
Holiday time is upon us and so I want to share with you this really fabulous eggnog recipe that I have made for many years. I haven’t met anyone yet who doesn’t absolutely rave about it. However, please make sure that you and your guests all drink it in moderation because it’s so good and goes down so easy that it’s easy to guzzle a lot of it without realizing the effects. If you wish to cut down on the hard liquor amounts, please do. It’ll still be good. And as always, if any of your guests have driven to your fun event and have maybe enjoyed this nog a bit too much, please make sure that the guests have a designated driver to get them home. As a fun aside, did you know that there was an Eggnog Riot that occurred at the United States Military Academy in December 1826? Evidently whiskey was smuggled into the barracks to make eggnog for a Christmas Day party and the incident must have turned into a huge rowdy party because it resulted in the court-martialing of 20 cadets and one enlisted soldier. So there you are; that’s why I call it “Margot’s Lethal Eggnog”. You never can tell what can happen when making and enjoying this.
- 1/2 Gallon French Vanilla Ice Cream (softened)
- 1 Pint Whipped Whipping Cream
- 1 Pint Rum (white or dark)
- 1/2 Pint Brandy or Bourbon (I use bourbon because it’s less sweet tasting)
- Let soften the ice cream; this may take up to an hour at room temp.
- Whip the whipping cream.
- In a large punch bowl, or any kind of nice holiday container, fold the whipped cream into the ice cream. Add the booze, stir a bit and sprinkle a bit of nutmeg on the top.
- Around your bowl place your nog cups, a shaker with nutmeg, and of course a ladle in the bowl.
- Bon Appetit and as I said—BEWARE but enjoy and be safe.
For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com Call Margot for personal cooking help @ 721-3551.
Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.