Our Egg Nog recipe

Mr. & Mr.s Fezziwig’s Christmas Egg Nog

Ingredients

• 1 lb. granulated sugar
• 1-pint heavy cream
• 1-pint whole milk
• 1-pint half-n-half
• 12 large eggs
• 1 tsp freshly, fine grated nutmeg (you will need additional for garnish on top of drinks)
• 1/4 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground mace
• 1/8 tsp ground allspice

Alcohol

Any brands will do, however quality brands = better Nog. Tinker to taste/kick.

• 1 cup Jamaican dark rum
• 1 cup bourbon
• 1 cup cognac

Directions

1. Separate the yolks from the whites. Whites can be discarded or used for another purpose.
2. Beat the yolks with sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.
3. Combine dairy, alcohol, salt, and other spices in a second bowl and then slowly beat into the egg/sugar/nutmeg mix.
4. Move to glass storage jars with airtight lids and store in the fridge.
5. Serve in festive cups/glasses/mugs and top with a little additional grated nutmeg for flavor and
   color.

Makes approximately 1 gallon. At a minimum we make a single batch using the directions above. For a single batch, we break it up into 1-quart jars: 2 each for Thanksgiving, 2 each for the Christmas holidays. We put our Nog away the first week of August every year and let a portion age until Thanksgiving. The 2nd portion remains aging until Christmas. Shake and upend the jars weekly until you are ready to serve them. The longer it ages, the smoother it will become – the alcohol keeps the dairy from going bad and the dairy helps to reduce the bite of the alcohol.