My mother used to make this eggnog for an annual holiday party when I was a kid. It was legendary for its potency. I got her to fax me the recipe earlier this year. I’m going to make it this year.
Here it is:
50 Servings
| 1 dozen eggs | 2 cups sugar |
| 3 cups apricot brandy | 1/2 teaspoon salt |
| 3 cups rum | 2 tablespoons vanilla |
| 2 cups Grand Marnier | 3 pints whipping cream |
| 3 cups bourbon | 1 gallon milk |
| 1 1/2 cups Drambuie |
16 Servings
| 4 eggs | 3/4 cup sugar |
| 1 cup apricot brandy | Dash of salt |
| 1 cup rum | 1 tablespoon vanilla |
| 3/4 cup Grand Marnier | 1 pint whipping cream |
| 1 cup bourbon | 1 quart plus 1 1/2 cups milk |
| 1/2 cup Drambuie |
Separate eggs, beat yolks, add sugar, brandy, rum, Grand Marnier, bourbon, Drambuie, salt and vanilla. Chill. Beat egg whites until stiff. Beat whipping cream until peaks form, fold in egg whites and add to milk. Stir; then stir both milk and liquor mixtures together. Chill at least 1 hour before serving. Will keep 2 weeks in refrigerator.