Thanksgiving Recipe: Bill's Kahlua Eggnog

Here's my dad's famous festive beverage for Thanksgiving morning. It definitely puts us in the holiday mood. It's like a coffee milkshake with a kick.

Ingredients:
1 jigger (1 1/2 oz) Kahlua or other coffee liqueur
1 jigger (1 1/2 oz) half-and-half (you can mix cream with milk to approximate this, or try it with milk alone)
1 teaspoon vanilla (or half jigger if you are eyeballing)
1/2 teapoon simple/bar syrup*
1 egg (obviously you want these to be the freshest possible, or use Egg Beaters)
3 heaping tablespoons crushed ice

Directions:
Blend together until the ice is reduced to small chips. Serve immediately. This generously fills a double old-fashioned glass so may serve 2.

* Most bar syrup these days is nasty stuff. You can make your own by using a 1:1 sugar-water ratio (e.g., 1 cup sugar, 1 cup water) in a saucepan - heat up the water, dissolve the sugar in it, and cook it till it's a little syrupy. Store covered in the fridge or a cool pantry.

Serves 1-2 people.

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Comments

[booksnmore4you]

My recipe is better.

Take 1 egg and 1 nog and blend together. Egg Nog.

[willman81]

Who is this commentor?

[Progress08]

Where's the nutmeg!!!! It's not eggnog without significant quantities of fresh ground nutmeg... Believe me, if you make the below eggnog grind a couple of teaspoons of nutmeg into it, you'll thank me later.

[WoodyCPM]

My word processor used fraction characters that HuffPost didn't recognize. Here's the list of ingredients so that you can read it.

Eggnog

16 eggs, separated
one half C sugar
1 qt half & half
1 qt heavy whipping cream
2 C premium Bourbon
1 C Jamaican Rum
one half C Brandy
one fourth C Vodka
1 8 oz. can coconut milk (optional)

Don't use cheap liquor. Use premium bourbon like Jack Daniels, Maker's Mark, etc. and use a good Brandy and Vodka. Use Jamaican White Rum not the amber colored one.

You guests will only need a cup of this but you'll have to hide it to stop them from having three or four!

[WoodyCPM]

Eggnog

16 eggs, separated
½ C sugar
1 qt half & half
1 qt heavy whipping cream
2 C premium Bourbon
1 C Jamaican Rum
½ C Brandy
¼ C Vodka
1 8 oz. can coconut milk (optional)

This is an uncooked eggnog. There is sufficient alcoholic content to sterilize it.

Beat egg yolks with electric mixer in a large bowl slowly adding the sugar until the yolks form a ribbon when poured.
Reduce speed and add the liquor in a small stream. Do not add liquor all at once. The yolks will clabber and not emulsify with the liquor.
Add half & half.
Pour yolk/liquor mixture into a 3 - 4 gallon capacity bowl.
Beat whipping cream into soft peaks. Gently fold whipping cream into yolk / liquor mixture until blended. Do not whip or beat.
Beat egg whites into soft peaks. The peaks should not be “grainy”. Gently fold egg whites into nog mixture
Place in refrigerator. Over the next three days, every 8 - 10 hours, gently fold eggnog for several minutes. Fold and recombine the layers until the eggnog is consistency smooth again. Do not whip or beat.
After the third day, the eggnog is ready to serve. Gently fold one last time and ladle into serving cups.

To give your nog a tropical flavor, you can add 1 8oz. Can of coconut milk to the mixture, more or less any time after the liquor has gone in.