Spiked Eggnog Cabonocey
SERVES: 12 - 15

Although there are many stories of origin for this traditional holiday beverage one thing remains constant, eggnog is found on every table in Cajun Country during the Christmas Season. Many believe that the 'nog' in eggnog comes from the word 'noggin,' a small wooden, carved mug in which the drink was served.


  • 12 eggs, separated
  • 1 pound confectioner's sugar
  • 2 tbsp pure vanilla
  • 1 cup dark rum
  • 1 cup bourbon
  • 2 quarts heavy whipping cream
  • 1/4 tsp allspice
  • Pinch of clove
  • Freshly grated nutmeg

Place heavy whipping cream in a heavy bottom sauce pot and heat to 190 degrees. Do not boil or allow the cream to form a skin on top. Take care that cream does not boil over. Place egg yolks in the bowl of an electric mixer and save egg whites for later use. Beat egg yokes until light and fluffy, 2 to 3 minutes. Slowly add confectioner's sugar, beating constantly until egg yolks take on a ribbony texture. Add vanilla, dark rum and bourbon, blending thoroughly into the egg mixture. Pour in approximately 1 quart of the hot whipping cream into mixing bowl while blending slowly to temper the egg yolks. Remove the tempered eggs from the mixer and slowly pour into pot of remaining cream whisking constantly. Allow to stand covered for approximately one hour to blend the flavors. Add allspice and cloves. Refrigerate the mixture for a minimum of 3 hours. When ready to serve whip egg whites until stiff but not dry. Using a rubber spatula fold whites into the eggnog mixture. Pour into a serving bowl and sprinkle with freshly grated nutmeg.

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