Homemade Eggnog Recipe and Irish Cream Liqueur

Recipes: Classic Holiday Drinks and Liqueurs are Quick, Easy & Cheap

© Donna Diegel

Nov 14, 2007

Quick and Easy Holiday Cocktails

Why buy grocery store eggnog and a bottle of Irish Cream for the holiday when you can whip up the best liqueurs in your own home? These quick and easy recipes will keep from 3-7 days in the fridge if it lasts that long! Start the day before and let the flavors blend and mingle.

If you are trying to impress the boss, there is some wisdom in buying the very best alcohol available. Although the saying goes, "You get what you pay for", you can make great tasting liqueurs without breaking the bank. These holiday drinks are blended with many other ingredients, some very rich and sweet that will overpower a smooth brandy or expensive Irish whiskey. This isn't to suggest that you go out and buy the cheapest alcohol in a brown paper bag either. Better yet, spend the extra money on the best vanilla ice cream money can buy. The alcohol will stand on its own.

Classic Homemade Eggnog Recipe:

This is made with raw eggs, so it is imperative that only the freshest eggs are purchased, inspected for cracks, and that they are refrigerated correctly. Likewise, the finished eggnog must always be kept refrigerated.

• 9 large eggs, separated
• 2 1/4 cups sugar
• 1 1/2 cup dark rum
• 1 1/2 cup brandy
• 1/2 cup bourbon
• 10 cups heavy cream
• 1-2 Tbsp nutmeg, to taste
• 1/2 gallon quality vanilla ice cream

Directions:

1. Separate eggs and set aside.
2. Using a mixer or large whisk, beat egg yolks and sugar until very thick and creamy.
3. Add rum, brandy, and bourbon, continue to mix on low.
4. Add heavy cream and nutmeg and continue on low speed until blended. Do not beat.
5. Using a clean bowl, whip egg whites until soft peaks form. Fold into eggnog and mix well.
6. Cover and refrigerate at least 4 hours or overnight.
7. One hour before serving, scoop ice cream into eggnog. Blend well with a large whisk.
8. Pour into large chilled punch bowl and sprinkle with extra nutmeg.
9. Cover and refrigerate any leftovers.
10. Use within 3 days.
11. Serves 20-30

Homemade Irish Cream Liqueur Recipe:

Rumor has it "There's a little Irish in all of us". Don't wait for St. Patrick's Day for this homemade Irish Cream Liqueur. Any time of the year is a good time to be Irish! The folks from Ireland and Kentucky will tell you that Irish whiskey and Kentucky bourbon are two totally different spirits. You decide.

• 4 cups heavy cream
• 2 14 ounce cans sweetened condensed milk
• 2 1/2 cups total mix of Irish Whiskey, brandy, dark rum, and/or Kentucky bourbon
• 4 Tbsp chocolate flavored syrup, like Hershey's
• 4 tsp instant coffee crystals
• 2 tsp vanilla extract
• 1 tsp almond extract
• 3 drops yellow food coloring, optional

Directions:

1. Blend all ingredients well in large bowl on low speed, or use a large whisk.
2. Chill overnight to let the flavors mingle.
3. Drizzle 1 tsp chocolate syrup down the inside of a straight glass. Gently pour in Irish Cream, being careful not to disturb the syrup.
4. Cover and refrigerate any leftovers
5. Use within 7 days.
6. Serves 15-20

Please remember to Drink Responsively this Holiday Season and always have a designated driver available.

Read about the History of Eggnog

Brandy

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