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Al Massa's Eggnog (by Way Of Esquire Drink Guide.)

  • Yield: 12 servings


  • 12 egg yolks*
  • 12 egg whites*
  • Two and one-fourth cup granulated sugar
  • 1 quart finest brandy
  • 1 pint Jamaican rum
  • 1 gallon heavy cream
  • 1cup confectioners' sugar


  • *Note: Since this eggnog is made with raw eggs, be sure to use fresh, fresh eggs. People with digestive conditions, young children and the elderly should not be served anything with raw eggs.
  • Beat the yolks without mercy and add the granulated. Add the brandy, in shots, alternately with shots of rum, mixing well. Add three-fourths gallon of the heavy cream and stir to blend. Fold in 6 lightly beaten egg whites. Beat the remaining whites until very stiff, add the confectioners' sugar and the remaining heavy cream. Fold into the eggnog mixture. Store in a cool place and safe place for twelve hours. Partakers will need spoons as this calls for spadework.

Recipe Details