Blitzen’s Boozy Eggnog

Blitzen is the party reindeer of the North Pole, and this boozy eggnog is his claim to fame.

This is not an eggnog for the weak! Eggs, sugar, and cream mix and mingle with brandy and rum in this alcoholic version of the traditional holiday drink.

But be careful! It packs a festive punch that will have you and yours rockin’ around the Christmas tree!

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What Is Blitzen’s Boozy Eggnog?

Eggnog is such a strange concoction. I can’t imagine why someone would willingly combine raw eggs, cream, alcohol and sugar, then actually drink it, unless it was based on a dare and the person who was dared really, really needed the winnings.

The internet tells me that eggnog’s predecessor was something called posset, which was used as a medicine amongst the poor in England’s Middle Ages. Posset was a combination of hot milk and cheap wine that someone apparently thought would heal the sick. Since the milk curdled and separated the posset into a thick, solid layer on top and a liquidly layer on the bottom, my thought is that people jumped out of bed claiming to feel better just to get out of drinking the nasty stuff.

Posset evolved over the centuries, but it wasn’t until its arrival in America in the 1700s that it became the holiday drink that we enjoy today. Many families have their own treasured recipes for eggnog. Even George Washington had his own eggnog recipe, using rye whiskey, rum, and sherry.

Can I Make Substitutions to This Recipe?

I wouldn’t try it if I were you.

Blitzen’s Boozy Eggnog came to me from my husband’s family, where it is legendary. It is very different from the nogs that I had tasted over the years, and it is the recipe that we make every year on Christmas Day. It is so heavily spiked that saying it is strong is an understatement.

The original recipe that was passed down came with a stern, boldfaced and capitalized warning: DO NOT ADD MORE BOOZE. Once you taste it, you’ll understand!

Do You Have Any Tips or Tricks?

• Scale it down. This recipe was written for a crowd of 12. If you’re preparing eggnog for less people than that, consider halving the recipe, especially the first time you make it. Since it does contain so much alcohol, you’ll want to make sure you like it before you make a full-sized batch.
• Don’t want the alcohol? This recipe can’t be adapted for use without it, but if you’d like a non-alcoholic eggnog, check out our old fashioned Holiday Eggnog. It’s got that great traditional taste with no liquor.
• Keep it cold. Ensure that your eggnog, spiked or not, is kept cold at all times, including as you’re making it. It contains raw eggs, and when eggs are consumed in their raw state, there is always a risk of contracting salmonella poisoning. Be safe!

Print

Directions

• In a large bowl, beat the egg yolks until thick. Add granulated sugar and continue to beat until light and fluffy.
• Slowly stir in brandy and rum. Add 1 1/2 quarts of light cream. Beat until well-combined. Set aside.
• In another bowl, beat egg whites until foamy.
• Gradually add powdered sugar, beating well after each addition. Continue beating until stiff peaks form.
• Gently fold egg white mixture and remaining light cream into egg yolk mixture. Cover and refrigerate at least 2 hours to chill before serving. Serve cold with a dusting of nutmeg.

Looking for More Christmas Recipes?

• Our Potato Chip Cookies go so well with eggnog! Give them a try!
• Old-Fashioned Ham with Pineapple is a must-have for any holiday table.
• If you’re looking for a side dish, Pecan Praline Sweet Potato Bake is always loved.
• Be sure to check out our Holiday Pinterest board and our Cookie Monster Pinterest board for even more ideas!

Blitzen’s Boozy Eggnog

Recipe by Chicken Soup with DumplingsDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Chill Time

2

minutes

Blitzen is the party reindeer of the North Pole, and this boozy eggnog is his claim to fame! Eggs, sugar, and cream mix and mingle with brandy and rum in this traditional, heavily spiked holiday drink.

Ingredients

• 6 eggs, separated

• 1 cup granulated sugar

• 1 pint brandy

• 1 cup light rum

• 2 quarts light cream, divided

• 1/2 cup powdered sugar

• Nutmeg for sprinkling

Directions

• In a large bowl, beat the egg yolks until thick. Add granulated sugar and continue to beat until light and fluffy.
• Slowly stir in brandy and rum. Add 1 1/2 quarts of light cream. Beat until well-combined. Set aside.
• In another bowl, beat egg whites until foamy.
• Gradually add powdered sugar, beating well after each addition. Continue beating until stiff peaks form.
• Gently fold egg white mixture and remaining light cream into egg yolk mixture. Cover and refrigerate at least 2 hours to chill before serving.
• Serve cold with a dusting of nutmeg.

Notes

• Please use caution, as always, when consuming foods and drinks that contain raw eggs, like this one.
• This recipe is best made on the same day that it will be served.
• Do not store in a metal container.
• Don’t add more alcohol!

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