New Orleans Creole Eggnog


  • 30eggs
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1 cup dark brown sugar
  • 1 tablespoon allspice
  • 1 teaspoon ground mace
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 tablespoon freshly ground nutmeg
  • 1 tablespoon freshly ground cinnamon stick
  • ½ cup pure vanilla extract
  • 1 teaspoon Angostura bitters
  • 1 cup bourbon or blended whiskey
  • 1 (750 milliliter) bottle dark rum
  • 1 (750 milliliter) bottle almond-flavored liqueur, such as Amaretto
  • 1 (750 milliliter) bottle brandy
  • 6 quarts heavy cream
  • Directions

  • Step 1

    Beat the eggs with the white sugar, and light and dark brown sugars in a stand mixer until completely blended. Strain the mixture through a fine mesh sieve into a bowl. Stir in the allspice, mace, ginger, cloves, nutmeg, cinnamon, and vanilla.


  • Step 2

    Pour the bitters, bourbon, rum, almond-flavored liqueur, and brandy into a large, 4 gallon bowl or food safe bucket. Stir in the egg mixture until thoroughly blended. Pour in the heavy cream and continue stirring. Divide into smaller containers and refrigerate. Shake or stir the containers 2 to 4 times each day for 30 days.

  • Editor's Notes:

    30 eggs would be equal to 7 1/2 cups.

    This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

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