New Orleans Creole Eggnog

Festive eggnog always sets the stage for holiday entertaining, and this marvelous creamy concoction from The Big Easy wins a prize for the most seasonings and flavorings. Choose your favorites, or enjoy virgin eggnog, and get ready to host a crowd! Have a 4 gallon bowl or container handy to mix the eggnog, and plan to make this 30 days before your party so it's well seasoned.

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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.

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.

New Orleans Creole Eggnog

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