Spiked Eggnog Cabanocey - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Spiked Eggnog Cabanocey

Prep Time: 1 and 1/2 Hours
Yields: 12–15 Servings

Eggnog is found on many tables in Cajun Country during the Christmas season. Many believe that the "nog" in eggnog comes from the word "noggin," a small wooden mug in which the drink was served.


2 eggs, separated
2 quarts heavy whipping cream
1 pound powdered sugar
2 tbsps pure vanilla extract
1 cup dark rum
1 cup bourbon
1/4 tsp allspice
pinch cloves
freshly grated nutmeg for garnish

In a heavy-bottomed saucepot, heat cream to 190 degrees F. Do not boil or allow cream to form a skin on top. Place egg yolks in an electric mixer and beat 2–3 minutes or until light and fluffy. Slowly add powdered sugar, beating constantly until mixture has a ribbon-like texture. Thoroughly blend in vanilla, rum and bourbon. Pour in approximately 1 quart of hot cream while blending slowly to temper yolks. Slowly pour egg mixture into pot of cream, whisking constantly. Allow to stand covered approximately 1 hour to blend flavors. Add allspice and cloves. Refrigerate mixture a minimum of 3 hours. When ready to serve, whisk egg whites until stiff but not dry. Using a rubber spatula, fold whites into eggnog mixture. Pour into a serving bowl and sprinkle with nutmeg.

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