Last night I was invited to host a Shamrock and Peach cook book signing at the Breadbeckers Christmas party in Woodstock Georgia. Sue Becker cooked and demonstrated 12 recipes with over 100 guests without even breaking a sweat. Anyhow, I wanted to share at least one of my favorite recipes from the evening (with her permission). Naturally, I have added my own Irish twist (Irish man’s Irish whiskey brand is awesome) but adding alcohol to the recipe is entirely optional.
The recipe crossed the Atlantic from England somewhere in the 18th century and is used to toast ones health and associated with the holidays. The name literally means egg in a cup and descends from the British drink posset. I must confess that normally I am not a big fan of Egg Nog but Sue’s version has completely changed my mind. A true toast for the holidays! Wishing good health to all my friends and foodie blog readers!
Irish Egg Nog
- 8 eggs
- 1 cup sugar or (honey granules)
- 3 cups milk
- 3 cups heavy whipping cream
- 1 tsp ground nutmeg
- ½ cup Irish whiskey (optional) I recommend the Irish man’s whiskey brand
How to make it
- In a large saucepan, combine the eggs, sugar, 1 cup of milk and 1 cup of cream. Cook and stir over medium heat for about 10 minutes or until the thermometer reads 140 degrees or is thick enough to coat the back of a metal spoon.
- Remove from the heat and pour into a large bowl. Stir in nutmeg and the remaining milk and cream. Place bowl in an ice water bath, stir frequently until mixture is cool. Cover and refrigerate for at least 3 hours before serving.
- Stir in the Irish whiskey to the Egg mixture using a metal whisk.
Judith the Irish foodie