Recipe: Jack Woods' Enhanced Eggnog | Food News | Seven Days | Vermont's Independent Voice
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Recipe: Jack Woods' Enhanced Eggnog 

This is not really a recipe for eggnog: It's a recipe for something you can do with eggnog, provided that you want to get as drunk as possible without consuming more than your share of the creamy stuff. I haven't tried this (I prefer the eggnog to the booze, myself), but for those of you who like to walk on the wild side, here it is, courtesy of my co-worker, Rick Woods, and his father.

Dad's Eggnog

1 quart eggnog
6 1/2 oz. light or dark rum
3 1/4 oz. Myers dark rum
6 1/2 oz. brandy
1/2 pint vanilla ice cream
freshly grated nutmeg to taste

Mix.

-- OR --

1 gallon eggnog
1 fifth of light or dark rum
1/2 fifth of Myers dark rum
1 fifth of brandy
1 qt. vanilla ice cream
Freshly grated nutmeg

Mix.



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Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Contributor Suzanne Podhaizer is an award-winning food writer (and the former Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose,... more

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