Wanted to re-post this one early.
This stuff is almost narcotic.
Check out Maker’s Mark…
1 Liter Maker’s Mark
1 Quart milk
1 Quart heavy cream
2 Dozen eggs
1 1/2 Cups sugar
Nutmeg for garnish
Separate eggs and beat the yolks until creamy.
Whip sugar into the yolks, then bat the whites until they stand in peaks, adding a 1/2 cup of additional sugar if desired.
Beat the yolks and Maker’s Mark together and add the whites.
Beat cream into a froth, then add milk and cream to the egg mixture.
Add nutmeg to taste and garnish each cup with a dash of nutmeg for a dash of color. This recipe makes 2 1/2 gallons.
Use pasteurized eggs if you can find them!
~m
Carnealian
December 01, 2005 at 8:10 am
You are an evil, evil man! I may try this this weekend!! YUMMY!
michaelm
December 01, 2005 at 8:24 am
I know, I know.
Just wait until I post my French Toast Casserole recipe! It’s worse than evil…
Carnealian
December 01, 2005 at 12:13 pm
Well, I can’t wait then…I think I should bump up my exercise routine…maybe camp out at the gym for the next month or so.
SnotSucker
December 01, 2005 at 12:54 pm
MMMmmmmm, eggnog! And spiced up just for the Holidays! I will definitely be weight challenged after the holidays are over. How’s that for political correctness?!
InterstellarLass
December 02, 2005 at 12:05 pm
Can I just add booze to the stuff I picked up at the store? Seems much easier that way…
Snofyre
December 02, 2005 at 5:46 pm
HI! Congratulations on the GREAT recipe!
I am looking for Maker’s Mark Ambassadors all over the world!!!!
All Ambassador’s who wish, please contact me at:
Makersmarkambassador@lycos.com
Gerry
December 02, 2005 at 8:25 pm
Christmas Morning French Toast this year I see Mike.
michaelm
December 02, 2005 at 11:24 pm
Interstellar-
The flavor of the pre-made pales in comparison to the good home made stuff.
Believe me.
Let me know how it comes out.
~m–>
Lolly
November 21, 2006 at 7:24 pm
Can you give me the two-serving recipe?
Sorry, Lolly.
Math is not my strong suit…
~m
anonymum
December 02, 2006 at 9:06 pm
sounds yummy…but pasteurized eggs?? does this mean i need to pick them up and go past my eyes with them?? i have to be honest i’ve never heard of them before so i’m somewhat confused..perhaps it’s just a different term to one we use here?
2 1/2 gallons??? bloody hell between this amount and the 20lb turkey
i would be like the broad side of a barn by now!!!
On January 1st, we DIET!!!!
~m
anonymum
December 02, 2006 at 9:16 pm
it’s ok…got it now….went searching and found out all about them….we don’t have them here so it’s normal eggs for us
writer chick
December 03, 2006 at 12:21 am
I’m afraid I could only smell this – between the sugar and the liquor I’d be in insulin shock in no time flat. Sounds delish though.
WC
I hear ya. Heavy on the baaaad stuff.
I think you need approval from a cardiologist to even buy the ingredients.
~m
anonymum
December 03, 2006 at 1:03 am
p.s LOVE the pic…it’s great!
Me, too.
One of my faves…
~m
carnealian
December 04, 2006 at 3:09 pm
Tis the season for Michael’s evil recipes! I was on the eggnog kick this weekend. We have a brand here (ironically) called PA Dutch Egg Nog. It has a lot of booze in it. And it’s delish. I had a lot of it. I was hammered by the first glass but that didn’t stop me from drinking more of course. Nog is the best invention ever!
Nog Rocks. (that would look great on a t-shirt)
~m
jeffw
December 22, 2007 at 11:35 pm
what the —-, is it any good? why so much? just drink the mm neat and chase with milk
Rob
December 04, 2010 at 10:10 am
There’s no way this can make 2.5 gallons. I just quartered the recipe and I was looking at it and there’s just no way.
Ok, now I’m re-reading. It’s 2 (1/2 Gallon) containers, yes?