Money’s Egg Nog

When I was growing up, every Christmas my mother’s family served this boozy, frothy, heavenly milk punch known as “Money’s Egg Nog”.

Money was my great- grandmother, born in Grenada, Mississippi and moved to the west coast of Florida to raise her children with my great- grandfather, J. J. Williams, Jr. the founding member of Williams Parker law firm in Sarasota. Money lived in a beautiful house filled with antiques, grew roses, had an entire “closet” filled with sterling, slept in a massive four poster mahogany bed and, as far I know, never learned to drive. And it’s a good thing, because after a few cups of her egg nog- no one should be on the road.

Money’s egg nog is a very simple punch- store bought egg nog, cold coffee, coffee ice cream, fresh whipped cream and whiskey- lots of it. You could use bourbon, but I think the taste of whiskey helps cut the “sweetness” of the egg nog. You could also add brewed coffee to thin it out, but we drink it thick- almost like a milk shake with dollops of cream and chunks of ice cream floating in this holiday cocktail confection.

Served in a sterling punch bowl, my great grandmother’s egg nog will be the star of any holiday get together.

Money's Egg Nog

  • 1 quart store bought egg nog

  • half a gallon of high quality coffee ice cream

  • 1 pint of heavy cream, whipped

  • 2 cups whiskey- we like Canadian Club

  • 3 cups cold fresh brewed coffee

This stunning silver punch bowl set belonged to my husband’s grandmother .

You don’t need a sterling punch bowl, but the silver does help keep it cold. A cut glass punch bowl would be beautiful to serve this egg nog as well. Keep the cups on the small size- this nog packs a punch. Once the holidays are over and egg nog is no longer available, you can easily substitute cold brewed coffee for a coffee style punch as well.

Canadian Club is a must
This is a 50 year old bottle of Canadian Club a generous neighbor shared with us this Christmas

Method- prep 5 minutes serves 8-10

  • Whip heavy cream until stiff peaks are formed. Set aside. Place large chunks of coffee ice cream into a large punch bowl. Pour 1 quart of egg nog over the ice cream. Fold whipped cream into the egg nog-ice cream mixture. Pour in whiskey to taste starting with 1 cup and add as needed.
  • Punch should be frothy and thick. Serve in punch cups or small coffee cups. Add more cream and ice cream as needed.
  • Note- do not mix ingredients completely together- you want little tastes of cream, ice cream and eggnog throughout the mixture.
Frothy whipped cream is the base of the punch
pillowy cream – yum!
Add in large chunks of coffee ice cream
You want the ice cream really cold- do not let it thaw
Fold in the cream and splashes of egg nog until the mixture is thick and creamy
Stand back kids- mommy is making egg nog!
Add whiskey to taste

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  1. I wrote this recipe when i first married to keep Money – my grandmother and your great-grand.happy. She always pretended she didn’t indulge. We knew better. The Canadian Club was a blend so went nicely with the eggnog richness. I did add one cup of strong black coffee. I also made the Breyer’s coffee ice cream balls several days in advance so they were frozen strongly and didn’t melt as quickly..

  2. Jocelyn Amalong says:

    I am delighted. to “find” you, having known Betty Jane and Cecil Wilson as friends for over 50 years. Our children more and less grew up together with the girls, Natalie and Krista in Winter Park High together. We owned a condo at New Smyrna Beach together along with several other couple friends and continue to enjoy each other’s company traveling together.
    I have already listed Money’s Egg Nog ingredients on my food shopping list even before the vegetables! I can hardly wait to enjoy the froth!

    1. Mrs. Amalong! Of course I remember you! The egg nog is fantastic. So happy you found my little food blog. Merry Merry!Meggen