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.
Print
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
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.
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.
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..