Armed Polite Society

Please login or register.

Login with username, password and session length
Advanced search  


R.I.P. Scout26

Author Topic: Eggnog  (Read 1680 times)


  • Just a pup compared to a few old dogs here!
  • friend
  • Senior Member
  • ***
  • Posts: 5,769
« on: December 23, 2019, 09:30:37 PM »

Eggnog... some people like it, some don't. Just like fruit cake, maybe you have never had good eggnog but if you did you may like it. I was given this recipe during a 6 month deployment to Diego Garcia over Christmas, it is the official Navy eggnog recipe. So here you go:

Vanilla Ice Cream   9 Gallons
Fresh Eggs      11 Dozen
Ground Nutmeg           2 ounces
Fresh Milk              4 quarts
Vanilla Flavoring    2-3 Ounces
Eggshade               2-3 Tbsp

What is eggshade you ask, well so did I many times over many years until I called the USN Culinary Specialist school in Norfolk and talked to an old Navy cook. It is essentially yellow food coloring. Just use a little bit at a time until you get the color you want.
You will need a big cooler to mix this in. They say it makes 225 rations. I have no idea how much a ration is.

So  to make it a little more manageable I have halved the recipe five times and have come up with something that makes between ½ and ¾ of a gallon.

Vanilla Ice Cream (I use plain vanilla and vanilla bean)   2.5 quarts (10 cups/5 cups each)
Fresh Eggs                                  8 (extra large)
Ground Nutmeg                                       ½ - ¾ tsp
Fresh Milk                                          ½ pint (1 cup)

Yellow food coloring to whatever yellow color you want.

If desired ½ to ¾ cup of Brandy works really well.

I don’t put any vanilla extract in it, I get that from the Ice Cream.
Booze and raw eggs, but it sure is good!

Let the ice cream melt (soupy), Beat the eggs with a mixer, add the ice cream and continue until mixed well. Add the milk, food coloring and nutmeg and mix some more. Add booze if desired and mix more, chill and drink or drink right away, all of your ingredients should have been cold.