How Do You Make Creole Egg Nog

Knowing how to make Creole egg nog will serve you well over the holidays and warm up those windy afternoons and chilly nights. There are many eggnog varieties, but the high alcohol content, spice mixture as well as rich and creamy flavor of Creole eggnog makes it stand apart from the rest.

Ingredients you'll need:

• One bottle of Clement Creole Shrubb
• One bottle of dark rum
• One bottle of brandy
• One bottle of bourbon
• One bottle of almond flavored liqueur
• One cup of white sugar
• One cup of light brown sugar
• One cup of dark brown sugar
• 30 eggs
• Six cups of heavy cream
• One tsp. of allspice
• One tsp. of ginger
• One tsp. of mace
• One tsp. of cloves
• One tsp. of nutmeg
• One tsp. of cinnamon
• Four oz. of vanilla extract
• Large bowl
• Handheld mixer or stand mixer
• Fine mesh strainer
• Large spatula
• Four gallon containers

1. Beat the eggs with the white, light brown and dark brown sugars. If you have a stand mixer, utilize the mixer to make sure the eggs are completely blended with the sugar because this is the base of Creole eggnog.
2. Strain the beaten eggs and sugar through a fine mesh strainer into a bowl. This ensures a smooth finish.
3. Stir dry spices and vanilla extract into the strained egg and sugar mix. Take your time to thoroughly incorporate these flavors into your Creole eggnog.
   
4. Pour the spirits into the bowl. Stir the mix thoroughly.
   
5. Pour heavy cream into the bowl. Stir the final mix of your Creole eggnog thoroughly to ensure all the flavors are mixed together.
   
6. Pour Creole eggnog into gallon containers. Shake the eggnog two to four times daily for 30 days to allow the flavors to meld before serving.