Cocktail of the Week: Eggnog


It is that season where we all go about to one another's homes and feast and imbibe until all hours, bringing merriment with every lift of the cup. I would be remiss were I not to arm you with that most effective and favored holiday armament, Eggnog.

It was said just a few years ago in 1866 by an unnamed Englishman that “Christmas is not properly observed unless you brew egg nog for all comers; everybody calls on everybody else; and each call is celebrated by a solemn egg-nogging … It is made cold and is drunk cold and is to be commended.”

Makes about 12 servings.

  • 8 eggs
  • 7oz of sugar
  • 1 tsp of fresh grated nutmeg – extra grated for garnish
  • 1/2 cup of brandy
  • 1/2 cup of dark rum
  • 3 cups of full fat milk
  • 2 cups of double (thick or heavy) cream

Seperate your eggs, then beat and whisk the yolks and whites until they become frothy in two large mixing bowls. In your yolk bowl, gradually beat in the sugar a little at a time. Then grate in the nutmeg (you do fresh grate your nutmeg, do you not?). If you are feeling saucy, as I often am, you may grate some cinnamon in as well.

Stir in, in order, to the yolks your milk, your cream and your spirits. Make sure they have all been chilled so that they do not cause the egg to "cook" and become custardy! Mix each ingredient thoroughly in before adding the next. Knowing the preferences of my friends, I tend to add quite a bit more spirits than listed above!

Finally, add the whipped egg whites and mix well.   Chill this well for at least two hour before serving. Overnight is just right! Grate some nutmeg across the top of the serving bowl when you place it out, and a bit on each cup you serve.

Cheers!

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