Tuesday, January 17, 2012

A Christmas Tradition: Eggnog


egg·nog  



Noun:
A drink made from a mixture of eggs, cream, and flavorings, often with alcohol.


A few years ago I found a recipe for eggnog in a ski magazine. It calls for milk, cream, eggs and a lot of alcohol. Like a whole lot. So much so that it was nearly impossible for me to drink, no joke. Here are the original directions:

Ingredients:

2 cups Brandy
1 cup Rye Whiskey
1 cup Dark Jamaica Rum
½ cup Sherry
10 large eggs
¾ cup sugar
1 quart milk
1 quart cream
Nutmeg and cinnamon to taste
Method: Mix the liquors. Separate the eggs. In a bowl, mix the yolks and sugar. Slowly add the liquor to the yolk-and-sugar mixture, then add the milk and cream. Beat the hell out of the egg whites, then fold them into the potion. A heavy pinch of the spices will do. Stick it in the fridge for oh, about five days. Stir it once in a while if it separates, and pound it cold.

This year I modified it considerably by doubling the non-alcoholic ingredients. We combined two quarts of milk, two quarts of cream, 20 egg yolks, 20 whipped egg whites and 1 1/2 cups sugar to slightly less than the prescribed amounts of alcohol. I also added a lot more of the spices and vanilla than the recipe recommends because I love them so much.


We went with smaller bottles of the alcohol because we knew we wouldn't use the extra if we went bigger. We had to use a huge punch bowl to mix because it was the only thing we had that size. We also stored it in one of those containers that has a spicket at the bottom and it was fantastic except for the fact that it was gone days before Christmas even arrived. Next year we're going to triple the recipe it was such a hit. I'm not sure how it would go without the alcohol because it needs to ferment in the fridge to "cook" the eggs but I'm sure a quick google search would answer that for you. If you don't need quite so much of the delicious stuff and don't want it strong enough to put hair on your chest-- cut the alcohol amount in half.  I would definitely recommend bookmarking this recipe for next year's festivities.


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