Eggnog is a popular holiday season drink of British origins. It came across the seas during colonial times. Perhaps as a jab at the defeated Redcoats, none other than George Washington served his version of it to visitors during his presidency.
One would surmise George was thinking about his frozen toes during that famous nippy crossing of the Delaware when he came up this recipe: One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, and 1/4 pint sherry. The recipe instructs cooks to mix the liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, and mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into the mixture. Let set in cool place for several days. Taste frequently.
I especially like that last sentence, which never seems to be a problem with my culinary staff, comprised of daughters Heidi and Gretchen.
Also noteworthy – when there was difficulty getting rum due to a British embargo, good old American Moonshine was substituted in its place.
My particular rendition of eggnog came from more humble sources, namely Bobby Maxwell, back in the days when he was the steward at the Cordova Elks Lodge. Bobby knew how to roast ducks and create good cheer.
For many years this eggnog was the center piece of a teacher’s Christmas party at our place on Odiak Slough, and often I had to double or triple the recipe. The brandy/rum can be left out if so desired, but it was a key ingredient for a lively bunch of educators who were looking forward to the Christmas break just as much as their students.
Half the fun of making this Xmas delight is the help I receive from my daughters Heidi and Gretchen. It seems there is considerable taste testing and sampling to make sure we are on track – as well as spatters of eggnog all about the kitchen.
Ingredients:
- 12 eggs
- 1 1/2 lbs powdered sugar
- 2 cups brandy/rum
- 2 qts whipping cream
- Ground nutmeg
Directions:
Separate the eggs, set the whites aside.
Beat the yolks and gradually add powdered sugar until so thick you can’t add any more. Add whip cream and blend thoroughly.
Mix in brandy/rum slowly.
In a separate bowl whip egg whites until stiff. Fold them in and gradually stir.
Serve with sprinkle of nutmeg.
Enjoy a Merry Christmas!
(Note: concerns about calories or cholesterol not permitted.)
