The Eggnog Tradition
The American drink, eggnog, comes from a long line of English ancestors – custard posset, syllabub, one yard of flannel, and auld man’s milk, to name a few. Until about 1870, it was served on many occasions, including Independence and Election Days. Although good at any season, it is now the traditional Christmas drink.
Eggnog
Ingredients
6 eggs, separated
1-pint brandy or whiskey
1/3 cup dark rum
1-pint milk
3/4 cup of sugar
1-pint heavy cream
Nutmeg
Method
Beat egg yolks until thick. Gradually add and beat in brandy and rum. Stir in milk. Whip egg whites until stiff but not dry; gradually beat in sugar. Fold into brandy mixture. Whip cream and fold in. Chill about 3 hours. Pour into a chilled bowl and sprinkle with nutmeg.
Makes about 24 servings.
Golden Eggnog
Method
Use the ingredients from the above recipe, but in place of brandy and rum, substitute and addition 1 pint of milk (total 1 quart). Whip egg whites until stiff but not dry. Gradually beat in sugar. Beat egg yolks until thick; fold in egg whites. Slowly stir in 1 tablespoon vanilla and milk. Whip cream; fold into the egg mixture. Chill well. Pour into a serving bowl; sprinkle with nutmeg.
Makes about 24 servings.
