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. 

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