by Valerie Lee
One of my fondest childhood memories was the Christmas I was finally allowed to taste Pa’s eggnog. For years I had been curious about this seemingly sacred beverage that only the adults were allowed to drink. And, boy, did they seem to enjoy it. I was 10 that Christmas, so I was only allowed a taste. The thick and creamy warm concoction did not disappoint. In fact, it was so good that I wondered why they only drank it on Christmas day. I decided when I was an adult, I’d drink eggnog every day. But of course such a thick, delicious drink is way too fatty to be healthy.
Eggnog, in some form, has been charming drinkers for nearly a millennium. Most agree that it originated from early medieval Britain “posset,” which was a hot and milky ale-like drink. By the 13th century, monks were known to drink posset with eggs and figs. George Washington penned his own recipe. Not surprisingly, it was heavy on the alcohol. Unfortunately, he forgot to record the number of eggs to use.
“One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry. Mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.”
I’ll be honest…I’ve never tried that recipe. I’m sure nothing will ever beat my Pa’s eggnog.
½ pint whipping cream
1 cup sugar
100 proof bourbon
½ to 1 cup milk
Separate egg whites from yolks. Beat egg whites until thick. Beat whipping cream in a separate bowl until thick. Beat yolks in a large bowl.
To the beaten egg yolks gradually add the sugar, 1 cupful vanilla extract, ½ cap lemon extract, 3 or 4 oz Wild Turkey, 1 oz rum.
Add milk, sprinkle with nutmeg, beat slowly. Add whipping cream, beat until smooth.
Keep beating slowly while adding egg whites.
Sprinkle with nutmeg, serve, and enjoy!