Holiday Eggnog




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f your only experience of eggnog is the slimy yellow stuff in cartons from the grocery store, experiencing the real thing can be an epiphany of sorts. This recipe is adapted from The Joy of Cooking. (I simplified the proportions so I could remember them and scale them easily.) Be forewarned: virtually everything in this drink is really bad for you (possibly excepting the eggs themselves): artery-clogging cream, copious amounts of alcohol, and heaps of refined sugar. Well, just think about the nutmeg, then.


For each egg, you will need

1/2 cup spirits
1/2 cup whipping cream or heavy cream
1/4 powdered sugar (or a little more, to taste)
dash of freshly grated nutmeg

For the spirits, rum, bourbon, and brandy are all popular choices. I usually use a mixture of dark, spiced rum and bourbon. I use a quarter cup measure, so it's easy to remember: two measures each of spirits and cream, one of sugar.

Separate the eggs. Blend the eggs with the spirits, cream, and sugar. Beat the egg whites until they are stiff. Carefully old the egg whites into the nog mixture in a cup or mug. It should look frothy and rich. Grate a bit of nutmeg on top.

The quantities above yield one mug-sized serving or two small teacup-sized servings.

If this recipe is just to rich and potent for you, you can substitute milk for half the cream and half the spirits. Don't ask me to drink it, though!

From the Hearth is a regular feature of Starweaver's Gems from Earth and Sky

Copyright © 2008 Tom Waters