It's all about the eggnog . . .

I'll admit it, I cannot have Christmas without eggnog.  This is not, however, store-bought eggnog -- you know, the kind that comes in the cardboard quart container that is so thick one can barely swallow it.  No, the eggnog of which I speak is reminiscent of fluttering angel's wings (like that?), like accumulated snow atop the hills.  It is Christmas.

So what (you may ask) is someone aspiring to achieve great heights in winemaking doing making eggnog?  Well, since you asked, I will just say that until eggnog is made, Christmas bells cannot chime, elves cannot get to those Christmas lists, Christmas trees cannot be dressed, and the halls cannot be decked.

Yes, yes, like the geeks that we are, eggnog has been thoroughly researched.  I will pass along a link on the history of eggnog:  http://www.cnn.com/2010/LIVING/12/08/mf.about.eggnog/, and a factoid that a journal from 1796 cites travelers stopping at an inn in Philadelphia mentioning eggnog, "a mixture composed of new milk, eggs, rum and sugar, beat up together."  There is so much folklore surrounding this grand holiday tradition that it is hard to sort out.  One fact is clear, though, there is no Christmas without eggnog.

Without further adieu, I shall pass along our coveted recipe.  It is said that this comes from Colonial times.  One never knows.  Try it, though.  It's easy and you will never go back to store bought.  Enjoy!

Traditional Eggnog

  • 6 eggs, separated
  • 1/2 cup sugar
  • 2 cups whipping cream (half-n-half cannot be substituted; it cannot be whipped)
  • 1 cup of milk
  • 1/2 cup bourbon
  • 1/2 cup brandy
  • 1/2 cup light rum
  • Nutmeg to taste
Beat the egg yolks with the sugar until thick.

Slowly add the cream, milk, and spirits.

Chill.

Whip the egg whites until soft peaks form and add to the mixture.

Chill and let ripen a few hours.

Sprinkle with nutmeg

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