Eggnog as we love it

I was only eighteen, but it was my job to provide the eggnog.  I went to the Better Homes and Gardens cookbook and there it was, a recipe for eggnog that seemed perfectly easy.  I went to the market and bought the ingredients.  Then at home I started making the parts.  But I hadn’t actually read through the whole recipe, so I made it wrong, and we loved it so much it became our favorite eggnog and no one in my family wants any other kind now.  If you live somewhere that has chancy eggs, buy pasteurized ones.  In Italy, if you check the dates, you’ll be fine.

For parties I make up the various parts for a double recipe and blend them in a punchbowl just before serving.  I grate nutmeg over it all.  I then proceed to rob the punchbowl and lose track of what else there is to do.  Be warned, your other duties should be finished before filling the bowl.  My kid is a teetotaler and does not add the liquor, but is a dedicated lover of this eggnog, anyway.

Judith’s Screwed-Up Eggnog

for 6-8 servings (who do they think they’re kidding?)

1/3 cup (79 ml) sugar

2 egg yolks

1/4 teaspoon salt

1 quart (946 ml) milk

2 egg white

3 tablespoons sugar

1 teaspoon vanilla (or use vanilla sugars in both cases above)

brandy or rum to taste, start with 3/4 cup (177 ml)

1/2 cup (118 ml) heavy cream

Beat the egg yolks and the first sugar together very well, add salt.  Stir in the milk.  Put aside.

Beat the egg whites, slowly adding the second amount of sugar until it forms a meringue, beating in the vanilla, if used, toward the end.  Put aside.

If making this ahead, put both concoctions into the fridge or out on a frosty porch, well covered.

When ready to serve, beat the whipping cream to a stiff consistency.

Put the first mixture into a big bowl.  Stir in the liquor.  Using a whisk, fold in the meringue.  Taste to see how much liquor to add.  Still with the whisk, fold in the whipped cream.  Grate or sprinkle nutmeg over and serve with a ladle.

That’s it folks, the one-way fluffy road to Nirvana.

 

 

Comments (6)

Michelle | Bleeding EspressoDecember 15th, 2012 at 11:59

I haven’t had egg nog in YEARS. Maybe it’s time…and I know our eggs are in great shape! Our hens told me so.

McDesert SafariJanuary 2nd, 2013 at 11:53

Mostly peoples use eggs in winter are you using?
Nice your article dear admin thanks..

McDesert Safari

SusanneJanuary 4th, 2013 at 08:35

So glad to see you rising from the storm, Judith.
Best wishes for a very happy and healthier New Year to you! I’m not going to try egg nog, but I’ve had your pasta with lemon recently – it too works magic…

JudithJanuary 24th, 2013 at 19:34

Susanne! How nice to see your name. I was wondering just the other day how you are. I am going to Berlin soon for a short visit. Come see me in Italy when the weather is nice.

BarbaraDecember 29th, 2013 at 23:07

Here in Kentucky we add some 100 proof bourbon instead of rum or brandy, but this recipe sounds mighty tempting! What changes/mistake did you make from the original recipe?

JudithDecember 30th, 2013 at 13:13

It was all supposed to be cooked like a custard! We hated it that way. This is light as air and I could be tempted to lie like a drunk on the sofa and just have this and a good book. Forget the lentils, forget the black eyed peas, if I drank enough of this I’d feel rich.

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