Random Thoughts

Ultimate Eggnog

I missed the storebought eggnog this year. I did buy two bottles of my favorite dairy’s product; aside from a dollop in one cup of coffee, it all went down various family member throats other than my own.

I tried to get more, but eggnog apparently is extremely seasonal. On December 26 they were already packing shelves with Valentine’s Day stuff and the space in the dairy case formerly dedicated to eggnog was filled with regular milk.

Not that I’m complaining. Much.

It’s still the holidays though, darn it, at least until January 2. Lo and behold, thanks to The Flight Deck, I’ve got something better than any glass bottled elixir:

EGGNOG (half of FD’s recipe)

A rich and extravagant version that is correspondingly good. Some people like to add a little more spirit to the following recipes, remembering Mark Twain’s observation that “too much of anything is bad, but too much whisky is is just enough.”

Beat sparingly until light in color:

6 egg yolks

Beat in gradually:

1/2 lb confectioners’ sugar

Add very slowly, beating constantly:

1 cups dark rum, brandy, bourbon or rye (I used Maker’s Mark Bourbon)

These liquors may each form the basic ingredient of the nog or may be combined to taste. Let mixture stand covered to dispel the “eggy” taste. Add, beating constantly:

1 to 2 cups of liquor chosen
1 quart whipping cream
1/2 cup peach brandy

Refrigerate covered for 3 hours. Beat until stiff but not dry:

4 to 6 egg whites

Fold them lightly into the other ingredients. Serve the eggnog sprinkled with:

Freshly ground nutmeg

Oh. My. New Years’ Eve NEEDS some of this. If you have to ask about calories, just don’t; eggnog like chocolate is meant to be savored. Add an extra mile to your AM walk (or start taking an AM walk in the first place) if you’re worried about what this will do to your waistline.