Boozin’ Blog

Let’s talk egg nog. This perennial holiday favorite is as important to the season as a Christmas tree to some. My wife is particularly fond of the stuff and bottles of the premade variety become fixtures in our refrigerator sometime in mid-November.

I’ve always been a why-buy-it-when-I-can-make-it kind of guy but I couldn’t keep up with demand so I save the homemade nog for special occasions. Here’s a good basic recipe for 10 or 15 servings depending on what you call a serving:

You’ll need
-6 separated eggs
-half cup sugar – the finer the better, confectioners sugar works well
-salt
-two tablespoons vanilla
-two cups booze – brandy and whiskey are popular choices but use what you want
-one cup milk
-nutmeg, to taste

Combine the egg yolks, half of the sugar, nutmeg and vanilla in a good sized bowl. Add a pinch of salt and beat the mixture until it’s well blended. It should be thick and light yellow. Stir in the brandy and milk and put it in the ‘fridge overnight. Before serving beat the egg whites while slowly adding the remaining quarter cup of sugar. Keep beating until soft peaks start to form. Fold in the brandy mixture and there you have it.

Serve in mugs or cups but this stuff is attractive enough that it looks great in tall, glass Irish coffee style mugs so if you have some break ‘em out. Garnish with sprinkles of nutmeg.

Enjoy!

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