I will admit that I buy and enjoy commercial eggnog: it’s sweet, it’s creamy, it’s thick and it appears in the dairy case before Halloween. After Thanksgiving I make sure I have a quart on hand for unexpected guests—and because it is tasty when sipped in front of the fire.
But is it really eggnog, or just an imitation? I believe the latter because we in the U.S. have such an innate fear of raw eggs. And truly, if it’s going to be manufactured and shipped around the country, maybe we should be afraid. Commercial eggnog, by government rule, has very little egg and lots of thickeners.
But homemade eggnog, ah that is the definition of pleasure in December. If you’ve got your own dairy cow and chickens, as has been my privilege, then there is nothing better. But you can also purchase the ingredients and make it at home, even if you don’t personally have the acquaintance of the cow or the chicks that contribute their bounty.
My favorite memory of this delicious drink is one from several years ago when I left the august University of Virginia (where in the early 1980s we had to sign an oath that we would not consume alcoholic beverages on the premises; this being a shame because prior to the required pledge, we had often hopped across the street for a six-pack on a Friday afternoon for lubricating the discussion of the ups and downs in the lab that week), and found myself employed in a small, start-up computer company. No alcohol pledge here! When I opened the fridge the first day to deposit my lunch, I saw a case of Budweiser and the reagents for calibrating some of the equipment we were using. New world order. As it turned out, this place also honored the Friday afternoon kickback-with-a-beer discussion.
I started the job in February and when Christmas drew near, I learned that the tradition was for the staff to hold a pot-luck party that would begin at about 3 p.m. and continue till?
I brought my casserole that morning and sat down to work. My friend Lee arrived and said, “I brought eggnog, would you like to try it?”
“Well, sure thing. I love eggnog,” I replied.
Lee’s eggnog was delicious, homemade, frothy, and loaded with bourbon. After the first cup, we both agreed that it was good enough to have a second. Before I knew it, it was 9:30 a.m. and I was tipsy! At work! As they now say on the Internet: OMG (ohmygoodness).
This is when I learned that the party actually began whenever people decided to start it. Happily, we also had lots of food so that by noon I was sobered up and ready to drive when I ventured home that evening.
In summary: eggnog–it’s the drink that is delicious any time of day. But I definitely recommend waiting till evening.
Eggnog (about 12 servings)
- 6 eggs, separated
- ½ cup sugar
- 2 cups whipping cream
- 1 cup milk
- ½ cup bourbon
- ½ cup brandy
- ½ cup light rum
- Nutmeg
Beat the egg yolks with the sugar, until thick. Slowly add the cream, milk and spirits. Chill this mix while whipping the egg whites until soft peaks form. Add to the yolk/sugar.
Tastes best if chilled for a few hours before serving.
Sprinkle each cup with a little nutmeg.
