Who said eggnog was strictly for New Year’s Eve? I love eggnog, and whether I have the brandy or rum or drink them without, they still make a nice evening drink. They were a favorite of 13th-century European monks, although the word could come from noggin, a mid-16th century word for a wooden cup. The colonists served these and added rum for the holidays.
Heavy-on-the-Liquor Eggnog
10 servings
I got this from a recent Food & Wine online column.
- 6 separated eggs
- ¼ cup + 2 T. sugar
- ¼ cup + 2 T. sugar
- 3 cups milk
- ¼ cup bourbon
- 2 T. dark rum
- 2 T. brandy
- 1 cup heavy cream
- ½ t. nutmeg
1. Place egg yolks in a heat-proof bowl over a saucepan of simmering water. Add ¼ cup plus 2 T. sugar and whisk over low heat until yellow and thick, about 5 minutes.
2. Whisk in milk, bourbon, rum and brandy. Set aside.
3. Whisk egg whites in another bowl, until soft peaks form, adding ¼ cup plus 2 T. sugar. Add to yolks.
4. Beat heavy cream until lightly thickened and add to egg mixture along with whipped cream and nutmeg.
Chill thoroughly or refrigerate overnight. Whisk before serving.
Sherry Eggnog
4 servings
This came from a food magazine undated.
- 4 cups milk or half and half
- 4 eggs
- ¾ cup medium-dry sherry
- scant 2 T. sugar
- ¾ t. vanilla
- nutmeg
1. In a blender, combine milk, eggs, sherry and sugar. Mix until frothy.
2. Pour into goblets. Top with nutmeg.
Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks (working on a 10th) and food writer for North America Jewish publications. She lives in Jerusalem where she has led weekly walks of the Jewish food market, Machaneh Yehudah, in English since 2009. She wrote the kosher Jerusalem restaurant features for Janglo.net, the oldest, largest website for English speakers from 2014 to 2020.
