It's Time to Eat, Drink Eggnog and Be Merry | Bite Club
Pin It

Thursday, December 21, 2017

It's Time to Eat, Drink Eggnog and Be Merry

Posted By on Thu, Dec 21, 2017 at 8:00 AM

click to enlarge Eggnog - SUZANNE PODHAIZER
  • Suzanne Podhaizer
  • Eggnog
The drink from which eggnog is derived is most likely the medicinal medieval "posset," milk mixed with wine or ale, and seasoned with nutmeg and cinnamon.

Nobody is exactly sure when eggnog got its name, but we do know that it was drunk in America during the 1700s, and that George Washington served an extra-boozy version — laced with brandy, rye whiskey, rum and sherry — to guests.

I'll happily drink nog at any time of year, but it's a must around the winter holidays. You could go full George Washington, or try this variation.

Serves 8, or just one, depending on level of gluttony

  • 12 eggs, separated (use fresh, local eggs, because they'll be consumed raw*)
  • 1 quart creamline milk
  • 1 pint heavy cream (I like Butterworks)
  • 2/3 cup sugar plus 2 teaspoons (or swap in maple syrup, to taste)
  • 2 teaspoons freshly grated nutmeg, plus extra to garnish
  • a couple pinches salt
  • bourbon to taste
  • Reserving egg whites for later, whisk the egg yolks until lightened in color.
  • Add milk, cream, 2/3 cup sugar, nutmeg and salt. Whisk until uniform in color and texture.
  • Beat egg whites, along with 2 teaspoons sugar, to soft peaks. Stir into eggnog.
  • Chill. The nog will be a bit foamy on top.
  • Pour into glasses, and stir in as much bourbon as you'd like
  • Garnish with nutmeg
*If you're not comfortable eating raw eggs or are concerned about your immune system, don't make this recipe!

Tags: , , , ,

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It

Did you appreciate this story?

Show us your ❤️ by becoming a Seven Days Super Reader.

Related Locations

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a... more

More by Suzanne Podhaizer


Subscribe to this thread:

Add a comment

Keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

Latest in Bite Club

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2018 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation