Egg Nog for 6
- 4 cups milk
- 1 1/3 cups sugar
- 12 large eggs
- 1/2 cup bourbon
- 1 cup chilled heavy cream
Garnish: Grated nutmeg
In a saucepan, whisk the milk and sugar together over a medium heat until sugar is dissolved. In a large bowl, whisk eggs. Whilst continuing to whisk pour your hot milk/sugar mixture into the eggs in a slow and steady stream.
Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat the back of a spoon, (this usually takes about 20 to 25 minutes but do not let it simmer.) Quickly strain into a bowl. Stir in bourbon and cream. Let the drink cool completely then refrigerate until chilled.
Ok ok, I know i’m a little late for a Christmas drink…but to be fair I was off enjoying the holidays these past weeks and didn’t have time to write this great old recipe up! Seeing as it’s currently winter this classic is still a great option to make, especially if you plan on a late holiday party or simply want a creamy delicious drink to create at home! The above recipe will serve 6 people and is a recipe I found on the Martha Steward website. I chose this version because it is pretty traditional in character and very easy to execute, it is also extremely tasty.
Sherry Egg Nog
- 2oz Sherry
- 1 Whole egg
- 1/2 tbsp sugar
Shake thoroughly and serve in tall glass, garnish with Nutmeg.
This recipe was created by George Kappler and documented in 1895. It was a popular version at the time, however nowadays people tend to want the heated version above it because they don’t like the idea of having a whole raw egg in their drink. Using a whole egg in a drink is often referred to as a flip and provided the eggs are fresh these drinks are perfectly safe to have. Some of my favorite drinks out there include raw egg (Clover Club, Whiskey Sours), because they give a creamy texture to any drink they are in.
Egg Nog is known across the World as a Christmas drink, and there are literally hundreds of variations/recipes to choose from. The recipes may contain whiskey, rum, brandy, bourbon, or cognac. Some will contain multiple spirits in the drink.
The origins of the Egg Nog are unclear however many suggest it dates back hundreds of years to Medieval Europe with suggestion that it originated in East Anglia, England as an ‘Egg Flip’ (named after the technique of ‘flipping’ the egg back and forth when mixing.) Some believe however it is a variation developed later on from the Posset, a British hot drink in the 19th Century that involved heating milk with ale until it curdled and adding spices.
Whatever the origins, the end result is very interesting and surprisingly ‘NOT’ eggy in taste. It is a strong, creamy and tasty drink that’s almost like a custard in consistency. The nutmeg on the nose makes it very appropriate for the holiday season and a good option for Christmas parties.
Anyway, I hope everyone enjoyed some great New Year celebrations this week. There will be lots of new restaurant openings, drink creations and mixology events again being written up on my blog this year, so be sure to keep checking in to www.thefussyone.com
HAPPY NEW YEAR!!!!