I’ve never had actual eggnog in my life, it seems. And at my age, I might not walk away from the experience.
One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry—mix liquor first, then separate [a dozen] yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.
Sounds dreadful! I used to make our eggnog with milk (whole), two whole eggs, honey and a little spiced rum in a blender. Then it was carefully warmed in a double boiler before serving.
Even the boys enjoyed a little cup of it. Daddy manfully made sure there were no leftovers. 🙂
That must be something like Irish Cream. We enjoy a bottle of that stuff about once per year.
And yes, I have made eggnog with milk and eggs.
Reads a lot like Moose Milk… https://en.wikipedia.org/wiki/Moose_Milk_(cocktail) Give me a good single malt any day.
“Taste frequently.” Indeed, I will. Haven’t had nog in decades – too rich for my system, so I stick to bourbon.
Our eggnog at the family home is very much the Washington recipe, with the milk and cream from our own dairy cows. It was one of very few festive occasions when alcohol was served. I remember that the eggnog was rich, delicious, and made my eyes water from all the alcohol, but I still had two small punch cups of it at the party. I think I was 8 or so. And there was hot buttered rum, and I made the butter. I fell asleep on the floor under the piano after the second cup.Thank you for evoking that good memory, Joel.