Welcome to a special installment of the B&B Speakeasy Spirit of the Month and Classic Cocktails!
Our selection for December 2009 is your holiday Eggnog recipe!
It's frothy, it's festive, and it's fabulously bad from a carton. Don your tacky holiday sweaters, gents, because I'm talking about the holiday eggnog. We're gonna do something a little different this month -- there's more variations on eggnog than irreverent schoolyard Jingle Bells verses, and I want to know about your favorites. This is a new addition to my yuletide tradition this year -- not coming from a family of prodigious drinkers (who woulda guessed?), eggnog is a bit foreign to me. But in researching this installment, and considering picking a single liquor destined for inclusion in my recipe, I realized this drink is too interesting to corner people in to a particular spirit.
Eggnog's origins are debated. It may have originated in England, or migrated south from Iceland and Scandinavia. "Nog" almost certainly originates from the "noggin," a small wooden mug used to serve grog (rum). The ingredients (such as fresh milk and cream) being originally far too expensive for the lower classes, eggnog was popular among the aristocracy. The drink crossed the Atlantic to the English colonies during the 18th century. [FONT=Arial, Helvetica, sans-serif]Our first President, George Washington, was quite a fan of eggnog and devised his own recipe that included rye whiskey, rum and sherry. It was reputed to be a stiff drink that only the most courageous were willing to try. [/FONT]Since brandy and wine were heavily taxed, rum from the Triangular Trade with the Caribbean was a cost-effective substitute for most. The inexpensive liquor coupled with plentiful farm and dairy products helped the drink become very popular in America. Throughout this period, eggnog solidified it's place as a popular social drink and a Christmastime staple.
[imga=right]http://www.badgerandblade.com/forum/media/19108/full[/imga]Indeed, there are now recipes out there calling for all manner of rums, bourbons, ryes, and brandies. And I want to know your preferred seasonal weapon for holly-jolly merriment. Alton Brown calls for:
But I have a feeling that there are diehards out here on B&B who know even better ways. Make sure you note a few points on your liquor of choice -- are you brand-loyal, or willing to go with whatever bottle Santa hasn't already emptied?
Our selection for December 2009 is your holiday Eggnog recipe!
Eggnog's origins are debated. It may have originated in England, or migrated south from Iceland and Scandinavia. "Nog" almost certainly originates from the "noggin," a small wooden mug used to serve grog (rum). The ingredients (such as fresh milk and cream) being originally far too expensive for the lower classes, eggnog was popular among the aristocracy. The drink crossed the Atlantic to the English colonies during the 18th century. [FONT=Arial, Helvetica, sans-serif]Our first President, George Washington, was quite a fan of eggnog and devised his own recipe that included rye whiskey, rum and sherry. It was reputed to be a stiff drink that only the most courageous were willing to try. [/FONT]Since brandy and wine were heavily taxed, rum from the Triangular Trade with the Caribbean was a cost-effective substitute for most. The inexpensive liquor coupled with plentiful farm and dairy products helped the drink become very popular in America. Throughout this period, eggnog solidified it's place as a popular social drink and a Christmastime staple.
[imga=right]http://www.badgerandblade.com/forum/media/19108/full[/imga]Indeed, there are now recipes out there calling for all manner of rums, bourbons, ryes, and brandies. And I want to know your preferred seasonal weapon for holly-jolly merriment. Alton Brown calls for:
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until the sugar completely dissolves. Add the milk, cream, bourbon and nutmeg and whisk to combine. Place the egg whites in a different bowl of a stand mixer and beat to soft peaks using the whisk attachment. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until the sugar completely dissolves. Add the milk, cream, bourbon and nutmeg and whisk to combine. Place the egg whites in a different bowl of a stand mixer and beat to soft peaks using the whisk attachment. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.
But I have a feeling that there are diehards out here on B&B who know even better ways. Make sure you note a few points on your liquor of choice -- are you brand-loyal, or willing to go with whatever bottle Santa hasn't already emptied?
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