Thursday, October 20, 2011

Eggnog Recipe from 1930

The season to drink this is just around the corner. Ready or not, it's coming! This is a delicious recipe for Eggnog.

Do have a wonderful day.


The eggnog of 1930 was simply an egg mixed with milk, some sugar, and a little vanilla, rather than the thick, creamy, custard based libation of our current era.


6 beaten egg yolks
2 cups milk
1/3 cup sugar
1 to 3 tablespoons light rum
1 to 4 tablespoons bourbon
1 teaspoon vanilla
1 cup whipping cream
2 tablespoons sugar
Ground Nutmeg


In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup of sugar.  Cook and stir over medium heat until mixture just coats a metal spoon.  Remove from heat.  Place the pan in a sink or bowl of ice water and stir for 2 minutes.  Stir in rum, bourbon and vanilla.  Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.

Just before serving, in a mixing bowl beat the whipping cream and the 2 tablespoons sugar until soft peaks form.  Transfer chilled egg mixture to a punch bowl.  Fold in the whipped cream mixture.  Serve immediately. Sprinle each serving with nutmeg. Makes 10- 4 oz. servings.

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