Ahhh, Christmas. The time of year when you brush up on your white lies to ensure that Grandma is satisfied with the praise for each pair of underpants. Likewise for that throw pillow you ended up with after the gift exchange. “I loooove it….!”
(Note: If you’re confused by now, I am of the “Cashew” faith. That is, one part Catholic and one part Jew.)
A couple of years ago, when I tasted the first sip of my uncle’s eggnog, I did not have to draw upon this arsenal. It was delicious. “How had I gone this long in life without it?” I asked myself. Thankfully someone had welcomed this chap into our family! On one occasion around the age of 13, I remember picking up a carton of the mass-produced stuff from the local supermarket. After years of reference in Christmas movies, I was wondering what all the fuss was about. One sip, and I wrote it off. Its flavor profile channeled cough syrup. I’ll just take hot cocoa… Today, thanks to my uncle, I have learned a valuable life lesson. Having an open mind is priceless. Don’t knock it until you’ve tried it. Oh, baby.
Amidst a plethora of non-Americans harboring a curiosity similar to my own, I decided to take it on this year. Because this decision was made Christmas Eve in the midst of a craving fueled frenzy, I did not have time to request my uncle’s standard recipe. But, let’s get real people, like he would have passed it along anyway. I’m sure that baby has been passed down for centuries under lock and key. After perusing allrecipes.com, I found one that seemed to suffice. Most ingredients were on hand, and a fellow ring leader lent me her imported whole nutmeg.
With a hand mixer being MIA, I once again called upon my leadership skills. I lined up the recruits and chose the finest biceps for whipping duty. After some negotiation, we agreed to rotate the responsibility. We couldn’t have those muscles cramping before we’d even opened presents. A number of frustrated sighs later, the egg whites reached “peak” quality (ha-ha). It took stern voices and a fly swatter to keep salivating friends at bay, but with promises of tasty bliss in just a short while, we were able to set the batch outside to rest.
When we tapped into it, I wish we would have had a string quartet. Bells should have rung up from the valley to the hilltops above. Next year I’ll just have to work on finding a larger bowl to double the recipe. Happy Holidays!
- 1 quart milk
- 1 pint heavy cream
- 12 egg yolks
- 1 teaspoon vanilla extract
- 1 pint whiskey
- 12 egg whites
- 1 cup white sugar
- 1 pinch ground nutmeg
In a large bowl, blend the milk, cream, egg yolks, vanilla and whiskey using a hand mixer until smooth and creamy. In a separate bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until stiff. Fold the egg whites into the egg yolk mixture, and pour into a punch bowl or large pitcher. Serve in mugs or cups garnished with a sprinkle of nutmeg.
View full recipe on allrecipes.com