Thursday, December 23, 2010

The key to a good Christmas drunk... my mother's homemade egg nog.

Egg nog is the best of all possible drinks in my world. As an overgrown toddler who drinks milk by the vat every week, I love any excuse to down more dairy (I believe it is impossible for me to break a bone, so calcium-dense am I), and as a grown up who likes a tasty cocktail once in a while, the prospect of this brandy-rich tipple fills me with glee.

I beg of you, put DOWN the carton of storebought nog this year and make your own. You won't regret it. Just don't nog and drive.

Christel's High Octane Egg Nog
8 large eggs (double yolkers preferred but not necessary), separated
1 litre container 10% cream
500ml container whipping cream
cup of brandy
1/2 cup sugar
1 tsp good quality, real vanilla extract (mum is very serious about this. The vanilla MUST be real.)
pinch of salt
nutmeg, if desired

Beat egg whites with pinch of salt and 1 tbsp of the sugar until stiff. Set aside.
Beat egg yolks with the rest of the sugar until fluffy and white. Set aside.
Beat whipping cream until soft peaks form. Set aside.

Pour brandy and 10% cream into a large punch bowl or other suitable vessel. Carefully fold the whipped cream, egg whites and egg yolks into the liquid.  That's it! That's all there is to it!

Store the nog bowl in a cold place (we usually have it sitting outside the back door) with a cover on it. To serve, stir gently and ladle up the liquid into your glass, then top with some of the foam and sprinkle each glass with nutmeg if you like.

Keeps well for a day or two in a cold place and is really delicious for breakfast on Boxing Day.


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