1 egg, separated
1 1/2 tablespoons turbinado or demerara sugar
1/3 cup heavy cream
3 tablespoons milk
2 tablespoons bourbon whiskey
2 tablespoons brandy
You'll need two mixing bowls, one for the egg yolk and one for the egg white. In the bowl with the egg yolk, add the sugar and beat until yolk becomes thick and pale. Beat in the cream, milk, whiskey and brandy. Chill.
In the second mixing bowl, beat the egg white until firm peaks form. Fold the egg white into the chilled mixture in the other mixing bowl. Chill the entire concoction for a few hours.
To serve, divide between two punch cups and grate nutmeg over the top. Enjoy!
Serves 2, but can easily be doubled, tripled, etc.
Adapted from "Eggnog" in Letha Booth, The Williamsburg Cookbook (Williamsburg: The Colonial Williamsburg Foundation, 1975),162-163.
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This is the first time I've ever made eggnog. It wasn't that difficult and the payoff is enormous. If I do say so myself, my eggnog is one of the yummiest things I've tasted. There will be eggnog every holiday season from now on!
I was inspired to have a go at eggnog-making, because of the ad below. Don't you just love the sideboard? And the wallpaper? It's fantastic!
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I got the chance to see Trade Winds earlier this year when it was on TCM. I like Joan Bennett and Fredric March, so I was definitely going to watch it! Fredric March plays a private detective who sails halfway around the world to track down a murder suspect, played by Joan Bennett. It's pretty entertaining, if a bit contrived.
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