And to All a Good Nog
Last year I appointed my homemade eggnog the beverage of the season and although my initial enthusiasm has faded in the meantime, I still submit it as a strong contender for this holiday season. Last year I was hesitant about posting the recipe for two reasons: 1) I wanted it as a recipe of my own, the secret family recipe that I never had; and 2) I was unsure about the implications of reproducing content from a non-free publication. I am happy to announce that this year my holiday cheer has inspired me to ignore my apprehension and provide the recipe to you all in the hopes of spreading a little merriment to the farthest reaches of the Souzek Republic. Besides, in the TV-movie world that is my imagination, holiday cheer wins over even the most coldhearted corporate lawyers that would bring charges against a tiny website for offering its content to non-subscribers. I will cite my sources and hope for the best.
I know that making eggnog from scratch is decidedly more work than opening a store-bought carton but the results are really beyond comparison. This nog is so tasty and light that you will wonder how you ever choked down that thick-as-molasses stuff from the store. Plus this recipe's got liquor in it. I also regret that I can only offer the recipe in the silly U.S. measurements but I am no scientist. Enjoy and feel free to offer your feedback and anecdotes about your success.
Uncle Angelo's Egg Nog
(from Dale DeGroff's book The Craft of the Cocktail, also appearing in the December 2002 GQ)Serves six (but really makes at least ten glasses)
6 eggs, separated
3/4 cup sugar
1 quart milk
1 pint cream
6 ounces bourbon
6 ounces spiced rum
1 tablespoon grated nutmeg (fresh, if available)
Beat the egg yolks until light in color, gradually adding 1/2 cup of the sugar. Add the milk, cream and liquor to the mix. In a separate bowl, beat the six egg whites with the remaining 1/4 cup of sugar until they peak (you should be able to hold the bowl upside down without anything falling out), then fold into the yolk mixture. Ladle into serving cups and top with the grated nutmeg.