M-J’s Elegant Egg Nog Recipe

  M-J's Elegant Egg Nog in Anchor Hocking Mug from Wal-Mart, Noritake Ming China, 1950
M-J's Elegant Egg Nog in Anchor Hocking Mug from Wal-Mart
Here is my  recipe:

Christmas Egg Nog

Equipment: a blender, a medium-size mixing bowl, a rotary mixer, and a freezer-safe jug


Four eggs, separated

One cup of heavy cream, whipped until stiff

One half-cup of powdered sugar

One cup of milk

One half-teaspoon of nutmeg

Two tablespoons of rum extract

One teaspoon of vanilla

Two jiggers of brandy

Whip the egg-whites until stiff, incorporating the powdered sugar into them as you beat.

Pour the milk into the blender, together with the four egg-yolks and mix them.

With a spatula, slip the beaten egg-whites into the blender. Do the same with the cream.

Add the nutmeg and blend for a minute.

Pour this mixture into a freezer-safe jug and store in your freezer until very cold.

Serve the egg nog in festive glasses. Distribute the foam on top of each, and sprinkle with nutmeg. Adding additional whipped cream on top, or stiffening the drink with more liquor, is optional.

Makes 1.25 litres.

Copyright M-J de Mesterton, 2007