Holiday Eggnog

One of the last times my parents joined us in River City for Christmas, we asked if there were any special requests for food, drinks or items that would make their stay more enjoyable.

My mom, Doris, emailed the following Eggnog recipe and asked if we could make it for her. As one of the local dairies has their own fantastic recipe for eggnog, we'd never had a reason to make our own and we were excited to try it out.

Reading through the recipe, it seemed straight forward, but as we purchased the fortified ingredients, we became somewhat concerned of the sober status of anyone enjoying too much of this eggnog.

With great anticipation everyone gathered around the bowl (the mixture was such a great volume, more than the 1 gallon yield indicated, that a vat would have been a better choice) and waited impatiently for Charles to serve them. Those who received their concoction first held it closely, breathed in its aroma and wondered aloud how it would taste. Only after Doris received her cupful of nog did we all take a drink.

While the creamy beverage tasted good, the alcohol content rendered us all good candidates for a band of street performing flame blowers. By the end of the night, we were a rowdy and incoherent bunch but a good time was had by all.

It also clarified to us the references that friends from The South have made about getting 'nogged', or warnings about having too much nog. Should you choose to try this recipe, please enjoy but use it at your own risk.

As with all things merry and bright - I hope that your New Years was a memorable one, and that 2013 is filled with peaks and not too many valleys.

- Amy


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HOLIDAY EGGNOG

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INGREDIENTS:
1 dozen eggs
1 lb. sugar, superfine
1/2 qt. brandy
1/2 qt. dark rum (Meyers)
1/2 qt. vodka or flavored brandy
1 qt. light cream
1/2 gallon vanilla ice cream
3 qt. whipped cream
nutmeg
cinnamon, ground

DIRECTIONS:
Whip eggs and superfine bar sugar together until sugar is dissolved. Add liquor (try apricot or other flavored brandy instead of vodka) and whip well.

Add light cream. Break up ice-cream up into 2 -3 inch cubes. Add 1/2 of the ice-cream and 1/2 whipped cream to the mixture and stir in well.

Float remaining ice-cream and whipped cream on top.

Grate fresh nutmeg and cinnamon over top lightly. Serve with butter cookies.

Yield: Makes about 1 gallon
http://www.thedailyrecipe.com