Oh my . . . is this, or is this not, the best drink at Christmas? I make gallons of the stuff, and no, I don't all drink it myself! Everyone loves this recipe.
From the 1880's It was commonly served at holiday parties and it was noted by an Englishman in 1866, "Christmas is not properly observed unless you brew egg nogg for all comers; everybody calls on everybody else; and each call is celebrated by a solemn egg-nogging...It is made cold and is drunk cold and is to be commended."
Makes just over 1 litre
Ingredients:
8 eggs,
230g (1cup) of sugar
1 teaspoon of vanilla extract
1 teaspoon of ground nutmeg
230ml (1 cup) of brandy
110ml (1/2 cup) of dark rum
460ml (2 cups) of milk
460ml (2 cups) of single cream
Method:
Tip: Chill all the liquids so they don't scramble the eggs.
Beat the eggs untill they become frothy in a bowl that has been chilled.
Gradually beat in the sugar, vanilla and nutmeg.
Stir in the milk, cream, brandy and rum each seperatly in this order and each a little at a time.
Chill before serving.
To serve - pour into a mug (optional - and garnish by whipping some double cream to a thick peak to sit on top, then add some grated nutmeg and grated dark chocolate)
_________________________
Did you know:Egg nog has become popular all over the world: the Mexicans, for example, call it “rompope”. Rompope is your basic egg nog with plenty of Mexican cinnamon, ground almonds and rum stirred in. It is traditionally drunk cold from little glasses. In Puerto Rico egg nog is made with coconut milk instead of regular cow’s milk, which gives it a particularly exotic flavour.
Given the Germans’ predilection for beer, it should hardly come as a surprise that egg nog (or “egg soup”) is spiked with beer there, rather than with rum or brandy. And Peruvians prefer to liven up their nog (which they call “biblia con pisco”) with their national type of pomace brandy.
__________________________
cookie
Subject: Egg Nogg - Traditional Recipe 
Sun Jun 28, 2009 9:25 pm
