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DAD’S EGG NOG
(from England/USA)
By Richard Hoffman
Abstract and context
This drink is an old Christmas season classic. It is special because first, real egg nog (with alcohol) is
an endangered species. Secondly, it represents one of the Christmas traditions in my family.
Theory
Unlike my father, I use an electric mixer to combine the ingredients; he and I used to do it all by
hand. My guests like this egg nog because it actually tastes good (not like the store‐bought one with
artificial flavorings) and has a bit of a kick to it.
International context
Egg nog has its origins in Europe especially England and made its way to the colonies where we
substituted brandy for more readily available ingredients such as rum from the Caribbean. In 1980
when I was on my first overseas assignment, my father passed away. Since then I have maintained
his egg nog tradition in our family. Dad’s recipe is based on those found in colonial Maryland where
his family settled in the 18 th century.
Methodology
1. Warm milk, do not scald. This helps increase the shelf
life (mom’s contribution).
2. Separate egg yolks, place whites in a separate bowl.
3. In a large bowl beat egg yolks until pale yellow.
4. Add the sugar and mix well.
5. Combine the alcohol into a 2 cup capacity measuring
cup easier for pouring in the next step.
6. Pour a little alcohol into the milk egg mixture slowly
mixing all the time. Gradually add the alcohol and
continue mixing until all the alcohol is added. The
constant mixing in this step is important because the alcohol could curdle the eggs and make
for lumpy egg nog and we don’t want that!
7. Finally, mix in the milk and then the cream. Voila, egg nog.
Keep refrigerated. Will keep for a couple of months.
Discussion
Best served chilled in a 6 oz punch glass and sprinkle with fresh grated nutmeg. Goes great with fruit
cake! If you are serving it for a party, place in punch bowl with nutmeg on top; some folks whip up
the egg whites and fold them in. This is fine if the nog will all be consumed at one event; raw egg
whites do not have much of a shelf life. I use the egg whites to make meringues that are great with
ice cream.
Cheers, and here’s to you dad!
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Ingredients
8 egg yolks
½ cup sugar
1 quart milk
1 pint table cream
6 oz bourbon
3 oz Madeira
6 oz dark rum