I didn’t have to rack my noggin’ to select this years holiday cocktail. It was a no brainer, Hon. I call Baltimore home so naturally I chose a classic recipe for Baltimore Egg Nogg. The Baltimore Egg Nogg recipe was first published in a Baltimore cookbook in the 1940’s and incorporated a unique ingredient in Madeira wine. I adapted this recipe from Jerry Thomas’ Bar-Tenders Guide, published in 1887. Yeah, I’m going way back.
- 6 eggs
- 5 oz Madeira wine
- 2 1/2 oz Jamaican rum
- 2 1/2 oz brandy
- 2 1/2 cups milk
- 1 cup confectionary sugar
- 1 1/2 teaspoons seasoning (grated nutmeg, cinnamon and allspice)
Serves 5 people. You can double this recipe and save some for later. Shelf life should be as long as the expiration date on the egg carton. You could kick up the richness with the addition of half and half or even cream. This drink reminds me of the Coffee Cocktail but lighter, frothier, and it tastes more like pie. Indulge!
Separate the yolks and the egg whites into 2 bowls.
Beat the egg yolks with a hand mixer. Add sugar and spice then continue to mix until frothy and the sugar is dissolved.
Slowly whisk all alcohol into the yolk mixture.
Slowly whisk the milk into the yolk mixture.
With clean beaters on your mixer beat the egg whites until soft peaks form.
With a rubber spatula, fold egg whites into the yolk mixture. Whisk to make sure all ingredients are fully incorporated. Pour into punch bowl or carafe and store in fridge until chilled.
Serve to guests with a grated nutmeg garnish. Sit back and enjoy your holidays.
I’ve been seeing this recipe in tons of old-time books, but this is the first time I’ve ever seen it illustrated. Very nice job with the photos.
Thanks. Yeah, the old timers knew what they were doing. The Madeira wine Baltimore added to this recipe is a nice touch.
Can’t wait to try this one! I’ve been looking for a homemade recipe to replace the Turkey Hill, but — salmonella concerns aside — I was leery about trying a cooked version because I know I’d curdle the eggs. This looks great!
The quantity of high-proof alcohol in the egg nogg kills any possible bacteria. It’s been scientifically proven in nogg that was intentionally contaminated with salmonella after three weeks.
it’s that time again!
Hi. I recently found your site and I’m really enjoying it. I thought I’d do my part by sharing with your readers (you doubtless know this) that the difference between fresh-grated nutmeg and the pre-grated stuff you can buy is the difference between gold and lead. If you’ve not done so before, get yourself whole nutmeg nuts and use the very same microplane grater you use to zest citrus into shreds. It will up your egg nog (or anything else) to a whole nother level.
No doubt. I only use fresh nutmeg. Thanks Greg. Keep it fresh.