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.

Recipe

• 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!

Step 1

Sep­a­rate the yolks and the egg whites into 2 bowls.

Step 2

Beat the egg yolks with a hand mixer. Add sugar and spice then con­tinue to mix until frothy and the sugar is dissolved.

Step 3

Slowly whisk all alco­hol into the yolk mixture.

Step 4

Slowly whisk the milk into the yolk mixture.

Step 5

With clean beat­ers on your mixer beat the egg whites until soft peaks form.

Step 6

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.

Step 7

Serve to guests with a grated nut­meg gar­nish. Sit back and enjoy your holidays.