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.