Day 4 - Eggnog

When I think of Christmas, one cocktail that always comes to mind is Rum & Eggnog. This classic has been around forever. Well, maybe not forever, but a long time. Culinary historians agree that eggnog first made an appearance in the 13th century as a posset, a hot milky-ale drink popular in medieval Britain. However, eggnog really gained in popularity as a Christmas beverage with rum in 17th century America where milk, eggs and cheap rum were abundant.

Even George Washington penned his own liquor-laden recipe for eggnog in the 18th century: 'One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry—mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.'

Our eggnog today is a little less involved than Washington's, and benefits from modern appliances like a blender. Compared to the sugary, almost eggless eggnogs found in supermarkets, this nog is on another level. We served ours over French Vanilla ice cream, garnished with some fresh ground nutmeg and a festive candy cane.

Directions (makes 2 servings)
1.5c whole milk
1/4c whipping cream
3 eggs
1tsp vanilla
1tbsp sugar (optional)
4oz spiced rum
Blend all ingredients together gently (you can add the rum after if making non-alcoholic eggnog). Pour over a couple ice cubes into a tulip glass and sprinkle with nutmeg and garnish with a candy cane. 

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