RedHeadedGirl’s Historical Kitchen: Eggnog

HAPPY HOLIDAYS LET’S HAVE SOME DAIRY SOAKED BOOZE.

I will show you two of my most prized possessions: my 100 year old (give or take) Mrs Beeton that I got in Edinburgh, and Raynelle. Raynelle is my new (to me) harp. I started taking lessons in April, and I love it. A lot. Raynelle was given to me by a lady on Twitter who couldn’t play anymore, and wanted her to go to someone who would play and love her.

I do love her. Here she is, posing with her little sister, Mignonette.

Raynelle, a 36 string harp, posed with her little sister, Mignonette, a 19 string harp.

Anyway, Eggnog.

Mrs. Beeton has two recipes for eggnog, a cold and a hot version. They both involve brandy (as is correct), and wonder of wonders also involve MEASUREMENTS. THANK GOD.

cold and hot eggnog. the hot eggnog is in a mug because I am not a monster.

The cold version is this:

Ingredients.—1 white of egg, 1 tablespoonful of sherry or brandy, 1 tablespoonful of cream, castor sugar to taste.

Method.—Put the wine or brandy into a tumbler, add the cream and a little sugar, and mix well. Whisk the white of egg to a stiff froth, stir it lightly into the contents of the tumbler, and serve.

Ingredients! Milk, egg whites in a carton, an actual egg, and brandy, all displayed with my beloved Mrs Beeton

I tried to find pasteurized eggs, but the grocery store that has a liquor license didn’t have them, so I got the carton of just plain egg whites. I mean, seriously, it seemed silly to get a whole pint of egg whites so I could use two tablespoons (the amount for a single egg) but salmonella is even sillier.

whipped egg white.

Anyway, it was… well, boozy, frothy dairy.  It was fine, I guess?

The hot version was much tastier:

Ingredients.—The yolk of 1 egg, 1 pint of milk, 1 tablespoonful of castor sugar, 1 tablespoonful of brandy or whisky.

Method.—Beat the yolk of egg and sugar well together, then stir in the brandy or whisky. Bring the milk to boiling point, then pour it over the mixed ingredients, stir well, and serve.

In this case, I did use an actual egg yolk, since the milk was hot and would… I mean, look, it was a gamble. But also you can’t get yolks in a carton.

egg yolk, sugar and brandy beaten together in a mug.

Anyway, this was actually kind of tasty? Like if you want hot chocolate but can’t have chocolate, this is a reasonable substitute! Even my roommate, who does not like warm milk, thought it was “not terrible!” I think that’s a win. I mean, look, I’m gonna stick with store bought eggnog for every day, but now I have brandy!

Anyway, have some eggnog, if you like it, have a happy and healthy and joyous holiday season that involves the precise kind of self care you need, and please enjoy this more or less okay rendition of “God Rest Ye Merry Gentlemen” on Raynelle.

Comments are Closed

  1. ms bookjunkie says:

    With all that egg white left over, I guess you’re forced to make meringues. Or a Pavlova. Or some everything-but-the-kitchen-sink egg white omelette. Woe. Woe is you.

    My first introduction to eggnog came as an adult, sans brandy. My reaction was that I’d rather sneak my batter fix with a spoon when I was baking, not in a mug. Hard no. …But maybe with brandy? (I still can’t believe I survived my childhood without salmonella! I was not to be denied my batter or cookie dough.)

    Also: Go, Raynelle!

  2. KellyM says:

    I enjoyed the harp rendition and very impressed! It is a gorgeous harp.
    The egg yolk thing would be a put off for me. My in-laws made eggnog back in the day that made your nostrils burn with the liquor. I actually think it was liquor with a taste of eggnog. My husband’s family is huge and “eggnog” kept the holidays…festive. Well, it helped me anyway. 😉

  3. Does anyone know if you can get packet egg whites in the UK? I have an apple snow (google it! Delicious) fixation and loads of apples but nothing to do with the left over egg yolks if I use whole eggs. Egg whites in a carton would save me SO MUCH TROUBLE!

    But I’ve never seen them. Unless they are in Harrods like everything else, but that’s a long way from Yorkshire.

  4. DiscoDollyDeb says:

    Many years ago (it must have been prior to salmonella awareness because I know we used raw eggs), my husband and I made eggnog from the JOY OF COOKING recipe (iirc) for a party. It required something like a dozen eggs, a quart of cream, a pound of sugar, and a bottle of brandy. Everyone at the party took a polite sip or two, then gravitated to real sweets and/or real booze. As my husband said, “It’s not quite dessert and it’s not quite a drink. Kind of what you’d make if you had to use up a bunch of eggs and sugar—and just happened to have a bottle of brandy close by.” A noble experiment that failed.

  5. Lostshadows says:

    I seem to recall Good Eats had an eggnog recipe that dealt with the uncooked egg risk. I have no idea if it was any good.

  6. Ella says:

    @Jane, i’ve bought them in Sainsbury’s in the past. Usually in the chiller with cream and so on.

  7. Chris Alexander says:

    I love eggnog. I love that my liquor store lays in a supply with whisky mixed in. When that is no longer available, at the recommendation of a Puerto Rican friend, I’m going to make some coquito. I think I’ll have a new boozy, dairy drink.

  8. Alexandra says:

    One of my uncles LOVES egg nog and spends every holiday party, whether he’s hosting or not, making boozy egg nog drinks for everyone (like, he packs his own egg nog and kahlua and other stuff to make the drinks, and has done since I was a kid). Over the thanksgiving break his son came over and we made Alton Brown’s aged egg nog recipe as a Christmas present. I think it’s similar to @discodollydeb’s recipe, a dozen egg yolks, a pound of sugar, a pint each of cream, half and half, and milk, and with a cup each of brandy, bourbon, and rum. The alcohol is supposed to prevent bacteria from forming, like @Lostshadows said. I had a few sips when we first finished the recipe and it was good but definitely packed a punch, I think after it’s had more time to age the booze will mellow a bit and and it’ll be even better.

    I love the flavor of egg nog, but it’s so thick and rich that when I have it I drink half nog+half skim milk, or I buy the soy or almond milk based egg nog which isn’t nearly as thick (and has a lot less calories).

  9. Ren Benton says:

    When I make angel food cake, which calls for a dozen egg whites, it’s also time for lemon curd/bars, creme brulee, and/or pastry cream to use up all those yolks.

    Whites in a carton may or may not be whippable with enough cream of tartar because of the pasteurization, so while it’s worth trying, don’t set your heart on using them for anything that requires stiff peaks. They’re always good for white cake, egg wash (on top of bread or under breading), and spiced/candied nuts.

  10. Kilian Metcalf says:

    My father used to make eggnog, and we loved it. He took the best quality vanilla ice cream softened it slightly, and beat in brandy. A slight dusting of nutmeg, and heigh-presto! eggnog that people actually like.

    You ‘God rest ye”is lovely.

    Thumbs up!

  11. Joy says:

    I echo that egg whites in a carton might not whip up enough for divinity but could be used for a smoothie, spiced nuts as a holiday gift, egg white breakfast frittatas, cookies or cakes with the addition of one or more eggs, even some recipes for chocolate mousse (if it doesn’t set its still delicious).

  12. MizFletcher says:

    A huge well done for the harp piece, I have lately started taking flute lessons and I’m practically in my dotage. And I LOVE IT!!! The egg nog just sounds like an alcoholic custard – is that right? We don’t really have it in the UK, is it the same as advocaat?

  13. Virginia E says:

    My late father had concerns about raw eggs so last year I made the family’s traditional pumpkin chiffon pie using pasteurized egg whites. (Recipe calls for split use where yolks get cooked, but not the whites which are beat to stiff peaks with sugar only.) While the result might not have been sufficient to hoist an angel cake, I ended up with more filling than room in the pie shell.

  14. NancyRH says:

    Last year and the year before, I made Alton Brown’s aged eggnog in November for use in December. It is AMAZING. I forgot to do it this year. This post is reminding me to get my act together. Thanks for that! https://altonbrown.com/eggnog-recipe/

  15. Claudia says:

    Love the harp!

    Idk about tbose recipes but my family makes eggnog that is thicccck, vanilla-y (I think there’s some lechera in there) and full of brandy and rum. Still one of my favorite drinks!

  16. LauraL says:

    RHG, your rendition of “God Rest Ye Merry Gentlemen” on Raynelle is as I imagined the old carols sounded back in the day.

    Promised Land (I don’t know if they are a nationwide-brand in the US) makes a tasty eggnog based on organic milk I use in my annual eggnog pound cake or cookies. However, the Alton Brown recipe looks worthy of a try next year!

  17. denise says:

    I like a glass or two of eggnog at Christmas. Your recipe sounds good.

    Loved hearing the harp.

  18. ket says:

    I love eggnog. Also, if you’re looking to use up some egg yolks, you can just throw them into rice pudding (milk, rice, sugar, cinnamon powder or stick, egg yolks!) to make a slightly richer version.

  19. Alyssa says:

    Health fact, raw egg is generally fairly safe provided they are stored and or washed appropriately. Raw four is the dangerous ingredient in cookie batter in terms of foodborne illness.

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