Drink To The Darkest Day
This is possibly my favorite day of the year, the darkest day. The shortest day, the longest night, and after this, we’re on the road to spring. Although we won’t notice it for weeks, the days will now be getting inexorably longer, the mornings of getting up in the dark, putting on my warmest clothes, and turning on the heat even before feeding the cats and making coffee, will be coming to an end.
But before that, there will be holidays, and fires, candles, presents, and….. egg nog. While there’s nothing to prevent us from drinking egg nog in the heat of summer, when in fact it might be refreshing, it’s inextricably tied with bright holiday ribbons to this short span of the year. And so I say let there be egg nog in your life, and if I do say so myself, let it be this particular egg nog.
And now for the obligatory health warning: because this uses raw eggs, use the best and freshest eggs possible. Also, in the interest of full disclosure, I need to include the note I made to myself the last time I made this recipe, which reads, in the unexpurgated version: “Drink in moderation. This is so delicious that you’re flat on your butt before you know it.”
Abra’s Dangerously Delicious Egg Nog
1 dozen eggs, separated
1 quart heavy cream
1 quart whole milk, or less to taste
3/4 cup sugar
1/2 cup rum
3/4 cup brandy
lots of fresh nutmeg
In a very large bowl, blend together the egg yolks, half of the milk, sugar, rum, brandy, and nutmeg and let rest in the fridge for 2-3 hours. Beat the egg whites to soft peaks and fold into the yolk mixture. Beat the cream to soft peaks and fold in. Add some or all of the remaining milk, to adjust the egg nog to the consistency you prefer. Serve with a grating of nutmeg on each glass. If you serve this on Christmas Eve be sure to make plenty, as the leftovers go perfectly with Christmas morning festivities.