It’s time for some strong words. Sometimes, the truth hurts, but I have confidence that together we can help you see the light.

Ready?

IF YOU HAVEN’T HAD MY FAMILY’S EGGNOG RECIPE, YOU HAVE NEVER HAD EGGNOG.

There, I said it.

Now, swallow your denials. I know, you’re a worldly sort. You’ve been around, tried an eggnog or two in your time. Some from a store. Maybe a soynog (*shudder*). If you’ve been fortunate, you may have even had a loved one concoct something from scratch.

I am here to tell you: I’m about to rock your eggnog world. Forget the pale competition. No matter how much cinamon and nutmeg you tart those other pretenders up with, you’re not drinking the real thing. One swallow of this recipe, and you will be converted. Choirs of angels singing and the whole she-bang.

And with that… we draw back the curtain, and share with the world the secret family recipe:

THE ONE AND ONLY GLORIOUS EGGNOG

2/3 c sugar
4 turkey egg yolks (…or, 5 chicken egg yolks if you don’t have a turkey rancher’s regular supply of the big bird’s eggs!)
1/2 tsp salt
3 c. whole milk
1 c. cream

4 egg whites
6 tbsp sugar
2 tsp vanilla
1 c. whipping cream
nutmeg
26 oz good quality dark rum

Beat sugar and egg yolks together in a heavy med-largish pot. Add salt, milk and cream and cook (stirring constantly over medium heat) until mixture coats spoon. Chill.

Once completely chilled, beat egg whites until foamy and gradualy add 6 tbsp of sugar. Gently fold stiff egg whites into custard and mix with rum. Chill 3-4 hours. When ready to serve, whip the cream, and dot on the surface. Sprinkle with nutmeg.

Serve in a c. 1955 crystal punch bowl, no more than 1/2 c at a time (Janelle: “you only need a 1/2c at a time… unless you’re a super-lush. Berry and Eva, govern yourselves accordingly!”). It’s strong and totally delicious.

Stay tuned for post-christmas photos.

From the snowbanks of Saskatchewan,

Deanna and Janelle

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