Eggnog so nice you’ll want to make it twice
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Hey there, time traveller!
This article was published 20/12/2022 (736 days ago), so information in it may no longer be current.
This eggnog recipe from 1992 was part of an impressive four-page Christmas Countdown spread compiled by former Free Press staffer, Carreen Maloney.
Homemade Holidays: 12 days of vintage treats
To cap off the Free Press’s anniversary year, we’re plumbing the archives for holiday recipes of yore. Follow along until Dec. 23 for a sampling of the sweet, strange and trendy desserts to grace our pages and your tables over the last 150 years.
The feature offers a holiday to-do list that starts in October and breaks down the preparation week-by-week until Christmas Day. Tips include hiring a Santa to attend your holiday party before Halloween has come and gone, booking babysitters in early November and re-stocking your gift-wrapping station before December arrives. It also includes a full grocery list for holiday staples.
As someone who, on the 21st of December, has yet to finish (OK, start) their gift-buying, I’m in awe of the organization and pre-planning presented here. At least I can check “make eggnog” off the list.
Lots of whipping makes for a light and creamy beverage that can be served with or without alcohol. Ground nutmeg will do in a pinch, but fresh grated really adds to the experience.
The spread includes a dozen different punch, sparkle and wassail recipes and some enduring tips for responsible and inclusive hosting: don’t let guests drink and drink, keep a good stock of non-alcoholic options on-hand and serve plenty of food.
Day 10: Traditional Holiday Eggnog, 1992
6 eggs, separated
1/4 tsp (1 ml) salt
2/3 cup (150 ml) powdered fruit sugar
2 1/2 cups (625 ml) light cream
1 cup (250 ml) milk
1 cup (250 ml) rum or brandy
1 1/4 cups (350 ml) heavy cream
Freshly grated nutmeg
Beat the egg whites and salt together until frothy. Gradually beat in half the sugar and continue beating until stiff peaks form.
In a separate bowl, beat the egg yolks until light. Gradually add the remaining sugar, beating until thick and lemon coloured.
Beating constantly, very slowly add the light cream, milk and spirit to the egg yolk mixture.
Whip the heavy cream until soft peaks form.
Fold the whipped cream and stiff egg whites into the egg yolk and cream mixture.
Chill thoroughly. Sprinkle with nutmeg before serving.
Yields about 12 servings.
Recipe compiled by Carreen Maloney
eva.wasney@freepress.mb.ca
Twitter: @evawasney
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