Holiday Egg Nog

Egg nog is a love-it-or-hate-it holiday tradition. As in, some people love it, some people hate it, and some people absolutely love to hate it.

(It’s like hate-watching in cocktail form! Is this actually the Love, Actually of holiday drinks?)

However, it’s here to stay in one form or another — egg nog-flavored lattes, ice cream, and even deodorant, for example. So if you’re curious, why not try a homemade version instead of the stuff from a carton this year?

The following recipe for Baltimore egg nog (or eggnog, as some write it) came to Good Food Stories from cocktail historian and enthusiast Josh Sullivan of Post Prohibition.

Josh adapted this recipe from the 1887 printing of Jerry Thomas’ Bar-Tenders Guide, and this version of the classic cocktail incorporates a unique ingredient in Madeira wine.

The Madeira is the ingredient that makes it a “Baltimore-style” nog, likely stemming from the city’s position as a major port city with lots of booze being unloaded on its docks back in the day.

And yes, it involves raw eggs. Because it wouldn’t be egg nog without them.

Is it safe to drink egg nog made with raw eggs?

Let’s go to the experts on this one.

The USDA kind of wants you to have it both ways. While its official statement reads “No one should eat foods containing raw eggs,” it then goes on to say, “However, in-shell pasteurized eggs may be used safely without cooking.”

When eggs are pasteurized, they’re heated to the point that will kill any bacteria that might be lurking, but not to the point that the egg inside will be cooked.

It’s easy to find pasteurized eggs at most supermarkets, so if you’re making egg nog, skip the farmstand this one time and pick up a half-dozen pasteurized eggs for this recipe.

Or for other egg-inclusive recipes like a historical ale flip or shaken drinks with egg whites like this creme de violette gin cocktail.

And if you’re wondering about the oft-cited legend that the copious quantity of high-proof alcohol in homemade egg nog might kill any salmonella bacteria, the USDA says “nope” to that too.

One study suggests that alcohol may have a “protective effect” against food poisoning from salmonella, but it does not recommend using booze as your first line of defense.

How far in advance can I make my egg nog?

You don’t have to start making your egg nog in October or November — unless, of course, you want to get into the holiday spirit around Halloween.

Let your egg nog sit in the refrigerator for at least 8 hours (or overnight) to fully blend before sipping. As a bonus, the longer you let it meld, the smoother the taste will be.

I like to leave mine for 48 hours before serving, giving it a smooth, buttery taste and a golden hue.

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Holiday Egg Nog

Yield: 4 servings

Prep Time: 15 minutes

Additional Time: 8 hours

Total Time: 8 hours 15 minutes

Egg nog is a classic holiday cocktail that's always welcome during the Christmas to New Year's party season. Here's how to make a sweet and spiced homemade version of the drink.

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Ingredients

• 3 large eggs
• 1/2 cup (2 ounces; 57 grams) confectioner's sugar
• 1/4 teaspoon freshly grated nutmeg, plus more for garnish
• 1/4 teaspoon cinnamon
• 1/4 teaspoon grated allspice
• 1/3 cup (about 2 1/2 fluid ounces) Madeira wine
• 2 tablespoons (1 fluid ounce) spiced rum
• 2 tablespoons (1 fluid ounce) brandy
• 1 1/4 cups whole milk or half and half

Instructions

1. Separate the egg yolks and the egg whites.
2. Place the egg whites in a large, non-reactive bowl and whip with an electric hand mixer on medium speed until soft peaks form.
3. Transfer the egg whites to a separate bowl.
4. Add the yolks, sugar, nutmeg, cinnamon, and allspice to the bowl in which you just whipped the whites.
5. Beat with the mixer on low speed until the sugar dissolves and the yolks are thickened and pale.
6. Whisk the wine, rum, and brandy into the yolks, then whisk in the milk.
7. Very gently whisk the reserved egg whites into the mixture just until they're fully incorporated and no pockets of white clouds remain.
8. Pour into a quart-size (4-cup) mason jar or measuring cup and store in the fridge for at least 8 hours to chill and allow the flavors to meld.
9. When ready to serve, strain the egg nog through a fine mesh strainer.
10. Divide the strained nog between 4 glasses and grate fresh nutmeg over each to garnish.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 83Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 74mgSodium: 44mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 4g

The nutritional information above is computer-generated and only an estimate.

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