Project Info:
Eggnog is a staple of one of the most successful DIY cultures in recent memory and it's a traditional holiday drink around christmas time. This project describes how to make traditional (alcoholic) eggnog as they did in colonial times using rum, whiskey and brandy as the preservative alcohol.
While their brothers and sisters suffered in Europe, working and producing for the landed gentry, the Americans, in the colonies, could own their own cows, chickens and the fruits of their fields. To sell these products and to ease transport, they could be mixed before transit. Eggs, milk, cream, and distilled rye (the latter, as a preservative, could avoid the crown's tax man - the stronger the brew, the less the alcohol was taxed.) It is truly an egalitarian drink. What follows is a traditional colonial Nogg recipe, simple and strong. That having been said, you're going to want to make this at least a couple days before you drink it so it has time to become much smoother.
Ingredients:
- 1/2 dozen eggs
- 1 quart cream
- 1 pint milk (or half-and-half for a thicker nog)
- 1/2 cup molasses
- 3 cups rye whiskey
- 1 cup dark rum
- 1/2 cup brandy
- whole nutmegs
- cinnamon
- cardamon
- nutmeg grater
- whisk
- mixing bowl (a 64 oz Pyrex is perfect)
- jug to hold the finished product
Whip the eggs. Then add the cream, half-and-half, and the molasses and whip it again. This should be about 8 cups in total. Pour this into the jug and set it aside.
