Something baked, something brewed: Eggnog

The Christmas season is doubly special in the Roy home because we were married in December and because we spent our first Christmas together as a married couple in Vienna and Salzburg, roaming the Christmas markets and LARPing as the Von Trapps. There’s nothing like Christmas in the heart of the former Holy Roman Empire. The St. Stephen Cathedral may now be emblazoned with a Coca-Cola logo, and it may be flooded by Chinese tourists who have no qualms about using flash photography during high mass, but despite all these obvious detriments, the goodness and gemütlichkeit of tradition still shines through.

At the iconic Christmas markets, you have a choice of three beverages: beer, mulled wine, or eggnog. That’s standard American tradition now too, but it was in Austria that I learned that for the latter two options, you can add a shot of Amaretto for an extra euro. I have to say, it’s amazing what a dash of Italian influence can do for Germanic consumables. This experience ignited my inner Nonna, who, this year, will be remembering our anniversary by making some homemade eggnog.

This recipe is nothing like the saccharine stuff you’ll find at the grocery store. Rum or bourbon is best. If you're a southerner, go ahead and use bourbon. Give yourself plenty of time to make this. You’ll need to infuse the bourbon overnight and allow for some time to chill. I use raw eggs, milk, and cream because I like to live life on the edge. One more thing: you’ll need a punch bowl. You can find some beautiful antique punch bowls at Goodwill or Habitat for Humanity Restore shops. If you’ve got cash to play with, I’d serve it in this.

Join me, and enjoy!

Ingredients (serves 10 to 12)

3 whole nutmeg kernels
1 ½ to 2 cups rum or bourbon
8 grass-fed, organic, free-range eggs
⅔ cup maple syrup
1 tbsp cane sugar
4 cups whole, cream-line milk
2 cups heavy cream
Amaretto (to be splashed in as it is served)

Instructions

1. The night before you plan to serve this, crack open nutmeg kernels with a mallet or your copy of Brian Crozier’s "Rise and Fall of the Soviet Empire." Put them in a large, clean mason jar. Pour in the bourbon, cover, and refrigerate for at least 6 hours.

2. It’s the next morning. Strain the bourbon and set aside.

3. Separate the eggs into two large mixing bowls. To the yolks, add ⅔ cup maple syrup, the milk, and the cream. Whisk for 1 or 2 minutes until uniformly combined and add 1½ cups of your bourbon. (Leave the rest aside for guests who may want to strengthen their drinks.) Put bowl in fridge.

4. Using an electric hand mixer, whip egg whites until soft peaks form, slowly adding the sugar as you go.

5. Carefully pour in the chilled yolk mixture into your punch bowl first and then slowly, but thoroughly, fold in the whites.

6. Refrigerate the whole thing until completely chilled, about 2 to 3 hours. You’ll know it’s ready when you see a snowy layer of meringue floating on top.

7. Using a ladle, serve in punch glasses or mugs, pouring an equal amount of custard and meringue in each serving.

8. Finish with the old European splash of Amaretto!