As we’ve seen many times when we’re cajoled into cooking or mixing some libation together for friend and sometimes mentor Ed, the source of his treasured recipes is at times a bit obscure.
He insists when you get to be his age (north of 80) you simply don’t have to remember the ‘stuff you don’t want or need to’, and recipe sources tend to fall into that category for Mr. Ed. Besides, when he hands us some handwritten note scrawled on a napkin, greasy paper sack or the back of a menu, most often the resultant creation tends to be remarkably tasty and a keeper.
Who knows when it started for Ed, but for as long as we’ve known him he insists that there’s only one eggnog worth enjoying this time of year, what he calls his Handcrafted Eggnog (as opposed to using some modern conveyance like an electric mixer, or drinking, as Ed would say, the yellow goo that passes for eggnog from the grocery with the consistency of latex paint).
The handcrafted label is significant, as it specifically implies some kitchen lackey (often me) will be standing in Ed’s kitchen at some point during the Holiday Season whisking egg yolks and whites until just so.
Ed’s original recipe (this one scrawled on a flowery, rather high-brow stationary embossed with ‘From Kathy’s Kitchen’ in pink ink, the details thereof he’s never owned up to) called for a cup of brandy and a cup of a nice dark rum, though this plays well for us just using a nice bourbon too.
Easy to fiddle with in terms of adjusting – make it more or less sweet to your taste, add more or less milk, booze, etc – I’ve been carrying this recipe around for years as you never know when you’re going to need it. Note the usual precautions when it comes to consuming raw eggs, use the freshest you can get your paws on this time of year.
Holiday best to all our Chi Wulff Compadres out there today.
And as a worthy addendum, consider trying Garden and Gun’s Holiday Milk Punch as well.
8 eggs, separated
3/4 cup sugar
1 pint heavy cream
1 and 1/2 pints (3 cups) whole milk
1-2 cups adult beverage(s) of your choice (see above)
Fresh nutmeg, grated
Whisk the egg yolks until smooth, gradually whisk in the sugar until well mixed and a thin ribbon forms when you lift the whisk.
Now mix in the milk, cream and hooch (see above), combine thoroughly.
In a new bowl (copper since you’re doing this by hand today) whisk/beat the egg whites to firm peaks and then fold into the yolk mixture until well reasonably well combined.
Serve with grated nutmeg in your party cups (Ed uses big coffee cups to cut down on trips for refills).
Enjoy. Ho ho ho.
