Join Me For An Eggnog

John and Erin welcome back long-time compadres, Chris and Heidi Elder all the way from Germany, for some season’s eatings and Alton Brown’s version of aged eggnog. As homemade eggnog experts, Chris and Heidi discuss the simple recipe and their traditions. Not much into dairy, John gets distracted by one of the ingredients, Courvoisier, and resurrects a “high-society” cocktail, the Stinger, which was made famous by Reginald Vanderbilt a century ago. The couples also critique some over-played and bad Christmas songs as well as a Texas folk favorite.

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ALTON BROWN’S AGED EGGNOG

INGREDIENTS:

12 large eggs, pasteurized if you need peace of mind
1 pound sugar
1 teaspoon freshly grated nutmeg
1 pint half-and-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac 1 cup bourbon
1/4 teaspoon kosher salt

ACTIVE TIME: 15 minutes TOTAL TIME: 14 days & 15 minutes YIELD: 8 TO 10 Servings

PROCEDURE

Separate the eggs and store the whites for another application.

Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.

Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.

Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. And yes, you can also drink it right away.

Serve in mugs or cups topped with a little extra nutmeg grated on top.

STINGER COCTAIL

INGREDIENTS:

2 ounces cognac
1 ounce white creme de menthe

PROCEDURE:

Add the cognac and white crème de menthe into a mixing glass with ice and stir until well-chilled

Strain into a rocks glass over crushed ice

MUSIC

Last Christmas – Wham!

Same Old Lang Syne – Dan Folgelberg

Merry Christmas From the Family – Robert Earl Keen, Jr

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