Grandpa’s Eggnog is our standby for alcohol during winter holidays. But this year, we wondered whether other made-from-scratch versions could compete with that favorite. Perhaps this recipe from Old Mr. Boston around 1941…
Christmas Yule Egg Nogg
Beat the yolks and whites of 1 Dozen Eggs separately and then pour together and add:
1 Pinch Baking Soda
6 oz. Old Mr. Boston Imported Rum
2 lbs. Granulated Sugar
and then beat into stiff lather. Then add:
1 qt. Milk
1 qt. Sweet Cream
2 qts. Old Mr. Boston Rye or Bourbon Whiskey and stir. Set in refrigerator overnight. Before serving, stir again, and serve in 4 oz. Punch glasses, and grate Nutmeg on top.
Aside from the pinch of baking soda and an extra “g” in the nogg, these are extremely standard eggnog ingredients. Presumably the baking soda is there to help keep it foamy or something. Or perhaps Old Mr. Boston secretly owned stock in Arm & Hammer.
We made this for New Year’s celebration at home, so this is only 1/4 the full recipe… still plenty for two adults. I’m not even sure I have a bowl big enough to beat a dozen eggs with 2 pounds of sugar and 4 quarts of liquid ingredients!
Everything looks a bit glorpy before they’re beaten together. (And, side note, this is a slightly ridiculous amount of sugar. Even after a thorough mixing and a day in the fridge, I was able to find gritty sugar bits at the bottom of the bowl.)
Once the yolks go in, it’s pretty much impossible to make the mixture stiffer. I don’t think the baking soda does anything to improve the “lather.” So just pour the rest of the ingredients in; as long as it’s alcoholic enough, nobody will care. That’s the truly magical thing about eggnog.
As this sits in the fridge (or in your glass), the egg white foam gradually rises to the top. I personally like this in my eggnog — straining the creamy sweet yolk part through the foam on top, and getting just a hint of nutmeg in each sip. My advice is to completely ignore Old Mr. Boston’s advice to stir things up before serving, as long as you get both consistencies in your cup!
And the verdict? We’ll be sticking with Grandpa’s recipe in future. The flavors are pretty much the same, since it’s hard to go wrong with eggs, milk, sugar, and booze; but Grandpa’s always has the consistency I prefer, and has the weight of family tradition in its favor for us also!
Thanks to Kitchen Retro for originally sharing this odd nogg with the world.