We're all decked out for the holidays and, like anyone, we look forward to your every visit this holiday season. Invariably around this time of year, the discussion turns to eggnog. The stuff you buy in the store is generally terrible. Ronnybrook farms makes a good commercial version and most can be sufficiently doctored with bourbon and spices to make them palatable, but they're nothing like the real McCoy.
Here is a down-and-dirty (yet traditional) eggnog that you can make to-order. We found references to this particular Eggnog in a 1957 Esquire and in a different Maryland cookbook from 1932. We even saw a modern mutation swaps the Madeira (called for in the original recipe) for Peach Schnapps (DON'T DO THAT).
- 1/2 oz. 15yr Malmsey Madeira (you can find a brand called Blandy's in any good wine store, including ours)
- 1/2 oz. Hennessy VS
- 1/2 oz. Aged Rum (El Dorado 8 year is our favorite)
- 1 oz. Heavy Cream
- 1 oz. Whole Milk
- 2 Bar spoons: Light Brown Sugar
- 1 Egg Yolk (no white)
- Combine ingredients and shake with ice; strain off ice into small glass.
- Grate Cinnamon and Nutmeg on top