Victorian Eggnog Recipes

VICTORIAN EGGNOG

Victorian Eggnog image

Posting this for ZWT II - England. Recipe from "Bon Appetit Tastes of the World". The Englis used to call this version of the classic Christmas drink sack posset. "Sack" referred to wines imported from Spain. "Posset" from the Middle English - a hot drink made of sweetened, special milk and ale or wine.

Provided by Chabear01

Categories Punch Beverage

Time 40m

Yield 6 glasses, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups whipping cream
1 cup half-and-half
6 large egg yolks
1/2 cup sugar
1 teaspoon nutmeg
6 tablespoons dry sherry
additional ground nutmeg

Steps:

Bring cream and half and half to simmer in large saucepan. Whisk yolks and sugar in large bowl to blend. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into bowl. Stir in nutmeg. Cool slightly. (Can be made 1 day ahead, Cover and chill. If desired, rewarm over low heat stirring occasionally, before continuing).
Divide warm or cold mixture amount 6 cups or glasses. Stir 1 tablespoon sherry into each. Sprinkle additional nutmeg over each and serve.

Nutrition Facts : Calories 509.6, Fat 38.6, SaturatedFat 22.9, Cholesterol 333.4, Sodium 58.6, Carbohydrate 23.4, Fiber 0.1, Sugar 17.6, Protein 5.6

THE ORIGINAL EGGNOG

The Original Eggnog image

When she published this recipe in her first book, Entertaining, Martha wrote that this eggnog was "so rich it needs no accompaniment." This original recipe is made with plenty of bourbon, cognac, dark rum, heavy cream, and a dozen eggs-good thing it serves a crowd.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Number Of Ingredients 8

Ingredients

12 large eggs, separated
1 1/2 cups superfine sugar
1 1/2 quarts heavy cream
1 quart whole milk
3 cups bourbon, such as Maker's Mark
1/2 cup dark rum, such as Mount Gay
2 cups cognac, such as Rémy Martin Grand Cru
Freshly grated nutmeg, for serving

Steps:

In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.

MARTHA'S CLASSIC EGGNOG

Martha's Classic Eggnog image

A giant hotel-silver punch bowl holds Martha's signature eggnog, rich with cream and laced with rum, bourbon, and Cognac.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Number Of Ingredients 8

Ingredients

6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup bourbon, preferably Maker's Mark
1/4 cup dark rum, preferably Mount Gay
1/4 cup Cognac, preferably Remy Martin Grand Cru
Freshly grated nutmeg, for sprinkling

Steps:

Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

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