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

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