As much a staple for an American Christmas as Christmas Pudding is for a British Christmas.
And it’s for this very reason that I am not able to find eggnog in this country, at least not yet. In the States you can find eggnog in cartons in the dairy section of your local supermarket.
It was always a part of our Christmas celebrations. I remember one Christmas that is was a BIG part of my and my sister-in-law’s celebrations! It was early years, before my niece came along. We were celebrating Christmas at a place called Timberline Lodge in Lancaster County in Pennsylvania. It has since closed down, but we had many a good time there.
We were in one of the cabins that was able to sleep all of us (my parents, brother and Sis-in-law and me and my ex-husband) and included a full kitchen and a fireplace. We would bring all the tree decorations, gifts, food; you name it, we brought it as we were usually there for about 4-5 days over Christmas. We’d even buy a tree once we got there…we usually left mom to do the haggling as she could always chew the guy down on the price!
On this occasion, we decided to make an Eggnog Punch. (Forewarning: Not for the calorie conscious!)
Another item that you can get in the States is eggnog ice cream. So we got a half gallon of the ice cream, a couple of quarts of eggnog and the most important item…the rum….dark rum. Yup, three simple ingredients. I think we started with just one quart of the eggnog and added probably a third of the ice cream and then poured in the rum a bit at a time. Of course we had to keep tasting it to get it right!
I think we just about finished it off between the two of us on Christmas Eve. Mind you, we were both worse for wear the next morning but as they say, hair of the dog, so we made more for Christmas Day!
Now for those of you in the good old U.S of A., this will be easy for you to do. For those of us without the possibility of obtaining two of the three items listed, you can make your own.
I’m sure there’s lots of recipes out there, but this is the one I’ve chosen. Make this ahead of time so the flavors have a chance to mix while you keep it chilled before serving. Serve it in a large punch bowl so everyone can help themselves.
- 4 eggs, separated
- 90g (1/3 C) caster (superfine) sugar
- 315ml (1¼ C) hot milk
- 125ml (½ C) dark rum (or white rum if you can’t find dark)
- 125ml (½ C) double (heavy) cream
- Grated nutmeg for sprinkling
Beat the egg yolks and sugar in a heatproof bowl until light and fluffy. Slowly add the hot milk and stir to combine.
Bring a saucepan of water to the boil, then reduce the heat until simmering. Place the bowl over the simmering water and stir with a wooden spoon for about 5-10 minutes or until the mixture thickens and lightly coats the back of the spoon. Remove from the heat and allow to cool.
Stir in the rum. Beat cream and the egg whites in SEPARATE bowls until soft peaks form. Fold half of the cream into the milk/rum mixture, then fold in half the egg whites. Fold in the remaining cream and then the remaining egg whites.