Monday, December 6, 2010

Italian Egg Nog

Galliano advertising recipe pamphlet, undated (early 70s)

Do you ever find yourself in the position of having purchased a vast quantity of something to use in just one recipe, and then wonder what to do with the rest of it? Having recently purchased a bottle of Galliano for use in my FAVORITE, the Harvey Wallbanger Cake, I perused a 1970s pamphlet from the makers of said elixir and saw “Italian Egg Nog”. It being “the season” and all, I thought: PERFECT!

Also, this is an EASY egg nog to make. There is no separating of eggs, no aging for weeks in the fridge, and no 2-stage pouring/mixing. Plus, it features shaved chocolate on top – how could I go wrong when combing these important food groups: Dairy, Booze, Chocolate!

Hah! The thing is, it was delightfully easy to prepare, but tasted nasty! And I am a fan of egg nog, but I think… different egg nog. This is not sweet at all, nor can you even enjoy the milky goodness or the daring of consuming a raw egg. First of all, the chocolate shavings were awkward and wanted to be inhaled, so I could not savor the drink’s aroma. Second, they were a textural impediment to my sipping the beverage! Finally, once I had chewed up each mouth-full and could actually taste the concoction, it was not so good. Think: licorice in milk, with chewy bits. An acquired taste, perhaps? I wondered what I could do to “doctor it up” to make it drinkable, but was struck dumb. So, I inhaled it. And THEN, suddenly, I thought it was Grand!

Note to self: save that booze for more cake!

Italian Egg Nog

Beat together 1 c. milk and 1 egg. Add 1 oz brandy and 1 oz Galliano. Pour into snifter and chill in fridge. Garnish with chocolate curls or chopped nuts.

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