Quick Eggnog

A festive glass of eggnog goes perfectly with holiday cookies!

I look forward to the holidays every year, not least to drink my favorite winter treat: eggnog! And I love trying everyone’s Special Eggnog, or their uncle’s family recipe or whatever, but I always go back to this one that I learned as a kid, made without booze. Have no fear, though, just add your booze at the end and it is a perfect adult treat!

Now I know this recipe calls for a raw egg. However, the action of the blending does change the molecular structure a bit, so it is slightly less than raw… but if that freaks you out, go find a 50s recipe where you have to separate the eggs, beat the yolks separately, incorporate the egg mixture with milk over ice, and so on and so on. If not, get out your blender and whip this up in a snap! I guarantee (if you don’t die of salmonella) you will enjoy it ;)

I'm not kidding - all right in the blender!

Per serving:

·         1 egg

·         1 cup milk

·         2 Tbsp sugar

·         1 tbsp vanilla

·         1-2 ounces rum, whiskey or brandy (my Dad uses Myer’s Rum AND Brandy!)

Pour the first 4 ingredients into blender; blend for 30 seconds. Add booze and pulse one second to incorporate. Serve with grated nutmeg on top. 

If you're not lucky enough to have cookies given to you as a gift, make your own - here is a recipe for eggnog cookies!

Oh and Happy Holidays :)

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.