Brewing Up Some Holiday Cheer

Egg Nog.  That tutti fruiti drink in the dairy section of the super market.  Some poor souls have only known this nasty beverage as egg nog, but lo, there is hope!  My father has made egg nog, every year for Christmas since I was little, and this is a traditional egg nog.  A cooked, liquid custard, spiked with brandy, flavored with nutmeg, sweetened with actual sugar, not high fructose corn-whatever.  This takes a lot of whisking, but trust me dear readers, it's worth every whisk.

Bring 1 quart of half and half, 1 pint of heavy cream, 44 ounces of milk, 2 cups of white sugar and 1 cup brown sugar to 140 degrees, whisking constantly.

Next, whisk up 6 egg yolks and 3 whole eggs, tempering them with the hot dairy mixture.

Pour the eggs into the pot, and whisk until it reaches 160 degrees.

Remove from heat, and move to the sink.  Preferably the sink should be filled with ice, mine was filled with really cold water.  Whisk until it cools to 60 degrees.

This will take a long, long time.

Once the custard is at 60 degrees, pour in 1 pint of brandy, and grate 1 tsp of nutmeg.

(This used to be full...)

Yes, I used whole nutmeg, grated fresh.

Now, we must think of a place to keep this nog cold.  I used an empty gallon milk jug.

I also gave it the proper label.

Using a funnel, and a sieve, pour the mixture into the jug.

Why the sieve?  Well, I cooked egg in this mixture, and this is to ensure no egg curds make it into the silky beverage.

Refrigerate and enjoy this potent and traditional holiday libation (responsibly please)!