I like raw oysters. This is a taste I acquired in my older age. As a child, I was terrified by the prospect of eating them (or raw clams for that matter), but tastes change. One thing that hasn’t changed is that I often wonder who the first person was who decided eating one of those would be a good idea. Jonathan Swift said it best: “He was a bold man that first ate an oyster.”
Why am I rambling about this? Because it is getting close to Christmas and I have similar questions about the existence of eggnog. I mean: Who decided it would be a good idea to mix milk and egg yolks with bourbon or rum? It’s just not a natural combination.
I found a pretty good article about the history of eggnog published by TIME magazine. You can read it here. According to the article, eggnog is basically a bastardization of another curdled milk beverage known as “posset”, and there are many national variations of eggnog that incorporate more local ingredients. The article has all this information.
So, I have decided not to tackle anything with too much substance until next year, as I imagine we are all winding 2019 down and gearing up for the holidays. However, I thought I’d share a family eggnog recipe I have with you. This recipe will fill a punch bowl. I hope you enjoy it!
- 12 eggs (separated)
- 1 cup sugar
- 3 pints whole milk
- 3 cups heavy cream
- 10 ounces bourbon
- 1 ½ teaspoons cinnamon
- 3 teaspoons freshly grated nutmeg
- 1 teaspoon ground cloves
- 1 ½ teaspoons vanilla extract
- Beat the egg yolks like they owe you money (with an electric mixer) – until they appear more white than yellow. Dissolve the sugar slowly into the yolks while beating. Stir in the milk, cream, bourbon, and spices until uniform.
- Beat the egg whites and a small amount of sugar until the egg whites form peaks.
- Whisk the egg whites in with the rest of the ingredients.
- Chill for a few hours and serve it cold. If you want to step up the presentation you can top it with chocolate shavings or whatever other embellishments you may fancy.
Disclaimer: I am not a chef or certified in food safety. Don’t drink this concoction if you are lactose intolerant or allergic to eggs. Also keep in mind that this beverage involves the use of raw eggs, and thus there is some risk of infection associated with it. Please make sure everything is properly chilled and be cautious! Also, if you don’t like bourbon you can use rum or some other type of whiskey. Also, it probably doesn’t hurt to add more than 10 ounces. I think maybe adding more will also ward off any infective agents. Just look for the right consistency, share it with your friends and have a great holiday season!
For more information on this topic, please contact Scott Lloyd at firstname.lastname@example.org.
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Scott Lloyd is a registered patent attorney who specializes in intellectual property counseling and commercialization work. He has served as a technology commercialization specialist and advisor to companies in a diverse array of markets, including biotechnology, pharmaceuticals, medical devices, food and beverage, specialty chemicals, technology, and engineering. In addition, Mr. Lloyd spent ten years as in-house general counsel to small and mid-sized companies, where he managed corporate matters and resolved commercial disputes in addition to intellectual property strategy, and now serves in the same capacity for entrepreneurial clients. He serves as counsel to small and mid-sized business owners seeking to implement growth strategies and succession plans.
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