Key Ingredient

ELEANOR NAKAMA-MITSUNAGA

Eggnog

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Next to mulled wine and cider, eggnog is probably the most sinful holiday drink. It is a rich concoction of egg, cream, sugar, spices and spirits that will soothe your stomach and curtail a stressful holiday season.

The basics: Eggnog was made popular in Colonial America, but has roots in England. The drink is believed to have stemmed from a British drink called posset, made of eggs, milk and ale or wine. The term nog was probably adapted from the word noggin, a kind of wooden mug used to serve drinks in taverns. Because of its rich ingredients, eggnog became associated with the holiday season as a celebratory drink.

Eggs, milk or cream, sugar, spices such as nutmeg and cinnamon and a variety of liquors such as rum, brandy, bourbon or Cognac make up this indulgent drink. Eggnog was traditionally drunk cold, but is also enjoyed hot these days.

Non-alcoholic, prepared eggnog is available in the dairy section of our markets during the holidays, but it is just as easy to whip up a fresh batch at home. Although the recipe traditionally calls for raw eggs, a bit of cooking will help to reduce harmful bacteria in the eggs. Here is a simple recipe from Irma S. Rombauer's "The Joy of Cooking."

Cooked Eggnog

3 cups milk
3 cups heavy cream
12 large egg yolks
1-1/3 cups sugar
1 teaspoon freshly grated or ground nutmeg
1-1/2 cups brandy, Cognac, dark rum or bourbon, if desired
2 tablespoons vanilla (if not adding alcohol)

Combine 1 cup each of the milk and cream; set aside.

Whisk together egg yolks, sugar, nutmeg and vanilla, then whisk in the remaining milk and cream.

Transfer egg mixture to a large, heavy saucepan and warm over low heat, stirring constantly, until the mixture becomes a little thicker than heavy cream. Do not overheat, or mixture will curdle. Remove from heat and immediately stir in reserved milk and cream. Strain and chill thoroughly, then add liquor. Serves 18.

Other uses: Eggnog can be added to espresso for a seasonal latte, made into eggnog custards, cookies and cakes, or used to make eggnog ice cream.

Where to buy: Prepared eggnog can be purchased at most markets until the end of the year. Prices run from $2 to $3 for a quart or $3 to $4 for a half gallon.

Food Stuffs: Morsels

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com