Each year our Christmas eve and day is punctuated by a familiar tradition to many: egg nog. I would venture to say that our family’s egg nog – a recipe that is, legend has it, that of George Washington – is the very best in the solar system. And I’d like to share it with you today.
Part of the reason why I love it so much is the pomp surrounding its preparation: my mother pulling her antique silver punch bowl out of retirement, shining it to a brilliant glow; my father pulling the Wild Turkey from the pantry (the Bourbon of choice for this particular recipe); my brothers and I stealthily sneaking nips while my parents pull their prep. The familiar hum of the stand-up mixer tells me that a cream-based buzz is not far away.
Our recipe, which was bequeathed to us by “Nonnie,” my late great-grandmother, has proven to be a hit amongst friends. On Christmas day, we receive visitors at random intervals. They know that we’ve prepared a double batch for the day, and any brave soul that’s put on enough warm clothing to make the drive is rewarded with good conversation as we stand around the nog, besting our consumption from the year before.
I’m sure my parents will kill me when they see that I’ve reprinted Nonnie’s recipe for you here, but it’s just too damn good not to share. It’s a two-day process, and patience is the main ingredient not listed in these pages. That extra day of rest gives it a silken texture that elevates it to the ethereal. Those brave enough to gather these tools and wait for the nog to really “set” will be few – but trust me when I say: it’s worth the effort.
To the suckers that purchase their egg nog pre-made at your neighborhoog grocery, I salute you. It just means more for me.
If you feel like this could become a consistent part of your holiday routine, I highly suggest a worthy vessel. Silver punchbowls can be found at antique shops, but I’ve got my eye on this pewter punch bowl from Match - an elegant and robust alternative.
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