By Doc Lawrence
Few delicious things remind me more of special Christmas and Holiday celebrations than egg nog. An essential part of the festivities, it has quite a lineage and no gathering is really complete without it.
My collection of egg nog recipes includes the masterpiece served by General Robert E. Lee, provided and authenticated by my friend and neighbor Rusty Hamby, an educator and historian. It reflects common ingredients of brandy, rum, whiskey, eggs, milk, and spices and always tastes better when served in fine crystal cups.
GENERAL ROBERT E. LEE’S EGG NOG
12 Eggs, Separated
12 Tbs, Sugar
7 Wineglasses of Brandy (approx. 5 ounces = 1 wineglass)
5 Wineglasses of Rum (or Bourbon)
2 -3 Quarts of Milk
1 Quart of Cream
Beat egg whites till stiff. Beat yolks with sugar till sugar is dissolved (should not feel grainy when run between your fingers).
Fold egg mixtures together. Pour in the brandy and rum, and stir. Let stand for 30 minutes to an hour. Add 2 quarts of milk and the cream. Taste – if too strong, then add the 3rd quart of milk, otherwise sprinkle with nutmeg, and let stand overnight on cool porch, or in refrigerator.
WISHING YOU A MERRY CHRISTMAS & HAPPY HOLIDAYS