Apothecary Shed

Fresh eggnog is really good come solstice time.  I’ve made a number of batches over the years, but this recipe is my favorite.  This came from an article by Derek Brown of DC bartending fame.  Apparently it is called “Baltimore Eggnog.”

Testing the eggnog before the guests arrive

Ingredients
2 dozen fresh eggs from the girls, separated
1 750-mL bottle VSOP cognac
16 ounces Mt Gay Eclipse
1.5 pounds powdered sugar
3 quarts (96 ounces) whole milk, chilled
1 quart (32 ounces) heavy cream, chilled
1 teaspoon salt
3/4 teaspoon freshly grated nutmeg

1. In a large bowl, beat the egg yolks until light and lemon-colored.While continuing to beat, add the cognac, rum, sugar, milk, heavy cream and salt.

24 fresh yolks from the girls in the palace (absolutely fresh eggs from free range hens make a very big difference)

All ingredients but the whites mixed with an electric mixer

2. In a separate bowl, beat the egg whites and nutmeg until they form stiff peaks.

3. Fold the whites into the yolk mixture.Serve in punch cups.

The final product in cyn’s punch bowl chilling in the fridge

Will keep, tightly sealed and refrigerated, for up to one month.

Take a sunset walk while the eggnog sets

Decorate the tree, and do some dancing.