Eggnog and More!

This week Woodbridge Wine Supervisor David Rudd reveals some of his favorite beverages that use eggs as a primary ingredient.

The season is almost beyond us, but it is not too late!  Eggnog is known to cause a ruckus – and until the temperature goes above 50 degrees, it is perfectly acceptable to enjoy the creamy pleasures of booze and spices.  In fact history shows that eggnogs are a favorite of the celebratory minded.  The Eggnog Riot occurred at the United States Military Academy on 23–25 December 1826. Whiskey was smuggled into the barracks to make eggnog for a Christmas Day party. The incident resulted in the court-marshaling of twenty cadets and one enlisted soldier. What fun!

Cultures all around the world enjoy drinks based on cream, eggs, and booze.  So as you can see, it can’t be wrong.  Take a look at the recipes below, it’s a party all around the world and we can’t stop now!

Advocaat

From Poland

1 ¼ cup granulated sugar

¾ tsp vanilla extract

½ tsp. lemon extract

1 cup vodka

5 eggs*

1 egg yolk

2/3 c. evaporated milk

Blend all the ingredients in a blender until mixed well.  Pour into a sealable container and cap.  Refrigerate for 1 to 2 weeks to mellow.  The color intensifies as it ages, reaching a traditionally appealing shade of yellow.

Coquito

From Puerto Rico

2 15oz cans of cream of coconut

2 14oz cans of condensed milk

6 oz white rum

6 oz blanco tequila

¼ tsp. ground cinnamon

¼ tsp. ground cloves

1/8 tsp. ground nutmeg

1 tsp. vanilla extract

Blend all the ingredients in a blender until mixed well.  Refrigerate for at least one hour before serving.

Ponche-de-Crème

From Trinidad

6 eggs, beaten*

2 tsp. grated lime zest

3 14 oz. cans condensed milk

¾ c evaporated milk

1 ½ cup rum

1 tbs. aromatic bitters

1 pinch fresh grated nutmeg

Blend together the eggs and lime zest until light and fluffy.  Pour in the condensed milk and evaporated milk continually blending.  Add the rum and bitters while blending at a low speed.  Sprinkle in the nutmeg and transfer to a sealable bottle.  Cap and refrigerate for at least one hour before serving.

Eggnog

Entirely Continental

4 egg yolks*

1/3 cup granulated sugar

1 tbs. granulated sugar

1 pint of whole milk

1 cup heavy cream

3 oz. bourbon

1 tsp. freshly grated nutmeg

4 egg whites*

In a bowl, beat the egg yolks until they lighten in color.  Gradually add the 1/3 cup of sugar and continue to beat until it is completely dissolved.  Add the milk, cream, bourbon and nutmeg and stir to combine.  Place the egg whites in a bowl and beat to soft peaks.  Gradually add the 1 tablespoon of sugar and beat until stiff peaks form.  Whisk the egg whites into the mixture.  Chill and serve.

Soda Sua Hot Ga

From Vietnam (I’m not being weird, but this one doesn’t have any booze in it – please feel free to adjust)

2 tbs. sweetened condensed milk

1 tsp. vanilla extract

1 egg yolk*

1 cup club soda

Place sweetened condensed milk, vanilla extract and egg yolk in the bottom of a glass.  Fill the glass with club soda and stir vigorously until combined.  Pour over ice and serve.  NOTE:  the carbonation may curdle the eggs slightly.  If you like, you can strain it to remove any solid bits.

*Raw Egg Warning

Joe Canal’s Bottle Blog suggests caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness.  To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.  For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.