Honey Bourbon Eggnog

Eggnog, I think, is a funny drink. With all the eggs and cream and what with the coldness of the thing, I think it should be more of an Easter libation than Christmas. (You know, in Spring when the hens are layin’ and the cows giving milk. But I was only a farmer in my childhood imagination, so probably there are some good reasons why this is not so.)

I prefer to make it from scratch, and I don’t bother cooking the egg either. But a small part of me cringes each time I do, so I do follow two rules about it: I always wash the egg carefully in warm, soapy water, rinse and dry it off, before I crack it. I don’t know if this is actually helping, but I heard somewhere that most of the bacteria is on the shell anyway, so that’s what I do. Or if I’m serving minors or not adding alcohol, I buy pasteurized eggs. Otherwise, I figure, what else is the alcohol for but to kill the germs? And I like to live dangerously.

I got this idea because for Christmas 1.) I gave Dr. Awesome a bottle of bourbon, and 2.) his aunt gave us honey from her personal bees. If you haven’t had raw, unfiltered honey from a small apiary, you haven’t tasted yet what real honey is.

Pictures would be nice. Maybe next time.

 

Serves 1.

1 raw egg, separated

1 and 1/2 tablespoons honey, divided

dash salt

1/4 cup cream, whole milk, or half-and-half

1/4 tsp vanilla

2 to 3 tablespoons bourbon, depending on taste

 

Place egg white in a small bowl large enough to whisk it in. Place yolk into serving glass (I like a snifter). Whisk egg yolk with 1 tablespoon honey and salt until emulsified. Slowly whisk in cream, vanilla, and bourbon. Put this in the freezer to chill while you spend 5 minutes beating the egg white with half a tablespoon of honey until it and your wrist are stiff. You could use an electric mixer, of course, but then you wouldn’t really appreciate the lengths the servants of previous generations had to go to to concoct these frivolous rich man drinks, would you? Plus it burns calories.

Gently fold stiff egg white into yolk mixture. Sprinkle with nutmeg to taste.

I like this really cold, so I sometimes add ice cubes, or a small scoop of vanilla ice cream.

 

 

 

 

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