This recipe, passed down by my father from a former co-worker, is a departure from the more traditional egg nogs we’ve posted recently. Alton Brown’s recipe is the more traditional egg nog, Trader Vic takes nog back to the basics, but Canfield Killer Nog is like the Epic Meal Time variation of egg nog. Even more so because to get this recipe down to a reasonable size – this one makes about a half gallon pitcher – I had to quarter the original measurements. Whereas previous recipes called for about 3 oz of booze per pitcher of nog, this recipe is around one third whiskey, brandy, and rum.
We’ll be enjoying our own batch of Canfield Killer Egg Nog at the Carrick family Christmas gathering. Check out our facebook page for photos!
1/2 cup sugar
1 cup whiskey
1/2 cup brandy
1/2 cup rum
1 cup light cream
2 cups milk
Separate the eggs, placing the yolks in a large mixing bowl. We won’t be using the whites, so save those for an egg white omelet or some other irrelevant foolishness. Beat the yolks until they’re light in color and consistency. While still beating, slowly add the sugar, cream, milk, and booze one at a time. Transfer to a pitcher or punch bowl and chill. This is an egg nog that benefits from aging, which rounds the flavor and smooths the texture. You should make this nog at least a few hours before serving, but you can let it age for several weeks so long as it’s refrigerated. According to Linda Canfield, “The longer it sits, the better it tastes.”
As we’ve mentioned before, there are a lot of egg nog recipes out there. Each of them is a little different with variations in seasoning, booze, ratios, etc. But the basic elements of egg nog – egg, milk, sugar, and booze – are present in all of them. Trader Vic’s invaluable compendium, the Bartender’s Guide, lists nine different egg nog recipes. I’ve chosen this recipe, listed in the guide as Brandy Egg Nog #1, because it’s the most basic (and because most of his other recipes include Madeira, which we didn’t have on hand). In fact, this is about the simplest egg nog recipe I’ve ever found. There’s no separating eggs, no electric mixers, no cooking. And unlike most other recipes that yield a pitcher of nog, Trader Vic mixes one drink at a time.
Trader Vic's Single-Serving Egg Nog
For those who aren’t comfortable with raw Egg Nog, or who can’t find pasteurized shell eggs, this variation on yesterday’s recipe walks you through heating your mixture just enough to kill anything that might be lurking inside. The result is a little thicker, which may be preferable if you’re fond of store-bought nog, and very tasty. I’ll admit this is the first Egg Nog we made, and the first I’ve ever had, so my basis of comparison is limited to hearsay. But having tasted this recipe, I do finally understand why people go so nuts for Egg Nog every year.
This recipe should yield enough Egg Nog for 4 or 5 party guests. Also, we doubled the bourbon that’s listed here because, well, that’s just how we roll. Continue reading