Egg Nogg
In the Middle Ages possets made of milk or cream mixed with wine, cider or ale and spiced were very popular, particularly as a cure for colds, during the winter period. Sometimes eggs and dried fruit were added. By the eighteenth century, possets made with eggs were known as Egg Flips which referred to the ‘flipping’ of the posset between two vessels to mix it. Although the word ‘nog’ originated in England, particularly East Anglia, and referred to either a strong ale or a wooden cup used to serve alcohol, it was adopted in relation to a cream, egg and spice drink in the United States in the eighteenth century.
Equipment
Weighing scales
Measuring jug
2 medium mixing bowls
Electric hand whisk
Cling film
Glasses
Preparation method
Separate the eggs into two medium bowls.
Whisk half the sugar into the yolks until they have thickened and lightened in colour.
Whisk in the brandy or rum, sherry, and cream.
Cover with clingfilm and place in the fridge for an hour or two.
Whisk the egg whites until they form very loose peaks, then gradually whisk in the remaining sugar until they form soft peaks.
Remove the chilled egg yolk mixture from the fridge and fold the egg whites gently into it.
Divide the Egg Nog between the glasses.
Grate a little nutmeg over the top of each glass before serving.
