Beer Eggnog?

Yup, that’s right.  Beer-Nog.  It may sound crazy, but it’s really really good.  Trust me.

I debuted my version of the classic, which is said to have originated in Medieval Britain, last week at a holiday event held at my local gourmet market, Farm & Coast.

Our pals across the lake were spiking their eggnogs with wine and ale, first calling it “Posset”, and later “Eggnog”.  Some historians believe the term “Egg-Nog” was Old English for “Strong Beer”.

Whatever the case may be, we can all agree that this drink is quite the guilty pleasure, and should be enjoyed with large groups.

My beer-based recipe is below.  If you decide to make it, let us know what you think…

Jonathan’s Beer-Nog

(makes approx. 15 servings):
12 eggs, separated
2 cups cream or half and half
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. each ground cloves, nutmeg, and cinnamon
Pinch of salt
Other spices (optional)
16 oz. Beer (could really be any type – Ale, Pilsner, Lager – I used Buzzards Bay Octoberfest)
METHOD:
Beat the egg yolks with half the sugar until well blended.  In a separate bowl, beat the egg whites until peaks form.  Gently fold the whites and yolks together until well blended.
In another separate bowl, beat the cream, rest of sugar, salt, vanilla extract, and ground spices.  Blend until whipped cream is formed.
Gently fold whipped cream into the egg mixture.
Slowly add in the beer, stirring and folding continuously.
Chill for 2-3 hours, then serve.
Ladle out into tea cups or rocks glasses.
Garnish with freshly grated nutmeg on top.
  • Spike with hard alcohol if desired (i.e., Brandy, Rum, Whiskey)

 

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