Blue Room Eggnog By S. John Ross ©1997, 2005

Not much commentary to add to this one, except to note that this is my long-standing "secret recipe" for the perfect nog. I made my first batch more than fifteen years ago, and now I'm sharing it with you. A shout-out to the Miami Yacht Club, who enjoyed this nog at their 2004 Christmas party and (according to the fellow who served it) declared it the finest nog there is. I bet you'll agree; enjoy!

  • 12 egg yolks
  • 12 egg whites, beaten until retaining stiff peaks
  • 2 1/2 cups sugar
  • 2 quarts milk
  • 1 quart heavy cream, beaten until vaguely thick
  • 2 quarts unbeaten cream
  • Blend of 1 part ground cinammon, 4 parts grated nutmeg

In a large glass bowl, whisk the egg-yolks until they turn a pale yellow. VERY slowly beat the sugar into the yolks, and then (just as slowly) add any booze you might be adding (see below). Fold the whipped cream into the mixture, and stir in the remaining milk and cream.

Chill thouroughly, preferably overnight. Beat and fold in the egg whites before serving.

Keep bowl on ice to thoroughly chill the nog. Liberally dust the mixture with the nutmeg/cinammon blend. Makes five quarts - enough to serve a large family.

A blender or electric beater should be used to beat the egg whites, and can be used for the rest of the ingredients, as well. This saves a lot of wrist injuries every Christmas.

Potent Eggnog

For traditional Blue Room nog, up to one quart of the unbeaten cream can be replaced with liquor (replacing the entire quart makes for a very strong drink; any more would ruin the flavor). A blend of 2 parts rum, 1 part brandy, and 1 part Irish whiskey or bourbon creates a heady nog that I enjoy very much. However, feel free to experiment with flavors. A dash of coffee and butterscotch liqueur in an otherwise virgin nog provides a pleasant accent, for example. Go wild. Drive safe.


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