It’s time for the annual repost of my family’s beer nog recipe! (Well, actually my dad got the recipe from a beer magazine.)
Don’t knock it ’til you try it. I’ve served this to many people. Everyone thinks it sounds terrible–and everyone has liked it a lot. And even if you don’t like it, well, just leave out the beer, the homemade eggnog is tasty on its own too.
4 large eggs, separated
1/2 c. sugar
1 1/2 c. milk
1 c. heavy (whipping) cream
Brown ale, like Newcastle. Other English- and Scottish-style ales will work. But nothing too hoppy. Not sure if a stout or porter would work, or a strong Belgian-style ale. Lagers, wheat beers, fruit beers, etc. would be terrible, I think.
Whip the cream. Beat the egg yolks, sugar, and milk into the cream until smooth. Season with dash nutmeg, dash vanilla. Beat egg whites, fold into eggnog.
Fill a 6-8 oz glass 1/4 full with beer. (Optional: add 1/2 oz. rum; don’t go overboard as you don’t want to overwhelm the beer) Fill glass with eggnog.
Don’t go overboard on the beer or you end up with something closer to what’s featured in the video at the end of this post. 🙂
This eggnog is sweeter than the store bought stuff. I think that’s what makes it work with the beer, they balance one another. I’ve tried this with store bought eggnog and it doesn’t really work.
In the comments a while back, it was noted that this bears a passing resemblance to ale posset, which is hot milk curdled with beer. I’ve never tried posset, and don’t plan to. It not only sounds bad, commenters report that it actually is bad (so Eric, if you’re reading: No Posset). Whereas beer nog only sounds bad. 🙂