My family’s beer nog recipe: an annual tradition.
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.
It’s not my recipe, I got it from my dad, who got it from a beer magazine.
Beer nog
4 large eggs, separated
1/2 c. sugar
1 1/2 c. milk
1 c. heavy (whipping) cream
nutmeg, vanilla
Brown ale, like Newcastle. Other English- and Scottish-style ales will work. But nothing too hoppy. Stout or porter would probably work too. Lagers, wheat beers, fruit beers, etc. would not work.
Rum (optional)
Preparation
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.
Note: 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. 🙂
Notes
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 couple of years ago, it was noted that this sounds a bit like 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. Whereas beer nog only sounds bad. 🙂
